Mini mushroom lasagne is perfect for dinnertime. This recipe makes two charming individual lasagnes. Full of cheesy goodness and earthy mushrooms, this dish is delicious on a cold night.
KZN restaurateur Paul Sheppard turns comfort food into culinary nirvana with his suckling pig. Tracy Gielink Paul Sheppard, owner of Mount Edgecombe eatery Marco Paulo, has an all-consuming love of food and is a firm disciple of the Slow Food movement (see page 116). The 29-year old chef makes a lovingly prepared suckling pig, and says pork has played a big part in his culinary experiences. “In my gap year after school I travelled and worked through Europe, and I remember being in Barcelona and not eating for the whole day just so I could afford the expensive hams at…
Known as one of Italy’s favourite street foods, suppli are Roman snacks made from rice, tomato sauce and egg. These suppli with artichokes and sun-dried tomato pesto are the creation…
TO DRINK: Saronsberg Viognier 2009
TO DRINK: Perdeberg Shiraz, with spice, pepper and sweet red fruit, will complement the sharp flavours.
This classic citrus coconut cake is what your island holiday dreams are made of. Decorate it with some indulgent chocolates and you have a real winner on your hands.
You simply cannot celebrate Easter without a hot-cross-bun. This year, the hot-cross-bun went gourmet and we turned it into a hot-cross-bun cake. Which is exactly like a hot-cross-bun,…
We cannot get enough of this white chocolate cake with drunken grapes. The drunken grapes gives this delicious cake a fun kick.
A gorgeous tropical creation, mango meringue cream cake is just bursting with flavours. Celebrate the return of the warm season with this fruity delight. Why not host an…