These edible containers can be filled with goodies to make festive canapés.• FOR BREAD CUPS preheat the oven to 180°C. Cut the crusts off several slices of bread. Roll the bread out gently with a rolling pan, then ease it carefully into the openings of a small-hole muffin tray to form cups. Bake until golden. You can use sheets of wonton pastry instead of bread. • FOR SUGAR CUPS melt 200g (1 cup) sugar until it caramelises. Gently pour into well-greased muffin cases so that it coats the sides. Leave to cool and form cups. • FOR CHOCOLATE CUPS melt…
There’s more than seafood on the menu at Die Vishuis, Gill Anziska’s historic West Coast restaurant on the banks of the Berg River. By HILARY PRENDINI TOFFOLI Photographs…
Oysters are always special, but the mix of zesty fresh oregano and the bite of Pernod gives these oysters a particularly special kick. It’s important that you find oysters large enough to contain a nice dollop of the sauce. TO DRINK: A crisp and zesty wine like Boschendal Blanc de Blanc brings out the aroma of the sea.
Print Recipe Roast chicken with whole heads of garlic Serves: 6 Ingredients 2 large free-range chickens large knob of butter, softened 6 large roasting potatoes 6 heads of garlic drizzle of olive oil 2 sprigs rosemary sea salt Instructions 1 Preheat the oven to 190°C. 2 Rub the chicken with the butter and place it
Print Recipe Orange and honey roasted carrots Serves: 4 Cooking Time: 40 mins Ingredients 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin seeds 2,5ml (½ tsp) fennel seeds 600g carrots 30ml (2 tbsp) olive/avocado oil juice of 1 orange 30ml (2 tbsp) clear honey, plus extra to serve salt and freshly ground black pepper,
Print Recipe Herb stuffing Ingredients 3 handfuls fresh herbs (we used sage, parsley and thyme, but you can use anything strong that you fancy) 30g cups breadcrumbs 4 pork or chicken bangers, skin removed salt and freshly ground black pepper, to taste 3 eggs to bind (you may not need all of them, just see
Chef Mark Radnay heads a contemporary restaurant in Franschhoek designed to showcase local cuisine. Going back to South African roots, it’s all about comfort food with a twist. By Kim Maxwell Franschhoek has been a strong contender for South Africa’s culinary capital for years. Thanks to a number of good restaurants in the village, options range from casual French bistros or country cuisine for lunch to fine-dining tasting menus for dinner. Many dishes have been borrowed and adapted from Europe and Asia, with local trout, game, cheese and produce used prolifically in menus. Yet with the exception of Topsi &…
Milanese chef Giorgio Nava produces classic northern Italian recipes at both his Cape Town restaurants. By Kim Maxwell “‘Mantecatura’ means to stir,” Giorgio Nava says. “It’s what you…
Only the most distinguished of Johannesburg’s hotel chefs are invited to be part of the five-star Chef’s Circle. F&HE spent a privileged morning in this exalted company By Lisa van der Knaap Chefs can be sensitive about how the world perceives them, and those who work in hotels sometimes have reason for complaint. “There is a certain stigma linked to hotel restaurants,” says Raymond Rundle, executive chef at The Grace. The other chefs around the table nod their agreement. Rudi Liebenberg, who is about to leave The Saxon for the Mount Nelson, continues: “I don’t want The Saxon to be…
It could have been a clash of cultures, but when a spirited Afrikaans bride wed her Brazilian Catholic husband, the result was a seamless marriage of tastes INGRID…