Chef Floris Smith has put Bushmans Kloof on the global culinary map, with earthy local flavours that match the wild landscape of the Cederberg region. By Rosanne Buchanan I was expecting a big ego. In-yourface, Jamie-style personality at least. Being the executive chef at a gourmet destination hailed as the Best Hotel for Food by Condé Nast Traveler magazine and rated Best Hotel in the World in another American magazine reader survey could inflate any chef’s ego. But Floris Smith is not arrogant. He is quiet and unassuming, more like someone in a Tom Ford movie (I had just seen…
There is nothing more comforting during winter than a delicious, heart-warming braised oxtail for lunch (or for dinner). So, stoke the fire, snuggle up, sip on a glass…
One of the most popular alcoholic beverages in Italy, Limoncello is known for its unique tart flavour. Not as bitter as pure lemon juice, it still packs a powerful citrus punch and is delicious on its own or in mixed cocktails. Salute!
Print Recipe Crumbed aubergine chips with smoked paprika yoghurt Serves: 4 Cooking Time: 40 mins Ingredients Aubergine chips 3 large aubergines, cut into 1cm-thick rounds 140g (½ cup) fine salt 120g (1 cup) cake flour, seasoned with salt and pepper 3 large eggs, lightly beaten 120g (2 cups) fresh breadcrumbs 125ml (½ cup) Parmesan, freshly
There’s something about the salty creaminess of cheese and tart berries that just make a perfect combination. Ricotta and berry tartlets are the perfect example. If you’re short on time, you can replace the berry compote with 250ml (1 cup) of berry jam. For one large tart, use a 3,5cm deep, 22cm diameter loose-bottomed tart tin and bake for 55 minutes.
White anchovies are fish fillets which have been lightly marinated in a brine of sea salt, white wine vinegar and garlic. Treated this way they are also known…
Don’t be intimidated! Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille looks and sounds deceptively complicated, but it’s actually very easy. This is one of…
It’s a classic. No one who truly adores dessert can deny a love for crème brûlée. There’s nothing more satisfying than breaking that hard sugar barrier and diving into the creamy, rich custard beneath.
If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.