Executive chef Malika van Reenen and her team at the Cape Grace Boutique Hotel add a personal touch to the dining experience. By Zaza Motha “I remember my grandmother cooking Jungle Oats and the smell of cinnamon when I was aboutfive years old,” beams Malika van Reenen as she thinks back to when she fell in love with cooking. “I always wanted to use cherries and angelica as garnishes back then, the way my grandmother did when baking for weddings.” Once she completed school, Malika was interested in baking, especially pastry, but did not enjoy the precise measurements required for…
Choux pastry with a differenceChicken mayonnaise with choux pastry Spoon 250ml (1 cup) good-quality mayonnaise into a bowl and stir in 1 chopped smoked chicken breast, 2 finely…
Discover a secluded and untamed island in the SeychellesZAZA MOTHA Shades of blue Indian Ocean cradle the Desroches Island in the Seychelles. The velvety white sands meet the crystal blue waters while the greens from the coconut palms wave as you fly into this island. Paradise indeed. Desroches is one of 115 islands situated in the archipelago and measures just 6km in length and 1,5km in width, allowing you to discover the entire island by bicycle, the encouraged mode of transportation on the flat land mass. Accommodation options include beach suites suitable for couples and beach villas for larger groups,…
Spice is always nice, especially in this smoked paprika risotto with saffron aïoli. Risotto is a great comfort dish, but the spice adds a lighter dimension of flavour…
These tenderstems and leeks served with a red onion, cherry tomato and lemon relish is the perfect side to any main meal.
Green beans and asparagus served with a creamy anchovy dressing is a delicious side dish. The freshness of the vegetables is lovely with the richer, salty dressing. A…
Print Recipe Aubergine, tomato and feta terrine topped with fresh basil Serves: 6 Cooking Time: 1 hr + 30 mins Ingredients 8 tomatoes, halved 15ml (1 tbsp) sugar pinch of salt 60ml (¼ cup) garlic butter olive/avocado oil 3 large aubergines, thinly sliced lengthways 200g feta 125ml (½ cup) red pepper pesto a handful of
Print Recipe Wonton filled with line fish tatane Serves: 4 - 6 Cooking Time: 50 mins Ingredients 1 small cucumber, seeded and sliced salt, to taste 1 small red onion, finely chopped zest and juice of 1 lime 1 green chilli, seeded and finely chopped 8 capers, finely chopped 45ml (3 tbsp) fresh dill, finely
Print Recipe Mixed berry and sour cream no-bake cheesecake Serves: Makes 1 cake Cooking Time: 1 hr + extra for setting Ingredients Base 200g (2 cups) shortbread biscuits 80ml butter, soft Filling 230g (1 cup) cream cheese 150g castor sugar 30ml (2 tbsp) lemon juice 250ml (1 cup) sour cream 20ml (4 tsp) powder gelatine
Who isn’t a fan of the gorgeously architectural artichoke? Especially when it’s covered in golden, crispy goodness? Crumbled artichokes on a bed of white bean purée is the perfect combination of richness.
The wonderful thing about mixed berry sauce, apart from its deliciously tangy flavours, is that you can use it on anything. Spread it on bread, spoon over porridge,…