Sally Bee, Jennifer Irvine, Serge Dansereau and more…By Andrea Pafitis-HillFRENCH BISTRO (Flammarion, R435) In featuring 12 of the best bistros in Paris, Bertrand Auboyneau, owner of the Paul Bert bistro, and Le Figaro food critic, François Simon, pay homage to honest French fare like organic tomato, anchovy, black olive and arugula salad, Niçoise style and sole meunière with lemon-buttered steamed potatoes – simple flavours that reach new heights when delicately balanced on a plate. MARIE CLAIRE: FRESH + EASY (Murdoch Books, R255) With engaging chapter titles like ‘Savour’, ‘Zen’, ‘Tang’ and ‘Earthy’, you won’t know which page to turn to…
MasterChef USA winner Whitney Miller gives us a peek into her world of food before she comes to South Africa for the Cape Town Good Food & Wine…
A leisurely lunch with renowned chef Lientjie Wessel lingers into a lazy late afternoon – the perfect daydream. Chef Lientjie Wessel, formerly of the über-cool Li-bel Bistro in Pretoria, has set up shop at Albizia Restaurant in Cullinan. This tiny diamond mining town, approximately 100km from Johannesburg, is this season’s hot spot for cool people. There are now almost as many antique shops, artisanal food producers and shabby-chic guest houses as mineworkers in Cullinan. By next year the place will probably be cloyingly, unbearably hip, but for now it still feels like a deliciously hidden treasure. Because Lientjie works in her…
Despite his name, there is nothing even remotely dangerous about tall, bear-like chef and owner of The Foodbarn, Franck Dangereux. Unless, that is, you’re a sun-ripened tomato or…
There’s something about the distinctive freshness of pesto that pairs so beautifully with the heartiness of butternut. This butternut ravioli topped with baby marrow pesto is a filling dish packed with earthy flavours that’s sure to leave you satisfied.
In case this culinary term is completely new to you, white pizza is basically a pizza that doesn’t contain sauce. Instead, it’s topped with cheese and any additions…
TO DRINK: A medium-bodied Semillon isn’t overtly fruity and its lemony notes don’t overpower subtle dishes
TO DRINK: A medium or sweet sherry is juicy and aromatic, making it particularly suited to grapes
TO DRINK: Because of its acid, Sauvignon Blanc is one of the few wines that pairs well with zingy, tomato-based dishes
To drink: A fruity Chenin Blanc will partner well with the juicy, sweet prawns and flavourful beans.
Perfect as a filling breakfast or midweek dinner. Cook’s tip: Try to chop the ingredients so that they are roughly the same size, as they will then cook…