On the Go Tours whisks us off on their Very Vietnam excursion, where the heady delights of this Southeast Asian pearl offer food for the soul and the adventure of a lifetimeBy ANDREA PAFITIS-HILLHANOI There’s a kind of rhythm to the organised chaos of Hanoi’s streets. Scooters weave their way along, tooting at whatever may find itself in the way. A balancing act that defies the laws of physics, the Hanoi people have mastered the art of piling themselves, spouses, babies and small children, as well as unfortunate chooks – likely to become the dish of the day – all…
As welcoming as she is successful, renowned Franschhoek chef Margot Janse loves nothing better than to surround herself with friends and family on her days off. “Come in,…
Simple, gorgeous and delicious, iced biscuits are just one of those baked goods that everyone should know how to make. Light and sweet, they’re an absolute classic. Enjoy for a lovely teatime treat.
Chocolate chunk cookies are every chocoholic’s dream. Deliciously gooey and rich, they’re simply dreamy. Go back to childhood and enjoy these treats with a glass of milk.
It’s the time of year once more for hot cross buns! Although they’re a universal favourite, perhaps you’re getting bored of plain old buns with butter. If you are, it’s time to make hot cross bread and butter chocolate puddings. Turn leftover hot cross buns or even a few slices of our hot cross bun loaf into this scrummy pudding.
For such a elegant dish that looks like it takes hours of preparation, it’s funny to think that the apple tarte tatin was actually created by accident. The…
Venison is a great meat to use for a slow-cooked curry – the spicy flavours work well with the gamey meat. Blesbok venison curry is a true taste of South Africa. Recipe by Mbongiseni Makhaye Photographs by Graeme Wyllie
For such a popular and elegant dish, it’s surprising to learn that bouillabaisse was originally created from fish that no one wanted. Marseille fisherman first created it as a…
Print Recipe Chickpea, cucumber and mint salad Ingredients 30ml (2 tbsp) olive or avocado oil + 60ml (¼ cup) extra 200g button mushrooms, thinly sliced 150g fresh or frozen peas, cooked 2 tins chickpeas, rinsed and drained 3 Mediterranean cucumbers, julienned 2 Mediterranean cucumbers, finely chopped juice of 1 large lemon 1 small handful of fresh mint 1