TO DRINK: Savanna cider.
Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
If you’re looking for something a little more innovative than traditional BBQ basting, spicy litchi barbeque sauce is for you. This is a sweet, spicy and salty sauce that’s an absolutely delicious marinade for meat. Keep in the fridge for up to 5 days.
Majestic scenery and hearty food make Switzerland a mustsee destination RICHARD HOLMESThe diminutive Asterix may have been from an indomitable village in Gaul, but – on a cold…
This is so easy to make! Prepare the crumble beforehand and sprinkle it over fruit of your choice for an instant fruity crumble. You can also grill fruit like pineapple and peaches over the coals and sprinkle with the crumble.
Don’t go camping without foil or baking paper. It makes life so much easier, because not only can you cook food in it, you can also serve in…
Everyone can eat with their hands, no need to dirty plates or cutlery. Serve with crusty bread and ice cold beer. You’ll need our basic camping dressing recipe for this.
… and do you want to sharpen your skills and become a chef? We’ve gathered all the information you need on some of South Africa’s top chef schools…
If you’re in desperate need of an updated sandwich, look no further. Sourdough bread with marinated mushrooms, ham and cos lettuce is something new that’s flavourful and very easy to make. So easy, in fact, that you should get the kids to lend a helping hand! Perfect for a light family lunch.
Print Recipe Grilled garlic and mint baby marrows with lemon butter Serves: 4 Cooking Time: 15 mins Ingredients 8 baby marrows, cut lengthways into quarters 10ml (2 tsp) olive/avocado oil 1 garlic clove, crushed 30ml (2 tbsp) fresh mint, finely chopped salt and freshly ground black pepper, to taste 30ml (2 tbsp) butter zest of