Simple tips for smart food by Anna Montali How to make shaped meringues Preheat the oven to 130°C. In a deep bowl, whisk 4 large egg whites until light and foamy. Add 2ml (½ tsp) cream of tartar and continue to beat until soft peaks form. Slowly add 200g sugar, beating continuously until the meringue is stiff and glossy. Place cookie shapes of your choice on a lightly greased baking tray and spoon the meringue mixture to come halfway up the sides of the shapes. Smooth the top with a spatula and bake for about 1 hour. Turn off the…
Capetonians mourned when the popular Dutch closed its doors in De Waterkant, but Stephan van de Ven now serves his familiar comfort food at the new Dutch in…
There’s more than seafood on the menu at Die Vishuis, Gill Anziska’s historic West Coast restaurant on the banks of the Berg River. By HILARY PRENDINI TOFFOLI Photographs by SEAN CALITZ Bokkom Laan is the name of the dirt road that runs along the banks of the Berg River, where it flows into the sea at Velddrif. Bokkoms are a kind of fish biltong unique to the West Coast. What you might call an acquired taste, but they make an unusual crunchy snack with beer. Locals have been eating them since the days of the Dutch East India company, when…
A match made in heaven… Recipe by Donna Hay
Print Recipe Roast chicken with whole heads of garlic Serves: 6 Ingredients 2 large free-range chickens large knob of butter, softened 6 large roasting potatoes 6 heads of garlic drizzle of olive oil 2 sprigs rosemary sea salt Instructions 1 Preheat the oven to 190°C. 2 Rub the chicken with the butter and place it
Print Recipe Orange and honey roasted carrots Serves: 4 Cooking Time: 40 mins Ingredients 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin seeds 2,5ml (½ tsp) fennel seeds 600g carrots 30ml (2 tbsp) olive/avocado oil juice of 1 orange 30ml (2 tbsp) clear honey, plus extra to serve salt and freshly ground black pepper,
Print Recipe Herb stuffing Ingredients 3 handfuls fresh herbs (we used sage, parsley and thyme, but you can use anything strong that you fancy) 30g cups breadcrumbs 4 pork or chicken bangers, skin removed salt and freshly ground black pepper, to taste 3 eggs to bind (you may not need all of them, just see
Milanese chef Giorgio Nava produces classic northern Italian recipes at both his Cape Town restaurants. By Kim Maxwell “‘Mantecatura’ means to stir,” Giorgio Nava says. “It’s what you do to finish a risotto, vigorously stirring butter and Parmesan to bind it together. None of this cream I sometimes see added in South Africa; make risotto with cream in Italy and they’ll arrest you and throw away the key!” He’s explaining why it’s impossible to offer risotto on the menu of his northern Italian restaurant 95 Keerom Street, or at Carne SA, his new venue focused on meat, across the road…
Shaun Schoeman’s bold use of indigenous herbs and fynbos attracts carloads of curious customers to new Fyndraai restaurant in Franschhoek. By Kim Maxwell Shaun Schoeman, 29, is head…