Only the most distinguished of Johannesburg’s hotel chefs are invited to be part of the five-star Chef’s Circle. F&HE spent a privileged morning in this exalted company By Lisa van der Knaap Chefs can be sensitive about how the world perceives them, and those who work in hotels sometimes have reason for complaint. “There is a certain stigma linked to hotel restaurants,” says Raymond Rundle, executive chef at The Grace. The other chefs around the table nod their agreement. Rudi Liebenberg, who is about to leave The Saxon for the Mount Nelson, continues: “I don’t want The Saxon to be…
It could have been a clash of cultures, but when a spirited Afrikaans bride wed her Brazilian Catholic husband, the result was a seamless marriage of tastes INGRID…
Knysna’s Oyster Festival in July is the ideal time to get down to the Garden Route, visit old favourites and find out what’s new. Here are 15 dynamic reasons to visit Knysna…LISA VAN DER KNAAPThen and now… Once a sleepy fishing village that attracted a handful of holidaymakers, Knysna is now a bustling minimetropolis. Over the years it has seen a number of developments, most notably Thesen Island, a private estate encompassing 19 islands in the Knysna lagoon. Tourism, however, remains the predominant moneyspinner, which is why so many new restaurants and hotels have popped up and there’s so much…
Offering sun, sand and seriously good food, Sydney is a must-visit destination for any foodieJULIA ROWANDSydney is a lot like Cape Town: hot and sunny over Christmas, with…
WHY? For an indulgent TV dinner or an instant fondue for two HOW? Buy a round of Camembert (preferably in a wooden box). Remove the paper packaging and…
For basic couscous, place equal amounts of couscous and boiling water or stock in a container with a tight-fitting lid. Leave to stand for 15 minutes. Loosen the grains with a fork, season to taste and serve hot. For buttered couscous, add melted butter and 1 finely chopped, sautéed garlic clove. For herbed couscous, add a splash of olive oil, 1 chopped garlic clove and a handful each of freshly chopped coriander and fresh flat-leaf parsley. For Mediterranean couscous, add a handful of pitted and roughly chopped black olives, sundried tomatoes, shelled pistachios and a little olive oil.
There’s no food like pub food! Cottage pie with Guinness is the perfect comfort dish. Simple but filling, it’s full of deliciously robust flavours.
Braised lamb shank pie has it all. The lamb in this pie cooks down until it is incredibly tender; falling apart to make a tasty and succulent filling. It…
A beautiful dish from a tasty, economical cut of meat. TO DRINK: Rupert & Rothschild Classique, a classical Bordeaux red blend, has body, finesse and elegance.
The orange flavour keeps this dessert refreshing and light. Cook’s tip: To make stock syrup, boil together 50ml of sugar and 50ml of water for 5 minutes, then…