Pour enough water to reach halfway up a pot. Add 10ml vinegar and bring to the boil. Reduce the heat and keep the water bubbling gently. Crack the egg into a small bowl or cup as this makes it easier to control, and position the egg over the pot. Slowly tip the egg into the bubbling water and cook gently for about 1 minute without touching it. Slowly and carefully spoon a little of the water over the centre of the egg, so that the yolk also cooks. Use a slotted spoon to lift the egg from the water. Neaten…
Here’s how to make the perfect sushi rice: Wash 400g Japanese shortgrain rice thoroughly until the water runs clear – this is a very important step. Leave the…
Nic van Wyk loves fantasising about, talking about, and working with food. Over tapas at his recently opened Barnyard Brasserie in suburban Cape Town, he was spreading the mood. By Kim Maxwell We’re meant to be talking tapas, but pigs’ ears and tails are on the menu. We’ll get round to the tapas chat – when Nic van Wyk talks food there are always culinary diversions and detours aplenty. Chatting in the open kitchen of his new restaurant in Tyger Valley, Cape Town, Barnyard Brasserie and Tapas Bar, Nic rolls dough for fried Spanish churros for the day’s tapas gathering…
It takes time to savour Santiago. Our insider’s guide to this city under the Andes in South America will tell you how to make the most of 24…
Rhubarb and banana dessert with mascarpone is a beautifully fruity, fun dessert. The tartness of the rhubarb complements sweet fruit, so the banana can be substituted with any sweet seasonal fruit. If you’re wanting a pink colour to this dessert, choose the pinkest rhubarb you can find. A delicious lunch party pud.
This is a great way of cooking shellfish. The bowl creates a hot, smoky, steamy atmosphere for them to cook in, keeping them moist and giving them a real barbecue…
Mushrooms are delectable and delightful with a distinct subtle flavour that triggers your taste buds and lingers on. My winning dish is a mushroom tarte tatin that gives local produce a modern twist. Serve with Eikendal Sauvignon Blanc. Recipe by Gary Opperman
The artichoke is a glory of vegetables. Beautifully constructed, it’s almost too beautiful to eat. Artichoke and wild rocket risotto works as a starter or main course. Recipe by…
This minty starter is a great kick-off to a wonderful dinner. Artichoke hearts with hollandaise and mint are sweet and tender, perfect with rich and refreshing sauce. Recipe by Anke Roux Photograph by Neil Corder