You don’t have to meander through the cobbled streets of Madrid to sample authentic tapas and experience what has become the spirit of sharing good food. Here are some hot new local contenders who are creating small plates with big personalities SERENA WALKERThe tapas trend has taken South Africa by storm, particularly in Cape Town, with some interesting new chefs behind the scenes who are packing the punch into bite sizes. Give our tapas trail a try… and remember it’s all about sharing so more is definitely more! Fork Head down Long Street and step inside Fork (84 Long Street,…
Fancy two weeks in southern France with a fleeting visit to Spain? KIM MAXWELL stayed close to the Mediterranean for a personal exploration of time-steeped places and produceThe…
Grilled, fresh and poached, GRILLED NECTARINES WITH BROWN SUGAR AND BRANDY Using 1 ripe nectarine per person, halve the nectarines and remove the pip as carefully as possible. Fill each half with brandy and allow to macerate for at least half an hour. Add 5ml brown sugar to each nectarine half, then place under a hot grill until the sugar has melted and starts to bubble, about 5 – 7 minutes. Remove from the heat at once and serve hot on their own or with a dollop of cream, as pictured here. BERRIES WITH YOGHURT To serve 4, combine 500ml…
What makes this Thai fillet served with chilli peanut noodles special? Definitely the seasoning! These zesty, tangy, fresh flavours are popular in most Thai cuisine, and make a huge…
Eating to live or living to eat? One could be forgiven for believing the Australians spend their lives concentrating on the latter, such is the wealth of their fresh produce, culinary communicators, chefs and restaurants.ANGELA LLOYD An event such as Tasting Australia sits naturally with such a culture. This bi-annual celebration of food and wine was launched in 1997, the recent 2007 event marking its 10th anniversary. As the official programme noted, it’s “Ten Years… and Growing”. The festival was the brainchild of Ian Parmenter, an expat British journalist passionate about food who approached the South Australian government. Adelaide, the…
Simple tips for smart food…Pour 125ml dry white wine, 125ml water, 20ml chopped fresh dill, 40ml chopped fresh flat-leaf parsley and 2 finely chopped spring onions in a…
Simple tips for smart food…For the marinade, mix well 120ml soy sauce, 10ml honey, 20ml sesame oil, 2 finely chopped garlic cloves, 20ml grated ginger, and salt and freshly ground black pepper to taste. Put 1kg beef fillet in a shallow dish and pour over the marinade ingredients. Marinate overnight. Lightly seal the fillet on all sides, and finish cooking in the oven to your liking. Once the fillet is cooked, leave to rest for 10 minutes. In the meantime, chop 250ml fresh coriander, 120ml fresh flat-leaf parsley and 50ml fresh mint. Mix the herbs together and spread on wax…
With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard…