A very ‘Japan-easy’ mix of sculptural veggies and decorative garnishing cocooned in exquisite lacquered wooden boxes, or plastic stamped with ‘Hello Kitty’, define the millennial aesthetic of bento. Bento…
So fresh, so light, just how Mexican should be – still with a bit of spice though, naturally.…
This classic Italian delight comes courtesy of Pretoria’s Ritrovo restaurant, and father-son team Fortunato and Giovanni Mazzone. Neapolitan ragu is one of the most famous meat sauces in Italian cooking. Hailing…
The humble Cornish pasty enjoys a quirky history and has recently been proclaimed a ‘protected food’ by the European Union because of its enduring and quintessential ‘Britishness’. Miners in the…
Saffron is regarded as king in the spice world and is used generously in Middle Eastern cuisine. Lamb and chicken are often marinated in grated onion with the onion…
The bright colour of these beauties will have your guests asking for the recipe.…
Transform the sweet, sticky, fruity, Moroccan lamb tagine into crunchy, couscous-coated bite-size snacks…
Marinating meat in yoghurt is a great way to tenderise it.…
Delicious light pastry packed with flavour.…
Earthy, fresh and slightly sweet, potato, garlic and thyme tortilla with caramelised fennel is the perfect Spanish-inspired addition for your table. This is a delicious side dish that’s guaranteed…
Recipe by James Diack & Matthew Wright Photography by Dylan Swart…