Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.
This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste. TO DRINK: Corretto…
This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light…
This recipe was adapted from a book called The French Kitchen, by Fran Ward and Joanne Harris. It’s not only one of the easiest I’ve tried, but also…
Crunchy peanut brittle is a worldwide favourite, with lots of global variations. There’s no wondering why; this crunchy treat is the perfect balance of nutty and sweet. We’ve…