This signature braised pork belly open sandwich comes courtesy of Latitude 33 in trendy Bree Street, Cape Town. “This dish was developed as a way to produce a…
Fresh, summery and delicious! This sweet melon, feta and crunchy prosciutto salad is what summer is all about! Recipe by Claire Ferrandi
Nothing says spring quite like citrus flavours. The unique combination of colourful, and sweet grapefruits with sharp and spicy creates the perfect balance of sweet and spicy. Try…
Recipe by Illanique van Aswegen This surprisingly easy achar is packed full of flavour – adjust the chilli to your liking… COOK’S TIP: Mango achar is great with…
Print Recipe Nicoise chutney Serves: 12 portions Cooking Time: 1 hr 40 mins Ingredients 10ml (2 tsp) olive oil 1 celery stick, diced 1 small carrot, peeled and diced 1 bay leaf 1 garlic clove, peeled and crushed 5ml (1 tsp) tomato paste 15ml (1 tbsp) wholegrain mustard 15ml (1 tbsp) brown sugar 30ml (2
TO DRINK: This will go well with De Morgenzon Chenin Blanc. The wine has a rich honeyed character due to its wooding, with a subtle herbaceous element to…
Print Recipe Pesto sauce Serves: 6 – 8 Ingredients 3 garlic cloves 6 small bunches fresh basil 60g pine nuts, toasted pinch coarse salt 90g Parmesan or Pecorino 160ml olive oil Instructions 1 In a food processor or a pestle and mortar, pound the garlic and basil until smooth. Add the pine nuts and salt,