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    Meats

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    I found this at The Radium Beer Hall in Johannesburg and I love it. Thank you to Manuel, and to Artemis for managing to pass the recipe on to me. Manny says to use a good, fairly strong beer with character because that’s what will end up on your plate.

    This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock. To…

    A stylish classic on the dinner party scene in the 1970s – and it’s back on the menus of some of the world’s most fashionable restaurants. To modernise…