We always think of a great seafood dish as time-intensive, but not this pan-fried trout with lemony mashed peas. If you can spare 20 minutes, you can make…
Your Christmas feast has never looked this good! Serve this lemon-ginger cured trout with herby mayo and fennel as a starter.
If you thought soufflé couldn’t get any fancier, you have yet to try seafood soufflé. The broth is traditionally Taiwanese, but it has a Western finish with a topping of flaky…
Chef David Higgs and Gary Kyriacou, shareholder in the South African division of Century 21 real estate agency, have chisselled out a fiery culinary destination in Jozi’s dining…