When the millennium arrived we were island hopping in the Philippines. One common thread throughout was the Filipino love of a good barbecue. From the street-side vendors with…
Simnebun cake with Italian meringue & caramel-chocolate sauce gives a new meaning to the word ‘indulgence’. This sweet, sticky and rich creation is a real showstopper. It takes…
Print Recipe Sautéed asparagus marinated with sage, nettle and wild garlic pesto By Shaun Schoeman – Serves: 4 Cooking Time: 50 minutes + 1 – 2 hours, to marinate (optional) Ingredients Pesto 2 handfuls fresh nettles (spikes removed)/sweet basil leaves, rinsed 15ml (1 tbsp) garlic, crushed 30ml (2 tbsp) Parmesan, grated 125ml (½ cup) olive
What could possibly go wrong when you add alcohol and coffee to dessert? Well espresso jelly with white chocolate and grappa coulis is what can go very, very…
Print Recipe Chocolate ganache filling Ingredients 1,5L cream 2,7kg quality chocolate Amaretto liqueur 300g flaked almonds, toasted Instructions 1 Heat the cream until it bubbles – do not boil. 2 Add chocolate and stir over extremely low heat until the chocolate has melted. Remove from heat and leave to cool. 3 To layer the sponges,