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    Roasting Vegetables
    In Lifestyle

    Roasting vegetables: Making the most of the Autumn harvest

    The change of seasons brings with it a new group of fruits and vegetables you can enjoy. Apples, root vegetables like carrots and sweet potatoes and all the cabbage family foods, like broccoli and cauliflower, are at their peak now. And they’re all great candidates for roasting—one of my favorite Autumn cooking methods. Roasting Vegetables With the grilling season over, I start giving a lot more foods the roasting treatment. The oven’s dry heat caramelises the natural sugars in foods and brings a depth of flavor to fruits and vegetables that summer grilling can’t touch. If you’ve never roasted root vegetables, you…

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    In Wine

    Wines that honour great matriarchs for Mother’s Day

    Celebrate May and Mother’s Day with wines that honour great matriarchs, paired with some delicious recipes. Bollinger Champagne Madame Lily Bollinger, a great lady of Champagne, guided the House of Bollinger for 30 years and represented Bollinger wines across the world. Pair with: Seared tuna rice paper wraps The Story On 10 November 1923, Jacques Bollinger, the grandson of Joseph Jacob better known as Jacques Bollinger, cofounder of the House a century earlier – married Elisabeth Law de Lauriston-Boubers, a descendent of John Law de Lauriston, the Scottish adventurer, banker and economist, who co-founded the Compagnie des Indes. She was…

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    Cook's garden: A month-by-month guide to growing your own herbs and vegetables
    In How to

    Cook’s garden: A month-by-month guide to growing your own herbs and vegetables

    How do you make home cooking even more deliciously irresistible? Use ingredients from your very own garden, of course! Alice Spenser-Higgs plots a month-by-month guide to growing your own tasty herbs and veggies. January  TIME TO SOW artichokes, Brussels sprouts, cauliflower, loose-leaf lettuce. Last sowing of basil and dill. GOOD TIME TO use clippings of catmint, lavender and rosemary as insect-repelling mulch. BAD TIME TO sow tomatoes, aubergines, sweet peppers and squash. TOP TIP Epsom salts improves the taste and colour of lettuce (15ml:5L water.) February TIME TO SOW Asian greens, beetroot, cabbage, carrots, onions, parsnips and turnips. GOOD TIME…

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    In Lifestyle

    Common cooking questions answered

    Although they’ll never admit it, even the most learned of culinary geniuses still struggle with kitchen basics. Who are any of us to judge pasta insecurity or chocolate mishaps? Fortunately, there’s a solution for every dilemma. We’ll try our best to answer your common cooking questions. How do I stop pasta from clumping/sticking together? Although it may seem like the most logical solution, do not add oil to your gummy pasta! Sure it’ll alleviate some stickiness, but the oil will also make all the sauce slide off and end up at the bottom of your bowl (obviously this is fine…

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    Steamed chicken and prawn dumplings recipe
    In Chicken

    Steamed chicken and prawn dumplings

    We’re obsessed with these steamed chicken and prawn dumplings and we love that they are so quick and easy to make! Combine the raw chicken, raw prawn meat and fresh shiitake mushrooms. Season to taste with sesame oil, a crushed garlic clove, soya sauce and freshly grated ginger. Pulse in a blender until the mixture comes together. Spoon small amounts of chicken mixture onto the centre of wonton or dumpling wrappers, brush the edges with a little water and fold to close. Place the dumplings on bok choi or Chinese cabbage leaves in a steamer basket and steam for 6 – 8…

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    Japanese ingredients
    In Lifestyle

    Japanese ingredients explained

    Ever wondered about the ingredients in Japanese food? Do you know what tofu is? And have you enjoyed miso before? Below is our guide on Japanese ingredients explained so you no longer have to wonder about the difference between daikon and dashi, miso and tofu, konbu and Katsuobushi and other Japanese ingredients you may come across in your day to day life. Japanese ingredients explained: Daikon: A large white radish shaped like a carrot. It is usually about 30cm long with a diameter of 6 – 8cm. In India, daikon is known as mooli. Dashi: A stock made by simmering konbu and katsuobushi. You can also…

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    Chinese food to try before you die Sichuan-cold-noodles
    In Lifestyle

    Chinese food to try before you die

    Can there really be a list of ‘Chinese food you have to try before you die’? I did a snap survey and asked four of my Chinese staff at The Red Chamber to give me a list of their 20 favourite dishes. Only one appeared twice: Peking duck, obviously. And most of the remaining 78 food items were either specific to that person’s region (Shanghai crab) or an acquired taste (spicy chicken feet!). It just shows you how subjective food is. Our taste buds are affected by so many factors too. Article by Emma Chen Food is an emotional experience, tied to memories and…

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    Bring and braai recipes
    In Beef

    Bring and braai: 6 recipes to get you outdoors

    Bring and braai recipes are tried and tested favourites. Whether you’re hosting or a guest, these dishes are guaranteed to please a crowd. 1. Rib-eye, smoky bacon and Cheddar burger 2. Fillet with caramelised onions on a bed of cabbage with butternut sauce 3. Classic steak sarmie 4. Braised beef short ribs 5. Surf and turf beef and crayfish pita bread with coriander mayonnaise and homemade BBQ sauce ON THE SIDE: Braaied mealies with 3 toppings 1. Cashew Dukkah and coriander 2. Sun-dried tomato and chilli butter with Parmesan 3. Crème fraîche and chorizo

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    In Lifestyle

    Two Acres Tea Room: Kathleen Hornby Walsh’s tips on planting your own herb garden

    TWO ACRES TEA ROOM Kathleen Hornby Walsh’s tips on planting your own herb garden (from the article ‘Country Strong’ (August 2014) Caring for and maintaining your herbs: • Water newly planted herbs regularly. Watering and drainage goes hand in hand, so rather give your herbs too little water than too much. After a good soaking, allow the water to drain away and the soil to dry off. Water again when the top 2 – 3cm of soil is dry to the touch. • Mulch your herbs once a year with bulky organic material, such as shredded bark. • Fertilising is…

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    In Entertaining

    Alfresco entertaining – A love for all thing French

    Cape Town cookbook author and (food) lover of all things French, Marlene van der Westhuizen shares her stylish thoughts on alfresco entertaining – and celebrates her 50th cooking tour to the 12th-century village of Charroux in the Auvergne Styling by Marlene van der Westhuizen Philosophy Chef, cookbook author and restaurateur Peter Veldsman once said food writers had a responsibility to share what they know about food and lifestyle. His comment made a huge impression on me – I want to make people aware of the fact that you truly are what you eat. I host pupils at Bagatelle, our home…

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    Okonomiyaki recipe
    In Breakfast

    Okonomiyaki

    Okonomiyaki is a Japanese savoury pancake that can contain anything from cabbage to wasabi to seafood. The name itself means ‘how you like’ or ‘what you like’, emphasising the variety of fillings that can be used to please any palate. Our seafood version is easy to make and delicious. This dish is sure to add some international flair to your cooking. 

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    In How to

    Plant Asian greens

    By Alice Spenser-HiggsPlant a medley of Asian greens. They’re zesty and flavourful, delicious in salads, stir-fried or steamed. Did you know, Asian or mustard greens are Brassicas (members of the cabbage family) and are an incredibly rich source of vitamins A, C and K, which are particularly necessary for maintaining health in winter? The leaves and stems are also low in calories and fat but high in fibre. Growing tips • Plant Asian greens in a position that receives full sun. • Enrich the soil with compost and organic 2:3:2 fertiliser. • Water regularly and don’t allow the soil to…

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    In Recipes

    Charred, grilled vegetables

    Use a selection of vegetables (the more colourful the variety, the better) like thickly sliced red cabbage, whole peppers, whole spring onions and avocados. Brush the vegetables with oil – olive, avocado or garlic-infused – and place on a hot grill. At this stage, whole onions that have been dipped into water can be placed directly into the coals. Chargrill the vegetables, turning every so often until they are charred. While warm, drizzle with more oil and dust with a ground chilli and burnt herb (such as rosemary) salt.

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    In Cookbooks

    Borsch, Vodka and Tears, food to drink with

    (Hardie Grant, R287) After immigrating to Australia, Andrzej Kaczmarski set about creating an institution that would please even the most traditional of Polish grannies. Enter the ambient world of Borsch, Vodka and Tears, a vodka bar and restaurant, that celebrates the delights and comforts of Polish food and vodka. Flick through the pages to reveal the vodkas, cocktails (look out for ‘honey on toast’) and hearty recipes (cabbage rolls and potato blintzes) served up in this much-loved Melbourne restaurant. Highlight: The sizeable chapter on notable vodka labels from the ‘Vodka Belt’.

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