Recipe by Vickie de Beer 2 Chicken, coriander and lemon spaghetti
Jenny Handley explores the hop, hot and happening Bree Street restaurants of the Mother City to meet some of the chefs who make it come alive! Recipes and styling by: Migalia Bellorin, Richard Bosman, Roberto Carluzzo, Lauren Case, Luca Di Pasquale, Liam Tomlin and Gareth Walford Photographs by: Bruce Tuck Bree Street, at the foot of Table Mountain, has earned itself a reputation of being the culinary road of Cape Town. Here, both local and international chefs are creating a culture of five-star food served in settings that vary from edgy and elegant to casual streetside dining. The emphasis is…
Popular in North African cuisine, chermoula is a marinade full of earthy spices. Its robust flavours make it the perfect sauce for these tender meatballs, and the rich feta adds a delicious creaminess. Chermoula lamb meatballs with broad beans, feta and mint makes a perfect early autumn dinner when served with orzo, spaghetti or rice. Recipe by Illanique van Aswegen
You are transported to a different era when touching down in Livingstone. F&HE food editor Leila went to Zambia in search of raw and fresh ingredients By LEILA SAFFARIAN Perhaps it’s all those colonial-period novels, but images of sipping a sidecar cocktail while sitting alongside the majestic Zambezi come to mind… The images were probably the result of vaguely paying attention during history class, remembering Livingstone was a colonial city, named after the British explorer David Livingstone and capital of the southern region of Zambia. The main talking point is the Victoria Falls, which attracts thousands of visitors each year…
Bill Granger, Gino D’Acampo, Heston Blumenthal and more…By Andrea Pafitis-Hill and Ingrid CassonSUGAR, SUGAR (Simon and Schuster, R310) Take two sassy American “sugar mommas” with wild imaginations and combine with good old-fashioned recipes. The result is a concoction of scrumptious desserts, cakes, pies, cookies and many more sweet treats. With a handy metric conversion chart included, need we tempt you more? BILL’S EVERYDAY ASIAN (Quadrille, R358) Bill Granger inspires foodies the world over with fresh recipes that embrace a sunny lifestyle and seasonality. His penchant for Asian flavours has been honed in this book which draws on his owncolourful travel…
What do chefs do at home that they wouldn’t do in their restaurant kitchens? By Lisa van der Knaap Louise Gillett, head chef at Bartholomeus Klip Farmhouse When I’m not working I… read food magazines, watch rugby and garden. When I cook at home I love making a potjie. It’s such a social dish to share with friends and family, because you can sit back and enjoy yourself while it cooks. In winter I make a hearty potjie with rich oxtail or lamb, and in summer a lighter one with chicken or ostrich. I also love pasta, maybe because of…
Penne with veal and Parmesan meatballs is a step up from traditional spaghetti and meatballs. These sophisticated flavours give a whole new appeal to a traditional combination of pasta and meat. Cook’s tip: The sauce can be made the night before and refrigerated.
A basic tomato sauce recipe is essential. Use it with pasta or fish, on a homemade pizza, or mixed with some mince when you make spaghetti Bolognese. Heat 40ml extra virgin olive oil in a pot and slightly sauté 2 crushed garlic cloves. Add 1 x 425g tin whole peeled tomatoes, 50ml torn fresh basil, 3ml sugar and seasoning to taste. Simmer for 15 minutes. Add a little water if the sauce looks too dry. Double the cooking time for every tin of tomatoes used. Makes about 350ml. COOK’S TIPS This basic tomato sauce is the mother to many variations.…
Against the odds, a township cooking school in Cape Town is slowly making a difference, and forging promising careers in hotels and restaurants for its students Dressed in a white chef’s hat and a neat uniform, two students are methodically combining flour and butter in a bowl. The oven is nearly at the correct baking temperature for scones in the making, and trainer Ashley Miller is supervising their steps. It’s a familiar scene from any professional cooking class. The difference is that this one is in a converted container in Langa, in greater Cape Town. Eziko Cooking & Catering Training…
Forget the commercial hype and spoil your loved one with a sensational home-cooked meal. Three foodies reveal their recipes for romance. Andrea Burgener Restaurateur Andrea Burgener of Deluxe acclaim and her animator husband Nicholas Gordon have been married for nearly eight years. With two small children under the age of three, quiet meals and romantic celebrations are a rare luxury. How do you typically eat at home? We eat in a haphazard state. Cooking and eating with a toddler and a baby means that simply getting food onto plates and using cutlery is elegant! Our suppers are simple, anything from…