Terroir Restaurant, Michael Broughton's Award Winning Restaurant on the Kleine Zalze Estate in Stellenbosch, offers Winter Lunch & Dinner specials...
Boerekos met ‘n Twist - heritage food tweaked by Annelien Pienaar, well known cook & food writer. You need a copy in your kitchen.
The South African Milk Tart Collection by Callie Maritz & Mari-Louis Guy There cannot be a single Afrikaans speaking family in the country that has escaped the bliss of the iconic South African dessert and tea bake Milk Tart. There may be many who have not tasted it and more’s the pity. As with most
The Classic South African Cookbook Melinda Roodt, the writer of this book, is a busy lady. From being a pastor with her husband in a church in Vereeniging, to charity work, to managing three bands, public speaker, cookery teacher, painter and manages her own rusk and biscuit label. I feel totally exhausted just reading about
Johnny Hamman picture from Een Maal Johnny Hamman, who many of us will remember very fondly as the winner of the Afrikaans Reality TV Cooking Programme Kokkedoor 2, is one of the most delightful young men. Passionate, professional and his food is truly quirky, yet thoroughly modern. And as I have experienced it, utterly delicious.
Dine van Zyl Potjiekos & Pot-pourri In Japan they have people who are certified as Living National Treasures. These people are anything from ceramicists to woodworkers, paper makers and the well known Kabuki theatre performers. The Living National Treasures are those that preserve important intangible cultural properties. Cuisine, surely, is one of these. Were we
Brick Chicken Brick chicken is named after the bricks, which are placed on top of the chicken while it is cooking in the pan! I saw steaks being grilled under weights on TV and thought I would try with chicken. What I did not know was that it was quite a well known Italian way
Durban Curry - so much of flavour When you put talents like this together, Erica Platter, writer and Editor de luxe [and quite a food lover too if the truth be known] and Clinton Friedman, brilliant photographer and designer and Devi Sankaree Govender, better known on our TV Screens on Sunday night’s Carte
Jane-Anne Hobbs's Chicken 'Saltimbocca' with Emmentaler & Lemon 4 skinned, deboned chicken breasts eight thin slices of Emmentaler, or similar 4 slices of Parma ham two thin slices of lemon, halved 16 small fresh sage leaves 1 T (15 ml) olive oil 3 T (45 ml) butter the juice of small lemon milled
Jane-Anne Hobbs's Roast Pork Belly with Pomegranate-Glazed Cape Quinces For the quinces: 1 cup (250 ml) white sugar 3 cups (750 ml) water a slice of fresh lemon 3 large quinces 3 T (45 ml) pomegranate concentrate (or 3 T redcurrant jelly, plus 2 T - 30ml - lemon juice) For the pork
Jane-Anne Hobbs Jane-Anne Hobbs is a food writer de luxe. Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review. Always on the look out for low carb dishes, she has latterly come up with some stunners, and this is one of them. CLICK HERE to
You can trust Jane-Anne Hobbs to come up with something extra special every time she posts an utterly delicious dish on her website. Jane-Anne Hobbs Jane-Anne is one of my favourite food writers, photographers, cook book authors and an utterly lovely person. Read my review of her cook book here. And do visit
My Bobotie, my grandmother's spoons This is probably the most widely known and loved of all Cape dishes. It has its origins at the Cape in the 17th century when the Dutch Settlers, brought their unique style of cooking, infused with the spices of the East, to the Cape. But it is a
Pickled Fish is such a tradition at the Cape, and interestingly it is very popular at Easter time. Some say that is was made to feed the masses on Good Friday after the three hour church service in the morning, while others say this is not so as the dish is very popular with
The perfect Coeur de Boeuf or Ox Heart Tomatophotographed for me by Jamie Schler Perfect for the stormy weather we are experiencing is a Bredie, both the word and the stew, which is of Malay origin. A bredie is a thick fully flavoured meat stew, usually made from a fattier cut of lamb
Quinces photographed by Charlie Lee Potter Quinces, which have been grown at the Cape for over 350 years, are back in season again. They were planted and mentioned in his diary by Jan van Riebeek’ s gardeners in the Company Gardens in Cape Town shortly after the settlement at the Cape by the
There are foodie things I have wanted to do for a long time, and know how to do and can talk knowledgably about, but I don’t actually get down and do them. Last weekend I did - I made my first pot of yoghurt. I have a friend, Sophia, who grew up in
During my childhood, Easter was the time to get a new jersey and autumn always meant baking and chestnuts. Mosbolletjies made from fermenting grape must, sweet juicy crunchy koeksisters and rainbow cake. Maggie, who was my mother’s housekeeper, was a brilliant baker, and she did it in the old-fashioned way with no machinery.
Lannice Snyman, who has been a dear friend for years, is one of the country’s foremost food and history of South African cuisine fundis. This book is an enchanting tour through the gastronomic heart of South Africa and helps us discover its history, cuisine and cultural traditions. There are glimpses into dishes of the past