Sophia Lindop’s Pashka, is her riff on a traditional Russian Easter Dessert, suitable for any time of the year...
To warm up the coming winter months, Durbanville Hills is launching its new and exciting interactive cooking classes for aspiring foodies, in collaboration with The Little Pink Chef, Maryke Josling. This limited offering will be taking on two different occasions – the first on 27 June and the second on 29 July – from 18:30
Boschendal Farm We visited Boschendal recently and spent a night in one of the 7 Werf Cottages which are just outside the ringmuur of the old Manor House. Currently undergoing 5-star grading, these cottages are just perfect for a couple of days away. Everything you would need for ultra-comfort. The one we stayed in had
Boschendal at Full Moon Legend has it that energies are intensified on the night of a full moon. Meaning that your state of mind at the time, will be magnified! Make sure to increase only positive vibrations by joining Boschendal for the last Full Moon Picnic of the season. What to expect at the Full
My deconstructed sushi with salmon trout & avocado For all of you who are intimidated by making sushi, here’s the easy way out. I put this together in about ten minutes on the Expresso Breakfast TV Show. My Sushi – Deconstructed What you’ll need 8 sheets nori 1 small carrot – cut into matchsticks ¼
The Pot Luck Club Head Chef Wesley Randles & Chef Proprietor Luke Dale-Roberts CAPE TOWN will get even hipper in June when Luke Dale-Roberts’s Shortmarket Club opens in the heart of the Mother City. Launching by Chef Wesley Randles and restaurateur Simon Widdison, both from current The Pot Luck Club fame, The Shortmarket Club is
The Table Bay Hotel Tall Ship Esmeralda at dockside Taking high tea might be a centuries-old tradition but few places in South Africa still execute it with the grace, excellence, and nostalgia of the 1800s as the prestigious Table Bay at the Victoria & Alfred Waterfront in Cape Town. Staging high tea of indulgent proportions
Lizet Hartley's Christmas Paté with hazelnuts, sage & Brandy We may be a bit late for Christmas, and this paté would be perfect on your New Year's Eve Buffet. Lizet Hartley up to her usual inventive, aromatic, tasty, beautiful to look at dishes, and this one is a star. Christmas Paté with hazelnuts, sage &
Roasted & Salted Cashews by Tracy Foulkes Tracy says: "The roasting process brings out the rich aroma and taste of the nuts. A perfect snack or ingredient for savoury dishes!" 200 g whole raw cashew nuts (unsalted) 60 g butter A handful of ripped fresh rosemary Good grindings of NoMU Spicy Chilli NoMU Sea Salt
Corn fritters with salmon & lemon-dill crème fraîche Lizet says: “Fortunately I am partial to quite a few of my cousins. One of them popped in for dinner on Tuesday. I hadn’t seen him for three years, so I opened a bottle of bubbly (not that I needed an excuse) and chucked a chicken in
Sophia Lindop's Honey & Mustard Chicken Thighs With our outdoorsy lifestyle we lead in summer, there is usually a braai fire involved. If you are well prepared, you can make some fun food. Sophia Lindop provides the answer, it's on the cover of her latest book, braai & potjie, flavours and traditions. A perfect Christmas
Chilled Minty Pea Soup by Nina Timm Nina says: “We are in the middle of Braai Season and almost every meal is cooked around the open fire. I tell you, after 1 week, I seriously need to detox with something light and fresh and this Chilled Minty Pea Soup is going to be on my
Two ready roasted Shoulders of Karoo Lamb When you have a gift of a whole sheep from the heart of the Karoo, slaughtered by the farmer, you want to cook it long and slow and add as little flavouring as possible so that the meat shines through. Willow Creek provides not only great olive oils,