The leg of Lamb before roasting The other day we had a leg of Lamb from a butchery in George called Hartmans. Roasted, as simply as possible, it was the finest piece of lamb we have had in a long time. Tender as a mother’s parting words. And delicious with a pot of real gravy
Willow Creek Extra Virgin Olive Oils & the Awards Willow Creek is still the only South African brand on the list of global champions following the publishing of the Extra Virgin Olive Oil World Rankings (EVOOWR) – an achievement the Nuy Valley olive oil producer has now repeated for the third consecutive year. More medals
The Gamekeeper, by Richard Ansdell (1815–85) Autumn is upon us and it is time to start thinking of warming dishes for the cooler evenings. There are any number of chicken dishes, coq au vin, coq au Riesling and Chicken Marengo, reputed to have been prepared by Napoleon’s cook after the Battle of Marengo. The dish
Rib Eye Steak off the braai with mushroom duxelles sauce I remember at the Cordon Bleu Cookery School in London, Mrs Proctor my lecturer making me chop the mushrooms for duxelles so fine that they almost had no texture. I like to have a bit of texture, so while I chop them fine, I don’t
Refogado of Pork Neck with Bo-Kaap Spices & Apricots Portugal is one of my favourite countries and I have been fortunate to travel there quite extensively tasting their great wines and one of the constant memories is the black-footed pig [Pata Negra] which was served in a variety of ways. I have used
My Marinated Salmon Trout with Lime & Pink Peppercorns One of the really popular dishes we served at our restaurant, Parks, in Constantia, now home to Giorgio Nava's Carne, was this quick marinade trout. You could dress it in the kitchen and send it straight out to the table without the necessary marinating