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TO DRINK: For this zesty dish, try a light white wine that isn’t too overpowering, like pinot grigio …
“One of the wonderful things about brewing is that you never stop learning or developing your skills. The job is always fresh and interesting.” We interviewed SAB Master Brewer…
Located just North-West of Stellenbosch, and cooled by salty sea breezes, the Bottelary Hills Wine Route offers award-winning wines as well as old-fashioned farm hospitality. For some reason I’d…
Green lentil terrine with seafood is deliciously earthy and tangy. Lentils have a thick but soft texture which is perfect with the light seafood meat. A lovely lunch dish…
Master this tough cut of meat with this braised pork shank with tomatoes recipe. …
Vanilla panna cotta with roast pineapple and citrus salad is as delicious as it is beautiful. Panna cotta is known for its lovely lightness, and it’s especially yummy…
Christiaan Campbell quietly hones his craft and creates fine-dining drama at Delaire Graff Actors are warned to never work with children or animals, lest they be upstaged. Writers should…
By Jenny Handley To launch their 2012 Gewürztraminer, The Beautiful Lady, Nederburg hosted a nose-to-tail lunch prepared by Pete Goffe-Wood of Kitchen Cowboys in what they term the “Salt…
By F&HE food editor Leila Saffarian Oh, I am so lucky! Foundry Café invited me round for a sneak peek and to taste a few dishes that would hopefully…
By Gordon Ramsay (Harper Collins Publishers) After his fascinating and unforgettable Great Escape to India, our favourite chef with the combustible temper, Gordon Ramsay, embarks on yet another travelogue’ish…
(Lantern) Ever since that pith-helmeted anthropological roam around Thailand, where you traipsed from pool lounger to food stall, from beach to food stall, from internet café to food stall……
(Love Food) Stirfries, what’s not to like? All you need is a wok – that workhorse of the Chinese kitchen – a handful of pocket-friendly greens; maybe a protein…
By Luke Nguyen (Murdoch Books) The French colonisation of Vietnam lasted nearly a century. It should therefore come as no small surprise that much of the cuisine is a…