Four South Africans are doing things the natural, old-fashioned way, from cheese making to meat curing to flour milling RICHARD HOLMES Stone-ground flour: Nico Steyn of Eureka Mills Great…
Simple tips for smart food… by Anna Montali 4 puff with pastry How to make apple custard tarts For the custard, place 200ml milk and 1 split vanilla pod…
Sue de Groot embraces global gastronomy at a British food festival Sue de Groot You can tell a lot about a country from its food. If you got into…
TO DRINK: Ouzo, of course, with a little iced water mixed in.…
Melanie Hansche takes a bite of the new, the classic, the fun and the fancy… According to the register of The New York Health Department, there are currently 24…
Simple tips for smart food… by Anna Montali How to make tempura batter Beat 1 large egg in a mixing bowl and add 250ml (1 cup) ice-cold soda water.…
Find out who cooks what in Cyrildene’s vibrant Chinatown, where fireworks explode at New Year and every day is a fresh celebration of flavour ANNA TRAPIDO The restaurants of…
A young chef at the old Durban Country Club is steering this venerable institution into a new culinary era. By Tracy Gielink The Durban Country Club is an architectural…
These are especially popular during Chinese New Year season. This is one of the more difficult Chinese recipes. The balls need to be turned continuously in the hot oil…
F&HE reader Thandi Skye Warden sent us her favourite family recipe “Simon ‘Baba’ Ndlovu was my father’s right hand and helper for 38 years. He was also my best…
This clear oxtail soup with pearl barley proves that there are many ways to enjoy this lovely cit of meat. An oxtail soup is definitely the perfect winter warmer…