It might have them in its name, but this frangipane apple tart doesn’t actually contain any flowers. Instead, frangipane refers to a distinctively delicious almond paste that’s the star…
COOK’S TIP If you like, sprinkle with sesame seeds or almond slivers before baking. …
TO DRINK: For a refreshing drink over a long lunch, try an iced ouzo spritzer with lemon and soda, spiked with fresh mint. …
How to achieve simple egg-cellence… How to make meringues Meringues are made by gradually mixing castor sugar into beaten egg whites. For hard meringues (macaroons) use 1 large egg…
For an alternative bush experience, Marataba luxury tented camp is a special blend of romance, modern design and trendy gourmet fare WHERE IS IT? In the Mara concession in…
Zaza Motha visits namibia and finds serene space and spectacular scenery The sands stretch lazily over the Namib desert. Flying in a small plane over the barren land leaves…
Melanie Hansche travelled from Sydney to try five famous restaurants in Spain, France, Denmark and the United Kingdom. What followed was an adventure in gastronomy This is a tale…
Innovative Izulu Hotel chef Guy Gorrie takes on the Big Five of gastronomy – taste, aroma, texture, succulence and presentation. By Ingrid Casson After studying at the Christina Martin Culinary…
$(function() { $(‘#gallery a’).lightBox(); }); Otto de Jager’s tips for an intimate family wedding: Keep the guest list small (70 or less). Use flowers done by a professional stylist,…
Nothing heals like chicken soup. And nothing packs a curative flavour punch like Asian chicken noodle soup. This is the perfect recipe for when you’re feeling a little low and…