Instead of throwing leftover phyllo pastry away, cut it into small strips and deep-fry in hot oil until golden. Keep the remaining phyllo covered while you fry each batch.…
Suzi Holtzhausen is in love with her fisherman’s cottage on the West Coast, and locals are in love with her indigenous dishes. By Hilary Prendini Toffoli You can always expect…
Baked apples, shortcrust pastry, mince pies and roast potatoes… By Anna Montali How to make Grandma’s baked apples Preheat the oven to 200°C. Cut the apples in half and…
Green tea ice cream contains a well-known nutritional giant, so it must be healthy. This dish is simply delightful. Green tea gives the dreamy ice cream an refreshing earthiness,…
TO DRINK: Klawer African rooibos-infused vermouth,which nicely complements the muscadel. …
TO DRINK: A Gewurztraminer, dry or off-dry and preferably more than three years old, will bring this dish to life. …
If you adore summer stonefruit, you’ll love what we’ve done with the juicy, fragrant plum.…
TO DRINK: Champagne (or sparkling wine), of course! COOK’S TIP Be careful when working with hot sugar as sugar burns are extremely painful. …
Recipe adapted from Harvest Diaries, by Christine Stevens (Sunbird, R230)…
Blanch, peel, seed and quarter 6 plump ripe tomatoes. Heat 800ml olive oil in a pot and add the tomatoes, 3 sliced garlic cloves, 2 seeded and sliced red…
From Food for Friends by Levi Roots.…
