For a more substantial meal, you could serve these eggs with crispy pancetta or bacon and oven-roasted tomatoes. COOK’S TIP For the best results when poaching, use the freshest possible eggs,…
Serve with pork belly, a marinade for lamb, with grilled fish or as a simple salad dressing.…
Roll leftover scraps of dough (bread dough works particularly well) into a sausage shape and cut into 2cm pieces. Toss to coat in a little cake flour and shake…
Steaming is a simple, healthy, traditional Chinese cooking method that retains freshness and flavour, perfect for delicate fish, chicken and vegetables. Line each steamer with wax paper to prevent…
Cut vegetables such as beetroot, parsnips and carrots into thin wedges, and sweet potatoes and peeled butternut into thin rounds. Toss in cake flour and shake off the excess.…
Puff pastry is used in dishes such as steak and kidney pie, sausage rolls, apple turnovers and the classic French dessert, mille feuille, meaning “thousand leaf” for its many…
Chef Floris Smith has put Bushmans Kloof on the global culinary map, with earthy local flavours that match the wild landscape of the Cederberg region. By Rosanne Buchanan I…
There is nothing more comforting during winter than a delicious, heart-warming braised oxtail for lunch (or for dinner). So, stoke the fire, snuggle up, sip on a glass of…
One of the most popular alcoholic beverages in Italy, Limoncello is known for its unique tart flavour. Not as bitter as pure lemon juice, it still packs a powerful…
Fettuccine stroganoff is a Russian dish that has become popular around the world. And with these deliciously robust flavours, it’s no wonder why. This makes a wonderful and filling…
There’s something about the salty creaminess of cheese and tart berries that just make a perfect combination. Ricotta and berry tartlets are the perfect example. If you’re short on time, you…
White anchovies are fish fillets which have been lightly marinated in a brine of sea salt, white wine vinegar and garlic. Treated this way they are also known as…