To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry paste.…
These simple little darlings look as though they wouldn’t melt in your mouth, but cut them open and you’ll find a molten core of oozing chocolate COOK’S TIP The…
Every December we fall in love with tradition, but there’s more than one way to truss a turkey. Traditional turkey with two stuffings is a great mix of the old…
Simple tips for smart food by Anna Montali How to make shaped meringues Preheat the oven to 130°C. In a deep bowl, whisk 4 large egg whites until light…
Capetonians mourned when the popular Dutch closed its doors in De Waterkant, but Stephan van de Ven now serves his familiar comfort food at the new Dutch in Wynberg.…
These edible containers can be filled with goodies to make festive canapés. • FOR BREAD CUPS preheat the oven to 180°C. Cut the crusts off several slices of bread.…
There’s more than seafood on the menu at Die Vishuis, Gill Anziska’s historic West Coast restaurant on the banks of the Berg River. By HILARY PRENDINI TOFFOLI Photographs by…
Oysters are always special, but the mix of zesty fresh oregano and the bite of Pernod gives these oysters a particularly special kick. It’s important that you find oysters large enough…
Chef Mark Radnay heads a contemporary restaurant in Franschhoek designed to showcase local cuisine. Going back to South African roots, it’s all about comfort food with a twist. By…
Milanese chef Giorgio Nava produces classic northern Italian recipes at both his Cape Town restaurants. By Kim Maxwell “‘Mantecatura’ means to stir,” Giorgio Nava says. “It’s what you do…
Shaun Schoeman’s bold use of indigenous herbs and fynbos attracts carloads of curious customers to new Fyndraai restaurant in Franschhoek. By Kim Maxwell Shaun Schoeman, 29, is head chef…