This is essentially a North African recipe given a Soweto twist with the addition of the sweet potato and chakala. …
Makes 4 thin-crust pizza bases Combine 300ml warm water, 2,5ml active dry yeast and 5ml sugar in a measuring jug, and leave until frothy, about 10 minutes. Meanwhile, sift…
Simple tips for smart food… Put the aubergines in a colander and sprinkle with salt. Leave to drain for about 20 minutes. Preheat the oven to 180°C. Place the…
Salsa verde is a cold Italian sauce used as a condiment or dipping sauce. It adds zest to boiled meat and potatoes and is particularly good with fish. Soak…
Add your own flavour to bland cheeses such as ricotta, robiola, bel paese and mozzarella. • Drizzle with olive oil, salt and freshly ground black pepper, to taste. •…
Asked to take time out from fine dining David Higgs invited some mates for brunch on his day off. Although the mood was jovial, David’s exacting standards and plating…
Neill Anthony is a personal chef based in Cape Town. For private dining or party enquiries call 072 584 7851 or visit www.neillanthony.com. …
Judy Sendzul and Greg Stubbs are co-owners of The Salmon Bar, a chic new restaurant in Franschhoek featuring fresh trout produced on Greg’s farm and superb imported salmon. JULIA…
We are fortunate in South Africa to have both bush and beach in our backyard. So it seems surprising that one of the first lodges to combine the two…
The star of the show is the no-stir tomato risotto, which happily simmers away on the stove, leaving you to get on with the rest of the dish. Serves…
TO DRINK: Miles Mossop Saskia 2007’s marmalade character is perfect for the chicken and mozzarella. …
Grilled fish with Moroccan lentils, butternut fondant and grilled asparagus is the perfect lunch or dinner. It is refreshing and pairs well with La Motte Sauvignon Blanc. …
A classic martini-style aperitif, perfumed with the flavour of hazelnut and vanilla.…
Fresh seasonal berries complemented by rosé bubbly give this cocktail its gorgeous colour.…