This is a great way of cooking shellfish. The bowl creates a hot, smoky, steamy atmosphere for them to cook in, keeping them moist and giving them a real barbecue flavour.…
The days of aspic jellies and mousses are long gone as terrines make a welcome comeback. Roasted vegetable terrine is a great way to use summer vegetables and is…
Mushrooms are delectable and delightful with a distinct subtle flavour that triggers your taste buds and lingers on. My winning dish is a mushroom tarte tatin that gives local…
The artichoke is a glory of vegetables. Beautifully constructed, it’s almost too beautiful to eat. Artichoke and wild rocket risotto works as a starter or main course. Recipe by Anke…
If you use wooden kebab skewers soak them in water for half an hour before using them – this’ll stop them from burning on the barbecue.…
This minty starter is a great kick-off to a wonderful dinner. Artichoke hearts with hollandaise and mint are sweet and tender, perfect with rich and refreshing sauce. Recipe by…
Not many people rate the lowly mackerel, but if you get one straight off the boat and throw it on the barbecue asap, it’ll be one of the finest…
COOK’S TIP Use 15ml dried tarragon if you can’t find it fresh. …
The tastes and smells of Tuscany take on a new meaning under the watchful eye of chef Franco Palandra at Torre del Tartufo, one of Italy’s top cooking schools.…
Clive Aaron is making culinary waves in Durban with his approach to modern South African cuisine. We had lunch with him at his new restaurant, EatMe Gourmet Cafe. By…
Meet four of the country’s most talented chefs, winners of the Unilever Foodsolutions Chef of the Year competition in the categories of By Invitation Only, Senior, Junior and Ethnic…
Simple tips for smart food… It’s great to experiment with new pizza toppings. Use the traditional base of mozzarella and tomato, then try some of these exciting ideas. •…
Simple tips for smart food… For oven-dried tomatoes, preheat the oven to 120°C. Slice the tomatoes and place them on a foil-covered oven tray. Sprinkle with fresh thyme and…
Simple tips for smart food… Pre-cooked and ready-to-use vine leaves are available in jars. Once the leaves have been removed from the jar, unfold them and neatly lay each…
EXTRA ADDITIONS TO STIR INTO THE CHEESE SAUCE • Crispy bacon and peas • Snipped French chives • Mushrooms and broccoli …