Calling all culinary enthusiasts and adventurous palates to experience a tailored food journey around South African food in a space of 3 days. While the festive season heats up,…
Hugo Uys’ bio pic by Karl Simone By Naveen Duwadi Each month, Chef Hugo dives into the best of the ever-changing NYC food scene, offering up his top 5 restaurant discoveries.…
A classic festive meal with all the trimmings: smoked gammon lovingly glazed with a sticky KNORR Balsamic & Pineapple salad dressing, served with a hearty red wine gravy, a…
A light, bright vegetarian feast packed with knock-out natural flavours your guests will adore. Crunchy chickpea falafels are served with a vibrant Thai green curry sauce, along with an…
Succulent bag-roasted chicken flavoured with lemon and Italian herbs, stuffed with bread crumbs, onions, almonds and mushrooms, and served with a cheesy vegetable bake. All that’s needed to complete…
These tender lamb shanks in a rich tomato and olive sauce make an excellent meal for a celebration and are delicious with creamy, cheesy samp and spicy chakalaka. Serve with…
“Christmas is a season for kindling the fire for hospitality in the hall, the genial flame of charity n the heart.” Washington Irving Recipe, styling and photography by Katelyn Allegra…
This vegan take on the classic beef wellington is a great balance of sweet and earthy flavours, all rolled up in the comfort of golden puff pastry. Recipe by Gill…
These delicious plant-based dishes will take center-stage on your festive table! Whole spice and tahini roasted cauliflower with almond and herb pesto The fairest cauli of them all! Something…
A great way to use the hot coals of your braai while cooking your meat. You can also roast the cabbage in an oven set to 200˚C for 1…
Make your spiced citrus crème caramel up to 2 days ahead. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart Imka WebbImka Webb is a freelance digital marketing…
Make your chicken liver pâté up to 2 days before and store, covered with cling film, in the fridge. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart …
Make your berry ice cubes up to a week ahead of the occasion and you’ll have a fuss-free cheat’s cocktail, ready to go when you are. Recipe and styling…
You can make the lemony white wine cream up to 2 days before serving. Simply store in the pot in the fridge covered with cling film, heat up, and…
It is essential to make your jelly 1 – 2 days before you plan to serve it. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart Imka WebbImka…