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…
These soufflés are twice baked, unlike the traditional light and fluffy soufflé. Baking them twice means you can make them 2 days ahead of time and simply warm before…