Ginger Biscuit
Call it a ginger slice or a hard biscuit. The singular ginger flavour of this delicious item from the world’s great line-up of baked treats brings a whole new skill...
How to make mayonnaise
Is it a sauce or condiment? No, it’s a miracle in which you, the beginner cook, learn how to mix oil and water. Whether you want to add some magic...
Six cottages on a perfect spot
FW reader Peter has found the perfect spot in the Karoo to build six cottages. He asks Jonno to assist with the design.
Designing a cottage on a low budget
FW reader Pat is moving to a farm and wants to build a cottage on the land. Jonno helps design a beautiful cottage at minimal cost.
Chocolate Brownies
The chocolate brownie is without doubt one of the finest contributions made to civilisation by the US. Stories about its invention clog the internet. But the truth of the matter...
Sweetcorn, herb and chilli lagaan
Some months ago at a local farmers’ market I found a stall selling lagaan. After some heavy-duty charm on my part, the stall holder let me in on the secret...
Chicken tikka – how to get the best out of chicken on the braai
Chicken on the braai can so easily be one of life’s great failures. You all know about it – skin nice and crispy on the outside, yet deep within the...
Contemporary house for years to come
Ngooni from Harare wants to build his first house and asks Jonno to assist with a design of a modern four-bedroom house.
Reinventing the boerie roll
Deep inside the heart of every cook is the seldom expressed desire to invent something totally new.
Fish, chips and sauce
Mark Bittman, food writer for the New York Times suggests that cooking in beer is almost as good an experience as drinking the stuff. He says beer is a complex...
A new home challenge
I received a call from Patricia, who visited a friend on a farm nearby and came across copies of Farmer’s Weekly lying on a table.
Langoustine butterfly pasta in a white roux sauce
A question for the experts – does the shape of pasta actually matter? For this grizzled hack, it does. While there’s no appreciable difference in taste, the arrangement of butterfly...
Succulent beef fillet
The ingredient list is short and the procedure is straightforward. It’s a simple fact of good cooking: the better the ingredients the less you have to do to them.
Stir-fried lamb
Not everything cooked in a wok is Chinese. Here’s a unique combination of splendid tastes that give the beginner cook a ready-made reputation for excellence.
A cottage built on stilts
Chris and his associates invited me to see the proposed additions to their present development. I must say the waterfall site is one of a kind.
Steak tartare
Cooking is an act of transformation greater than anything politicians can dish up. But sometimes raw food has its own special magic. Sushi, salads, even mayonnaise is eaten raw. Well,...
Sausage cannelloni
Welcome to the unexpected all over again. Is this combination of extraordinary ingredients fusion cuisine at its best? Or just another good way to test the limits with a meal...
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