This classic comes in a thousand variations, and is just waiting for your imagination to make it 1 001! Here beans, chicken stock, pasta, pancetta and wine come together to banish the gloom of winter.
If you don’t have much of a sweet tooth, but still long for something creamy and delicious, try this savoury, baked, blue-cheese cheesecake with dessert-wine jelly garnish topped with herbs. It works equally well as a cheese course to finish off a fine meal, or as a decadent treat on its own.
Whatever you choose to call it – brinjal, aubergine or eggplant – there is nothing as magical as converting three of these wondrous things into a sesame influenced, za’atar-enhanced, smoky spread.
This carrot cake loaf, with its delicious, zesty cream-cheese icing and chopped walnuts, is soft and full of flavours.
There comes a time in the family entertainment schedule when a bowl of peanuts or processed, oil-enhanced, orange-dyed maize by-products just don’t come up to scratch. In the first episode of a forthcoming series, I will introduce you to the concept of ‘advanced nibbles’.
Instead of competing with the giant wine brands, Jacques and Saretha Conradie take advantage of the location of Vogelsang farm to put their wines and estate on the map.
These easy pepperminty vanilla panna cottas are a perfect dessert for your next gathering or holiday party. Your guests will love them.
In Latin America, warm salads offer grilled meats their proper accompaniment. Give this calamari and chilli salsa your best shot!
My brother recently returned from a business trip to France, where he had what he called the ‘best chicken meal’ of his life. This recipe, reconstructed from memory, is the happy outcome.
Everyone has his or her favourite samoosa filling. For this case hardened foodie hack, a potato samoosa is the food of any numberof gods. The filling, called aloo (potato in Hindi), is just one of the outstanding potato curries thatKwaZulu-Natal and the Indian subcontinent have to offer.
If you’ve got a working oven, why roast in a pot? This splendid collection of techniques and delicious flavours answers this riddle.
Attempting unfamiliar cuisines often means encountering unknown or unavailable ingredients. In the case of food from North Africa and the Levant, preserved lemons are an absolute must. One downside: they take three weeks to mature!