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.
