How to make gluten-free seeded bread
This seed bread is healthy and delicious. Use it to make your lunch sandwiches, or spread your favourite jam on it for a real treat. You can also eat the...
Slow-cooked, ultra-spicy shredded beef
This slow-cooked shredded beef is the perfect stuffer for a roti, flatbread or sandwich. It’s even a delight on a bed of white rice!
Pasta with asparagus and gorgonzola
This classic recipe can best be described astagliatelle Alfredo’s rich uncle. It is a joyous salute to excess, a luxurious combination of ingredients,flavours, textures and aromas.
Focaccia with garlic, rosemary and artichoke
When making this bread, you can use a variety of toppings. What’s more, the dough can be formed in whichever way you like, from a pizza base to a bread...
Quick pork & asparagus stir-fry
There’s real joy to be experienced in the production of this meal. It is quick and simple enough for the out right beginner, yet the unexpected presence of asparagus will...
Pasta Fagioli a warming Winter soup from Italy
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...
Blue-cheese cheesecake with sweet-wine jelly
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....
Baba ghanoush: a Middle Eastern delight
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...
Carrot cake loaf with dates
This carrot cake loaf, with its delicious, zesty cream-cheese icing and chopped walnuts, is soft and full of flavours.
Chicken tenderloins and dip
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...
How a Klein Karoo wine and fruit farm became a tourist mecca
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.
Peppermint Crisp and vanilla panna cotta
These easy pepperminty vanilla panna cottas are a perfect dessert for your next gathering or holiday party. Your guests will love them.
Calamari and salsa
In Latin America, warm salads offer grilled meats their proper accompaniment. Give this calamari and chilli salsa your best shot!
Chicken with onions and Emmentaler cheese
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...
How to make samoosas with potato filling
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...
Beef, bacon and onion pot roast
If you’ve got a working oven, why roast in a pot? This splendid collection of techniques and delicious flavours answers this riddle.
North African chicken worth waiting for
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...
Hunting traditionally with the Khomani San
The Khomani San of the Kalahari are revered for their intimate knowledge of bush lore. Now they’re practising these skills commercially and offering hunting packages on the vast tracts of...
Minestrone: magnificent Italian soup
Italian cuisine is loaded with astonishing soups. There is, for example, zuppa pavese, a chickenbased bowl of greatness topped by sourdough bread and a poached egg. At the greatest height,...
Platter of roast vegetables
Vegetables are a healthy addition to a braai or any other meat-based meal. However, the way you cook your veggies can make the difference between a great dish and a...
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