Training the future guardians of our natural environment
EcoTraining, a South Africa-based company, has helped more than 11 000 people from around the world qualify as nature guides, and its graduates are sought after by the ecotourism industry....
How to make Biscotti
Biscotti are what Italians dip into their espresso, because in Italy there are no rusks. Use this recipe to qualify as a baking mafioso, or in time even a don....
Cook a perfect beef stew
There’s something gloriously accessible in the word ‘stew’. It represents the best values of the home cook: simple but well-chosen ingredients, and classic and extraordinarily potent kitchen skills and techniques.
A cosy garden hideaway
Avid Farmer's Weekly readers Bashi and his wife want to build a small, thatched rondavel in a quiet corner of their existing property.
Mazavaroo: a Mauritian veld fire in your mouth
I have known grown men to drink Tabasco straight from the bottle, while others in brave response chewed maniacally on raw chillies. But if you are a chilli fan, one...
Prawns with pak choi and five-spice seasoning
To make prawns with pak choi and five-spice seasoning for four, you will need: 600g of peeled, cleaned and thawed prawns 1 teaspoon freshly...
A 5-star country accommodation
I was recently called out to a tourist development site in the Cradle of Humankind in North West. The proposed development offers comfort, convenience, and the aesthetics of living in...
Pickled hake with onions
Cooks perfected the art of pickling food products long before they had fridges. Try this great South African classic – pickled fish – with its mouth-watering sharpness and exquisite oceanic...
A delightful stone cottage
A two-bedroom, two-bathroom stone cottage on a farm in southern Drakensberg.
Ultra-spicy! Home-made tandoori chicken
Tandoori chicken is one of the Asian subcontinent’s many contributions to fine dining. A ‘tandoor’ is the Hindi word for the special clay oven used in this style of cooking....
Vietnamese pho: Looks like soup, tastes like heaven
A friend of mine recently returned from Hanoi, bringing with him happy memories of pho, an aromatic, beef stock-based noodle soup made with beef or chicken, and chillies. He came...
Renovating a home for a farm manager
A client in Estcourt, KwaZulu-Natal, recently asked me for additions to an existing 6m-diameter thatched bedsit to accommodate a new farm manager and his family.
Crisp shortbread biscuits
With the possible exception of a chocolate brownie, nothing accompanies tea or coffee better than a crisp shortbread biscuit.
Bacon and dried fruit pizza
Staunch artisanal chefs and sourdough bakers amongst our readers will object, but the simple fact is this: if supermarkets offer frozen pizza bases for sale, why attempt to make them...
National parks for all seasons!
Experience South Africa’s national parks when they are at their best this coming year, says Taryn Arnott van Jaarsveld and René de Klerk.
Delicious chicken ragu
This combination of ingredients with pasta makes a fine supper for four to five people. And no, it’s not just another version of spaghetti bolonaise…
Pioneer style, modern comfort retirement home
Here is a sketch of a three-bedroom traditional exterior and conventional interior retirement home, with open-plan areas and en-suite bathrooms.
Pork chops with white wine
A pork chop – and may all my ancestors kindly look the other way – is a marvellous thing. And when simmered in white wine and a tangy Dijon mustard...
Calamari and green bean salad
Calamari – squid to our friends in the marine biology sector – is a wonderful addition to one’s seafood repertoire. Easy to cook, a marvel to present and a delight...
Heavenly risotto with smoked mozarella
Risotto, a hearty rice-based dish, is also a delicious accompaniment to meat, fish or poultry. Add it to your repertoire of gourmet dishes.
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