Recipes

Never judge a book by its cover, or a pie by its pastry. You never know what delicacies lie hidden beneath the dish’s crispy exterior. If it’s succulent texture and...

This requires only a few simple ingredients and can be prepared quickly. But it tastes absolutely marvellous. What’s more, it goes with nearly any vegetable or salad you desire.

There’s nothing mysterious about a piece of cold meat between two slices of bread. But here we take the basic sandwich invention and thrust it right into the middle of...

There’s a whole lot of gustatory novelty in this splendid collection of ingredients. From pancetta to chilli, to the pasta itself, this menu item for your personal collection is excitingly...

Raw mussels, straight off the rocks, were a staple of the strandlopers, indigenous South Africans from long ago. For those of us far from the strand, the nation’s supermarkets provide...

Here’s a meal from the great folk who gave us the Roman Empire, Luciano Pavarotti, Ferrari sports cars, and some of the strangest Test rugby known to modern man.

Pan-fried calamari is an impressive addition to the new cook’s repertoire, and the tomato sauce is a tasty reinvention of a classic. Enjoy this dish with a cold beer, or...

Stir-frying, as I never cease to tell my readers, is a liberation for the new cook. It’s a quick path to astonishing dinner parties or even a quick and fragrant...

While a broiler fowl straight from the chiller at the supermarket may be a marvel of contemporary agriculture, the bird can sometimes be a little low on flavour. And that’s...

This is a fine stand-alone dish, or if you’re a relentless carnivore like this writer, a great side-dish to a mutton or chicken curry. A couple of roti per diner...

Well, not so much a traditional salad as an unfamiliar, quite wonderful combination of hot stir-fried chicken and noodles with cool cucumber, lettuce and carrots.

Just when I thought there was nothing new to learn about cooking chicken, along came a totally unexpected roasting method. Not only that, but I received this recipe from a...

The invention of pasta is almost as important as the discovery of bread. And the genius of both is their ability to trigger so many different flavour combinations.

There comes a time when the amateur braai mechanic realises that not all protein is red nor are all steaks beef. Here’s a magnificent fish braai procedure that I learnt...

Grilled chicken, as endless retail outlets prove daily, is an all-time favourite. Here’s my way of producing damn fine grilled chicken at home.

Dukkah is an Egyptian snack, designed to be crunchily consumed with crusty bread, limpid olive oil and the Ethiopian coffee of your dreams.

Powerful. That’s the only word for this fish soup. Explosive taste, delicious aromas and great texture.

Whenever I visit my brother in Cape Town, I know I am in for superlative dining. And when the big item on the menu is bobotie, this Durban boykie renews...

Spring is the ideal time to pick vine leaves for this traditional Greek delicacy and Strandveld’s soft, young Pinot noir leaves proved to be the perfect ingredient for Suzán, winemaker...

Vietnamese food is probably even more exciting than Thai. While Thai-based foods and the condiments that go with them have made it to South African kitchens and supermarkets, Vietnamese food...