Pasta with roasted sweet peppers & olives
The powerful tastes of this Israeli classic make this dish a splendid midday meal. There’s just the right combination of flavours to get your taste buds giddy with delight.
The lamb burger
Given that the hamburger is really just a thick sandwich, here’s a jazzy riff on that old, old tune. Think we’ve just changed the meat? Read on for a whole...
Shanghai chicken
Like many Chinese-influenced recipes, this transfers particularly well to the SA kitchen. It could easily be called Pietermaritzburg Chicken or even uKhahlamba Chicken. You decide.
Red-cooked duck
Duck is the most common poultry in China and contributes hugely to the cuisine. Red-cooked duck packs a great Asian punch and is a delicious alternative to a standard roast...
Eggs royale
There’s nothing like an egg to start the day. But why stop there? Add smoked salmon, tangy lemon, melted butter, and a slice of toast for a regal treat.
Beef short ribs – better than pork
A beef short rib is a praise song to fat. Yesterday, fat was bad for you. Today, it’s sort of OK. Tomorrow, who knows? If you worry about fat, it’s...
Chicken Kiev
I have never understood the Kiev reference, since so much of this meal is Italian in style. While a bit fussy, this ingredient combination is really two recipes in one:...
Biryani: the perfect taste from Durban
For some, biryani exists only to give meaning and purpose to lentils. For others, a crabstick biryani is the ultimate in perfect taste.
Stir-fried prawn omelette
South African palates are fine-tuned to enjoy Chinese- influenced cooking. Given the popularity of skottel cooking, this pseudo-wok is all you need for a high drama, high heat dining event...
Chilli con carne
In South Africa, we all know about braai competitions. Back in the USA, chilli con carne competitions are the big thing, particularly in the southern states along the Mexican border....
Hake with hot chilli
All the excitement about national symbols has failed to provide South Africa with a national fish. Let me fill the gap by nominating hake. It is a wonderfully versatile fish...
Spaghetti bolognaise
There are so many favourites out there… chilli con carne, good ol’ steak, egg ’n chips, Durban mutton curry, braaiied boerewors and, one of the greateast of them all, spaghetti...
Crème caramel: dessert for adults
There is little doubt that a good dessert gives a meal the neat conclusion it requires. Sadly, most desserts seem to be designed for the palates of children, with a...
Not Just Another Stroganoff
There’s more than one way to combine cream, mushrooms and rump steak. Give this major steak enhancement recipe your best shot. Your friends will love it.
How to make a perfect cup of coffee
‘Oh, give me a cup of that marvellous stuff’, goes the song. Without it nothing – not even this story – would get written on time …
Baklava: a touch of Greek, Turkish & Lebanese
This startling set of textures, flavours and aromas brings new meaning to that morning espresso. Sweet and crunchy baklava is more than a baked confection – it’s a subtle dessert...
Pasta with eggs, bacon & leeks
Pasta is a gift to the beginner cook. Here’s the faintly exotic input of Italian cuisine, married to the familiar and highly-desired flavours of eggs, bacon and leeks.
Hummus
Agriculture, that most noble of the sciences, came to life in the Middle East. One of the first crops was chickpeas, which means that hummus has a long history. Here...
Fillets in beer
It comes as a surprise that beer is a cooking medium. We all know about wine, even sherry. But a lager – how can this be true? Read on, dear...
Beef fillet casserole
Would you believe it? It seems that butchers keep the trimmings from the beef fillets separate from the actual fillets. Much cheaper than whole fillet, they allow you to prepare...
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