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Cooking with Angostura Bitters from Starters to Desserts

For hundreds of years bitters has been considered an essential ingredient in many cocktail recipes, but did you know that it can also be a key ingredient in your kitchen when preparing family meals or dinner party menus? The flavours of appetisers, entrees and desserts - everything from homemade baked...

Bertus Basson: Homegrown Cookbook

Bertus Basson is my chef crush and I'm a fan of everything he does. And he's a busy man, having just opened De Vriije Burger café in Stellenbosch - his fifth restaurant in the Cape Winelands. (Overture fine dining, Spice Route Paarl traditional South African, Spek en Bone winebar, The...

Meat Your Heart Out: Festive Ideas from Frankie Fenner Meat Merchants

Andy Fenner aka #MeatBae pretty much has it sorted when it comes to all things meaty. That's why he wrote a cookbook called Meat Manifesto and he's here to take the Oh Crikey! out of Christmas with some brilliant tips and choices. You can also buy splendid meat at...

Meat Manifesto by Andy Fenner

Meet #MeatBae: Andy Fenner has released his latest cookbook Meat Manifesto, and it's a humdinger. Long the champion of local carnivores, Mr Fenner takes pains to educate the public about the joys of unusual cuts, proper maturation and ethical consumption. Besides all that, he sells damn fine meat at his FFMM...

Bacon Tart á La Motte

Before I get cracking with the recipe for this gorgeous tart, I want to ask you just to take a long, lingering look at the photo above. Doesn't it look deliciously delectable gotta-grab-it-off-the-screen-and-eat-it YUM? This recipe is why I love food, and why can never stay vegetarian for too long. Because...

Traditional Pancakes with Van Der Hum Sauce

Pancake feasts on rainy days were family tradition where I grew up in the Freestate. It never rained enough for us to get bored with pancakes and to this day, I rush to get out my mom's pancake recipe at the very first drops of rain. We have been...

Snow Pudding á La Motte

The Cape Winelands Cuisine Cookbook is a collection of over 100 recipes that reflect La Motte's philosophy of honouring heritage through modern interpretation. The recipes were developed through years of research and experimentation by La Motte's Culinary Manager, food historian Hetta van Deventer, working alongside former head chef Chris...

Crispy Chicken Nori Bites – low carb snack

Whenever I run out of ideas of what to do with chicken, I turn to recipes from the Orient. This quick and easy dish comes from the book Yoshoku: Contemporary Japanese by Australian chef and writer Jane Lawson. It's a tasty tidbit to serve as cocktail snack, or do as I...

Braaitime: smoked paprika, cumin and coriander rub for pork ribs

  I might not know how to light a fire or braai very well personally - what are friends for, anyway? - but I DO know a thing or two about seasonings, if I say so myself. In fact, so obsessed am I with flavour and taste and getting the...

How to Make Vinegar at Home

With all the wine made, sold and drunk in the Cape, it stands to reason that you're likely to find yourself with with some unpoured, uncorked wine some day. Why not use what's left in the bottle to make your own vinegar from scratch at home? Yes, I know...