Mushrooms, pasta, cream, garlic and Parmesan - a dream team for a winning meal. My advice would be to use fresh portabellini or field mushrooms if you can't find really, really good quality dried porcini at a decent deli. PLEASE do not buy the dried porcini sold at supermarkets,...
Chef Boldwin Barlow, from Park Inn by Radisson in Newlands, shares his spicy twist on the classic Paella recipe. Good paella rice is not easy to find in South Africa, so you can use short grain Arborio risotto rice instead.
Click here to read more about the best rice for...
Famed Greenhouse Restaurant at The Cellars-Hohenort welcomed new Head Chef, Farrel Hirsch, aged 31, to its kitchen as of November last year. Originally from South Africa, Hirsch gained fundamental work experience abroad, in the UK, where he cooked in some of Nottinghamshire’s most acclaimed kitchens such Tonic, World Service...
You knew you could cook with Angostura Bitters, didn't you? Well, now you do! In fact, there's a whole Angostura app to download for culinary inspo - click here Angostura App
As you're enjoying the last few weeks of summer sunshine and hunger strikes, these quick and easy bittered snacks...
The Plettenberg Hotel's signature dish is a thing of glory, perfect for when you want to wow your guests. The combination of fish and fragrant spices make it a most impressive starter – or even the star of the show! Taste it in the beautiful surroundings of SeaFood at...
Few things complement a decent steak as nicely as a proper pepper sauce, and The Hussar Grill's Pepper Sauce is perfection. Easy to make, you can serve it on the side or ladled over your choice cut of grilled meat, such as Sirloin, Fillet, Rump or Ribeye.
HUSSAR GRILL PEPPER...
What's better than sizzling hot chicken wings?
STICKY hot chicken wings. of course!
Sticky chicken wings are one of South Africa’s best loved snacks. When having friends or family over, you can’t go wrong with presenting a platter full of wings alongside a mouth-watering blue cheese dip!
The only way to get...
Festive food and drink should be as easy as tossing a salad and opening a bottle. Really. Why slog in a hot, hot kitchen when you could be sippin' on some cool, cool wine with a nice leafy salad on the side?
Add ribbons of smoked or cured trout, berries...
I know it's probably more convenient to buy ready-made BBQ marinades and sauces, but what if you're nowhere near a shop? Or just prefer a fresher taste with your premium cuts? The price of meat being what it is, I'd say you want only the finest flavourings and who...
