Lamb ribs are an immensely fatty cut of meat, but properly prepared as with the recipe below, delivers a combination of all that is great about lamb: moist tenderness from the fat and the slow simmering, crisply charred crackling from slow braaing over glowing embers, and the flavour punch...
Middle of the week, and you're spinning like a top getting everything done. What to cook, what to eat, to avoid the dreaded take-out rut?
Some of the things I love about living in Cape Town are a) having an abundance of beautiful fresh vegetables and fruit available throughout the...
Fermented, cultured and strained dairy products are some of the oldest and most original ways of preserving food. Before refrigeration and preservatives were invented to prolong shelf-life, the natural effect of bacterial and enzymatic action was skilfully applied by domestic cooks in order to stock the larder. Since milk...
I love my oven. I love the way food is transformed in it - you turn on the heat, put in some raw ingredients, wait a bit and behold! Out comes edible magic. Since I'm not very good at baking cakes, I tend to use my oven more frequently...
