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Recipes
Eat Beauty – Terroir at Kleine Zalze, Stellenbosch
Saturdays are made for pleasure. Saturdays are made for lazy love, shopping, hugging, talking, pleasure and good food. Saturdays are made for soft and kind feelings.
Saturdays have always been my very favourite day of...
Recipes
Old-fashioned Potroast Chicken, Freestate Style
My mother did a lot of things remarkably well, but cooking chicken wasn't one of them. She had one legendary roast chicken recipe (which I wrote about in Anna Trapido's book Hunger for Freedom),...
Recipes
Indian Egg and Tomato Curry: Easy, Fast and Delicious!
This recipe really tastes best with the addition of fresh curry leaves. Most decent supermarkets stock tubs or sachets of at least the dried ones these days, and remember: if your local grocery store...
Recipes
Antipasti Platter with Labneh Cheese Balls
Great for entertaining, big on visual appeal and child’s play to assemble. Raid the deli shelves for this one, to make the most of jars and pickled relishes. Holiday food par excellence.
Serves 8
16 pickled...
Cookbook Reviews
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...
Recipes
How To Make Lamb Soutribbetjie
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...
Cookbook Reviews
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...
Cookbook Reviews
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...
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