by Vicki Edwards | | recipes, restaurants
From Caroline Lamb of one-Plated The Red Room, this Hong Kong–style version of the classic braise delivers tender, glossy pork belly with deep soy, spice and Shaoxing warmth—perfect with steamed rice and simple greens. Pork ingredients 1 kg pork belly, skin on...
by Vicki Edwards | | recipes, restaurants
Jesper Nilsson draws inspiration from colder-climate Italian cuisine, creating a dish where olive oil meets butter in a basting that adds depth and complexity. Basting ingredients: 100 g butter 100 g olive oil Zest of 1 lemon 4 anchovy fillets, crushed 1 garlic...
by Vicki Edwards | | recipes, restaurants
Chef Cameron Smith of Chefs Warehouse Tintswalo Atlantic finds inspiration from his environment…from Table Mountain and the ocean, to non-profit organisations like Love in a Bowl, where he sources fresh fruit and vegetables. This dish is inspired by the fresh...
by Gourmet Guide | Apr 28, 2026 | recipes
With pink peppercorn and togarashi spice, coconut, tropical sea almond and ginger cream, palm fruit gel, sweet potato and coriander, yuzu pearls and kaapertjies (serves 6) Ingredients 600 g yellowfin tuna loin (sushi-grade, SASSI green-listed: pole & line caught...
by Gourmet Guide | Apr 28, 2026 | recipes
There’s something unmistakably nostalgic about pork at Christmas. Scott Dressels, head chef at Qunu at the Saxon Hotel, Villas and Spa, brings comfort and seasonal warmth to the table with a festive gammon glazed in spice, citrus and sweetness. gammon ingredients 1...
by Gourmet Guide | Apr 28, 2026 | recipes
Head Chef Aren Pollack from one-Plated Embarc brings a bright, summer-forward interpretation to pork roulade, balancing fresh acidity, gentle heat and crisp seasonal vegetables. pork roulade ingredients 1 pork loin, butterflied 1 head napa cabbage, leaves blanched...
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