linefish sashimi
This dish, created by Cameron Smith of Chefs Warehouse Tintswalo Atlantic, is inspired by the...
seared SASSI green-listed yellowfin tuna
With pink peppercorn and togarashi spice, coconut, tropical sea almond and ginger cream, palm...
grilled pork neck, roasted garlic aioli, tarragon kale and pork jus
Jesper Nilsson, head chef at ëlgr, draws inspiration from colder-climate Italian cuisine, creating...
glazed gammon with apple and calvados purée, green beans and toasted almonds
There’s something unmistakably nostalgic about pork at Christmas. Scott Dressels, head chef at...
dong po rou
From Caroline Lamb of one-Plated The Red Room, this Hong Kong–style version of the classic braise...
pork roulade with kimchi, cabbage roll & corn–kimchi salsa
Head Chef Aren Pollack from one-Plated Embarc brings a bright, summer-forward interpretation to...
GOURMET GUIDE TO THE GARDEN ROUTE
The scenic Garden Route, with its culinary attractions, is the perfect road trip for any food lover. From markets to quaint coffee shops, vibey restaurants to refined and fine dining, there’s something for everyone. Jenny Handley headed from Cape Town to Cape St...
BELMOND: INSPIRING AN APPETITE FOR ART
Jenny Handley pens her story of learning to draw in the bush I’m a planner and a dreamer, now a drawer. This year, I decided I wanted to go to the bush, learn how to draw, and treat myself to an art escape. I was euphoric when all three were offered in one...
linefish sashimi
This dish, created by Cameron Smith of Chefs Warehouse Tintswalo Atlantic, is inspired by the fresh produce available at the nearby Hout Bay harbour. Consisting of bokkoms (traditional air-dried fish), abalone, snoek biltong and of course local yellowtail fish....
seared SASSI green-listed yellowfin tuna
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...
grilled pork neck, roasted garlic aioli, tarragon kale and pork jus
Jesper Nilsson, head chef at ëlgr, 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,...
glazed gammon with apple and calvados purée, green beans and toasted almonds
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...
dong po rou
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 and...
pork roulade with kimchi, cabbage roll & corn–kimchi salsa
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...
Dine Vietnam
Join Gourmet Guide Jenny Handley in April 2026 as she returns to Vietnam to feed her appetite for flavour and adventure. From street food to dining at Michelin-starred restaurants, hands-on cooking and eating in a famous chef’s home… Sometimes rustic, sometimes...
CARROT CAKE
carrot cake sponge ingredients 2 t cinnam 2 C cake flour 1 t baking powder 1 t baking soda 1 t salt on ½ t ginger ¼ t cloves ¼ t allspice ½ t salt ½ C vegetable oil 2 eggs 2 C sugar 1 t vanilla 3 C carrots, grated method Preheat oven to 180°C. Prepare a greased 23 cm...
linefish sashimi
This dish, created by Cameron Smith of Chefs Warehouse Tintswalo Atlantic, is inspired by the fresh produce available at the nearby Hout Bay harbour. Consisting of bokkoms (traditional air-dried fish), abalone, snoek biltong and of course local yellowtail fish....
seared SASSI green-listed yellowfin tuna
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...
grilled pork neck, roasted garlic aioli, tarragon kale and pork jus
Jesper Nilsson, head chef at ëlgr, 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,...
glazed gammon with apple and calvados purée, green beans and toasted almonds
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...
dong po rou
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 and...
pork roulade with kimchi, cabbage roll & corn–kimchi salsa
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...
CARROT CAKE
carrot cake sponge ingredients 2 t cinnam 2 C cake flour 1 t baking powder 1 t baking soda 1 t salt on ½ t ginger ¼ t cloves ¼ t allspice ½ t salt ½ C vegetable oil 2 eggs 2 C sugar 1 t vanilla 3 C carrots, grated method Preheat oven to 180°C. Prepare a greased 23 cm...
CHOCOLATE MUSHROOM
by Le coin Français Makes 15 - 20 dulce mousee ingredients 2 whole eggs 50 g sugar 200 g dulce chocolate 4 gelatine leaves 300 g whipped cream method Make a sabayon base with eggs and sugar. Add your white chocolate and gelatine till melted and fold in the cream. Set...
GRASS SEED BREADSTICKS
by Klein JAN at Tswalu Serves 6 ingredients ½ C flour 60 ml corn flour 2 ml salt 1 egg 2 T oil 40 ml lukewarm water (can be replaced with Umqombothi) wheat berries, milled method Preheat the oven to 160°C. Spray the back of a 38.5 cm x 26 cm baking tray with...
CHICKEN ROULADE WITH AFRICAN GRAIN SALAD
by chef Mmabatho Lingata Molefe of Emazulwini Restaurant Serves 4 ingredients chicken roulade 1 whole chicken salt and pepper to taste 500 g chicken gizzards 2 T red wine vinegar 1 whole onion 3 cloves of garlic 5 sage leaves 4 sprigs of thyme african grain salad 1 C...
GOURMET GUIDE TO THE GARDEN ROUTE
The scenic Garden Route, with its culinary attractions, is the perfect road trip for any food lover. From markets to quaint coffee shops, vibey restaurants to refined and fine dining, there’s something for everyone. Jenny Handley headed from Cape Town to Cape St...
BELMOND: INSPIRING AN APPETITE FOR ART
Jenny Handley pens her story of learning to draw in the bush I’m a planner and a dreamer, now a drawer. This year, I decided I wanted to go to the bush, learn how to draw, and treat myself to an art escape. I was euphoric when all three were offered in one...
linefish sashimi
This dish, created by Cameron Smith of Chefs Warehouse Tintswalo Atlantic, is inspired by the fresh produce available at the nearby Hout Bay harbour. Consisting of bokkoms (traditional air-dried fish), abalone, snoek biltong and of course local yellowtail fish....
seared SASSI green-listed yellowfin tuna
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...
grilled pork neck, roasted garlic aioli, tarragon kale and pork jus
Jesper Nilsson, head chef at ëlgr, 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,...
glazed gammon with apple and calvados purée, green beans and toasted almonds
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...
dong po rou
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 and...
pork roulade with kimchi, cabbage roll & corn–kimchi salsa
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...
Dine Vietnam
Join Gourmet Guide Jenny Handley in April 2026 as she returns to Vietnam to feed her appetite for flavour and adventure. From street food to dining at Michelin-starred restaurants, hands-on cooking and eating in a famous chef’s home… Sometimes rustic, sometimes...
CARROT CAKE
carrot cake sponge ingredients 2 t cinnam 2 C cake flour 1 t baking powder 1 t baking soda 1 t salt on ½ t ginger ¼ t cloves ¼ t allspice ½ t salt ½ C vegetable oil 2 eggs 2 C sugar 1 t vanilla 3 C carrots, grated method Preheat oven to 180°C. Prepare a greased 23 cm...