CARROT CAKE
carrot cake sponge ingredients 2 t cinnam 2 C cake flour 1 t baking powder 1 t baking soda 1 t...
CHOCOLATE MUSHROOM
by Le coin Français Makes 15 - 20 dulce mousee ingredients 2 whole eggs 50 g sugar 200 g dulce...
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...
CHICKEN ROULADE WITH AFRICAN GRAIN SALAD
by chef Mmabatho Lingata Molefe of Emazulwini Restaurant Serves 4 ingredients chicken roulade 1...
BRAISED TUNA À VILÃO, LUPINE BEAN AND FENNEL
by chef Luis Pestana of Belmond Reid’s Palace Serves 4 ingredients 400 g tuna, cut in 100 g stick...
FISH ON LEMONY MUSHROOMS
by Sylvan Inc - top-quality mushroom spawn Serves 2 ingredients 2 x 200 g sustainable fish...
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...
BRAISED TUNA À VILÃO, LUPINE BEAN AND FENNEL
by chef Luis Pestana of Belmond Reid’s Palace Serves 4 ingredients 400 g tuna, cut in 100 g stick batons olive oil for braising fresh oregano or dry oregano to taste salt salt flower maize 1 C water 1 clove garlic, finely chopped 1 branch savoury herb olive oil 25 g...
SOUTH AFRICA’S RESTAURANT PLATE RATINGS ANNOUNCED FOR 2023
SOUTH AFRICA’S RESTAURANT PLATE RATINGS ANNOUNCED FOR 2023 The 2023 JHP Gourmet Guide™, for the first time a digital edition, was launched at an event at Makers Landing in the V&A Waterfront, Cape Town, on Monday 31 October. This gave the entrepreneurs in the...
Best of wine tourism awards
BEST OF WINE TOURISM AWARDS Last week the winners of the prestigious Great Wine Capitals Best Of Wine Tourism Awards (BOWTA) 2023 for Cape Town and the Cape Winelands were announced at Weltevrede, Bonnievale in the Cape Winelands. Judges and representatives from the...
Congratulations to Fyn, fine dining at it’s best
CONGRATULATIONS TO FYN, FINE DINING AT IT’S BEST We are so proud of FYN restaurant for being placed 37th in the World’s 50 Best, and for being deservedly accoladed as the BEST IN AFRICA. Five is a magic number for the Japanese. If you present a marriage gift, it will...
FISH ON LEMONY MUSHROOMS
by Sylvan Inc - top-quality mushroom spawn Serves 2 ingredients 2 x 200 g sustainable fish fillets, skin on 2 large fennel bulbs, thinly sliced and reserve a handful of fennel fronds 1 red onion, thinly sliced 2 cloves garlic, thinly sliced 1 mild green chilli, finely...
MUSHROOM RISOTTO CAKE
by Sylvan Inc - supplier of top-quality mushroom spawn Serves 8 ingredients 2 T butter, plus extra for greasing the tin 2 T olive oil 1 large onion, finely chopped handful fresh thyme sprigs 2 – 3 rosemary stalks 4 cloves garlic, minced 1 ½ cups arborio rice 1 L...
Entries for best of wine tourism awards now open
ENTRIES FOR BEST OF WINE TOURISM AWARDS NOW OPEN Calling wine producers, wine experiences and wineries in the Western Cape to enter the Great Wine Capital’s Best of Wine Tourism and Ambassador Awards 2023. The highlight of my week is always prerecording my weekly...
BRAISED TUNA À VILÃO, LUPINE BEAN AND FENNEL
by chef Luis Pestana of Belmond Reid’s Palace Serves 4 ingredients 400 g tuna, cut in 100 g stick batons olive oil for braising fresh oregano or dry oregano to taste salt salt flower maize 1 C water 1 clove garlic, finely chopped 1 branch savoury herb olive oil 25 g...
FISH ON LEMONY MUSHROOMS
by Sylvan Inc - top-quality mushroom spawn Serves 2 ingredients 2 x 200 g sustainable fish fillets, skin on 2 large fennel bulbs, thinly sliced and reserve a handful of fennel fronds 1 red onion, thinly sliced 2 cloves garlic, thinly sliced 1 mild green chilli, finely...
MUSHROOM RISOTTO CAKE
by Sylvan Inc - supplier of top-quality mushroom spawn Serves 8 ingredients 2 T butter, plus extra for greasing the tin 2 T olive oil 1 large onion, finely chopped handful fresh thyme sprigs 2 – 3 rosemary stalks 4 cloves garlic, minced 1 ½ cups arborio rice 1 L...
UPSIDE-DOWN PEAR CAKE
by chef Sophie Gordon ingredients 3 ripe pears, 2 sliced into approx. eighths, 1 diced 240 g buckwheat flour 120 g coconut flour 2 t baking powder 165 g brown sugar (coconut sugar will also work) 2 heaped t either cinnamon or mixed spices (nutmeg, cloves, cardamom,...
PUMPKIN AND KALE FALAFELS
by chef Sophie Gordon Serves 4 - 6 ingredients for the pumpkin 200 – 300 g small pumpkin of choice, seeds removed and kept 1 T olive oil salt and pepper 1 t smoked paprika for the falafel the cooked pumpkin (see above) 350 – 450 g maize flour or cornflour 1 × 400 g...
GAMMON WITH A HONEY-TRUFFLE GLAZE
by chef David Schneider of Chefs Warehouse at Maison ingredients 1 x pork leg (bone in, skin on), to be tunnel-boned brine 1 L water 110 g coarse salt 25 g brown sugar 12.5 g pink salt cure (optional, but recommended) – available by special order from most reliable...
CHOCOLATE MARBLE MERINGUE NESTS
by chef Peter Ayub of Sense of Taste Chef School Serves 8 - 10 ingredients 4 large egg whites, free range if possible (keep yolks for homemade mayo) 225 g castor sugar 1 t cornflour 1 heaped T cocoa powder scoops of homemade ice cream (recipe above) fruit in season eg...
QUICK HOMEMADE CHOCOLATE CHIP ICE CREAM
by chef Peter Ayub of Sense of Taste Chef School Serves 6 - 8 ingredients 2 C fresh cream seeds of 2 vanilla pods or 3 T vanilla essence 1 x 385 g tin of condensed milk 1 large egg yolk, free range if possible 1 ½ C dark chocolate chips method Whip the cream and...
SAMFA ROASTED PORTABELLOS
by the South African Mushroom Farmers' Association Serves 4 ingredients marinated mushroom salad ¼ C olive oil juice and zest of 1 lemon 150 g baby portabellini mushrooms, sliced in half 2 baby fennel, thinly sliced 1 stalk celery, thinly sliced ¼ C celery leaves,...
SAMFA GRILLED VEGETABLE PLATTER
by the South African Mushroom Farmers' Association Serves 6 ingredients herb dressing 1 C mixed herbs (basil, coriander and parsley work well) 3 T olive oil 3 T plain yoghurt 3 T lemon juice 1 T honey or maple syrup 2 t Dijon mustard salt and pepper, to taste grilled...
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...
BRAISED TUNA À VILÃO, LUPINE BEAN AND FENNEL
by chef Luis Pestana of Belmond Reid’s Palace Serves 4 ingredients 400 g tuna, cut in 100 g stick batons olive oil for braising fresh oregano or dry oregano to taste salt salt flower maize 1 C water 1 clove garlic, finely chopped 1 branch savoury herb olive oil 25 g...
SOUTH AFRICA’S RESTAURANT PLATE RATINGS ANNOUNCED FOR 2023
SOUTH AFRICA’S RESTAURANT PLATE RATINGS ANNOUNCED FOR 2023 The 2023 JHP Gourmet Guide™, for the first time a digital edition, was launched at an event at Makers Landing in the V&A Waterfront, Cape Town, on Monday 31 October. This gave the entrepreneurs in the...
Best of wine tourism awards
BEST OF WINE TOURISM AWARDS Last week the winners of the prestigious Great Wine Capitals Best Of Wine Tourism Awards (BOWTA) 2023 for Cape Town and the Cape Winelands were announced at Weltevrede, Bonnievale in the Cape Winelands. Judges and representatives from the...
Congratulations to Fyn, fine dining at it’s best
CONGRATULATIONS TO FYN, FINE DINING AT IT’S BEST We are so proud of FYN restaurant for being placed 37th in the World’s 50 Best, and for being deservedly accoladed as the BEST IN AFRICA. Five is a magic number for the Japanese. If you present a marriage gift, it will...
FISH ON LEMONY MUSHROOMS
by Sylvan Inc - top-quality mushroom spawn Serves 2 ingredients 2 x 200 g sustainable fish fillets, skin on 2 large fennel bulbs, thinly sliced and reserve a handful of fennel fronds 1 red onion, thinly sliced 2 cloves garlic, thinly sliced 1 mild green chilli, finely...
MUSHROOM RISOTTO CAKE
by Sylvan Inc - supplier of top-quality mushroom spawn Serves 8 ingredients 2 T butter, plus extra for greasing the tin 2 T olive oil 1 large onion, finely chopped handful fresh thyme sprigs 2 – 3 rosemary stalks 4 cloves garlic, minced 1 ½ cups arborio rice 1 L...
Entries for best of wine tourism awards now open
ENTRIES FOR BEST OF WINE TOURISM AWARDS NOW OPEN Calling wine producers, wine experiences and wineries in the Western Cape to enter the Great Wine Capital’s Best of Wine Tourism and Ambassador Awards 2023. The highlight of my week is always prerecording my weekly...