Recipe: Beef Bourguignon

A classic French stew. Serves 4 Ingredients: 2 tbsp (30ml) olive oil 800g-1kg beef chuck steak, cubed 2 tbsp (30ml) flour 125g bacon, diced 8 pickling onions, peeled 2 carrots, finely chopped 2 celery sticks, finely sliced 2 cloves of garlic, crushed 4 sprigs of thyme 200g portabella mushrooms, cleaned and left whole ¼ cup […]

July 25, 2016
by Christian
with 0 Comments

Recipe: Pasta Arrabiata

The heat is on. Serves 4 Ingredients: olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stick, finely chopped 2 cloves of garlic, crushed 1 chilli, deseeded and finely chopped ¼ cup (60ml) white wine 1 tbsp (15ml) tomato paste 4 fresh tomatoes, chopped 1 tin tomatoes 1 sprig fresh […]

June 23, 2016
by Christian
with 0 Comments

The World’s 50 Best Restaurants 2016 results

The World’s 50 Best Restaurants 2016, a venture by media company William Reed, was announced yesterday with The Test Kitchen in Woodstock, Cape Town placing at No. 22, up from 28 in 2015. Earlier, it was revealed that another SA restaurant La Colombe took No. 76 on the list of 51 – 100. Osteria Francescana […]

June 14, 2016
by Christian
with 0 Comments

Recipe: Coq au vin

Classic French country cooking. Serves 8 Ingredients: 1 tbsp (15ml) olive oil 250g shallots, peeled 125g streaky bacon, chopped 3 carrots, peeled and roughly chopped 3 celery sticks, finely sliced 2 sprigs thyme 2 bay leaves 250g wild mushrooms, torn 2 tbsp (30ml) tomato paste 3 tbsp (45ml) flour salt and freshly ground pepper 16 […]

June 7, 2016
by Christian
with 0 Comments

Recipe: Orange Chocolate Tart

Decadent and delicious. Makes 4 tarts Ingredients: 1 packet (200g) chocolate digestive biscuits 80g unsalted butter, cubed 200g Lindt orange dark chocolate, roughly chopped 500ml (2 cups) cream 1 tsp vanilla paste (or extract) zest of 1 orange cocoa powder for dusting Method: Place the biscuits in a food processor and pulse to form fine […]

May 23, 2016
by Christian
with 0 Comments

Recipe: Baked pasta with meatballs in a tomato sauce

Comfort food. Serves 4 Ingredients: 1 onion, finely chopped 2 cloves of garlic, crushed 15g fresh parsley, finely chopped 500g beef mince 1 tsp (5ml) Worcestershire sauce 2 tsp (10ml) Dijon mustard salt and freshly ground pepper ¼ cup (60ml) Parmesan cheese, finely grated 1 egg, lightly beaten vegetable oil, for frying 400g penne pasta, […]

May 10, 2016
by Christian
with 2 Comments

Recipe: Leek and potato soup

Smooth and creamy. Serves 4 Ingredients: olive oil 1 onion, finely chopped 2 cloves of garlic, crushed 3 leeks, washed and finely sliced 400g peeled potatoes, cubed 4 cups (1l) vegetable or chicken stock ½ cup (125ml) cream salt and freshly ground pepper 10g fresh chives, finely chopped Method: Heat a little oil in a […]

April 26, 2016
by Christian
with 0 Comments

Dax Villanueva: Should you cook with olive oil?

This question is very common and there is a misconception that one should not cook with olive oil but only add it after cooking. Some people believe that olive oil has a lower ‘smoking point’ than other oils and that if it reaches that point it becomes carcinogenic. This is not entirely true. In fact […]

April 21, 2016
by Dax Villanueva
with 2 Comments
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Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as Winemag.co.za. We cover everything to do with SA fine wine.

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