Recipe: Spice-crusted beef fillet with herb-crushed spuds

Steak gets returned to the chef more than any other meal. Which either means there is a shortage of good restaurant grillers out there, or steak-eaters are a fussy lot. Home-grillers are another matter. Few are equipped with the know-how of sourcing the perfect steak – matured to within an inch of its life – […]

February 23, 2015
by Christian Eedes
with 0 Comments

Recipe: Charred tuna with spuds, tomatoes & green beans

Once upon a time, the oceans were filled with an abundance of fish, and we could have our fill any time we chose. But all fairytales must end, and it’s getting harder and harder to find fish that is both at the peak of perfection (“fresh” in fish-speak) and on the SASSI green list – […]

February 16, 2015
by Christian Eedes
with 0 Comments

Recipe: Lasagne and mushroom parcels

Hallucinogenic attributes and aphrodisiac properties aside, mushrooms have a proud and ancient history. Egyptian Pharaohs feasted on them, early Greeks believed they were food for the gods, and in Rome they were reserved for the table of Caesar and his VIP cronies. In European haute cuisine, wild, cep, morel and girolle mushrooms were the talk […]

February 10, 2015
by Christian Eedes
with 0 Comments

Recipe: Braaied rack of lamb, herbed brinjals and dhai

The partnership of roast lamb and mint sauce is hotly debated by many meat- and wine-lovers, as the vinegary sauce has a tendency to dominate the meat and usurp even the most robust red wine. A natural global fusion moves things up a notch in this alluring meal of perfectly cooked lamb racks with sidekicks […]

February 2, 2015
by Christian Eedes
with 0 Comments

Recipe: Country chicken with tomatoes and olives

Chicken is an undemanding meat, requiring only that you choose plump, flavoursome, juicy-fleshed, free-range birds rather than their battery-reared, intensely farmed, meagre-flavoured cousins which do little to nourish your soul. At least free-range chickens have done a little scavenging for their food, which is exactly as nature intended. There’s a robust summery feel to this […]

January 26, 2015
by Christian Eedes
with 0 Comments

Recipe: Lobster Newburg

Despite the fact that they are visually challenged, crayfish are our favourite form of edible underwater life. But they come with a health warning (cholesterol heaven) and an insane price-tag. Hilda-Honda Duckitt, one of our best-loved early food writers, forked out a measly three-and-sixpence each in the good old days. And Lawrence G Green would […]

January 19, 2015
by Christian Eedes
with 0 Comments

Recipe: Honey and almond Ice-cream

There’s nothing as stressful as making ice-cream from scratch, unless of course you’re the proud owner of a machine that costs gazillions of rands, into which you bung the ingredients and – before you can chill the accompanying bubbly – out comes professional, creamy-dreamy ice-cream for the masses. Traditional ice-creams involve making custard (with eggs […]

January 12, 2015
by Christian Eedes
with 0 Comments

Recipe: Slow-roasted leg of lamb

I adore a leg of lamb slow-roasted until the meat falls off the bone and can be eaten with a spoon. This preparation  is common in Greece and Morocco, countries that know what’s what when it comes to cooking a chunk of sheep meat. Gnawing the bones is an optional bonus for the chef – […]

January 5, 2015
by Christian Eedes
with 0 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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