Food

Home Food

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,...

Recipe: Braaied lamb cutlets with salse verde

Salsa verde is vibrant, packed with flavour and can transform a simple dish into something extra tasty. Next time you have a braai use...

The Sheikh’s Palace vs King Arabic Sandwiches – restaurant review

Thanks to Ottolenghi et al, Middle Eastern flavours are this season’s hot tastes for cool people. Sadly, they are surprisingly difficult to find in...

David Donde: How to make great-tasting coffee at home

I am often asked how to make great coffee at home. Well, actually, I am usually asked “Which (overpriced) espresso machine should I buy?”. Presumably...

Recipe: Heart-shaped French toast with cinnamon sugar

Treat your sweetheart to breakfast in bed this Valentine’s Day. Serves 2 Ingredients: 2 croissants, halved (or 2 slices white bread) 2 eggs 30ml cream 10g butter 1,5 tbsp. (+/-20ml) sugar 0,5...

Recipe: Goulash soup with spinach and peas

Hungry? Hungary has the answer. Serves 4 Ingredients: 2 tbsp (30ml) olive oil 2 onions, finely chopped 2 carrots, peeled and roughly chopped 2 celery sticks, finely sliced 2 cloves of...

Restaurant review: Graciales

The dessert board at Graciales might come as a surprise: A rich, fresh chocolate truffle, a lemon tart boasting all the right contrasts and...

Marthélize Tredoux: On food, copyright and trademarks

A recent back-and-forth on Twitter between some winos and chef-types (see here) piqued my interest around the issue of protecting food (and, specifically signature...