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Recipe: Peri Peri Prawns

Great as a light summer lunch. Serves 4 Ingredients: 16-24 large prawns (shell on) 200ml olive oil 2 tsp crushed garlic cloves 30ml lemon juice Salt and pepper Peri Peri sauce: 50g red...

Recipe: Thai butternut and coriander soup

An old favourite gets an Oriental twist. Serves 4 Ingredients: 1 kg butternut, peeled and cubed 2 Tbsp (30ml) olive oil 2 Tbsp (30ml) honey Salt and freshly ground black...

Reuben’s – restaurant review

When Reuben’s is the name of the restaurant, it’s ideal to have Reuben in the kitchen. I’ve eaten at Reuben’s in Franschhoek with Reuben Riffel...

Dax Villanueva: Four Essential Tips for Storing Olive Oil

Olive oil being a product of a fruit, unlike wine, does not mature with age and is at its best straight after pressing. The...

Recipe: Indian chickpea fritters with tzatziki

Perfect post-work snack. Serves 4 Ingredients: 400g dried chickpeas, soaked overnight in cold water 2 tbsp (30ml) olive oil 1 onion, finely chopped 1 clove of garlic, crushed 1 tsp (5ml)...

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...

Recipe: Feta, lamb and olive meatballs with tomato sauce

Perfect for casual entertaining. Ingredients: Tomato Sauce 8 tomatoes, peeled, deseeded and roughly chopped 1 onion, finely chopped 1 tbsp (15ml) olive oil 1 tbsp (15ml) brown sugar 1 tbsp (15ml)...

Restaurant review: Cornucopia

There is no obvious association between lentils and the Dunkeld shopping centre in Johannesburg. Generally this suburban arcade offers old money, posh nosh at...