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Grill Hills: Looking for a great dumplings recipe
Grill Hills: Make your own crackers
Surprisingly simple to delight with retro crepes
Andre Burgener has been immersed in all things food since she took over the making of the family's lunch box sandwiches aged eight (her mom could make a mean creme brulee and a staggering souffle, but could never butter the bread all the way to the edges.
Trust a monkey for the best citrus
As we slurp down our freshly squeezed orange juice in the morning, few of us realise that the strings of the global citrus trade are being pulled by baboons.
The self-raising cookie
Marian Keyes explains in the introduction to her recipe book, Saved by Cake, how she finds baking calming and rewarding because ''it is sort of magic - you start off with all this disparate stuff, like butter and eggs, and what you end up with is so totally different. And also so delicious".
Spice up your life with some Eastern temptations
Andre Burgener has been immersed in all things food since she took over the making of the family's lunch box sandwiches aged eight (her mom could make a mean creme brulee and a staggering souffle, but could never butter the bread all the way to the edges.
The Restaurant: "A bite to remember"
- The Waffle House in Ramsgate
- Remo’s in Mount Edgecombe, KZN, where the bread is from heaven
- North Indian Coffee House, Fordsburg
- Keenwa, Cape Town’s first Peruvian restaurant
- Oond frikadelle
- Eggless vs Ecstasy
- Miro, Miro on the plate: why chefs shouldn't be artists
- Cape of Goat Hope
- Shelley Seid eats eight courses in a shack
- Heather Clark, champion surfer
Featured Recipes
Dinner dash: Sticky spare ribs
How to make sticky spare ribs
Dinner Dash: Roast fondue vegetables
All you need for a quick and easy dinner
Tomato tart with olive-oil pastry
Revered for centuries, its branch a sign of peace, this humble fruit adds zing to many a dish, writes Hilary Biller
Olive-oil poached salmon with olives and raisins
Revered for centuries, its branch a sign of peace, this humble fruit adds zing to many a dish, writes Hilary Biller
Lamb tagine with olives and preserved lemon
Revered for centuries, its branch a sign of peace, this humble fruit adds zing to many a dish, writes Hilary Biller
Spaghetti with breadcrumbs
Revered for centuries, its branch a sign of peace, this humble fruit adds zing to many a dish, writes Hilary Biller
Cauliflower steaks with nicoise relish
Revered for centuries, its branch a sign of peace, this humble fruit adds zing to many a dish, writes Hilary Biller
SWEET ENDINGS: Polenta olive oil cake
Hilary Biller strikes it rich with a golden ctirus-topped cake
DINNER DASH: Quick and easy bobotie
How to make Bobotie
SWEET ENDINGS: D6 pumpkin fritters
Clarence Swartland Gorlei (our cover model) shares his grandmother's recipe for the fritters served at his Jo'burg restaurant, D6 Eatery
GRILL HILLS: How to slice a grapefruit
Q: I have taken to eating delicious ruby grapefruit as part of my breakfast fare, but no matter how hard I try to carefully segment them, I cannot get them to look like the perfectly presented grapefruit that you see in the magazines.- Menemen (Turkish baked eggs)
- Cilbir (Turkish eggs with yoghurt)
- Shakshuka (Israeli spicy eggs)
- Bibimbap (Korean mixed grill)
- Kedgeree (Smoked fish and eggs)
- SWEET ENDINGS: Buttermilk waffles
- Colcannon (Irish mash with cabbage)
- Irish potato bread
- Irish stew
- Simoné Coetzee’s pasta roulade with nasturtium pesto
- Malika van Reenen’s eggs royale
- Jackie Cameron’s homemade brawn
- Debbie McLaughlin’s steak roll with garlic crème
- Louise Gillett’s carpaccio with onions and horseradish
- Kathy Romer-Lee’s baked gammon with orange and vanilla pears
Wine
Make your own citrus liqueurs
Make liqueur in winter to drink in spring - it's easy, economical, and a great way to use citrus fruit
Make your own biltong
A busy mother can make her own biltong, writes Joanne Gibson
What do drink with Cape Malay dishes
Ingrid Casson offers help with the challenge of picking the right wine to drink with Cape Malay dishes
Bubbly for breakfast
Neil Pendock knows exactly how to celebrate a sunrise
The Hilton uncorks SA wines in Windhoek
Windhoek's new Hilton Hotel is doing good things for SA wine, says Sue de Groot
Tequila versus mezcal
Neil Pendock delves into the mysteries of the cactus- Matching wine with ice cream
- The sweet side of straw wine
- Wine of week: Old favourites
- Christmas picks
- Low-alcohol wines
- Supercoolers by Ingrid Casson
- On special today
- Drink to these boutique bottles of bliss
- Off the Beaten Rack
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Money or the box?
Recessionary reds and whites for the wiped-out - Neil Pendock picks fine fruity wines
- SA cuisine and wine will shine
- Singing nuns at Weltevrede
- What to drink with curry
- Wines that have harvested awards this year
- Understanding Riesling
- Rugby players make good wine too
- Good wood & wine show
- Wines to drink, not just sip
- A merry-making mistress
- Traditional approach
