Published on February 14, 2017

Pesto is a favourite ingredient in my kitchen. I always have some on hand to add flavour to some of the blander dishes I take to work for lunch in my attempts to eat more healthily. It does absolute wonders for my go-to chicken, broccoli and brown rice. And with all the new options available, from red pepper pesto to...

Published on February 14, 2017

Compared to most chefs, Johan may have had a bit of a late start, only entering the industry when he was 28. He started out as a chef at a chateau in France, where he fondly remembers the time spent wandering through the kitchen garden, a basket of vegetables and herbs on his forearm, carefully picking fresh produce for the...

Published on February 14, 2017

Happy Valentine’s Day everyone! We couldn’t think of a better way to sweep your special someone off their feet than with our sexy and fun flirtini cocktails.

Published on February 13, 2017

Pronounced ‘nyoki’, these little Italian dumplings are eaten like pasta. Depending on the region, they can be made with flour, potatoes, semolina, breadcrumbs or even ricotta. There is also nothing like the taste of brown butter; add in some cream cheese and you have mouth-watering, budget-friendly, meat-free meal.

Published on February 12, 2017

Have you ever tried this method of pancake making? Also known as a German pancake or a Dutch puff, it’s a sweet popover served for breakfast. And for puffiest pancake around, we recommend you beat the batter with a whisk to incorporate as much air as possible, preheat the pan so the batter is sizzling before it’s even in the...

Published on February 11, 2017

If you love Japanese cuisine, Champers and luxury, we are happy to tell you that the new head chef at Nobu, Harold Hurtada is joining forces with the team at the One&Only in Cape Town as well a number of iconic Champagne houses to bring you a series of evenings never to be forgotten.

Published on February 11, 2017

Now here’s something we love. We especially love them in Middle Eastern and North African dishes, but they also add some lovely zesty freshness to meat dishes, salads and drinks alike. Remember to slice them very thinly as their taste can be quite overpowering when adding big chunks of lemon to your meal.

Published on February 10, 2017

Not everyone considers themselves to be the Jamie Oliver or Nigella Lawson of their kitchen. In fact, some people even wish to avoid the kitchen completely if they can! But despite the opposition, there are times when cooking is inevitable, and there are a few tricks to ease the mind and effort it takes to have dinner ready by hungry...

Published on February 9, 2017

When was the last time you were invited for brunch at a friend’s house? I don’t know about you, but I love breakfast, and there’s nothing better than a home-cooked omelette with a hot cup of coffee. So why not kick it up a notch and turn this delicious part of the day into a fun-filled brunch? Just follow our...

Published on February 8, 2017

As South Africans, we cannot pass up a good glass of wine. Especially in summer, after a long work week. But what does having fun at happy hour mean for our waists? We’ve partnered up with CyberCellar to decipher the calorie and carb count of our favourite sips to see which ones fit best into our New Year’s resolution healthy...