Why olive oil is a kitchen staple
From ancient beginnings to its health benefits, discover why olive oil is a kitchen staple and a Mediterranean treasure. Olives have a rich history. Originating in the warm sub-tropical region…
Limoncello
This limoncello recipe requires at least 1 week to infuse but the longer, the better. We let ours infuse for 3-4 weeks. Limoncello Makes 1.8L Ingredients 8 large lemons, washed…
Galician almond cake
You'll find Torta de Santiago, from northwest Spain and dating back as far as the 1500s, when walking the Camino de Santiago pilgrimage. We’ve added almond flakes on top of this fragrant Galician almond cake for even more flavour and added crunch. …
Chewy Hertzoggie cookies
Old-fashioned thumbprint cookies get a glow-up, with added cream cheese for a richer texture. Chewy Hertzoggie cookies Makes ±25 Ingredients ⅔ tub (153g) cream cheese, at room temperature ½…
Gingerbread log
Keen to try something new? Then this gingerbread-inspired recipe is for you. Gingerbread log Serves 6 - 8 Ingredients For the cake 4 large eggs, separated ⅔ cup (134g) granulated…
Frozen mangorita
Almost as popular as a frozen margarita, this icy, crunchy cocktail captures summer in a drink. To turn into a mocktail, omit the tequila. Frozen mangorita Serves 2-4 Ingredients 300g…
What is flambé?
Want to play with fire and impress your guests? From boozy bananas to flame-kissed pork, we lit up some flambé recipes to test out these smoky dishes filled with drama.…
How to make créme brulée the ultimate winter indulgence
Food Stylist, Sjaan van der Ploeg whips her favourite classic of all time Crème Brulee. From making the silkiest custard, to creating the perfect sugar layer for that satisfactory crunch.…
Vetkoek with curried mince and fried egg
We think it’s high time to indulge in some South African classics like you’ve never seen them before, starting with this vetkoek with curried mince.
Quick Turkish bobotie with a modern twist
We put a modern twist on the classic quick Turkish bobotie, making it perfect for dinner parties. To make this dish a main, bulk it up with flatbread.