LAMB, TOMATO AND AUBERGINE TORTA

Learn to Cook with Showcook

Torta is the Italian word for cake or pie. In this luscious savoury version, a lining of aubergines is filled with sautéed diced lamb in a thick tomato purée. Garlic and fresh herbs; oregano, rosemary, basil or lemon thyme all add their inimitable flavour and fragrance to the robust filling. A splash of mellow red pepper purée completes the dish. 

LIVE A LITTLE AT THE WELLNESS WAREHOUSE

With Stellar Organics

Take time-out to shop and thoughtfully choose appropriate wines for your next lunch or dinner party, select an olive oil, good sea salt, coffee, organic vegetables, fruits, muesli and nuts. Relax at the Wellness Café and enjoy a fresh and healthy breakfast, later a light lunch or rejuvenate yourself with a facial and good massage at the Wellness Spa.

UP…UP… AND AWAY
AMONGST THE CLOUDS IN SOSSUSVLEI

With Roy Watts

"This is how God intended us to fly," says Roy Watts, as he ballooned over the spectacular landscape of Sossusvlei, a day’s drive south west from Windhoek.

LONDON LETTER

With Astrid Michelow

Astrid Michelow vividly and philosophically puts us in touch with London’s winter of discontent, only diverted by illuminating visits to some of London’s most illustrious galleries and exhibitions.

SOUPS, SOUPS, SOUPS Beautiful Soups

By Susannah Blake 

Where would we be without them, as the weather cools and winter beckons, to warm sunny days when all you long for is a chilled jewel of a soup? Chunky, hearty, smooth, rich and creamy, strong and clear, each soups has its own distinct character. 

FISHline News Sydney Seafood School!
FEATURE SPECIES - MUSSELS

By Roberta Muir

Food Historian Alan Davidson says that the word ‘mussel’ comes from Latin (and Greek) ‘mus’, meaning ‘mouse’; perhaps the shape of the shell reminded ancients of the shape of a mouse’s body? A wonderfully affordable bivalve mollusc found all over the world and one of the easiest to prepare. 

VIVIANE BAUQUET FARRE!
THE ELEGANT VEGETARIAN

By Susan Peters

New York chef Viviane Bauquet Farre, who is a lifelong vegetarian chats to Susan Peters about her creative, plant-based diet, dishes that please even her carnivorous customers. 

IN THE NEWS! IN THE NEW! IN THE NEWS!

Catch up on new appointment to the luxury travel group Cullinan Holdings and Red Carnation Hotels. Diarise Fraser Valley, Canada, celebration 150 Years. Under the stars with Peter Sarstedt in the Kalahari. Planet Champagne & Bar winter warmers. Constantia Glen debuts in London.

HEALTHY EATING
Have You Been Super-Sized?

By Sandy Killam-Hall

Are you one of the 64.5 percent of American adults over the age of 20 who is overweight? You could be suffering from portion distortion. 

A SCRUMPTIOUS TABLE AT CYBELE FOREST LODGE & HEALTH SPA

With Emile Van der Vee

Emile Van der Vee, Cybele’s Executive Chef, chats to Showcook and shares his love of cooking and his recipes.