ON THE TABLE
Is
where you will find a choice of dishes from starters through to mains and
desserts. From the easy, down to earth and practical, to inspirational,
everyday dishes.
NEW! NEW!
VEGETARIAN
ADVENTURE
With Viviane Bauquet Farre
Viviane
tells us about strawberries, a summer fruit
loved the world over.
NEW!
ON
PARADE
Jenny
Morris showcases the Cape's incomparable winter fruits.
Among Jenny's recipes are
the Spiced Lamb and Apple Skewers, and Crystal Spring
Rolls.
SEE!
OUT
TO A COUNTRY LUNCH
DIE
OU PASTORIE
The
first in our series of Sunday Lunches
For
many years Die Ou Pastorie has had a reputation for delicious food and
Chretien and Shybon with Chef
Glen Ferus have continued the tradition. On Sundays, a family day, they have introduced a generous buffet with
ample homely seasonal dishes.
SEE!
ON OUR MENU
with
Michael Olivier
SUNDAY
LUNCH – A TRADITIONAL ONE
Sunday
lunch is a time to entertain family and loved ones and create food
memories for your grandchildren. Wine
is always on the table and for the children a jug of mildly bitter lemon
syrup in tall jugs filled with tinkling ice.
SEE!
FEATURE
SPECIES: TUNA
By
Roberta Muir
These
torpedo-shaped fish with deeply forked tail fins and
smooth, almost scaleless, bodies are built for
speed. Large schools of them traverse great
distances during annual migrations and they can eat
up to a quarter of their body weight daily to
maintain the energy needed by their muscular,
streamlined bodies. Roberta Muir of Sydney Seafood
School chats about wonderful tuna, our most
highly prized fish.
FISHline
News Sydney Seafood School
www.sydneyfishmarket.com.au
KITCHEN
SECRETS
April is
Fairlady’s Birthday month, Food Editor Nikki Werner visits three past
Fairlady Foodies, Abigail Donnelly, Justine Drake, Annette Kesler as they cook their own favourite recipe from their
years on the magazine's food pages.
NOT
THE MOZZARELLA YOU KNOW
By
Hilary Prendini Toffoli
Soft,
white mozzarella made from buffalo milk is one of Italy’s great
delicacies and it’s now being made in the Cape Hilary Prendini
Toffoli meets the herd.
THE
LURE OF CHUTNEY
By
Oded Schwartz
The Concise Oxford dictionary describes chutney as
pungent, originally Indian condiment of fruit, vinegar etc. - a puny and
dull entry for this versatile condiment that now, casually, appears on
tables all over the world. Oded Schwartz invites us to try these
fascinating blends!
ON
PARADE
THE MUST- HAVE CAKES & TARTS
A
collection of divine recipes that you will want to keep and enjoy.
Chocolate, almonds, oranges and semolina, wholesome, simple and
delicious tastes together with a soupçon of the unusual by some well
known food writers. Among them Phillippa Cheifitz, Heilie Pienaar,
Marlene van der Westhuizen, Barbara Newman and Sue Lawrence known as the
'Queen of Baking' in Scotland.
TRAVEL
TO...
Luxurious Mont
Rochelle Hotel and Mountain Vineyards where their two restaurants, The
Country Kitchen, set in the gentle Franschhoek vineyards in the Cape
Winelands and their elegant Mange Tout Restaurant, are a study in contrasts.
A
SHOWCOOK.COM PRODUCTION
Photography by Franz Lauinger
ART
IN A CAPE KITCHEN
With
Penny Dobbie
"Still
Life with Blue Plate" by Erik Laubscher
Enjoy
Penny Dobbie's Cookery Cards, a most successful series of recipes
inspired by South African cooks; among them Judy Badenhorst, Philippa
Cheifitz and Peter Goffe-Wood. Each recipe card is delightfully
illustrated by well-known local artists; including Louis Jansen van
Vuuren, Erik Laubscher and Cecil Skotnes.
A
GREEN CHRISTMAS
With
Viviane Bauquet Farre
Viviane
Bauquet Farre sends us a Green Christmas from Piermont in America
that will take us through the festive season and beyond.
Inspirational, lovely dishes to greet the new year in a fresh and
healthy way.
EAT
OUT ‘foodie oscars’
pay tribute to...
SA’S
top 10 restaurants
and culinary talent
CHRISTMAS
AT L'OLIVE
On
the twelfth day of Christmas
my true love sent to me...
Christmas at L'Olive Restaurant is celebrated in fine style with a
sumptuous buffet where one delicious course is matched to each of the twelve
days of Christmas. Chef Selwyn
October devised these stunning dishes to fit the festive season.
AT
HOME WITH GARTH
CHICKEN
& PRAWN CURRY
"Chicken
is the perfect choice for a variety of Cape Malay recipes," says Garth.
"We have a heritage of spices and seasonings that bring in intriguing
undertones to delicately spiced dishes and finally judged heat to curries."
FRESH
PRODUCE AWARDS
EAT IN and
RMB Private Bank 
Undoubtedly
these awards are one of South Africa's most noteworthy food
initiatives and deserve applause. A fine and vital project, one that
should result in South Africans becoming vastly more aware and proud
of the dedicated, creative and inspirational growers, producers and
makers of superior quality foods from the fields to the table as well
as the independent outlets that support them in their endeavours.
AT
HOME
WITH GARTH STROEBEL
Black
Mussels in a
Creamy Garlic Sauce
There's
no substitute for the sea-fresh taste of fresh mussels. But don't try
to cut corners. It's vital that you clean the mussels and remove the
beards. The end result is well worth the labour.
MILLION
DOLLAR CHEESECAKE
Cheesecake
is one of those cakes that can earn the maker a reputation as a
baker supreme!
Showcook
shows off five of the best!
BEST FAMILY
TRADITION
By Hilary Prendini Toffoli
The
Swiss Family Rietmann
"There
are no Swiss horns, yodellers or cuckoo clocks in this story. There is,
however, Swiss bratwurst and lots of it," says Hilary Prendini
Toffoli.
Jeanette
Rietmann gives SHOWCOOK the inside story on just how to prepare
succulent sausages, a divine potato salad and the Swiss answer to
the Ploughman's lunch.
Enjoy!
WHERE
PASSION MEETS FOOD
Barnyard
Brasserie and Tapas Bar
What
is it about brasseries that we love? In a way it’s like coming home -
the sense of warmth, comfort and tradition, wrapped into one delicious
parcel.
SUPER
SOUPS ON THE MENU
SHOWCOOK
invited a bevy of well known cooks and food writers to send us their most
delectable soup, one that they enjoy serving to family and friends all
year round. Among them Lynn Bedford Hall.
AT
HOME WITH GARTH
Garth
Stroebel, one of a small band of South Africa's leading chefs, both
respected and admired throughout the industry, takes us on a
culinary journey and introduces us to biltong flavoured springbok
loin.
TALKING
ABOUT CURRY...
with
Oded Schwartz
Curry
and rice is probably one of the most widely eaten dishes in the
world today. But what exactly is curry? Oded Schwartz reveals all.
AT
HOME WITH GARTH STROEBEL
"We all like to indulge in the finer things of
life and a chocolate indulgence fits the bill to perfection," says
Garth Stroebel.
An irresistible
blend of chocolate, orange, rum and
coffee, in time for your next special occasion at home!
FOOD
& STYLE
With
Viviane Bauquet Farre
Food is love!
It enhances our lives in every way. It benefits our bodies,
our hearts, our souls. It is a magnificent way to share special moments
with family and friends.
AT
HOME WITH GARTH
In
a new series on SHOWCOOK, Garth Stroebel, one of a small band of South
Africa's leading chefs, both
respected and admired throughout the industry, takes us on a culinary
journey.
POLYGAMOUS
By Hilary Prendini Toffoli
How
Northern Italy’s childhood sweetheart has been seduced into all manner
of dodgy culinary marriages.
BY
SPECIAL REQUEST...Casseroles!
With
Annette Kesler
Chicken
is a star performer and great cold weather food. Comforting and
nourishing, preferably use free range chickens with full flavour.
Colourful vegetables and a dash of wine or citrus are perfect partners.
BY
SPECIAL REQUEST...Soups!
With
Annette Kesler
Winter
has arrived in the Southern Hemisphere. We are shivering, hence the
need for good hot soup! It is said that making a well seasoned good
soup is the measure of a cook. Here are three soups that are a meal in
themselves. Serve piping hot with crusty fresh bread and
enjoy!
BY
SPECIAL REQUEST... Desserts!
With
Annette Kesler
A
duo of classic winter comfort desserts, Creamy Rice Pudding
and a Golden Crusted Bread Pudding. Simple, nutritious and
what memories are made of.
JENNY
MORRIS
Jenny Morris, the Giggling Gourmet's
Fresh Ricotta Stuffed Peppers.
GRILLING
By
Susan Peters
Susan
Peters in Florida, on the
shore of the Gulf of Mexico, quizzes ace grilling experts on their
healthy tips when using one of our favourite ways of cooking, whether
it is grilling alfresco, broiling or even searing
meat in a very hot frying pan. Susan raises some of current concerns,
giving us food for thought...
COOKING
LIKE AN ANGEL
AT GRANDE
PROVENCE
Executive
Chef Peter Tempelhoff, is taking their restaurant to new heights.
See Roast Loin of Springbok with Celeriac Purée, Fondant Potato, Cèpes
and a Cherry Scented Jus and try the Bitter Sweet Chocolate Tart
with Peanut Butter Ice-Cream!
MOTHER'S
DAY -
A Touch of Sweetness
Mother's
Day is a day to celebrate. Take time to prepare a touch of sweetness;
freshly baked scones (they are infallible!) and serve them with
whipped cream and raspberry jam, try the Rooibos Mousse Cake or a
lemony tart, a recipe that has stood the test of time!
GO
ORGANIC & NATURAL WITH FOXGLOVE
Kyalami
Shopping Centre in Gauteng is the cosy setting for FOXGLOVE
HERBS & DELICACIES an unusual health shop with a difference. Sue
Vingerhoets tell us about her approach to organic eating and shares some
of her recipes on the lighter side.
THE
SCENTS OF EASTER
Fresh
dill, lemons and mint for the lamb, and the wonderful aromas of
buttery clove scented biscuits, memories are made of these!
Healthy Eating
Designing
a Mood Food Diet
By
Patricia Godfrey, RD, LD, CFCS
There
may be some truth to the adage “You are what you eat.”
Are
you moody or depressed, in need of revitalization and energy, or notice
your behavior and mood changes from day to day? Do you have those days
that are perfect and you feel on top of the world whereas other days you
feel like you have hit rock bottom? Your mood and energy levels
may be related to your diet.
FLAVORS
- The source for dining in Atlanta - A Toast to Traditions -
Restaurants, Chefs, Recipes Wine Tastings and More!
ORCHID
CAFÉ
To my dearest
friend "I'm
sitting in this quaint little café about to devour one of the most
delicious culinary creations I've ever seen...".
Enjoy
crispy Madeleines, a favorite to dip into a latte or hot chocolate, make
the Ultimate Cheese Sandwich, try Fresh Fig, White Chocolate and Vanilla
Bean Tart, don't miss Annelize's Coconut Biscuits - simply delicious!
EGGS
ON THE RISE
By Madeleine de Villiers
Eggs
are undoubtedly the brightest stars in the nutritional firmament.
Madeleine de Villiers updates us on the vital facts of this champion
food, providing us with fresh insights!
MEZZE
TO ORDER
By
Oded Schwartz
Food historian and author of the highly acclaimed book 'Preserving',
shares an al
fresco table
with SHOWCOOK.
NEW
THE
GOOD LOAF
At The Chocolate Room
The Chocolate Room
began life a year ago, fuelled by a passion to produce the finest
artisanal breads, chocolates and pastries. It is encouraging that at last
the cult of true bread making is beginning to make its mark in South
Africa, introducing us to the tastes and textures of the honest loaf!
FEATURE
SPECIES: MUSSELS
By
Roberta Muir
Food
Historian Alan Davidson says that the word ‘mussel’ comes from Latin
(and Greek) ‘mus’, meaning ‘mouse’! Roberta Muir of Sydney Seafood
School regails us with wonderful Mussels,
affordable and found all over the world!
FISHline
News Sydney Seafood School March - June 2007
www.sydneyfishmarket.com.au
VALENTINE'S
DAY
And
beyond, sheer
delight!
Michael
Olivier on Wine
and a touch of sweetness.
I
am going to propose - perhaps the right pun for Valentine’s Day? - three
different types of meals for this traditional day of romance and courtly
love.
FRUITY
HEARTS FOR ALL SEASONS
By Annette
Kesler
To
celebrate Valentine's Day bake the prettiest little heart shaped tarts
that melt in the mouth.
HOLIDAY
BRIEF
Sage
tips to note from Mary-Ann Shearer.
For
those of you going on holiday at this time of the year remember the
basics...
WINES
OF CHOICE
FOR THE FESTIVE MENU
by
Michael Olivier
"There's
a huge choice out there," says Michael Olivier,
"a positive wine field! Here are a few of my suggestions to
guide you
through the menu from the aperitif to dessert in festive style."
BEYOND
GARNISH
By
Marcelle Warner
"The maxim
‘You are what
you eat’," Marcelle Warner explains, " holds true more so today than perhaps ever before. In today’s
world of fast and so-called convenient foods, nutrient poor meals are
probably the norm."
TURKEY
BREASTS ON THE RISE
By
Michael Olivier
"This
year," says Michael Olivier, "I have, for the very first time,
tackled potroasting a turkey breast for Christmas! What you need to do
is order a pair of turkey breasts from meat counters, where fresh turkey
is easily available. Once you have mastered the art of preparing these
you will find that they are both convenient and delicious to prepare all
year round."
SHOWCOOK'S
CLASSIC CHRISTMAS
Delicious
glazed ham, a wonderful buttery turkey, rich brandy pudding and The
Christmas Cake you will love to bake ahead, as well a sweet pepper
cream or a piquant smoked salmon with a mustard dill sauce for
starters! See 'Simply
Desserts'
for sweet endings to your festive
menus.
IN
FASHION WITH BEETROOT
By
Oded Schwartz
Since antiquity beetroot was renowned for its curative
qualities and its unique, deep and rich flavour.
A
MARRIAGE OF TOMATO AND FENNEL
By
Susan Peters
The
aromatic union of tomatoes and
fennel is a classic combination that provides great flavor along with good
nutrition.
SPA
CUISINE
Healthy
Cooking Secrets of Spa Chefs
By
Susan Peters
Susan
Peters, an Atlanta-based food and travel writer, shares healthy
cooking techniques used by some of America’s top spa chefs.
CAULIFLOWER
CHEESE
COMFORT & JOY
with Oded Schwartz
t
was a cold and rainy evening and I fancied something delicious and
comforting. The fridge was bare except for a fresh cauliflower from a
friend’s garden and some forgotten, seriously mature, farm cheddar.
So what can be more comforting and soothing than creamy crusted
cauliflower cheese?
FOODS
BEST FOR
by Mary-Ann
Shearer
Starting from the
top of your body and moving down, Mary-Ann Shearer brings us best kept
secrets on how to keep our body functioning on full power!
THE
WALTZ OF FLAVORS
by
Olivia Noland
Have
you ever wondered just who comes up with flavors like razzle dazzle
raspberry, dew drop honeydew, wild orange and strawberry kiwi? Olivia
Noland takes us into a world of flavor chemists and their profession,
flavor chemistry, an exact science and an interpretive art that tempts the
taste buds with sour, salty, sweet and bitter.
DOWN
TO EARTH
By
Lyn Hall
"The best of all cookery
teachers," says Michel Roux.
A
harvested potato is a well wrapped package designed by nature!
CHEESECAKES
SUPREME
By
Jacquelyn Webb
Rich, glorious
cheesecakes are a tempting indulgence and Jacquelyn Webb's passion.
She shares her inspirational collection of these addictive cakes
with SHOWCOOK.
THE HUMBLE AUBERGINE
By
Oded Schwartz
You
either love it or hate it, but the aubergine has been with us for
thousands of years. Very versatile the humble aubergine can be fried, roasted on embers, baked in the oven or
cooked in a stew.
SEE!
SALLY-ANN
CREED
Touches
on five ways fish oil manages the brain and the vital benefits of our
harvest from the sea!
SEE!
ADDITIVES GIVE FOOD FOR THOUGHT
By
Linda McCourt-Scott
Prepared and processed foods may offer
convenience, but they are also likely to contain some of the 3000 food additives
around today. Additives have a host of adverse effects – and children are
especially susceptible.
SEE!
HONEY
I LOVE YOU
By
Hilary Prendini Toffoli
The
honey you get from a hive in your garden is purer than supermarket
honey. And the secret life of bees is an awesome thing to behold.
Photography
by Diane and Christophe Heierli
Beat
the autumn blues and tuck into some tasty treats in the April/May issue
of Good Taste magazine, the official publication of the
Wine-of-the-Month Club.
SEE!
THE
POWER OF SUNSHINE
AND
By
Mary-Ann Shearer
Both sunlight and water contribute significantly to
countless aspects of well-being, so let’s take a closer look at these
often overlooked but vitally important health boosters.
TAKE
CONTROL The
Natural Way with Mary-Ann & Mark Shearer with Sylvia Walker
A THREE WEEKS DETOX
Mary-Ann
and Mark Shearer felt that the time had come for one of their
tri-annual detox programmes...
Join
them!
A
NEW RECIPE FOR EAT IN 2006
EAT
IN is the definitive foodie directory in South Africa where you will
find over 600 of the best delis, bakeries, butchers, fishmongers,
farmstalls and fine food producers in South Africa. In their present
issue you will have the glorious pleasure of Summer Entertaining,
recipes, table settings, cooking tips, party ideas and
cocktails!
SOUPS
THAT ARE COOL
With Oded Schwartz
On
a hot summer evening when the appetite is waning, there is nothing as
appetising and refreshing as a chilled summer soup. Therefore it is not
surprising that most cuisines have developed a fascinating range of summer
soups.
EASY
EVENINGS
Sally-Ann
Creed plans supper dishes for Easy Evenings and explains that when
preparing your menu it is excellent to include ingredients that will
provide strong antioxidant activity.
BE
INSPIRED!
By
a feast of flowers from Petals and Jackie Webb's delectable White
Chocolate and Raspberry Cake scented with Lemon Curd.
ON OUR MENU
with Michael
Olivier
Michael
Olivier visits Voyager Estate
and recounts his fascinating wine and food experience in Margaret
River, Western Australia.
Bake
his Pesto Mini Loaf and
enjoy Spicy Calamari Cakes.
TAKE
CONTROL The
Natural Way with Mary-Ann & Mark Shearer with Sylvia Walker
YOUR
MIND AND YOUR LIFESTYLE
Mental
balance will mean different things to different people, but for me an
important part of achieving mental balance it to stretch your brain –
socially, in the workplace and in your personal life. (Part One & Part
Two)
ART
IN A CAPE KITCHEN
Enjoy
Penny Dobbie's Cookery Cards, a most successful series of recipes
inspired by South African cooks. Each recipe card is delightfully
illustrated by well-known local artists.
Try
Cape pickled fish, excellent blue cheese crème fraîche and spring
onion tart, or frozen Tia Maria tiramisu, and a rich fruit cake with
brandy among them.
MICHAEL
OLIVIER
Michael joins us on SHOWCOOK
in ON
OUR MENU
where he tells us that "the
approach of the Christmases of my childhood were like a slow choreographed
dance."
SUMMERY
PICNICS
With
Lauren Rohloff
Lauren
Rohloff bursts on the summer scene with her stunning series of
picnics on demand! Lauren
shares her recipes for picnics to remember; stunning tartlets,
macadamia crusted chicken and sundried tomato and rosemary biscotti.
DOWN
TO EARTH With
Barbara Flax
It
is countries such as Italy,
Thailand and Morocco that celebrate vegetables with a special style and an
instinctive flair for flavouring that have fired Barbara Flax's
imagination.
Revisit
and enjoy ten down to earth dishes in
'On the Table'
with Barbara
Flax, who shows a fine hand with vegetables combined with pasta,
pulses and grains.
SALLY-ANN
CREED
Touches
on MSG, Obesity and The Omega Wave. As an increasing number of students bring snack-size bags of chips to school in their lunch boxes, the MSG-obesity link demands parental
caution!
ROOT VEGETABLES
From the
Kitchen of Oded Schwartz
"Since the beginning of history,"
explains Oded Schwartz, "root vegetables were
the basis of winter food. Being hardy, they kept well, supplying
nourishment when nothing else did."
ON OUR MENU
with Michael
Olivier
Michael
Olivier joins us on Showcook, having just launched his superb new book, 'A
Restaurateur Remembers' (published by Double Storey Books) and chats about
consuming national symbols.
SLAT
MY DOOD…
By Hilary Prendini Toffoli
Canned
snoek made its debut in England during the Second World War and was
spectacularly unsuccessful! What a shame, as snoek is one of the most
intensely flavoured fish in the world.
Hilary Prendini Toffoli
explores South Africa's national treasure unique to Cape waters.
GOOD
TASTE MAGAZINE Catch
a blissful dose of spring fever in the September/October issue of Good
Taste magazine, the official publication of the Wine-of-the-Month Club.
Read all about edible flowers, the civilized ritual of High Tea, the new
chef at Melrose Arch Hotel, and much more! Available at selected Exclusive
Books outlets or by joining the Wine-of-the-Month Club member.
SARDINES
- A silvery
harvest
True
sardines, minute in size but
great in taste, are a Mediterranean delicacy. Prepare
them simply with lemon and olive oil or try them baked the way they do
in Sicily.
See!
CURRENTS
OF CONTRAST
life in southern Africa's two oceans
By
Thomas P.Peschak. Join us
in Cook's
Corner as we
follow the legendary sardine run - the greatest shoal on
earth.
VIABLE
VEGETABLES
Sally-Ann
Creed gives SHOWCOOK the inside story on Viable
Vegetables - nature’s ‘secret weapon of mass destruction’.
In
Celebration of
PAM
HIRSCHSOHN'S TREASURY OR RECIPES
Painting
was Pam's profession, but food was her passion.
Pam
Hirschsohn, a brave and feisty woman, lost her battle with cancer
about the time that a TREASURY OF RECIPES was published by Don Nelson
in 1988, but Pam has remained a vivid presence for those that shared
and enjoyed her love of food, her artistry and great hospitality.
Enjoy the a two part series.
ON
OUR MENU
Michael
Olivier joins us on SHOWCOOK in time for our winter season, drawing us
into the tastes of his childhood and regaling
us with his thoughts on richly delicious dishes paired with some of
the most intriguing wines of the Cape, including those you may not yet
know of, all from South Africa's premier wine region.
TRY...
MADDY
& MICHAEL'S CREAMY VEGETABLE SOUP
WARMING WINTER CHICKEN PIE
LIGHT BUTTERMILK FLAPJACKS
HEALTHY
EATING
Have You Been Super-Sized?
By Sandy Killam-Hall, MS, RD, LD
Flavors
magazine - The source for dining in Atlanta tackles
the question "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."
SOUP
Winter Soul
Food
From the Kitchen of Oded Schwartz
The approaching winter brings to mind a
log fire, glass of good red wine and a bowl of delicious, warming soup. Nothing
is nicer on a wet, cold night.
ON
OUR MENU
Michael
Olivier, London trained chef, top restaurateur and well known food
and wine writer, is an ardent lover of good cooking and fine wines.
Michael joins us on SHOWCOOK in time for our winter season, regaling
us with his thoughts on richly delicious dishes paired with some of
the intriguing wines of the Cape, South Africa's premier wine region.
Success
Stories To Inspire You!
Part
One & Two
Over
the years Mary-Ann Shearer has received thousands of letters and emails
from people who have read her excellent book 'The Natural Way'. Here she
recounts some inspirational stories that ended with confident journeys
to true wellness.
See
Part Two Mary-Ann's Guidelines for Good Health and Weight Loss
Healthy Eating
Designing
a Mood Food Diet
By
Patricia Godfrey, RD, LD, CFCS
There
may be some truth to the adage “You are what you eat.”
Are
you moody or depressed, in need of revitalization and energy, or notice
your behavior and mood changes from day to day? Do you have those days
that are perfect and you feel on top of the world whereas other days you
feel like you have hit rock bottom? Your mood and energy levels
may be related to your diet.
FLAVORS
- The source for dining in Atlanta - A Toast to Traditions -
Restaurants, Chefs, Recipes Wine Tastings and More... in the Winter issue
2004
CHILLIES
"I
am a consummate chilli lover," says Oded Schwartz, "and
find them indispensable. Be a devil experiment with the wonderful
world of chilli flavouring."
Make
Harrief,
Harissa, Schug and Chilli Jam, highly charged exotic pastes!
HIGH
TEA AT MONTEREY
Undoubtedly
the most convivial time of the day in the grand country houses of
dazzling Edwardian England was High Tea! The perfect treat.
SWEET
BERRIES
Glowing red berries in all their
glorious guises are the perfect
treat to celebrate summer's rosy harvest with Claire Gunn.
Enjoy
Claire's Berry & French Nougat Soufflés.
CLASSIC
COCKTAILS
by David
Biggs
The
season for cocktails is here! Follow the trends set by
the glitterati. You want a martini? Chances are you’ll ask for it to
be ‘shaken, not stirred’ in true James Bond tradition!
SUMMER
SPLASH AT SANTÉ
Laborie splashes out with
wines that add sparkle to an
alfresco lunch or supper, wines that are the essence of summer, at Santé Winelands Hotel & Wellness Centre
in the heart of the Paarl Franschhoek Valley.
See
BALM FOR THE SOUL at the
Santé Winelands Hotel & Wellness Centre
SHARE A SUMPTUOUS SHOWCOOK CHRISTMAS
A collection of divine Christmas recipes from your favourite
clutch of food writers; Franck
Dangereux, Ina Paarman, Elsa Tan (née van der Nest), Lannice Snyman, Annette
Kesler, Dorah Sitole, Peter Veldsman and Michael Olivier. Be inspired
by Flower Walker's gorgeous baskets.
SOFT FRUITS OF SUMMER
by Oded Schwartz
"Summer brings out th