STAR RECIPES FROM A BEVY
OF YOUNG COOKS ON THE RISE

One&Only Reaching for Young Stars

 

 

A Celebration of Olives
Brined Quail with Grilled Apricot and Rooibos Purée
Braised Pork Belly with Plum Chutney and Smokey Pork Neck Croquettes
Cured Char Siu Rasher with Crushed Potatoes with Mustard & Bacon Dressing
Beetroot Composition, Dark Chocolate Namalaka and Meringue
Flourless Dark Chocolate Torte with Lancewood Crème Fraîche Ice Cream, Khoisan Salted Caramel Sauce, Honey Nougat Meringue and Brandy Snap

 

 

 

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ONE&ONLY REACHING FOR YOUNG STARS

Celebrates its fifth anniversary in style
in the glamorous ballroom of the One&Only Cape Town

 

 

The International Hotel School, The Private Hotel School, Silwood School of Cookery, South African Chefs Academy, Cape Town Hotel School (part of the Cape Peninsula University of Technology) and The Hurst Campus wielded the wooden spoon. 

 

 

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NUTTY ABOUT MACADAMIAS

 

By Hilary Prendini Toffoli

 

 

An enterprising engineering student launches a start-up with nuts from his parents’ farm that’s making waves. 

 

 

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BREAD IS THE WARMEST WELCOME!

 

 

It is undeniably true that bread is the staff of life and a warm welcome to your guests. Few can resist that crisp crust or that fragrant slice. When Robert Carrier, one of the most famous cooks and writers worldwide, came to dinner he first lifted up a slice of our stone ground whole wheat bread and breathed in the aroma. It took the brilliant chef, Alice Waters at Chez Panisse in Berkeley, to shake up the American public and introduce them to the virtues of the best loaf. Since then her message has spread worldwide and today a distinctive bread is often the signature of a good establishment and so it should be! 

 

 

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CELEBRATING A FIFTH ANNIVERSARY !

 

ONE&ONLY REACHING FOR YOUNG STARS

Takes to the hot range at the annual Cook-Off held at the One&Only Cape Town with Reuben Riffel and a top panel of judges.

 

 

Six major cookery schools competed in our fifth anniversary year at the One&Only; The Cape Town Hotel School (part of the Cape Peninsula University of Technology), Silwood School of Cookery, South African Chefs Academy, The International Hotel School, The Hurst Campus and The Private Hotel School. Each of these excellent establishments has their own ethos, academic requirements, style, a philosophy and understanding of food, unique to these inspirational schools. They are distinguished by principals and dedicated staff committed to the advancement of their trainees in the best possible way. 

 

 

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THE REAL MEAL REVOLUTION RAISING SUPERHEROES

 

Authors Professor Tim Noakes, Jono Proudfoot and Bridget Surtees 

 

 

 

In his new and no doubt controversial book, Raising Superheroes, Professor Tim Noakes challenges the establishment and takes his very firm doctrine to the young where he feels their journey to a new and informed way of eating for life and fitness should begin. Showcook takes a bite… 

 

 

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THE ELEPHANT WHISPERER REMEMBERED

 

 

By Roy Watts

 

Travel writer Roy Watts recalls memorable exploits with his friend Lawrence Anthony – the elephant whisperer - who passed away in 2012. His spirit lives on at Thula Thula his lodge and the home of Nana his beloved Matriarch and the elephants that he tamed by talking to them. His widow has built a rhino orphanage to protect the calves abandoned in the brutal poaching scourge that is threatening the species with extinction. 

 

 

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A LETTER FROM LONDON

 

Elizabeth Handley, the intrepid traveller, tells all!

Part One

 

 

London remains my favourite big city. I love wandering through the galleries and streets, stopping now and then for a coffee, watching the people, and listening to their conversations – mercifully in English. 

 

 

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