ADRIFT IN FLORENCE

 

By Lviah Fenster-Fluxman

 

 

So timeless is the countryside around Florence that I passed a sign on my morning walks which stated that the view was looking at was exactly what I would have seen two thousand years ago – the same sense of serenity, the silver olive trees with their gnarled trunks, and the iridescent light which envelopes the gentle landscape. Vineyards flourish, punctuated by pine trees that look as though a pencil sharpener has trimmed them giving a contrast to the translucent image before one. 

 

 

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THE SOILUTION!

 

By Nancy Richards

 

 

‘To have every person in every town and township all over South Africa growing something that they can eat – like a green revolution.’ This is Pat Featherstone’s vision. Pat is the founder of Soil for Life. NANCY RICHARDS witnessed the dream take root. VISIT - Open Garden on Saturday 7th February.  

 

 

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A CHRISTMAS WITH SILWOOD

  

With Alicia & Carianne Wilkinson

  

  

For many, Silwood holds treasured memories and excellent recipes that have stood the test of time. Among them Christmas treats such as their delectable gammon and same day Christmas pudding as well as the know-how learned during those first memorable classes, transforming many students over time into the top cooks of their day. 

 

 

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A COCKTAIL OR TWO ANYONE?

 

A marriage made in heaven!

 

 

This festive season KitchenAid comes to the fore with blood orange and chilli margaritas, and frozen raspberry, rose and mint daiquiris taking centre stage at sunset with a choice of garlic mushroom bruschettas or chocolate tapenade crostinis made with 70% chocolate, dark and bitter. 

 

 

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GREECE TODAY!  

 

 Elizabeth Handley explores the Cradle of Western Civilisation! 

PART ONE

 

 

 

With more than 200,000 years of pre-history, ancient and modern history, there is a vast number of museums and archeological sites to explore in this country. But if archeology and culture are not your scene, there is the beautiful topography of the mainland and islands - the latter divided into six groups plus Crete – the boutiques/shopping and glorious beaches. Then there is the Greek cuisine, varying in flavour and style from region to region, and as interesting as it is delicious. 

 

 

 

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GREECE TODAY!  

 

 Elizabeth Handley explores the Cradle of Western Civilisation! 

PART TWO

 

 

 

The island of Santorini (Thera/Thira) in the Cyclades archipelago was our next destination, chosen partly because of our knowledge of its name and popularity. These arid islands, scattered across the Aegean Sea southeast of Athens, harbour many delightful myths and legends. Naxos was the location of the Theseus and Adriane legend, Delos was the birthplace of Apollo and Artemis, and volcanic Santorini is rumoured to harbour the lost city of Atlantis beneath the turquoise depths nearby. 

 

 

 

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ONE&ONLY REACHING FOR YOUNG STARS 

 

Awards Ceremony

 

 

 

Glamorous Reuben’s was the setting at the One&Only, Cape Town for the annual One&Only Reaching for Young Stars awards ceremony. Five major cookery schools; Cape Town Hotel School (CPUT), Silwood School of Cookery, South African Chefs Academy, The International Hotel School and The Hurst Campus took part in this carefully constructed competition. 

 

 

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ANYONE FOR A BRANDY COCKTAIL?

 

One&Only Reaching for Young Stars

 

 

Christelle Reade-Jahn, Director of the South African Brandy Foundation, has introduced an inspirational brandy component into the One&Only Reaching for Young Stars competition, which recently showcased brandy cocktails from The Hurst Campus and the Cape Town Hotel School. 

 

 

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SEE! ONE&ONLY REACHING FOR YOUNG STARS

Choice recipes from our contestants at four of our major cookery schools; Cape Town Hotel School (CPUT), International Hotel School, Silwood and the South African Chefs Academy - Bon Appetit!

 

 

 

The One&Only Reaching for Young Stars glamorous annual awards lunch took place at Reuben’s restaurant at the One&Only, Cape Town showcasing the formidable talent that the Cape offers in a competition that was a win for everyone involved. Designed for young cooks and chefs to be, as well as future entrepreneurs. This took place over a period of months during which much planning and skill had gone into the preparation of their entries. 

 

 

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