Tag: apples
 
Below are is a list of all articles that are tagged as apples.
 
 
 

 

LEARN TO COOK! WITH VIVIANE BAUQUET FARRE 


AN ELEGANT TOUCH TO ENTERTAINING

 

 

Viviane has always had an elegant, cool touch. Her style of food is sophisticated and reflects the current trends using the freshest and finest of produce in the most creative way. Enjoy her summer festive canapés; cannellini bean dip with deep fried mint, shaved asparagus and goat cheese bruschetta, and flash fried brussels sprouts with garlic and lime. The Tuscan apple cake is a winner, moist and every spoonful is pure delight. The big plus is that it is utterly simple and quick! 

 

 

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BOOKS FOR COOKS! 500 CHEESES

 

By Roberta Muir 

 

 

Semi-hard and hard cheeses including cheddar thought by many to be the king of cheeses. Some of the finest of these cheeses are produced in England where full bodied cheeses reign supreme. 

 

 

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OUT TO LUNCH! WITH APPLES AND PEARS

 

And Luke Dale-Roberts

 

 

 

Luke Dale-Roberts worked his magic at The Test Kitchen and prepared a delectable Tru-Cape lunch based on two of the Cape’s culinary treasures; apples and pears. These easily accessible and versatile fruits grow prolifically, providing us year round with highly nutritious and creative dishes. 

 

 

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BOOKS FOR COOKS! RETURN TO CAMDEBOO

A Century’s Karoo Foods and Flavours

 

By Eve Palmer

 

 

Return to Camdeboo is one of those precious books that one returns to again and again. Certainly a classic that brings the arid vast Karoo, a beloved area of South Africa, to glorious life. This slender book is an island of serenity, which amuses, comforts and nourishes. 

 

 

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SEE! REACHING FOR YOUNG STARS

 

CAPE TOWN HOTEL SCHOOL

 

 

The Cape Town Hotel School, part of the Faculty of Business at the Cape Peninsula University of Technology, sets the goal for diversity and excellence. Their students took centre stage at Reuben’s One&Only, when they reached for the stars! Young, aspiring chefs, sommeliers and head waiters put their best foot forward showing the creativity and talent that abounds in South Africa and beyond. 

 

 

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WELLINGTON!
EMBRACE THE DAY RECIPES

 

With Johan van Schalkwyk

 

Talented Chef Johan van Schalkwyk, prepares a tempting menu to pair with Bovlei and Bosman Family Vineyard wines at a country harvest lunch served under the centuries old oak trees on the rolling lawns. 

 

Choose between Bovlei Hanepoort Jerepigo or Bosman Family Vineyard Natural Sweet Wine Dolce Primitivo, or enjoy both with Golden Delicious apples baked in orange juice scented with cloves and cinnamon, a little brown sugar and raisins soaked in brandy. Serve with cinnamon ice cream, nut brittle and a moist orange butter cake dusted with icing sugar.

 

 

 

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 FRESH & HEALTHY!

 

STEP-BY STEP TO LIFE

 

Serve these two rather different salads for a light supper party. Duck is on the menu, a timely change from chicken or turkey and ostrich is an excellent all rounder, lean and delicious. 

 

 

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COOKERY SCHOOLS! REACHING FOR YOUNG STARS

 

INTRODUCTION…

  

South African Chefs Academy, Institute of Culinary Arts and The Silwood School of Cookery, three prestigious schools, each one highly esteemed and known for excellence, have joined Showcook together with Villiera, Tru-Cape and Caturra in producing three winning menus, illustrating creativity and expertise.

 

 

 

 

 

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COOKERY SCHOOLS REACHING FOR YOUNG STARS!

 

SILWOOD SCHOOL OF COOKERY 

Study towards a passport to the great kitchens of the world

 

 

At the Silwood School of Cookery you will study towards a passport to the great kitchens of the world. The school is on of South Africa’s oldest, founded in in 1964 by Lesley Faull, offering a broad based culinary education in the classical skills required by top international kitchens. Today Silwood is headed by Alicia Wilkinson and assisted by her daughter Carianne Wilson.

 

 

 

 

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