FLAVOURS OF CITRUS

With Oded Schwartz

Food historian and author of the highly acclaimed book ‘Preserving’, shares his bittersweet bounty of winter’s treasured fruits with SHOWCOOK.

CHEFS ON THE MOVE

With Klaus Beckmann

Klaus Beckmann, who is no stranger to South Africa, has returned to join top catering company in Gauteng, ‘By Word of Mouth’. Try the Chorizo & Red Bell Pepper Bisque and Goat’s Cheese Focaccia. Enjoy Pan-Fried Cod with Couscous, Spinach-Pine Nuts and Preserved Lemon Salsa. For dessert, Fresh and Dried Apricot Tart served with Basil Whipped Cream. 

HONEYMOONS

AUTUMN IDYLL AT THE PALACE

Serene, joyous, supremely carefree days. Spend them together beside the sea, waterski on azure waters, canter along the beach, take wonderful walks deep in the forest, sip a glass of red wine warmed by the fire. Honeymoon forever.  

SEE! HONEYMOONS

Bold, colourful tastes and flavours of a honeymoon table.

Enjoy Pumpkin Tagine, Butternut Lasagna, Stuffed Quails, Savarins, Strawberry Cheesecake and delectable Honeymoon Lemon Cake. 

COUSCOUS & BRAISED LEEKS
WITH TOMATO AND BASIL

Learn to Cook with Showcook

The leek is a member of the onion family with a fragrance and flavour that is milder and subtler than its pungent cousin. 

GREAT CASSEROLES

Learn to Cook with Showcook

Master the art of making a great casserole, substantial, simple and, above all, satisfying.

ON SHOW! FRANCK DANGEREUX- THE FOODBARN

"You’ll see," says Franck,"that like fashion there will be a return to basic, simple things; a really good piece of bread, butter, cheese and wine - we’re getting back to a thoughtful way of eating!"

DOWN TO EARTH

By Barbara Flax

It is those countries that celebrate vegetables that fired guest cook, Barbara Flax’s imagination with their accessible down to earth dishes. Countries such as Italy, Thailand and Morocco have influenced her taste with their special style and instinctive flair for flavouring. Homely kitchens that both inspire and satisfy.