HEALTH! NEED TO KNOW ABOUT OLIVE OIL

With Linda Costa and Sandra van Schaik

Extra virgin olive oil can be classified as either delicate, medium fruity or intensely fruity. These are best used with dishes of similar intensity for maximal synergy. 

FISH VINDAYE

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Vindayes have their origins in Mauritius, the volcanic island way out in the Indian Ocean. Essentially they are exotic versions of pickled or soused fish flavoured with turmeric or saffron, mustard, bay leaves, garlic, chillies and ginger. 

SAVVY KIDS

By Sarah & Rupert McKerron
With Linda McCourt 

Sarah and Rupet McKerron have certainly hit the jackpot once again with their new cookbook ‘Savvy Kids Menus’, which follows ‘Savvy Kids Food’. The children have grown and Sarah is a typical busy working mum, increasingly concerned about the way children eat today. What she aims to do in this book is to provide parents with a blue print for the best possible start in life.

TRIPLE MUSHROOM SOUP

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There are certain soups that are a must in a cook’s repertoire - French onion is one and an excellent mushroom soup is another. 

OLIVE OIL

By Leslie Back

Leslie Back takes SHOWCOOK on an intriguing journey from olive to oil.
Today, there is a positive passion for cooking with olive oil. This aromatic ingredient has long transformed and enhanced the simple dishes of the Mediterranean. Cooks worldwide, who have never developed the taste for olive oil, are now enjoying the rich smooth fruitiness of this unique oil.

CHOCOLATE

With Leslie Back

"It flatters you for a while, it warms you for an instant; then it kindles a mortal fever in you," says Madame de Sévigné, the famous 17th-century letter writer. Chocolate was the rage and today remains as alluring as ever. Leslie Back gives us the scoop!

CRÊPES SUZETTE

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Crêpes Suzette is a classic, glamorous dessert that has been a favourite for many decades. Crêpes are a sophisticated French version of the simpler everyday pancake.

TAGLIOLINI WITH COURGETTES

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Sturdy pasta, all too often married exclusively to ripe tomatoes, garlic and peppers, takes on a lighter guise when flecked with the brilliant green of courgettes. 

SALMON WITH MUSTARD SAUCE, POTATO CAKES

Learn to Cook with Showcook

Glossy, deep orange salmon trout with a rich smoked flavour makes an excellent, easy managed starter for stylish entertaining. All you need to ad are some simple accompaniments such as a sauce and salad to create a glamorous dish.