CHEESE TO CHERISH

With Leslie Back

The allure of cheese knows no boundaries. Whether dense, robust, strong and down to earth, creamy, delicate as a breeze, richly delicious or patrician and elegant. Cheese is a heavenly food to be cosseted, debated and deeply appreciated for the marvel it is and the intense pleasure it gives.

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.  

Food Research THE LURE OF BALSAMIC VINEGAR

By Leslie Back

Passionate opinions abound and there are a wide and bewildering range of prices and qualities. Sadly too, there are some balsamic vinegars that do not live up to their name. 

FEAST OF FLAVOURS - From the French Kitchen

A Step-by-Step Culinary Adventure with Elsa Van der Nest

Enjoy the second of a step-by-step two part series from Elsa’s FEAST OF FLAVOURS. We have chosen Pumpkin Soup, rich and comforting, a typical French Salad with bacon and crisp croutons, a wonderful Stuffed Squid with a tangy tomato sauce, Veal Chops reminiscent of Normandy with scented apples and a stunning Chocolate Cake that will become one of your signature dishes.

FEAST OF FLAVOURS - From the Italian Kitchen

With Elsa van der Nest

Elsa Van der Nest, talented chef, author, superb teacher now living in Singapore, has an irrepressible passion for food and has recently produced two informative and accessible books celebrating a Feast of Flavours from both the Italian and French Kitchens. Enjoy a two part series.

EXTRA VIRGIN OLIVE OIL - IN ALL ITS GUISES

By Luigi Caricato

Explored by Luigi Caricato, who advises us how to cope with extra virgin olive oil both in the kitchen and at the table, explaining that they each have their persona and how to combine them with your favourite dishes.

CHICKEN BREASTS ON RISOTTO

Learn to Cook with Showcook

Once you have mastered the art of making of a good creamy risotto you will enjoy the versatility of this Italian speciality. Essentially it is necessary to patiently stir hot stock into an absorbent rice such as arborio and continue stirring and adding stock until the rice is soft and thickened.

BEGINNER’S BASICS

Learn to Cook with Showcook  

Quick Bites TO SUCCESSFUL COOKING.

BEST CHEESES - Not the Mozzarella You Know

By Hilary Prendini Toffoli 

Soft, white mozzarella made from buffalo milk is one of Italy’s great delicacies and it’s being made in the Cape. Hilary Prendini Toffoli meets the herd.

GOING SLOW IN SLOVENIA

With Jos Baker

Jos Baker, award winning food and wine writer, reports back on a recent visit to Slovenia, a little gem of a country, tucked away between Austria, Italy and Croatia, where the Slow Food Movement is alive and well.