SEE! A FARM IN MY HEART
From the yard to the pantry and the table…

By Emilia le Roux and François Smuts

‘A Farm in My Heart’ is one of those very special books. Treasured memories, which touch the heart. Homely recipes from a family farm, passed down through generations and still bringing pleasure to the De Rust table. 

LAMB, TOMATO AND AUBERGINE TORTA

Learn to Cook with Showcook

Torta is the Italian word for cake or pie. In this luscious savoury version, a lining of aubergines is filled with sautéed diced lamb in a thick tomato purée. Garlic and fresh herbs; oregano, rosemary, basil or lemon thyme all add their inimitable flavour and fragrance to the robust filling. A splash of mellow red pepper purée completes the dish. 

Q&A with Leslie Back

With Leslie Back

Puzzled, mystified and driven to distraction? Why has the cake flopped, the mayonnaise separated and what does it mean to ‘blanch and refresh’? Leslie Back has the answer to some of these vital questions in the first of her two part series!

GREAT CASSEROLES

Learn to Cook with Showcook

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

The ABC to successful cooking! 

Learn to Cook with Showcook

Introducing essential techniques, all you need to know to improve your skills in the kitchen. A real learning experience!
CHEERS!

AT HOME IN CHARROUX

With Marlene van der Westhuizen

What Marlene is offering at beautiful Charroux, set in the rugged Auvergne region deep in the heart of Bourbonais near Vichy, is more than simply a cookery course rather a miniature taste of France in a country devoted to all things culinary.

AUBRAC ADVENTURE

With Lynn Chaulieu 

Lynn Chaulieu of the Aux Jardins des Thévenets visits a remarkable family and their memorable three star Michelin Restaurant, ‘Michel Bras’. A gem in Laguiole where the table was the stage and the exquisite lunch, served in three scintillating acts!  

CHRISTMAS FEATURE
AT THE VINEYARD HOTEL & SPA

With Alex Docherty, Executive Chef, The Vineyard Hotel & Spa

Celebrate the season of Christmas with an elegant dinner! A touch of brandy, silver studded snowmen and a fine Christmas cake. Scintillating cocktails, a trio of mushroom soup with a dash of brandy, braised lamb and delectable fondant potatoes with brandied apricot chutney. Panna cotta is the unctuous, creamy dessert with a citrus brandy sauce, and the most important of all, a fine Christmas Cake, well aged and redolent with Oude Molen 100 Reserve brandy. The finale an excellent coffee and some smooth as silk chocolate.  

LA COLOMBE ON THE RISE

Introducing Luke Dale-Roberts

Luke Dale-Roberts, brimming with imagination, his cooking reflects a fine technique and a passion for his craft.

A SPA WEDDING BRUNCH AT
GORGEOUS CASA DO SOL HOTEL & RESORT

A Relais Hotels Property

Casa do Sol, situated in the verdant Mpumalanga region, is an enchanting setting for a wedding in the lush tranquil gardens of this timeless oasis. Set on 500 hectares of unspoilt bushveld, Casa do Sol remains a celebrated gem and a destination of choice for both local and international travellers.