Tag: Learn to Cook
 
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CAPE LEGENDS INTER HOTEL CHALLENGE LAUNCH

 

THE WESTIN CAPE TOWN - 17TH MARCH 

 

SHANGRI-LA DUBAI Cape Legends Inter Hotel Challenge
 

 Marina Kleiman (Vice President - Sales & Marketing Shangri-La International 

 

The scene was set in the late afternoon for the Crème de la Crème Executive Chefs’ evening and continued with canapés and bubbly as the sun dipped and Cape Town was revealed in a shower of stars. The Westin, our host for the fourth launch of the Cape Legends Inter Hotel Challenge, was the venue for the dinner prepared by five top Executive Chefs; Grant Cullingworth (The Westin), Rudi Liebenberg (Belmond Mount Nelson), Malika van Reenen (Cape Grace), Shyam Longani (Taj Cape Town) and Carl van Rooyen (Vineyard Hotel). 

 

 

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30 YEARS AT BALLYMALOE

 

By Darina Allen

 

 

 

A celebration of a cookery school that is rooted in Ireland but with a reputation that has traveled the world. Darina Allen takes us behind the scenes in her stunning new book ‘30 Years at Ballymaloe’, Ireland’s longest established cookery school since it opened in 1983 and world-renowned for its 12-week certificate course.  Amazingly the school has expanded its repertoire and now offers over 100 courses including those that teach curing meat, producing butter, gluten-free meals and even beekeeping. 

Darina’s focus is always on the freshest and the finest, and in this book she introduces us to over 100 new fabulous recipes that will bring you down to earth.

 

 

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LEARN TO COOK! FOOD & STYLE CLUB
It’s a cooking class built into every recipe 

 

With Viviane Bauquet Farre

 

 

 

Entertaining this Easter in a relaxing way, we are introducing some stylish nibbles which are light years away from bunny rabbits and chocolate - for a change of pace! Sophisticated, elegant that is the style which Viviane Bauquet Farre excells in! Try her scrumptious Salted Marcona Almond & Black Sesame Brittle with Coriander. 

 

 

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FOOD & STYLE CLUB 

 

A FRESH YEAR - A WONDERFUL WAY TO START COOKING IN A GREAT AND HEALTHY WAY!

 

With Viviane Bauquet Farre

 

 

 

Creative New York chef and food writer, Viviane Bauquet Farre is one of a small band of cooks that have made cooking with vegetables, grains and fruits into both a delectable feast and a visual art. Cleverly transforming the less popular vegetables, often those we have on hand, into simple delicious dishes while at the same time giving us much food for thought. 

 

 

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CHRISTMAS 2013

 

 

CHRISTMAS 2013 CHRISTMAS 2013 

 

 

This Christmas we have dipped into three delightful books, written with great authority by Bernadette Le Roux with her Roots, Shoots & Leaves, Australia’s MasterChef Kate Bracks, The Sweet Life, and Cooking for Crowds (and is this not the one time of the year that you may well be cooking for crowds!) by brother and sister team Callie Maritz and Mari-Louis Guy.  

 

 

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2013! INTER HOTEL CHALLENGE COOK-OFF

 

To nurture future Executive Chefs and Sommeliers, giving tangible recognition for striving, aspiration and enthusiasm!

 

 

The Inter Hotel Challenge took place over a period of two days at the South African Chefs Academy in Cape Town where our young contestants showed their colours producing a stunning three course menu. Each course was accompanied by the appropriate Cape Legends’ wine chosen by the Candidate Wine Steward in consultation with the Candidate Chefs. 

 

 

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SHOWCOOK’S HOT CHOICE FOR MAY


 

Your first winter soup try the Three Bean, comforting and nourishing. A good choice for a growing family is the flavourful Lentil Bobotie. Barbara Flax points the way with a Chickpea and Vegetable Couscous, and a Spinach and Celery Risotto with Walnuts. Whether you are a vegetarian or not, these are creative and more sophisticated ways with vegetables and grains. While Fusilli with Roasted Pepper and Eggplant Sauce is a hearty choice and an interesting way to use aubergines, a vegetable that is both rich and satisfying. 

 

 

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SEE RECIPES! FOOD, WINE & FLOWERS
AT BIRKENHEAD HOUSE & VILLA

 

A blend of our favourite things…

 

 

 

Brandon Souris, their creative Executive Chef, adds lustre to a fine table. Freshly baked rosemary focaccia dipped into fruity olive oil. Tropical melon and mint soup, sautéed scallops with crisp Parma ham. Herb crusted lamb rack, medium rare at its best with roast potato wedges, flash fried spinach and grilled cherry tomatoes with a glass of deep ruby shiraz. To end, a fascinating mélange of flavours, a creamy textured pistachio nut parfait. 

 

 

 

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A MAURITIAN SAMPLER RECIPES

 

Recipes from Le Touessrok with Executive Chef Barnaby Jones

 

 

 

Introducing some Mauritian favourites; chilled gazpacho, rare seared tuna salad and chicken brochettes as well as Indian style dishes from Safran restaurant. See Showcook.com’s fish vindaye and for dessert, pineapple and papino ice-cream. 

 

 

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