CHRISTMAS EVE WITH NATANIËL

GATHERINGS
A Year of Invitations

In ‘Gatherings - A Year of Invitations’, Nataniël, one of South Africa’s great entertainers, relives the memories of wonderful Christmas celebrations. Here he recounts these intimate and warm occasions, which remain the highlight of his year.

CHARLOTTE HUNT

An evergreen cook for all seasons!

After many years of lauding and applauding the cult of ‘the chef’, it does appear timely that there is the return of ‘the cook’. The undervalued angel of the kitchen that cooks divinely and whose dishes, prepared with loving hands, we wish to return to again and again. Charlotte Hunt is one of those angels! 

Q&A with Leslie Back - Part Two

With Leslie Back

Puzzled, mystified and driven to distraction? What does ‘Al dente’ mean? Is the term ’slow food’ anything like fast food? Leslie Back ha the answer to these vital questions in the second of her two part series.

THE SEPHARDI CULINARY TRADITION - Part Two

With Elsie Menasce  

Cast your mind back to the sun-drenched island of Rhodes in the Aegean and let your thoughts stray a little further to where the walls of the old city enclosed the Ğudería.

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.

RUBARB COMPOTE
WITH NUT BISCOTTI

Learn to Cook with Showcook

Although rhubarb is treated as a fruit, botanically speaking it is a vegetable. Most often stewed or made into homely crumbles and pies. Its tart flavour is complemented by ginger and orange, and marries well with custardy desserts and rice puddings.

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.

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!

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.