INGREDIENTS Serves-4 800g good quality hake 250g fresh peas 250g black lentils 200ml cream 200ml milk 200ml white wine 3-4 … Continue Reading Pan Fried West Coast Hake, Peas, Bacon, Steamed Mussels
The Restaurant at Endless Horizons Boutique Hotel features a large wooden deck and infinity swimming pool offering a fresh and … Continue Reading The Restaurant @ Endless Horizons
Grilled peaches brings out their flavor, and while they make a great dessert, they’re also perfect as part of a … Continue Reading GRILLED PEACH SALAD WITH ORANGE VINAIGRETTE
Fish lovers, there is nothing quite like fresh grilled tuna.
You can have these delicious,Fynbos Poached Plums with Olive Oil & Sherry Sabayon Basil Sugar & Almonds on the table.
Van der Linde – affectionately known by its customers and the locals in the area as VDL – has quickly … Continue Reading Van Der Linde – Changing the Linden Culinary Landscape
The chef in the pistachio-green jacket is well in the history of the Hotel Martinez. Born in Cannes, a lover … Continue Reading CUISINE BY – CHRISTIAN SINICROPI
Serve 8
Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to … Continue Reading In the Kitchen with Adam Handling
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Ingredient 180gr Halibut 500 ml Vegetable stock 100 ml water 100 gr sugar 100 ml white vinegar 100 gr … Continue Reading Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
Ingredients 150g Cream Cheese 60g Tennis Biscuits 50g Blueberries 30g Sugar 20g Lemon Segments 20g Sugar 20ml Water 15g Butter … Continue Reading Deconstructed Blueberry Cheese Cake
Serve with basmati rice or roti and a cold raita.
Meet Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
