CHEF ADAM HANDLING – FROG ‘Mother’
Serve 8
In the Kitchen with Adam Handling
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
Chef Wayland Green Executive Culinary Artist at Granny Mouse
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
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
Slow Cooked Pork Belly, Spiced Squash Puree & Kale
Deconstructed Blueberry Cheese Cake
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
PRAWN CURRY
Serve with basmati rice or roti and a cold raita.
CURRIED LAMB SHANKS
HEAD CHEF SAMSON SIBANDA
Meet Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
IN THE KITCHEN
With an African Gogo
MY FOOD AFRICA
Typical African Dishes:
SOFT CHOCOLATE CAKE BAKED IN ITS OWN POT
serves 4
A STRAWBERRY FEAST
Valentine’s Day is a time to celebrate romance and love and kissy-face fealty
IT’S A FOOD FESTIVAL
Living on the wild side of culinary experimentation especially with spicy food is pure survival in my opinion. Some of … Continue Reading IT’S A FOOD FESTIVAL
Goats Cheese, Pea and Lemon Risotto – Hayden Quinn
Serves 4
