Let’s face it, not all of us are natural in the kitchen. The thought of roasting a whole chicken might seem daunting, conjuring images of overcooked, dry meat or an undercooked,…
Recipes
This signature French meal may be found on many à la carte menus. We thought we would inform you of the lengthy and intriguing history of this in the culinary environment.…
Serves 4 Ingredients 50g dried porcini mushrooms 3 Tbsp olive oil 8 free-range chicken thighs (or thighs and drumsticks) 40g butter 1 small onion, 2 shallots or half a large onion,…
Farmed in the nutrient-rich waters of Saldanha Bay on the West Coast, mussels are a low carbon-footprint food that tastes delicious in almost any flavour combination.…
The sardines of the West Coast, harders are small silvery fish from the mullet family. Like other oily fish, harders hold up particularly well to being cooked over the coals, especially…
Translated to English, millefeuille (pronounced meel-foy) means one thousand sheets, layers, or leaves. It’s an old-school French pastry that’s airy, crispy, flaky, and decadent in all the right places…
Flammkuchen A South German or French-style ‘tarte flambée’, Flammkuchen is a thin, crisp flatbread layered with crème fraîche and a variety of delicious toppings. Originating in the wine district of Alsace,…