Loading

Pear tarte Tatin, step by step

This French blessing of a dessert is one of life’s greatest pleasures. And I wonder what the Tatin sisters would think if they could see, today, the continuing success of their creation, even in the finest restaurant kitchens of the world. And that is one of the marvels of a tarte Tatin: a great chef can make it, and have his gourmand customers swooning. And so can you and I, because it really isn’t all that difficult to make.

Full Story »

Laboring under a misspelled apprehension about Americanisms

We cringe when we see or hear them. We have hot flushes. We come out in pimples. We sweat at the brow and our hearts pound. There are subs who have died of Americanisms, one too many causing them to clutch their breasts and fall to the floor gasping.

Full Story »

A lesson in rooibos torte

ROOIBOS tea is the twang of a blik kitaar drifting over the veld. Rooibos is the strains of an accordion played by a West Coast musician who proudly cites his influence as Worsie Visser en sy Boesmanlandorkes. Rooibos is the langarm in a Porterville farm shed, hay strewn on the floor amid much swinging of limbs and downing of witblits. It’s the wedge of bread ladelled with peach jam piled on the plate alongside the mussel stew and the kreef tail.

Full Story »

In the pink with pears and Grenadine

In the kitchen, pink is what you want in your lamb or beef, not pork or chicken. Pink is what you get if you include beetroot in a pan of vegetables and roast them. Everything else from the potatoes and onions to the carrots and courgettes will have turned a luscious crimson. It’s a worthwhile effect, and needs no fake food colouring.

Full Story »

You can Bête Noire your life on it

But this was all leading to my dessert, which had to have a name of its own, so I called it Chocolate Bête Noire, because if any of them survived it they’d be after my blood fro trying to kill them off with chocolate.

Full Story »

Rich chocolate cake + ganache = panache

In the newsroom there is a tradition, as in many workplaces, of the birthday boy or girl bringing in cake. And when my birthday comes around and I plonk down a couple of shop-bought melkterts and carrot cakes, they always ask, “Did you make those?” And I have to slink away with an “um, no, sorry” and make a vow to myself to do so next year.

Full Story »

Read. Digest. Think.

Now everything is the new everything else, and there’s no end in sight, and that’s the problem with an out-of-control cliché. It’s off and running, which of course is itself a cliché, but then again “no end in sight” is one too, as is “of course”, so we’re all doomed.

Full Story »

A spicy little spicy Christmas

The Cape of Good Hope is a spicy place, Christmas food is traditionally all about fruit and spices, and this menu embraces all of that in a way that does justice to the traditions of our own ancient spice route.

Full Story »

Christmas dinner à la Scrooge

This is a Christmas dinner party menu for that’s quick and affordable. I made the starter, a paté, in 25 minutes. The main course is a simple roast that’s been tarted up a little with a shiny coat. And the dessert is a cheat, plain and simple: store-bought vanilla ice-cream that’s been given a cheeky Christmassy lift – and it really does taste like a traditional mince pie. That took five minutes, not including the shopping.

Full Story »

Gin sorbets infused with fynbos and antiquity

Fynbos gin is a speck of southern Cape antiquity in a glass. Add it to a homemade syrup and fruit to make a sorbet, and you have in that sweet temptress of a dessert or palate-cleanser a tiny homage to hundreds of generations of humankind and the terrain they roamed, lived on and fed from as long as 100 000 years ago.

Full Story »
Page 1 of 3123»

Archive