A delicious creamy, garden-fresh pea risotto with a portion of smoked salmon, a light drizzle of a lemon-infused olive oil and freshly-ground black pepper.
Read More
Pissaladiere, a pastry base - we use homemade puff - topped with well-caramelised onions, tomatoes, anchovies and olives. It’s a perfect light-lunch option when served with a green salad, and it takes me back to my French-classical training days. These roots, with happy childhood memories, are the corner stone of what I create today.
Read More
Try this recipe and serve with the next cheeseboard you present. It could also accompany your marinated, braaied beef fillet. The options are endless.
Read More
A classic with a twist! I love to see students adding their creative flair into their dishes. Jared’s Bacon Caesar salad will definitely impress with the addition of haloumi which gives this dish great body, elevating it from a side dish to main meal easily.
Read More
Sometimes there is nothing more comforting than a big bowl of traditional winter lamb stew. Callum's Irish stew recipe is simple and hearty, perfect for a family meal.
Read More
A healthy and nutritious chicken salad bowl jam-packed with so many tasty and fresh ingredients, Conor’s meal is the perfect blend of calorie-conscious and big flavour.
Read More
Savor the exquisite flavors of Joshua Levy's Creamy Pomodoro Pesto Pasta, a culinary classic that combines the richness of pomodoro sauce with the vibrancy of basil pesto.
Read More
Shannon Jade Atkinson's mouthwatering fusion of flavours include Cinnamon and Banana in her cake recipe. The warmth of cinnamon blended with the sweetness of ripe bananas, creates a heavenly treat.
Read More
Wow! When we asked Jackie Cameron’s School of Food and Wine students to come up with a Mexican styled recipe to dish up in our Mexican Cantina this month, we were blown away by the inventive style and vivid flavour combination of Michelle Engelbrecht’s fabulous recipe.
Just reading the recipe is mouth-wateringly good – try it out for yourself – and be prepared for Mexican waves from your dinner guests.
Read More
You may think we chose Pisto because it sounds like it fits in perfectly with our Mexican Cantina theme (a Cantina is a bar which serves food and drinks). But actually, Pisto is the Spanish version of ratatouille (stewed vegetables) and this versatile one-pan dish can work for breakfast, lunch and even a light dinner. The trick is to allow the vegetables to gentle stew in their own juices so that they mingle into a flavourful medley of tastes.
Read More