A homemade Dom Pedro makes a delicious dessert. To vanilla-bean ice cream add a tot or two of Kahlua and a drop of cream or milk and you have the adult equivalent of ice cream and chocolate sauce!
Read More
Christina Martin’s bread-and-butter pudding, with her chocolate variation, was always a hit on the Saturday lunch buffet. This is a true classic that will be appreciated, forever.
Read More
I will always remember sitting in Christina’s office at the age of 16 - a whole year before I needed to be there. This was my interview to be accepted into the Christina Martin School of Food and Wine. For me, getting into this course was not an option. My heart and mind were set. I have to admit I felt intimidated but, at the same time, I was in awe of Christina’s absolute dedication to the industry. From that day I grew to understand and appreciate her constant insistence for perfection. That first intimidating interview resulted in my being accepted - and the opportunity to savour the most delicious, crisp-and-chunky whole-almond biscotti. Christina had a large glass jar filled with them. It was love at first taste! I remember thinking ‘this is what I call an office’.
Read More
Rich, hearty pies with homemade quick puff pastry always excite me. This recipe is so easy. There is no reason to ever buy a commercial, ready-to-make roll. The rich, buttery aromas and flavours of homemade puff, from the minute the heat of the oven hits the pastry, are incomparable.
Read More
With the erratic and unpredictable climatic conditions we are currently experiencing, I always have my favourite gluhwein recipe close at hand. Remember not to boil, only simmer the wine otherwise all the alcohol will evaporate and the effect will be... let’s say disappointing.
Read More
For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!
Read More
The welcome from the Kosi Forest Lodge team included South Africans' favourite dessert - Malva pudding. It's a back cooking/travel show! The experience left us ravenous and ready for a feast of hearty dishes.
Read More
For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!
Read More
Fresh berries may be considered a humble dessert but served in a large bowl with your favourite ice cream and broken chunky nougat bits will change perceptions. The chilled creaminess, tartness and sweet gooeyness will take you back a few years - or more. It crosses the generation divide
Read More
African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.
Read More