Elaine Boshoff’s rose apple pie that she created recently looks as delectable as it tasted. Served with an indulgent dollop of cream it can be enjoyed for breakfast or tea, or as dessert after lunch or dinner. Elaine is my support and the go-to person at Jackie Cameron School of Food & Wine.
Read MoreKate's rose panna cotta with beetroot powder, brioche base, silver balls was a taste sensation with the rose bubbly, and eye-catching to say the least!
Read MoreTry my Dark Rum and Raisin Truffles recipe.
Read MoreIt comprises a hot, seared sliced banana with deliciously-decadent chocolate sauce all wrapped inside a pancake – and heated. While writing these words I recall walking down the streets of Bangkok.
Read MoreOne of our cooking-class groups was looking for inspiration for innovative and exciting festive-season ideas. We decided the traditional trifle needed reinventing by giving it a South African twist. All its separate combinations can be made in advance so it’s an easy item to include this on your menu this year.
Read MoreA meal is incomplete without a sweet ending so I have included a Weber-cooked chocolate-and-cinnamon malva pudding. It’s a recipe to treasure and is by far my go-to ‘safety net’ when guests arrive unexpectedly. The combination never disappoints.
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