Student Carla Schulze’s schweinebraten mit knödel and sauerkraut (Pork roll with dumplings and sauerkraut) conjures up memories of her late father and the traditional Austrian-style food that her family enjoyed. She prepared a pork shoulder roll with intense depth of flavour, crispy crackling, sauerkraut and bread roll dumplings.
Read MoreStudent Rai-Terre Dass’ favourite, family recipe includes tripe with dhal, and her mother’s home-made roti. Now this makes me weak with excitement. The rule at my school is that everything has got to be tried - at least once.
Read MoreSomehow every chef seems to crave ribs and chips. This is student Cara Conway’s mom’s speciality and the only way to describe Cara’s meal is flavoursome, succulent, yummy… seriously good!
Read MoreStudent Kate Cousins' lemon-curd-drenched-vanilla-bean cake topped with an Italian-meringue creation is one of a kind. It’s what decadent dreams are made of. We all got through the rest of the afternoon on a complete sugar high! Who says lunch needs to be savoury?
Read MoreThe recipe student Emily Schmidt selected includes the use of ginger beer and you’ll be surprised how easy it is to prepare her Frankie’s Ginger-Beer Poached Gammon. I know that as you look at the photograph (taken by the school’s new photographer, Kate Martens) and read up the recipe, you’ll be asking yourself why you save gammon for Christmas.
Read MoreKaren Edwards' photograph of my chocolate profiteroles clearly illustrates how tasty these little chocolate delights are. I would have a chocolate profiterole every day of my life; if that was at all possible.
Read MoreAs with most of Karen Edwards' suggestions, this smoked salmon trout terrine is light, fresh and simply delicious. I consider it an ideal way to make and present smoked salmon trout. I hope we taught her some cooking tips along the way.
Read MoreTry my health bread, it’s truly exceptional. I have often included it in my column as it is my most asked-for recipe. You can also find it in my cook book: Jackie Cameron Cooks at Home.
Read MoreThe avocado-and-asparagus salad was from my last shoot with Karen Edwards so it was a very memorable day - busy but unforgettable. We always wished for an afternoon off so that we could sip on a glass of wine and just chill. This didn’t happen - maybe on her return…
Read MoreI’m not sure whether it was the poached-apple puff tart or the Amurala ice cream that convinced Karen Edwards to keep coming back for tasters. At that stage my sous chef, Elaine Boshoff, and I were taking very unprofessional photographs with our very basic cameras. With her keen eye, Karen made a huge difference to our column all those years back.
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