I’ve recently come across the blog The Gracevine which is run by the Cape Grace Hotel where they update subscribers & visitors on any new activities and events at the hotel. Every month, they also showcase some of the dishes available at their restaurants and full recipes are attached. This month Lorraine tempts you with a delightful…
Vegetable stock 1 carrot 1 stick celery 1 onion 2 cloves garlic 10g thyme 1 bay leaf 4 peppercorns 1 tps mustard seeds 2 tps coriander seeds 3 L water Method Allow to lightly simmer for 3 hrs, take off and let flavours infuse and cool for 1 hr, pass through muslin and store Celeriac…
This is the last recipe in a series of post for Mediterranean Delicacies. They’ve asked us to create dishes making use of their products. We’ve posted 5 recipes so far which I’ve listed below if you haven’t had the chance to look at them yet. Traditional Greek Salad Cheeseburger with a home-made Ranch sauce A…
There is nothing quite like a Beef Wellington. Nothing. Perfect, golden pastry, succulent, pink fillet and delicious, rich gravy. Beef Wellington is a gift from *insert who ever you believe in here*. I invited a gang over for dinner to make some of this amazingness for them but I was a tad nervous as I’d…
We posted a recipe by The Lookout Deck Hout Bay a few months ago which received quite a bit of attention (Bloody Mary Oyster Shooter). Now, they’ve send us another recipe for Pickled Ginger & Pink Champagne Oysters which you can also find on their menu. If you don’t have all the ingredients at hand, you’ve got…
“You need to write recipes for Mediterranean Deli?” “Yup”, I replied. “So, you have to make up a new kind of Humus?” “They don’t just make humus!” “Yes they do! Are you going to use humus?” “I dunno yet.” “I like eating it with a spoon.” “Gosh, you’re helpful.” I’ve been itching to get my…
There are certain combinations in life that you just can’t go wrong with. Chicken and mushroom. Prawn and peri-peri. Steak, egg and chips. Vodka and lime. Oops, that one just slipped out. And another great combo goes something like this… Tantalising Tart. This is a rework of a dish that my mom used to make…
I internal monologue. I also internal argue. I have been known to lie in bed, having rampant arguments with myself about pending decisions. So this challenge was no different. THE AMARULA PEOPLE OWE ME SOME SLEEP! I had to create a simple, creative and original, South African inspired dish using Amarula. First I was going…
I love burgers. I love them all. I can enjoy a burger from a fast food chain as much as I will enjoy one that claims to be gourmet. It’s an addiction that I’m not unhappy about. However, for some reason I don’t make them at home very often. This was about to change as…
I made χωριάτικη σαλάτα (translate: Greek Salad) last week Thursday! I thought I would add the translation for those who aren’t fluent in Greek. Although a lot of restaurants offer this type of salad on their menus, there are many that add lettuce into the mix which shouldn’t really be included if you are making…
Winter calls for comfort food, and comfort food eaten with the fingers could not be better. This recipe is inspired by Donna Hay, a true goddess of comfort food. In the restaurant we serve these succulent ribs our way with creamy mashed potatoes and the garlic and herb sauce on the side. As served at…
For 6 people you will need: 5 tbsp (45 ml) olive oil 1 kg venison in cubes 1 large onion, chopped 4 cloves garlic, crushed 1 tsp (5 ml) whole cloves 1 tsp (5 ml) dried mustard 1 tsp (5 ml) dried or 2 tsp (10 ml) fresh parsley 1 tsp (5 ml) barbecue spice…
