By Stéan Kruger
When it gets to pasta dishes, this mid-20th-century Italian pasta dish is the ultimate luxury, which in turn provides some explanation as to why you won’t find spaghetti carbonara in many restaurants. It demands care and attention to detail but the reward will transport you to …
Whether you are looking for a fresh, very colorful lunch or to feed a crowd, these Mexican tacos are a guaranteed party pleaser – they really are all rage right now! When I think of a party, I want people to mingle, move around and …
Over the years of hosting many dinner parties, some often even unexpected, I realized the need of having a repertoire of quick and easy recipes fit for any social occasion. In my opinion, puff pastry really is key here. It provides the vesel to show-stopping …
This cake is a marriage between two of the most decadent flavours: peanut and caramel. Rich and indulgent as this cake might be, I think it is the salted caramel and roasted peanut brittle, scatered over the top, that provides the balance that really …
In Italy, originating in the city of Prato, Tuscany, biscotti is a “biscuit” that usually contains almonds or some form of nut, whether in the form of flour or as a whole. Technically referred to as a “cookie”, biscotti is far removed from my idea …
It’s that time of the year again – its autumn, temperatures are dropping and the veld slowly but surely changing from green to orange to pale gold. We probably won’t be getting any more rain until spring so the dam’s water level is dropping. But …
This recipe was developed with three of my favorite Mediterranean things in mind: pasta, seafood and good white wine. It’s light, yet bright, lemony, yet creamy and the gentle sweetness from the prawns bring everything together. To make the sauce, I use a good dry …
Spaghetti Bolognese is probably, to the word outside of Italy, one of the most famous dishes regarded as “authentic” Italian food that is well… not as Italian as you might think. Truth be told, you probably won’t even find Spagethi Bolognese anywhere in Italy. This …
I make these flatbreads so often because they go well with just about anything. They always turn out perfectly light and fluffy and it is my go-to side whenever I’m serving stews and curries or just need a vessel to carry roasted chicken, seared prawns …
