Jan Hendrik van der Westhuizen’s Edible Candle and Mosbolletjies

Looking to spruce up the bread serving at your next dinner party? South African Chef Jan Hendrik van der Westhuizen gives an interesting alternative to the traditional bread offering, with his native twist, that is sure to wow your guests.

prep time: 3h / cooking time: 40 min / serves 10 Ingredients For the mosbolletjie 20g yeast 80g sugar 450ml water 15ml salt 30ml aniseed 100ml milk 220g butter 1kg flour For the candle 300g biltong powder (30g x 10) 1L pork fat that has been rendered 20g salt black onion powder Method For the mosbolletjie Combine the water, yeast and sugar in a bowl. Let it sit for 15...

May 18, 2019

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Gareth Ward’s Pork Belly Char Siu

Succulent pork belly with Asian flavours – can’t go wrong with that, especially when it’s this easy to prepare!

Serves 4 Ingredients 1 fatty pork belly skin and bones removed 2tbsp brown sugar 250g honey 250g hoisin sauce 100ml soya sauce 2tbsp 5 spice 2tbsp vegetable oil 1 jar fermented tofu Method Blend all ingredients together and pour over pork, leaving in the fridge for 24 hours to infuse flavour. After 24 hours, remove the pork and put onto a rack in a metal tray so excess marinade drips off. Cook...

May 15, 2019

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Suzette Gresham’s ridged pasta with ‘foie gras’, black truffle, and marsala

A super simple yet remarkably delicious dish from the menu of 2 Michelin-starred Acquerello in San Francisco. There is no doubt that you’ll be making this dish over and over again – and licking your plate every time!

Chef’s Notes: This decadent pasta is probably the most well-known and beloved dish created by Acquerello. It is considered as our “signature” dish and has been on the menu for more than 20 years. Chef Suzette always jokes that if she had to cook for God and Thomas Keller, that this is the dish that she would make! Ingredients High quality dried rigatoni Butter Foie gras Cream Marsala Truffle Truffle oil...

May 10, 2019

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Mikael Svensson’s Seabuckthorn Curd with an Orange Tagetes Ice Cream

Beautiful and bursting with flavor, this dish by Mikael Svensson of Kontrast in Norway, will be as pleasing to the palate as it is to the eyes.

For the Seabuckthorn Curd  Ingredients 275ml seabuckthorn juice 200g icing sugar 125g butter, salted 8 egg yolks 4 whole eggs  Method Put all ingredients into a thermomix and on medium speed bring it to 83 degrees. Remove from the thermomix and pass thru a chinois. Store in a refrigerator. For the Tagetes Oil Ingredients 100g green stems of orange tagetes flowers 200g Neutral...

May 08, 2019

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