No one does a long weekend the way we do. Because we’ve earned it. While the rest of the world gets to enjoy a stress-free, ...

So, there’s a kids’ birthday party on the horizon and you’re feeling a little uninspired. Obviously, there will be cake. But what else? If your shopping list has stalled at “Fizzers and chips without ...

1. Place the beetroot in a large saucepan and cover with water. Bring to the boil and cook for 25–30 minutes or until a knife pierces them easily. Drain and allow to cool, then peel. Set aside until ...

1. To make the confit tomatoes, preheat the oven to 160°C. Place the cherry tomatoes and garlic in a deep baking dish, pour over the olive oil, sprinkle with the salt and thyme and roast for 11⁄2 ...

1. Place the nuts in a dry pan and toast for 2–3 minutes until slightly golden. Remove from the pan and set aside to cool. 2. Heat the butter and oil in a saucepan with a lid over a medium-high heat, ...

1 x 500 g packet Woolworths peeled and cubed sweet potatoes 10 g coriander, chopped 2 t each Woolworths prepared chilli, garlic and ginger 2 lemons, zested and juiced sea salt and freshly ground black ...

1. To make the Béarnaise sauce, melt the butter in a small saucepan over a very low heat, then set aside. 2. Place the vinegar, water and shallots into another small saucepan, bring to the boil, then ...

1. Brush both sides of the trout with a little olive oil to prevent it from sticking to the grid. Place in a hinged braai grid 10 cm above moderate coals and braai for 25 minutes, turning the grid ...

1. To make the peri-peri sauce, preheat the oven to 180°C. Place the onions, peppers and garlic in a roasting pan, drizzle with olive oil, season and roast for 30–40 minutes, or until caramelised. 2.

1. Preheat the oven to 200°C. Line a baking tray with baking paper and place the trout onto the paper. Lightly score the skin on both sides. 2. Season the cavity, then layer the lemon, dill, parsley ...

1. Roughly blend the ingredients for the paste. 2. Transfer to a large wok or potjie over smouldering coals and add the olive oil. 3. Gently fry for 5 minutes, stirring continually, until fragrant and ...

1. Preheat the oven to 160°C. Heat the vegetable oil in a large ovenproof pan over a medium-high heat. Season the brisket with salt and sear all over until browned. Remove from the pan and set aside.