Recipe: Baked Kabeljou

Recipe: Baked Kabeljou

Baked kabeljou wrapped in herb crêpes with 
salt meringue 
and creamy 
tarragon foam – 1 whole kabeljou, scaled and gutted – 3 sprigs thyme – 3 sprigs rosemary – 3 sprigs parsley – 6 thin slices lemon Method 1.) Lay the crêpes on a large...
Reuben Riffel’s Braai Ideas

Reuben Riffel’s Braai Ideas

Having spent a couple of months loitering around Reuben Riffel’s braai working (read: “eating”) with him on his new book, Tudor Caradoc-Davies can safely say (bias included) that Riffel is the top source for raising your boerewors game. Reuben Riffel’s rise to...
Game Changer: Bertus Basson

Game Changer: Bertus Basson

Chefs are exceptionally busy people, their schedules and efficacy putting the rest of us excel-pushing schlubs to shame. As chefs go, Bertus Basson is busier than most. For starters, the man has a consultancy business with his chef business partner Craig McCormack –...
Master Chef, Master Skills

Master Chef, Master Skills

These tips will make your meal tastier and your meat juicier. Chill out Avoid braaiing meat straight from the fridge. Take it out with enough time to be room temperature before you grill it. Forget marinade Most store-bought sauces are sugar-filled syrups...

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