By Marthinus Ferreira of The Jordan Restaurant Makes 24 CARROT CAKE SPONGE INGREDIENTS 2 C cake flour  1 t baking powder  1 t baking soda 1 t salt  2 t cinnamon  ½ t ginger  ¼ t cloves ¼ t allspice  ½ t salt  ½ C vegetable oil  2 eggs  2 C sugar  1 t vanilla  …
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by Le coin Français Makes 15 - 20 DULCE MOUSEE INGREDIENTS 2 whole eggs 50 g sugar 200 g dulce chocolate 4 gelatine leaves 300 g whipped cream METHOD Make a sabayon base with eggs and sugar.  Add your white chocolate and gelatine till melted and fold in the cream. Set the mixture in piping …
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By: Klein JAN at Tswalu Serves: 6 INGREDIENTS ½ C flour 60 ml corn flour 2 ml salt 1 egg 2 T oil 40 ml lukewarm water (can be replaced with Umqombothi) wheat berries, milled METHOD Preheat the oven to 160°C. Spray the back of a 38.5 cm x 26 cm baking tray with food-safe, …
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by chef Mmabatho Lingata Molefe of Emazulwini Restaurant Serves 4 INGREDIENTS Chicken roulade 1 whole chicken salt and pepper to taste 500 g chicken gizzards 2 T red wine vinegar 1 whole onion 3 cloves of garlic 5 sage leaves 4 sprigs of thyme African grain salad 1 C red sorghum 1 C millet 1 …
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by chef Luis Pestana of Belmond Reid’s Palace Serves 4 INGREDIENTS 400 g tuna, cut in 100 g stick batons olive oil for braising fresh oregano or dry oregano to taste salt salt flower Maize 1 C water 1 clove garlic, finely chopped 1 branch savoury herb olive oil 25 g Portuguese cabbage, cut very …
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by Sylvan Inc - top-quality mushroom spawn Serves 2 INGREDIENTS 2 x 200 g sustainable fish fillets, skin on 2 large fennel bulbs, thinly sliced and reserve a handful of fennel fronds 1 red onion, thinly sliced 2 cloves garlic, thinly sliced 1 mild green chilli, finely diced 250 g mixed cultivated mushrooms, sliced 1 …
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