If you are worried about embarrassing yourself in front of your date, or even worse, a client, because you do not know the difference between the terms carpacchio, ceviche or crudo on a restaurant menu, don’t fear, the answers are here. Included in this post is basic info on some of the most popular restaurant options containing raw or partially cooked fish or seafood. After reading this, you will be able to navigate a restaurant menu like a pro. Not to mention using foodie lingo in conversations. Recipes containing raw fish or seafood can be prepared at home with great success, as long as the freshest and highest quality fish or shellfish is used. Be sure to read the post How To Handle Raw Fish before trying these recipes at home.
Continue reading Raw Fish Is Delish!
While raw fish may seem like a strange dinner choice for some, chefs around the world are constantly experimenting with new ways to include raw fish and seafood on restaurant menu’s. Read the post Raw Fish Is Delish! for basic info on the most popular recipes where raw or partially cooked fish is used. The photo’s are guaranteed to convince you to try it at least once!
Continue reading How To Handle Raw Fish
Ceviche consists of slices or cubes of raw fish or shellfish marinated in citrus juice. Seeing that Ceviche is not served raw like for instance tuna tartare, it makes for a great alternative for those who prefer not to eat raw fish. Ceviche is great alternative for raw salmon, tuna, etc. when making poke bowls.
Continue reading Ceviche
The term “tartare” refers to a mixture of chopped raw meat or fish, mixed with seasonings and condiments. Steak tartare and Tuna tartare are the most popular.
Continue reading Tuna Tartare
Gravlax is a traditional Scandinavian dish where a fresh salmon fillet is cured with salt, sugar, and fresh dill. Gravlax is served on rye bread with a dill and mustard sauce.
Continue reading Gravlax
A Poke bowl (pronounced PO-KEH) is a traditional Hawaiian dish. Although it has been around for decades, it is only about two years ago that is has become trendy world-wide. A traditional Hawaiian poke bowl consists of cubed raw fish, often tuna or salmon, which is seasoned with soy sauce and served on a bed of steamed sushi rice. The key is using high-quality fresh fish that’s meant to be eaten raw, i.e. sashimi grade.
Continue reading Build Your Own Bowl
Dragon fruit, also known as pitaya or strawberry pear, can be a little intimidating at first sight, but its bark is worse than its bite! The scaly outer skin of the dragon fruit, which looks similar to that of a pineapple, is not prickly and very easy to peel. Some say Dragon Fruit was given its name because it looks like the fiery flames coming from a dragon’s mouth!
Continue reading Dragon Fruit
Whether you are using white or red-fleshed dragon fruit, the addition of this exotic superfood to your fruit salad will take it to a whole new level!
Continue reading Fruit Salad Boats
Using the shells of dragon fruit as “bowls” gives a great pop of colour to this interesting salsa. Best of all, no dishes to wash later!
Continue reading Dragon Fruit & Avo Salsa
These popsicles are quick and easy to prepare and the level of sweetness can be adjusted to your taste.
Continue reading Dragon Fruit Popsicles
This fuchsia-coloured smoothie will definitely brighten up your day!
Continue reading Dragon Fruit Smoothie
The origins of hot cross buns may go back as far as the 12th century. There are several myths about these popular fruit-studded yeast-risen buns. One of the more well known stories is that an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. At some point in history the buns was commonly known as Good Friday Buns. During the 1730s in Europe the buns were sold on the streets, and it was here that the name as well as the popular rhyme emerged, as the sellers would shout out ” One-a-penny, two-a-penny, hot cross buns “… This tradition was still in practice as little as eighty years ago.
Continue reading Easter 2018
Pull out all the stops this Easter Holiday with this majestic centerpiece, fit for kings! It is made by attaching two racks of lamb end-to-end to form a crown. Order it from your butcher with the ribs already French-trimmed and tied into a crown, or do it yourself at home – it is easier than you think!
Continue reading Lamb Crown Roast
Although bark doesn’t sound particularly appetizing, this rustic looking sweet treat is quick and easy to make and can be customised to any occasion. It is the ultimate home made gift! In its simplest form, it is a thin sheet of chocolate studded with anything from candy to nuts, dried fruit, seeds and even spices. The chocolate is then broken up into uneven pieces or shards. It is called “bark” because it resembles tree bark.
Continue reading Easter Chocolate Bark
Hot Cross Buns are as synonymous with Easter as Fruit Mince Pies are with Christmas. I cannot imagine Easter Weekend without them! Be sure to also try the recipe for Hot Cross Pain Au Chocolat, an Easter-themed pastry.
Continue reading Hot Cross Buns
This recipe is a cross (excuse the pun!) between a Hot Cross Bun and the popular French pastry, pain au chocolat, which is made with yeast-leavened dough and filled with chocolate. “Pain au chocolat” literally means chocolate bread.
Be sure to also try the traditional recipes for traditional Croissants and Hot Cross Buns.
Continue reading Hot Cross “Pain au chocolat”
“It’s the best damn gin on the planet”, according to Ryan Reynolds, actor, writer and producer. Reynolds, who tasted Aviation Gin for the 1st time in 2017, liked it so much that he recently acquired an ownership interest in Aviation Gin, an American craft gin company. Reynolds will not only be the face of the brand, he will also be involved in the entire creative process for Aviation Gin, including its marketing and strategy.
Continue reading The New Face Of Aviation Gin
With less than 7 weeks until Christmas, the countdown has officially begun and it will be here before you know it! The aim of this newsletter is to provide you with everything you need to prepare for your Festive Season entertaining – at least on the ingredient, entertainment and gifting front! It is jam-packed with everything from the latest festivals to attend and restaurants to visit, to ingredients to try and gifts to buy. I have also included a variety of mouthwatering recipes for everything from starters and mains, to side dishes, desserts and drinks. Continue reading December 2017 Newsletter
The gin revolution is a world-wide phenomenon. One of the biggest drivers in the incredible resurgence of gin over the past few years is the sheer number of craft gin distillers that have popped up. South Africa is following suit with a growing number of craft distilleries opening their doors every other month. No wonder as South Africa provides the natural raw ingredients which allows distillers to produce world-class gins. South Africans are celebrating the revival of gin in everything from festivals, to craft gin clubs to craft gin loyalty cards at liquor stores. Not to mention cocktail bars whose main focus is gin and tonic. I think it is safe to say that gin is here to stay! Continue reading The Gin Revolution
It was the interest in local craft gin amongst South African consumers and spirit traders alike, as well as the versatility of gin as a spirit that lead to the idea to build a lifestyle festival around it. With four successful festivals under their belts, the organisers of the Gin & Tonic Festival continue to provide an unrivaled gin experience. Continue reading Gin & Tonic Festival – JHB