Cooking School Newsletter 27 March 2013
Hi all, Easter is here, perfect family time, cooking and relaxing. For all the budding bakers out there, our Hot Cross Bun recipe from last...
Salumi The craft of Italian dry curing
There is nothing more satisfying than eating meat you have cured yourself, whether it is homemade sausages, biltong, your own salami or bacon. All of...
Cooking School Newsletter 13 March 2013
Hi all Summer vegetables and fruits are certainly starting to come to an end, but we still have some really exciting choices for the next...
Chicken gumbo
Gumbos reflect the essence of Cajun food – using very little to serve many. Although gumbos tend to look alike, each one has its own...
Moroccan Slow Roasted Lamb
Mechoui (Moroccan Slow Roasted Lamb) is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in...