So I eat out a fair bit and love trying new places. I also love returning to favourite places, especially ones that I’ve been to time after time that never fail to delight. A Tavola is one of these – and the fact that it’s always full…
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food
A long-awaited return to the fabulous Food Barn
The Cape has more than its fair share of fabulous restaurants, lucky us…and The Food Barn is right up there. Co-founders Franck Dangereux (the chef) and Pete de Bruin have done something really clever by serving what is high-level fine dining in…
Kale and Broccoli Stalk Soup Recipe
Broccoli is one of my go-to vegetables. Whenever I want something quick and easy, I’ll grab some broccoli, then chop the florets and steam them. But what to do with the rest of the broccoli, including the stalk? Are you tossing it (or binning it as my…
Meatless Monday: Stuffed Artichokes
Meatless Monday is a global movement, a way of life . Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week? It’s go-time….
Grilled Liver and Mushrooms Recipe
Liver is an authentic superfood. It’s exceptionally dense in vitamin A, vitamin B12 and other vitamins and minerals. Admittedly, I only recently started eating it, but I find the taste and texture to be superb. If you have a mental block against eating…
Radishized Guacamole Recipe
Guacamole, of course, almost always has garlic. It needs this pungent kick. But the kick need not come from garlic. Here, we’re using radishes instead, which give a great taste and beautiful color. Radishized Guacamole 1 avocado 4 radishes 1 tablespoon…