Explore Bellevue's Malbec, the bold wine that enhances dishes with its aromatic notes of fynbos and ripe fruits.

1. Pour the water into a large mixing bowl, then stir in the sugar until it’s dissolved. 2. Whisk in the yeast. Cover with a kitchen towel for 10 minutes or until the mixture looks frothy. 3. Stir in ...

1. Peel and cut the pears into 1 cm pieces. 2. In a medium-sized saucepan, combine the pears, vanilla extract, sugar, lemon juice, water and teabag. 3. Cook over a medium heat, stirring gently, until ...

Chef Gaggan Anand shares his bold culinary philosophy, and passion for pushing the boundaries of modern gastronomy in his ...

Discover the most popular recipes from June, including red wine beef stew, roasted butternut soup, flapjacks, dombolo, ...

1 Place the cauliflower, chickpeas, canola oil, garam masala, cumin, chilli crunch, salt and pepper in a mixing bowl and toss to coat well. Air-fry for 20 minutes at 180°C, or until the cauliflower is ...

1. Preheat the oven to 180°C and grease and line a 24 x 13.3 cm loaf tin. 2. In a large bowl, combine the flour, salt and pepper. 3. In a separate bowl, whisk together the sweetcorn, yoghurt and eggs ...

1. Preheat the oven to 200°C. Toss the pumpkin and chickpeas with the Moroccan rub, curry powder and olive oil. Roast until soft and slightly charred, about 30 minutes. 2. Remove from the oven and ...

Bold flavours come together on one plate with Woolworths' new venison frikkadels with a Durban-style curry sauce. This easy meal solution is ready in just 25 minutes in the air-fryer – aromatic Durban ...

1. Preheat the oven to 160°C, fan-forced. Line the base of two deep 20 cm round cake tins with baking paper – do not line or grease the sides. 2. To make the sponge, place the egg yolks and 230 g ...

1. To make the custard, whisk the egg yolks, cornflour, flour, sugar and a little milk to form a slurry. Heat the remaining milk in a saucepan, add to the slurry, whisking continuously. Return to the ...

1. Place the chicken feet, onion, garlic, celery, thyme, bay leaf and water in a large saucepan and bring to a simmer. Cook for 30 minutes, or until soft and the meat pulls away from the bone easily.