`
COMPETITION: Win 2 Tickets to Taste of Cape Town
headline »
Thu, 11/03/10 – 12:42 | View Comments

Share
Today we are announcing a competition for all our loyal Cape Town based readers, or any of our readers who will be in Cape Town at the time.
We are giving away a double entrance …

Read the full story »
Food for Thought

When the art of cooking, eating and enjoying makes you think for a while and ponder

Food of the World

a look at the food of the world, the history, the habits and the traditions with authentic and tested recipes wherever appropriate.

Recipes

a random selection of personal favourites

Sweets

Cakes, chocolate, biscuits, desserts and sweetmeats – a growing list from around the world

Video

My favourite video clips, from chefs to students and bloopers to proud moments.

Home » Archive by Month

Articles Archive for March 2009

Giorgio Locatelli – Pheasant Ravioli
Tuesday, 31 Mar, 2009 – 12:31 | View Comments

Share
Part four. Giorgio Locatelli makes his Pheasant Ravioli for 4th Estate.

Rome – Capital Cuisine
Tuesday, 31 Mar, 2009 – 1:48 | View Comments
Rome – Capital Cuisine

Share
Rome, the eternal city, is the capital of Catholic Christendom and the one time capital (or navel) of the world. There’s no city like Rome and even though she’s noisy, chaotic and the traffic is …

Tiramisu
Tuesday, 31 Mar, 2009 – 1:47 | View Comments
Tiramisu

Share
In the 17th century a dessert, quite similar to tiramisu was created in Siena on the occasion of a visit by the Grand Duke Cosimo de’ Medici III (1642-1723), in whose honour it was named …

Basically Spaghetti All’ Amatriciana
Tuesday, 31 Mar, 2009 – 1:46 | View Comments
Basically Spaghetti All’ Amatriciana

Share
The Roman love for pasta is well known and thanks to famous people like the beautiful Gina Lollobrigida who was born in Subiaco in Rome, very well advertised. Spaghetti all’ Amatriciana is a sumptious and delicious …

Carciofi alla Romana
Tuesday, 31 Mar, 2009 – 1:45 | View Comments
Carciofi alla Romana

Share
Artichokes were called cynara in ancient Rome – after a little girl who turned into the plant. Today they’re called carciofi – after the Arabic kharshuf. They’re eaten everywhere in Italy but in Rome with particular voracity.  There …

Orange Ricotta Hotcakes and Honeycomb Butter
Friday, 27 Mar, 2009 – 16:02 | View Comments
Orange Ricotta Hotcakes and Honeycomb Butter

Share
For breakfast this Saturday, why not make these ricotta hotcakes with honeycomb butter? Hotcakes are the American interpretation of pancakes and are usually made with baking powder with a batter that’s a little thicker than …

Tibetan Travesty
Thursday, 26 Mar, 2009 – 22:37 | View Comments
Tibetan Travesty

Share
Today, more than ever before, life must be characterized by a sense of Universal responsibility, not only nation to nation and human to human, but also human to other forms of life says the Dalai …

Basically Almond praline
Wednesday, 25 Mar, 2009 – 23:37 | View Comments
Basically Almond praline

Share
Praline is something that  everyone should be able to make because it can be used in desserts and cakes in a myriad of ways.  Over and above that, it’s ludicrously expensive and certainly not worth …

Sweet Surrender, The Story of Sugar, Part 1
Wednesday, 25 Mar, 2009 – 23:04 | View Comments
Sweet Surrender, The Story of Sugar, Part 1

Share
Sugar is edible, crystalline (usually sucrose, lactose, & fructose), fattening, causes tooth decay, is addictive, but we love it! It’s a basic food carbohydrate made from sugar cane and sugar beet, but can also be …

Classical Croquembouch and Limoncello Cream
Wednesday, 25 Mar, 2009 – 23:02 | View Comments
Classical Croquembouch and Limoncello Cream

Share
Antoine Careme (1783-1833) enchanted and dazzled Europe with his exquisite spun sugar, marzipan and nougatine creations.  The croquembouche (crunchy in the mouth) is simple by comparison to his other creations, but is fun and a …