Knockout gnocchi
When winter rolls around I love to get get creative with some of my favourite comfort foods and this gnocchi bake is a great way ...
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Pan bagnat with tuna
To prove just how easy it is to make delicious at-home meals with sustainable seafood, here is my Pan Bagnat recipe (pronounced pah n bah-nyah), ...
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Spin the Bottle Beetroot and Cabbage Salad
For those who like their greens with a little flair, my cabbage and beetroot salad has the perfect balance of crunch, colour and earthy sweetness.
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GOURMET EASTER HOT CROSS BUNS
Easter is one of my favourite times of the year. Family, celebrations, sweet treats, what’s not to love?
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CREAMY DREAMY GNOCCHI
I’ve lost count of the number of times I’ve served this gnocchi – it’s one of my all-time favourite go-tos when a chance meet-up with ...
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BEETROOT AND PEARL ONION TARTE TATIN WITH WHIPPED GOATS CHEESE
Bring a touch of festive charm to your table with this Beetroot and Pearl Onion Tarte Tatin, adorned with the vibrant red hues of Forage ...
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BALSAMIC TOMATO, SPINACH AND RICOTTA TORTELLINI
The sun-drenched days of summer call for al fresco dinners that dance with flavour and simplicity. Enter our Balsamic Tomato, Spinach and Ricotta Tortellini — ...
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ARTICHOKE, OLIVE AND CHEESE TORTELLINI
This recipe, crafted on the JAN voyage, brings together Forage and Feast's finest ingredients to create a culinary experience that dances between the familiar and ...
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When words won’t flow
To write is to notice, to let taste, texture and sound stir the imagination until the world feels vivid again, and suddenly, the words follow.
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HONOURING SOUTH AFRICA’S LOST INGREDIENTS
AN INTERVIEW WITH GINO FORTUNE, EXECUTIVE CHEF AT THE PALACE OF THE LOST CITY At ...
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Pass the padkos
PACK, SNACK, CELEBRATE For me, padkos has always been more than just a snack, it’s ...
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A new season, a new story
THE PEOPLE BEHIND THE MAGIC A new season has arrived at JAN Franschhoek, and with ...
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