Whenever you’re making dough from scratch, there are a couple of very important tricks to remember. The first? Keep it cold. Cold hands, cold butter, cold liquid … you get the picture. The second? Rest the dough. You do this to relax the gluten (the protein in flour which gives dough its elasticity) and, Read More
It looks like there’s some really good news about leopards for a change! This leopard cub was spotted in the Baviaanskloof! This project is something that I’ve wanted to do for very many years ever since I first met Dr. Bool Smuts of the Landmark Foundation when he introduced me to a farmer called Roy Heindrich on, Read More
Worms are one of the major players in the decomposition of organic matter. A worm farm is practically odour and fly free and compact. What it produces though is where the real magic happens…I call it agricultural gold. You need to score three wooden or plastic containers that fit into one another – they, Read More
I found a great new way to prepare lamb ribs. After my experience with Klip-Rib in the Karoo – if you don’t know what I’m talking about, go buy the book – I never thought I would look back. But alas! I don’t have igneous rocks lying around my garden at home, so I, Read More
You’ll Need: 1 cup sugar 2 large free range eggs – at room temperature 1 tablespoon smooth apricot jam 1 ¼ cups cake flour 1 teaspoon bicarbonate of soda a pinch of salt 2 tablespoons butter 1 teaspoon white wine vinegar ½ cup of milk muffin tray For the Glaze: 1 cup cream 125g, Read More
A taste of India. I recently got back from an incredible trip in India thanks to Robertson’s Herbs and Spices. It’s hard to not be inspired by all the beauty, the people and of course the incredible bounty of spices available in India. Naturally I came back with a few spices in hand, and, Read More
The New Year has been a year of new things in my garden, and I’m pleased to say that so far it’s looking great! I planted my very first asparagus in the garden – it’s tiny, but it’s growing and it’s almost the size of my finger! I was told to only expect spears, Read More
‘The most important thing is that you taste the garden,’ says Franco. 90% of the ingredients in this recipe are not cooked but simply warmed through. You’ll need per serving 1-2 handfuls of baby tomatoes – halved sprigs of torn oregano leaves sprigs of torn basil leaves chilli oil olive oil small handful, Read More
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All photography courtesy of Louis Hiemstra
