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Murray (Staff) (have 220 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.
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Fillet Steak Braai Recipe with a Cherry, Port & Thyme Sauce

Gourmet up you next Steak Braai with this Fillet Steak with Cherry, Port & Thyme Sauce Recipe from Jamie Purviance, author of Weber’s Way to Grill. This recipe is all about the sauce which will really spruce up you steaks, gourmet style. More: Braai Recipes | Steak Braai Recipes | How to Braai Steaks Fillet…

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Endangered Bluefin Tuna sells for $1.76 million at Tokyo auction

A 220kg Bluefin Tuna sells for $1.76 million at the Tsukiji Fish Market Auction in Tokyo. Bluefin Tuna is prized for it’s tender pink meat which adorns sushi carousels around the world and can sell for over $20 per portion at upmarket sushi bars. The winning bid was made by Kiyoshi Kimura, president of Kiyomura…

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Spier Signature Sauvignon Blanc 2012 Review

Michael Olivier reviews the Spier Signature Sauvignon Blanc 2012. Michael says that the Spier Signature Sauvignon Blanc 2012 is a real characterful wine with plenty of attitude and if you want to know what a good Sauvignon Blanc tastes like, this is the one. It’s a medium body wine with a good balance between acidity…

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Spatchcock Chicken with Chipolatas & Rosemary Recipe | Marco Pierre White

Spatchcock Baby Chicken Recipe with Chipolatas & Rosemary in the kitchen or on the braai from Marco Pierre White. In South Africa we traditionally eat the peri-peri or lemon & herb flavoured spatchcock chickens, try this for a little variation that is more along the lines of a traditional roast. Marco also reveals one of…

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How to braai chicken perfectly.

A guide to the perfect chicken braai and the best chicken you will ever cook on a braai. First up make sure that you season the chicken well but the key to a perfect chicken braai is managing the temperature of the braai. Set up the braai to accommodate direct and indirect cooking. In order…

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Spier Signature Pinotage 2011 Review

Michael Olivier reviews the Spier Signature Pinotage 2011. Michael Olivier says that Frans Smit has created a wine that is smooth and will love any food. It has a dark plum colour with smells of cherry tobacco, blood plums and oak spice. A typical South African Pinotage with a long after taste. Rate this wine

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The best way to braai steak with Jamie Purviance and Weber

Jamie Purviance, author of Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling has some great tips for the best way to braai a steak. First Jamie lets the steaks reach room temperature before he puts them on the braai and contrary to general opinion Jamie recommends generously seasoning the steaks with salt and…

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Ten Day Stellenbosch Wine Festival pops it’s cork this January

New look ten day Stellenbosch Wine Festival to take place 25 January to 3 February 2013 The Stellenbosch Wine Festival, the flagship event of South Africa’s iconic wine region, stomps its way into a new era this January with an expanded ten-day program designed to showcase in a bigger, better and bolder fashion the delightfully…