Melkkos with star anise, toasted coconut, rum roasted bananas by Dutch East Restaurant. 1.5 l milk, 500ml coconut cream, 150 ml Water, ½ cup dark rum, 5 ml Salt, 300 ml cake flour, Cold water, 4tbs Butter, 1 4 cm Cinnamon stick, 80ml Brown sugar, 3 star anise & 1 tsp orange zest Continue reading →

CAPE BRANDY TART INGREDIENTS: 250g pitted dates, chopped 1 cup boiling water 1 tsp bicarbonate of soda 100g butter, room temperature 1 extra large egg 1 ¼ cup flour Pinch of salt ½ tsp baking powder ½ cup pecan nuts Preheat oven to 180”C Sprinkle dates with bicarbonate of soda and pour over the boiling water. Cool down. Cream butter … Continue reading →

 PECAN NUT AND VANILLA PIE Castor Sugar 2 Cups Butter 125 Grams Cream 1 Cup Maple Syrup 1 & Half Cup Pecan Nuts 3 Cups Vanilla Pod 1 Eggs  5 Sweet Pastry  250 Grams Maple Syrup Ice Cream Vanilla Essence 25 ML Cream 1 Litre Maple Syrup 1 Cup Castor Sugar 1 Cup Eggs 10 Fig & Pecan Salsa Green Fig Preserve … Continue reading →

There’s nothing quite like a sun-ripened strawberry and some of our best producers can be found right here in the Western Cape (see directory). This is a beautiful dish of red berries and yellow and orange flowers dusted with yuzu powder (the dried zest of the Japanese citrus fruit). Yuzu powder is available at good Asian supermarkets. Continue reading →

Makes 24 double macaroons The art of baking macaroons was brought to the Cape by the French Huguenots. It is still part of French cuisine, but although it was one of the favourite small biscuits baked at the Cape from the seventeenth century up to the twentieth century, very few South Africans recognise it as part of traditional food. Recipes … Continue reading →

Molten Mole Cake (makes 8 small cakes) The popularity of chili and chocolate may seem like a new taste sensation to some but clever cooks in the Oaxaca and Puebla regions of Mexico have been using these and other combinations for decades (sometimes 26 or more ingredients) to create their well-known mole sauces. Although 99% of mole sauces are savoury, … Continue reading →

July 2011 – This month we are featuring a delicious Lemon Meringue recipe that was presented by Chef Chris Smit from Café BonBon at the Cook Franschhoek festival. It doesn’t only taste good, but also looks divine, plus if you have trouble preparing it you can always pop into the kitchen at Café BonBon to ask Chris for some advice! … Continue reading →