In some of the old cookbooks, the terms ‘curried fish’ and ‘pickled fish’ were used indiscriminately, causing confusing as to the ingredients used. Generally, however, pickled fish referred to a recipe where the fish was cooked in flavoured vinegar, without the addition of saffron or turmeric. In this mouthwatering recipe, raisins and a boiled vinegar-and-spice...

Must is one of the wonderful products of the wine grape harvest that does not only have a rich history but is also a versatile seasonal ingredient in many recipes – even in the modern-day kitchen. It has been a popular ingredient in cooking since ancient times and it was probably the French Huguenots who...

Leftover cold cuts can easily be turned into a delicious lunch with Chef Chris’ recipe for home-made Honey Mustard. 500 g Dijon mustard 250 g honey 100 g brown sugar 50 ml white wine vinegar 2 egg yolks Beat for 5 minutes, pour into a dish… and you have a beautiful accompaniment to cold meats...

Chef Chris Erasmus of Pierneef à La Motte Restaurant shares a green recipe for summer from the Cape Winelands Cuisine recipe book (page 165). In Van Riebeeck’s time, artichokes were in abundance at the Cape and used in many recipes, adapted for the modern-day kitchen and palate. This recipe for Steamed Artichokes with fennel is...