Wired Communications recently featured a recipe for South African Peach Salad with Prosciutto by Reuben Riffel, author of Braai: Reuben on Fire. Riffel’s salad celebrates the sweetness of South Africa’s stone fruits by combining them with the contrasting flavours of prosciutto.
Try Riffel’s 10 minute recipe:
South African Peach Salad with Prosciutto
Juice of 1 small lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
Freshly ground black pepper
2 South African peaches or nectarines, cut into wedges
300g buffalo mozzarella, sliced
8 prosciutto slices
50g rocket leaves
Last Friday, Pieter Dirk Uys was the Friday stand-in for Redi Tlhabi’s Talk Radio 702 show and Evita Bezuidenhout popped in to support him.
Bezuidenhout chatted to Africa Melane about De Tuynhuis, which she had just visited, spoke about her fragrance line and took a call from a listener who was concerned about the length of Tannie Evita’s skirts:
Food24 is offering 2 lucky readers the to win a signed copy of Taste the World with Jenny Morris by Jenny Morris.
All you need to do is sign up for their newsletter, answer an easy question and enter your details on their website. The competition closes this Friday 6 December at 12 PM.
Question: How many countries does Jenny Morris visit in her latest recipe book?
Bicycling Magazine South Africa has shared an interview they did recently with chefs Jonno Proudfoot and David Grier about the The Real Meal Revolution, which the two of them contributed to along with Tim Noakes, Sally-Ann Creed and Tudor Caradoc-Davies.
Proudfoot explains that they didn’t just want to put together a book that describes the diet and then leaves the readers to figure it out themselves, so they have created a one-stop-shop guide that includes the science behind the high fat low carb diet, nutritional information, shopping lists and recipes.
Watch the video:
With everything from the freshest salads to sumptuous cakes and sweets, celebratory feasts and everyday family meals, the Sunday Times Food Weekly Cookbook is your new kitchen essential.
Following on the success of the first Sunday Times Food Weekly Cookbook we are delighted to bring you a bumper second helping, a new cookbook crammed full of different tastes and flavours.
We love the fact that food has a unique way of drawing people together and hope the Food Weekly Cookbook will go a long way to inspire cooks with a wealth of delicious ideas to sustain the appetite for good food.