When it comes to Italian restaurants in Johannesburg, there is a seemingly endless list to choose from. And if fine dining is something you save for special occasions, you may not know which restaurants offer the most authentic Italian culinary experience, or which ones offer the best value for money. When you want to splash […]
Pictured from left: Jerry Dende, Theo Vena, Ashley Bugler & Gracious Choto Whether you live in Durbanville or are staying in the area for some get away time, there’s no denying that there’s something rather magical about this upmarket neighbourhood, spotted with magnificent wine routes and exquisite places to eat – speaking of which, we
Lupa: Running an Italian Restaurant in Durbanville You Won’t Forget Read More »
A flavourful, filling recipe to try at home that will satisfy the whole family. It is the perfect meal for a crisp autumn evening – made with slow cooked duck and porcini ragù, and fluffy homemade (or store bought) gnocchi. Make sure you serve it with a generous sprinkling of Parmigiano Reggiano, finely grated. Enjoy! INGREDIENTS: 12 Duck legs Salt 2 Carrots, finely diced 2 Onions, finely diced 2 Tablespoons chopped garlic 4 Sprigs of fresh sage
Gnocchi with Duck Ragù, Porcini Mushrooms & Parmesan Read More »
If you love Mexican AND Italian food, this pizza is the perfect combination of both. Indulge in a classic Margherita topped with spicy chicken nachos! Ingredients: 1 Margherita base 1 Portion Cajun spiced chicken breasts, sliced into strips 1 Tablespoon (15 grams) very thinly sliced jalapenos ½ Avocado, smashed with a little lemon juice 3 Tablespoons (45 grams) sour cream 3 Tablespoons (45 grams) tomato
Pizza Nacho Libre – By Chris Black Read More »
Risotto Stuffed Squid: 15 prawns, L2, peeled and chopped small 15 mussels, cooked and chopped Butter / oil 500 g frozen Surgital Risotto Shellfish stock 2 tablespoons chopped parsley Fry the prawns and mussels in a little butter and oil until just cooked. Add the risotto and stock and cook until the risotto is al dente, about 8
Chris Black’s Risotto Stuffed Squid with a Brandy and Tomato Cream Sauce Read More »
This Italian version of bread-and-butter pudding is great for using up any leftover Christmas panettone and is delizioso served with ice cream or on its own. SAUCE ½ cup whipped cream ½ cup milk 3 tablespoons sugar ¼ cup Amaretto liquor 2 teaspoons cornstarch BREAD PUDDING 1 loaf panettone bread (crusts trimmed), and the bread cut into 2cm cubes 8 large eggs 375ml cream 625ml milk 1 ¼ cups sugar 1 teaspoon vanilla extract To make the sauce: Bring the cream, milk, and
Chris Black’s Panettone Bread Pudding with Amaretto Cream Sauce Read More »
INGREDIENTS 8 red or yellow peppers, cut in half lengthwise, not horizontal 16 anchovies 8 jam tomatoes, cut in half lengthwise 2 tablespoons garlic, chopped and kept in a little oil Pomace olive oil Black pepper 16 leaves of basil 30g Parma ham Bright green basil mayonnaise Rocket Grated Grana Padano 2 crispy breadsticks METHOD
Piedmontese Style Stuffed and Roasted Peppers Read More »
2kgs kingklip or sole filletsFlour seasoned with salt and pepperNew oil in the deep fat fryer½ cup extra virgin olive oil2 red onions, diced1 full cup of currants or raisins4 tablespoons of white sugar½ cup pine nuts 3 cups red wine vinegar6 tablespoons of finely chopped chives2 stalks of celery, sliced lengthwise witha vegetable peelerThe
Thinking of entertaining outdoors this spring? Try Chris Black’s Springtime Minestrone Soup
Lupa’s Spring Minestrone Read More »
