Tuna, seared on the fire, with asparagus, courgettes and cherry tomatoes, soy, lime & chilli salsa No water required for this recipe…. Serves 4 4 x 200g yellow fin tuna steaks (at least 4cm thick) 250g thin green asparagus 250g baby marrows, top and tailed 1 x punnet cherry tomatoes 2 tbsp chopped fresh coriander Olive oil Salt and pepper For the salsa: 2 limes, juiced 1 red chilli, chopped 40ml soy sauce 100ml
Chef Franck Dangereux was born in Cannes and his early years were surrounded by flavour. “My earliest memories are strongly connected to food… My gran who lived in Nice cooked delicious food for us – rabbit with red wine, cep mushrooms and prunes. Asparagus with a vinegary, creamy sauce, strawberries with homemade custard.” At 15 he started at the Nice Hotel School and then trained with Roger Verge of Moulin de Mougins. After stints at
Celebrity chef Pete Goffe-Wood, South Africa’s ‘Kitchen Cowboy’, is one of the country’s most acclaimed chefs. Straight talking but fueled by passion, his food is edgy and inspired. He’s also one tough food critic, which made him the perfect choice as judge on MasterChef South Africa. Pete Goffe-Wood is also the author of a book titled Kitchen Cowboys. Celebrity chef Pete Goffe-Wood made his mark on the Cape Town food scene back in the early
The 2017 Standard Bank Business Breakfast in proud association with Smile 90.4FM will be taking place at the Cape Town International Convention Centre on the 12th October. The event aims to foster inspiration and motivation, whilst provoking conversations that matter. Meet our diverse and experienced speakers: Anant Singh is recognised as South Africa’s pre-eminent film producer, having produced more than 80 films since 1984. Singh is the producer of “Yesterday”, which received South Africa’s
Angelfish & Carrot Curry with Tumeric This is a great one pot dish. Saving up on that washing up and using carrot juice instead of water or stock! Angelfish is SASSI green listed thus extremely sustainable and doesn’t carry a hefty price tag. Prep Time: 20 min Cooking Time: 30 min Serves 4 comfortably Ingredients: 4 small angelfish fillets 2 tblsp olive oil 1 small thumb fresh ginger 1 small red chili 2
