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Crunchy kale with roast chicken & cauliflower with miso yoghurt sauce  & pine nut We love a quick one pan/pot dish and the crispy kale & cauli, packed with crunch & flavour is a wonderful mid week winner. I keep garlic a tub of roasted garlic cloves with their skin on in my fridge at all times!! Prep time: 10 minutes Cook time: 30 minutes Ingredients  4 small chicken breasts 3 tsbp olive oil 150g

The LG OLED TV lets you see all the details with active HDR and Dolby Vision, so you’ll know if the ref made the right call… Now you can win your own LG OLED TV, valued at R 20 000, on Smile 90.4FM! Just tell us, does the LG OLED TV have High Dynamic Range that supports Dolby Atmos? SMS ‘LG’, your answer and your name to 45729. Then stay tuned to Smile 90.4FM this

Sonja is an ex Londoner, living in Cape Town. Graduating from London’s Leith’s School of Food & Wine, her foodie career is a patchwork from cooking in castles in Italy for nobility, Sydney’s foodie hub and London’s vibrancy as private chef to the rich and famous like Johnny Depp, Vanessa Paradis, Dustin Hoffman & Terry Gillingham. By day, a food stylist for all the foodie magazines Waitrose, Sainsbury’s, Olive, Delicious and Marks & Spencer, working

Liam Tomlin was born in Dublin, Ireland, where his career as a chef began at the age of 14. He went on to gain experience in some of Ireland and Europe’s finest kitchens, eventually moving to Australia in 1991. For the next six years Liam worked with Dietmar Sawyer of ‘Restaurant Forty One’ as Chef de Cuisine, honing his skills and accumulating invaluable knowledge from one of the world’s finest chefs. In 1997, Liam opened ‘Banc Restaurant’

As you know, the mayor has warned Cape Town residents that if we continue to use water at the current rate, it’s likely that we’ll run out by December 2017. It’s on the back of this news that 140BBDO in partnership with Smile 90.4FM launch H2ZERO – a regional water saving initiative starting in the heart of the home – the kitchen. H2ZERO is a water saving initiative where renowned local chefs will be challenged,