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Knobbly kitchen creatures
Editor Abigail Donnelly thinks celeriac, Jerusalem artichokes and turmeric bulbs make cooking that much more exciting – once you get under their skins, that is.
Knobbly kitchen creatures
Editor Abigail Donnelly thinks celeriac, Jerusalem artichokes and turmeric bulbs make cooking that much more exciting – once you get under their skins, that is.
Editor Abigail Donnelly thinks celeriac, Jerusalem artichokes and turmeric bulbs make cooking that much more exciting – once you get under their skins, that is.
Happy days at Babylonstoren
Babylonstoren in the Drakenstein Valley between Franschhoek and Paarl is a magical place, says editor Abigail Donnelly.
Babylonstoren in the Drakenstein Valley between Franschhoek and Paarl is a magical place, says editor Abigail Donnelly.
Irish coffee revival
Warm port with oranges and cloves, white hot chocolate with peppermint liqueur and Irish Coffee with a dollop of cream on top: Abigail gets in the mood for warming winter drinks.
Warm port with oranges and cloves, white hot chocolate with peppermint liqueur and Irish Coffee with a dollop of cream on top: Abigail gets in the mood for warming winter drinks.
Mama Mia
Deep-fried rice balls, butter, herbs and loads of parmesan... Abigail tries her hand at a new Italian cookery school.
Deep-fried rice balls, butter, herbs and loads of parmesan... Abigail tries her hand at a new Italian cookery school.
Bay, curry and lime
Ever used these exotic leaves in your cooking? Eat Out Editor Abigail shares her favourite uses for the aromatic flavours.
Ever used these exotic leaves in your cooking? Eat Out Editor Abigail shares her favourite uses for the aromatic flavours.
Have your (fish) cake and eat it
Abigail can never resist ordering a fish cake if she spies it on the menu.
Abigail can never resist ordering a fish cake if she spies it on the menu.
Flex those mussels
Eat Out editor Abigail gets excited about local mussels in all their incarnations.
Eat Out editor Abigail gets excited about local mussels in all their incarnations.
A good egg
What's your favourite kind of Easter egg? Eat Out editor Abigail asks the self-proclaimed chocolate experts at Eat Out about theirs.
What's your favourite kind of Easter egg? Eat Out editor Abigail asks the self-proclaimed chocolate experts at Eat Out about theirs.
Finding my sea legs
Love calamari? Abigail admits she's also quite a sucker for octopus. Here's how to cook it and where to find it.
Love calamari? Abigail admits she's also quite a sucker for octopus. Here's how to cook it and where to find it.
In search of cannelé
Eat Out editor Abigail goes in search of the perfect tin in which to bake this famous Bordeaux pudding.
Eat Out editor Abigail goes in search of the perfect tin in which to bake this famous Bordeaux pudding.
Sublime sauces
From Béarnaise and Hollandaise to the perfect rich, thick yoghurt: Abigail on her favourite sauces.
From Béarnaise and Hollandaise to the perfect rich, thick yoghurt: Abigail on her favourite sauces.
Dumpling delight
In anticipation of Chinese New Year, Abigail goes to town with suggestions of where to buy perfect dumplings.
In anticipation of Chinese New Year, Abigail goes to town with suggestions of where to buy perfect dumplings.
Edible adventures
Our editor Abigail gets excited about a new cookbook, food heroes from around the globe, and this year's Eat Out Produce Awards.
Our editor Abigail gets excited about a new cookbook, food heroes from around the globe, and this year's Eat Out Produce Awards.
10 food trends to wish for in 2013
Our online editor Katharine counts down her foodie wishlist for 2013. (Aside from the world's biggest jar of Speckled Eggs, that is.)
Our online editor Katharine counts down her foodie wishlist for 2013. (Aside from the world's biggest jar of Speckled Eggs, that is.)
The taste of holidays
Online editor Katharine tries to hang on to that holiday feeling and all its flavours a little while longer.
Online editor Katharine tries to hang on to that holiday feeling and all its flavours a little while longer.
Eat, drink and be merry
Abigail reflects on an amazing year of fun dining, fabulous experiences at top restaurants and discovering some real neighbourhood gems.
Abigail reflects on an amazing year of fun dining, fabulous experiences at top restaurants and discovering some real neighbourhood gems.
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