With a new year come a lot of resolutions; some achievable and some not quite so. With the ushering in of the new Prue Leith Chef’s Academy Student Representative Council (S.R.C.) a lot of goals and plans were set. We will detail these further in this edition.

With the Academy being an internationally recognized name in the culinary education field many faces from all over the world make the journey to South Africa to study. Although we pretend to understand I’m sure not that many of us can fathom the idea of leaving South Africa and travelling to a foreign country on our own to study. This is a view from one of our many wonderful friends who has made the journey to further their studies here in SA.

Serves: 4 170 g | 6 oz fresh green and white tagliatelle 170 g | 6 oz good-quality smoked salmon, cut into thin strips Fresh dressing To garnish: 4 springs of fresh dill Cook the pasta in plenty of rapidly …

4 – 6 soft-shelled clams per person, depending on size 1.      Clean the clams thoroughly with a brush under cold running water. 2.      Place the clams on a flat heatproof dish. 3.      Put the dish in a steamer and allow …

Grape and Grapefruit Cocktail SERVES 4 2 grapefruit 110 g | 4 oz white grapes 1 teaspoon sugar 1 tablespoon sunflower oil 1 tablespoon chopped fresh mint Salt and freshly ground pepper To garnish 30 g | 1 oz flaked …

Mushroom à la Grecque SERVES 4 290 ml | ½ pint water 1 tablespoon tomato purée 2 tablespoons olive oil 2 tablespoons dry white wine 2 shallots, finely chopped 1 clove of garlic, crushed 6 coriander seeds, well crushed 1 …

Serves: 4 170 g | 6 oz fresh green and white tagliatelle 170 g | 6 oz good-quality smoked salmon, cut into thin strips French dessing To garnish 4 springs of fresh dill Cook the pasta in plenty of rapidly …