Author name: Chantelle Balsdoin

A citrus-packed dessert that plays with texture, this canape-style dessert sees lime curd topped with zippy grapefruit cells and a light and fluffy lime air. 

These savoury Parmesan and Pine Nut Marshmallows are a deliciously unexpected canape – and the pairing of Parmesan with pine nuts works perfectly. 

Balsamic vinegar and strawberries pair exceptionally well together, so explore this flavour pairing with this delicious and unusual recipe.

A fantastic way to use the indigenous madumbe (a starchy root vegetable similar to sweet potato). Here, they’re simply fried into frites and served with a smooth garlic mayonnaise.

This is a very simple yet modern dish. Serve it as an interactive starter where the guests simply break open the truffle oil bubble and let it run over the tomatoes. Enjoy with crusty bread.

This simple salad lets the ingredients shine, using baby gem lettuce as its base, and would do very well as

A sensationally smooth and silky crème brûlée, spiked with organic rooibos and vanilla. For an added wow factor, use bamboo cups to set the custard in!

Paris Brest is a ring of choux profiteroles, filled with a hazelnut cream and topped with almonds. This grand confection was originally devised in honour of a 1200km bicycle race between the French cities of Paris and Brest – hence its wheel shape.

Ever made your own marshmallows? Try these gorgeous pink and white confections! Plus there’s also a few tips to working with sugar.

Crispy, crunchy on the outside with a soft chewy centre – these macarons are sandwiched together with raspberry jam to