They might not agree on everything (like which scales are best) but the Silwood School of Cookery principal and her daughter Carianne make as formidable a team as Carianne did with her late mom, Lesley Faul.
Lots of his clients were from farm areas. I remember him bringing home the most amazing fresh fruit, Karoo lamb, vegetables … and my mother cooking with these ingredients because she had five hungry children to feed. It was a time when things tasted like they were meant to taste.
In my mother’s day, there wasn’t really anywhere to learn how to cook, so she did a couple of cordon bleu courses in France. It was around when Julia Child’s Mastering the Art of French Cooking was published.
This story is from the May 2017 edition of Woolworths TASTE.
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This story is from the May 2017 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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