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TO DRINK: Springfield Estate Special Cuvée Sauvignon Blanc 2009, with full complexity, fine acidity and a supersatisfying mouth feel.…
Recipe by Jules Mercer …
In-season aubergines are wonderfully complemented by Parmesan. TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan …
Recipe by Nicky Gibbs Nicky Gibbs is executive chef at The Westcliff Hotel, Jan Smuts Avenue, Westcliff, Johannesburg. Call 011-481-6000 or visit www.westcliff.co.za Cook’s tips: You can sandwich the…
ANNA MONTALI’S PIZZA DOUGH Dissolve 25g (1 cube) fresh yeast in 30ml (2 tbsp) lukewarm water. Mix in 30ml (2 tbsp) cake flour, cover and leave in a warm…
Filled with spices and rich tomato flavours; fresh curry leaves make this dish even tastier LEILA’S TIP A dollop of thick plain yoghurt is delicious for a bit of…
TO DRINK: Meerlust Chardonnay 2008, with a smoky, lemon-blossom aroma.…
Margie Fallon learnt everything she knows about baking from her mom, Anne. “We still celebrate my mother’s birthday even though she passed away in 2008, and this year, I…
Warm up this winter with these morish s’mores made with freshly baked ginger biscuits. Serve with a cup of rich hot chocolate to enjoy them with. Ginger biscuit s’mores…
The secret of this salad is lashings of homemade mayonnaise …
You’ll struggle to find a soup that looks as good as this one: a stack of aubergine, melting mozzarella and pesto get the centre of attention. Use plump, ripe…