This is a delicious combination of flavours for cold winter days.…
Lots of strong tastes combine in this dish.…
Deliciously rich and creamy with the porcini oil.…
Pistachio melba toast with brie, apple salsa and apple chips pairs well with De Wetshof Bon Vallon Chardonnay.…
These pears have been poached in sweet, white muscadel for a lovely golden colour, but you can also use a red muscadel for a pinker shade.…
Make your own muesli. This toasted wheat-free muesli served in a melon with Greek-style yoghurt, gooseberries and honey is utterly divine and the perfect breakfast treat! Makes: 1,5kg muesli. …
This is a great recipe for a crowd. It looks impressive when brought to the table straight from the oven, and is just as beautiful sliced thickly and plated.…
The recipe for the cactus pear syrup comes courtesy of Graham Isaacson of Blue Water Café in Cape Town. You could buy ready-made syrup at delis and farm stalls…
This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a…
Baileys cheesecakes topped with candied orange peel are spiked little sensations. Baileys is a deliciously creamy liquer, so these cheesecakes just become even silkier than normal with this key…
This granadilla brûlée tart is perfect for any occasion! …
Make sure that you have your fillings ready before you start.…
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.…
You can substitute the baby marrow with any other vegetable you prefer.…
The perfect way to round off a meal.…