The fresh and earthy flavours of a Waldorf salad are surprisingly delicious with tender meat. Seared beef Waldorf salad with pont-neuf potatoes is the perfect combination of salty, creamy, tangy…
This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light and…
Crostoli, or “sweet knots”, are called by different names depending on the region of Italy: frappe, chiacchere and cenci are just a few. Although they’re eaten all over Italy,…
Makes: about 15 TO DRINK: Nuts add a certain richness that asks for a wooded sauvignon; enjoy with Bellingham Maverick Wooded Sauvignon Blanc 2005…
This was inspired by the suspiros (meringues) and bag of beautiful almonds we brought back from the Algarve. This has dates and figs served in layers with whipped cream…
Serve the fritters immediately – once they cool down they become chewy. You can also serve the fritters in a fresh tomato sauce, almost like gnocchi. TO DRINK: Go…
This recipe was adapted from a book called The French Kitchen, by Fran Ward and Joanne Harris. It’s not only one of the easiest I’ve tried, but also one…
This is excellent as a side dish, or add ready-cooked chicken breast strips before baking and serve as a main course for a quick weekday supper. TO DRINK: Fragrant…
Cassia prefers to use sustainable fish such as hake on its menu. …
This jam is not as sweet as jam you would normally make (which uses roughly equal parts fruit and sugar), but it’s packed with flavour. Try to use beautifully…
TO DRINK: Cape Point Vineyards Semillon 2006 should harmonise beautifully with the Emmenthal and red peppers …
Steamed prawns wrapped in spring roll pastry, flash-fried until crisp, then served hot. If you buy ready-cooked and de-veined prawns, this is an easy way to make an elegant…
This makes a lovely colourful starter. Serve it with fresh bread to mop up the juices. You can also use a combination of red and yellow peppers for extra colour,…
“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother used…
To drink: Ice-cold Limoncello – keep in the freezer until serving. …