Recipe by Claire Ferrandi…
Quinoa has its origins in the Andean region of Ecuador, Bolivia, Colombia and Peru. A grain-like crop, used primarily for its seeds and closely related to the beetroot and…
Millet is an ancient seed, originating from Africa and North China. As it is gluten-free it’s often used as a replacement for gluten grains. It’s also rich in calcium…
TO DRINK: French Kir: a fresh, zesty white wine, preferably with citrus flavours, mixed with a glug of Crème de Cassis. The sweetness of the liqueur combines well with…
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…
TO DRINK: Meerlust Chardonnay 2008, with a smoky, lemon-blossom aroma.…
The secret of this salad is lashings of homemade mayonnaise …
TO DRINK (F&HE): Die Bartho from Hermanuspietersfontein is an unusual combination of sauvignon blanc, semillon and nouvelle. Its acidity and floral aromas match this dish beautifully.…
TO DRINK: A dry rosé is always a versatile wine for the lunch table…
Makes a delicious light lunch when added to a salad. …
TO DRINK: An unwooded Chardonnay has citrus flavours for an ideal match …
A fresh, slightly astringent and somewhat peppery salad with beautiful, simple colouring…