TO DRINK: A lightly oaked chardonnay is your best bet – go for one from Waterford or Oak Valley …
Beetroot cured salmon is a delicious combination of sweet earthiness and sharp saltiness. This makes a particularly elegant starter. …
TO DRINK: A white Bordeaux (Sauvignon/Semillon blend) has enough body for flavourful seafood dishes …
This effortless show-stopper festive salad wreath boasts salty salmon, which pairs perfectly with the sweetness of the balsamic glaze and a balanced texture of artichokes and creamy mozzarella. You…
Peruvian style lemon-cured raw fish with chilli, onion and coriander is as flavourful as seafood gets! Ceviche is a popular dish in Latin America, especially Peru and Chile. It can…
It won’t even take 10 minutes to whip up this elegant lunch. A salmon, caper and mozzarella sandwich is perfect for a light midday meal. Just the right balance…
TO DRINK: Buitenverwachting Rhine Riesling has a balance between fruitiness and refreshing acidity, making it an excellent match for the diverse flavours in this dish. …
TO DRINK: A zingy, citrussy Pinot Grigio from L’ Ormarins will do the job …
Saganaki refers to pan-fried cheese. Any firm cheese can be used, such as sheep’s milk kefalotiri, although certain types of feta or haloumi are also suitable TO DRINK: Try…
The word gravadlax comes from “grav” meaning grave and “lax”, which is salmon. The fish was originally salted, fermented and buried in sand. Today, of course, it tastes and…
We love tartare, and this is a new version of a classic. Serve with melba toast or fresh seed loaf. Remember that it doesn’t keep well as the lime…
To drink: Haute Cabriere Pinot Noir/ Chardonnay blend will bind all the flavours of this dish. …