Hot cross buns with nut filling and cinnamon-vanilla syrup prove that the more buns you can consume over Easter, the better. These sticky, sweet, sinfully delicious buns are all…
TO DRINK: Hamilton Russell Pinot Noir, a lighter-style red that won’t overpower the delicate flavours, but with a pleasing earthiness that makes it a great match for mushrooms. …
TO DRINK: Idiom Viognier-Chardonnay 2008, slightly spicy with hints of peach and orange blossom. COOK’S TIP Shortcrust pastry tends to crumble, so place a board over the pan when…
TO DRINK: Chamonix Sauvignon Blanc 2009, rich and spicy with a long-lingering aftertaste. …
TO DRINK: Ayama Chenin Blanc 2009, with hints of lime and litchi and a crisp, lingering aftertaste. …
Deliciously creamy with just enough fruity tang and a slight spicy kick, custard tart with nectarines and ginger preserve is an amazing flavour experience. This is a wonderful tart…
For just a little extra holiday cheer, why not whip up a batch of spiced mince pies? You can’t go wrong with this festive favourite, especially since they have…
This delicious dish gets rid of leftover gammon as well as turkey, or make it with chicken and bacon any time of year. TO DRINK: Jacobsdal Pinotage 2004, with…
There’s no food like pub food! Cottage pie with Guinness is the perfect comfort dish. Simple but filling, it’s full of deliciously robust flavours. …
Braised lamb shank pie has it all. The lamb in this pie cooks down until it is incredibly tender; falling apart to make a tasty and succulent filling. It deserves…
