It’s chenin’s moment in the sun. While pinotage gets the most press for being SA’s patriotic grape, we have more plantings of the chenin blanc grape than any other wine region in the world. After practically centuries of being a workhorse varietal – as a blending component in bulk wines or as a base for brandy – producers have seen the light and are making increasingly complex wines, with flavours that range from fresh and fruity to ripe and sweet. This versatility translates into a diverse number of styles which, for the wine drinker, can be a little confusing. You…
The rise and rise in quality of South African wine has seen our country being dubbed as “the world’s most vibrant wine-producing nation”, this according to Platter’s Wine…
Print Recipe Blackberry frozen yoghurt Serves: 8 Cooking Time: 30 mins plus extra for freezing Ingredients 1kg blackberries (fresh or frozen), plus extra to serve 80ml (1/3cup) water 30ml (2 tbsp) lemon juice 200g (1 cup) sugar 10ml (2 tsp) vanilla extract 1 litre Greek-style yoghurt Instructions 1 In a food processor, purée the blackberries
Serve with chicken or lamb kebabs, if you like (or as is for a meat-free weeknight meal). Add some slices of fresh ciabatta to mop up all the deliciousness. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Golden shards of crisp puff pastry make a delicious accompaniment to this creamy corn and smoked snoek pâté. Perfect for entertaining! Recipe and styling by Claire Ferrandi; Photograph by…
Print Recipe Yuzu tart, lime curd and coconut meringue sticks Ingredients SWEET PASTRY 325g butter 175g icing sugar 500g cake flour pinch salt 100g beaten egg (about 2 large eggs) YUZU TART 200ml fresh cream 200g sugar 100ml yuzu juice (available at Asian supermarkets) 5 eggs COCONUT MERINGUE STICKS 100g egg whites (about the quantity
Print Recipe Tandoori-smoked lamb loin, masala mash, lamb samoosa and lemongrass foam Serves: 4 Cooking Time: 2 hrs + 12 – 14 hrs, to marinate Ingredients TANDORI MARINADE 5ml (1 tsp) masala powder 5ml (1 tsp) ginger and garlic paste 10ml (2 tsp) fresh rosemary, finely chopped 5ml (1 tsp) fresh coriander roots, finely chopped
Print Recipe Courgette flower stuffed with deep-sea shrimp Serves: 8 Cooking Time: 2 hrs Ingredients ROASTED CAULIFLOWER PURÉE 600g cauliflower 180g butter salt, to taste CHILE DE AGUA PEPPER EMULSION (GUACACHILE) 200g chile de agua (very hot green chilli)/another variety of hot green chilli 200ml smoked olive oil (available at cape-treasures.com) 100ml water 2g xanthan
Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
Braaied whole fish with fennel and caper butter Who says a Christmas feast requires toiling in front of a hot stove in smouldering South African summer heat? With…