TO DRINK: Beaumont Goutte d’Or, with wood spice and honey aromas.
The subtle fresh ginger flavour goes wonderfully with the dark chocolate in this dessert. Do not be tempted to overbake as it can easily dry out. It is best served moist and gooey.
Print Recipe Asparagus and beans in phyllo pastry Serves: 6 Cooking Time: 35 mins Ingredients 24 asparagus spears 36 mange tout 24 green string beans 400g phyllo pastry 200g butter, melted, for brushing 125ml (½ cup) crème fraîche juice of 1 lemon salt and freshly ground black pepper, to taste Instructions 1 Blanch the asparagus,
TO DRINK: Go for Klein Constantia Riesling 2008, a deliciously dry and concentrated wine made from the real riesling grape.
Although it once referred to an immature male chicken, the word ‘spatchcock’ now denotes a specific preparation method. This spatchcock chicken with blue cheese and sage served with a berry and port sauce has the backbone removed and is flattened out. Cooking time is therefore reduced, and you end up with a crispier, delicious bird.
Print Recipe Ruby grapefruit Serves: 1 Ingredients 4 grapefruit halves, skinned, peeled and chopped 4 mint leaves 10ml pomegranate syrup 15ml honey syrup or runny honey 5ml freshly squeezed lime juice 50ml vodka 15ml grapefruit juice 3 ice cubes 1 strip fresh grapefruit zest, to garnish Instructions 1 In a cocktail shaker or glass jar
Middle Eastern baba ganoush is taken a step further with roasted garlic, which imparts a mellow earthy flavour to complement the crunch of toasted pine nuts. Serve with heaps of grilled ciabatta brushed with extra virgin olive oil – this is food for sharing. TO DRINK: Tokara Chardonnay 2005’s tropical flavours and hint of lemon will accentuate the nutty character of the dish
Flavoured honey So incredibly easy to prepare and they look fab stacked on a kitchen counter. Make a few bottles of flavoured honey to keep the kitchen pantry…
Print Recipe Sticky oregano lamb ribs Serves: 4 – 6 Cooking Time: 2 hours Ingredients GARLIC AND HERB SAUCE 60ml (¼ cup) fresh oregano leaves 30ml (2 tbsp) fresh flat-leaf parsley leaves 2 spring onions, chopped 1 garlic clove, chopped 15ml (1 tbsp) lemon juice 60ml (¼ cup) olive oil 4 x 500g racks lamb