TO DRINK: Jordan Chardonnay 2008, with a smattering of oak to match the smoky flavour of the mozzarella, and racy acid to cut through the richness.
This dish is great served with a green salad, fried chips or a simple tomato salad. TO DRINK: Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend…
Print Recipe Hot and sour medley of mushroom soup Serves: 6 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) olive oil 1 onion, finely chopped 2 sticks lemon grass, chopped 30ml (2 tbsp) galangal or ginger 2 garlic cloves, crushed 1 red chilli, seeded and chopped (optional) 500g assorted mushrooms (button, portobello, shiitake and porcini)
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)
Contrary to popular belief, chilli con carne doesn’t have its roots in Mexico, but comes from the good ol’ state of Texas.
To drink: Serve this salad with fresh, zesty and refreshing pomegranate juice. Susie Vincent has been a caterer for more than 15 years. She has delighted palates both…
TO DRINK: Tame the richness of this dish with a cap classique such as Villiera Tradition Brut.
The cheat’s version of a savoury cheesecake: perfect as a starter served with crispy bruschetta and salad on the side.
TO DRINK: An aromatic white, like GewÃœrtztraminer, is an excellent match with fragrant Asian flavours.
Print Recipe Sweet corn soup Serves: 4 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) butter 30ml (2 tbsp) olive/avocado oil 200g baby leeks, finely sliced 1 onion, finely diced 2 x 410g tins cream-style sweet corn 1 litre good-quality vegetable stock 150g mature Cheddar, grated 50g sour cream fresh thyme, to garnish Instructions 1