Elegance and some good old favourite flavours combine to create a stack of goodness. Let this ham and cream cheese terrine with chives and mustard take centre stage. To drink: A bubbly like Boschendal Brut Rose NV is fun and festive. Recipe by Illanique van Aswegen Photograph by Adel Ferreira
TO DRINK: Newton Johnson Pinot Noir 2007, which will heighten the earthy flavour of the mushrooms.
I adore this dessert and have served it at loads of dinner parties. It can be made with a combination of summer berries like gooseberries, strawberries, mulberries and…
TO DRINK: Van Gogh Espresso Vodka is a coffee-flavoured spirit that will add extra sparkle to your tiramisu.
Print Recipe Popcorn and marshmallow cake Serves: 1 cake Cooking Time: 20 mins plus overnight for setting Ingredients Base 50ml butter 400g marshmallows 7 cups cooked popcorn Topping 200g marshmallows 500ml (2 cups) cooked popcorn sweets of your choice 80ml (1/3 cup) castor sugar, melted Instructions 1 Line a 20cm tin with silicone paper. 2
Print Recipe Chicken, haloumi and preserved lemon skewers Serves: 4 Cooking Time: 40 mins Ingredients 2 x 200g chicken breast fillets, trimmed and cut into pieces 500g haloumi, cut into pieces 60ml (¼ cup) lemon juice 30ml (2 tbsp) olive oil 30ml (2 tbsp) chopped preserved lemon rind 2 garlic cloves, crushed sea salt and
A great vegetarian alternative to fish cakes. For the meat lovers – add some chopped bacon or smoked chicken
Print Recipe Schezuan pork in gem lettuce cups Serves: 6 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) ground-nut oil 300g pork fillet, cubed to the size of a peanut 1 garlic clove, crushed 1 small red chilli, seeded and chopped 30ml (2 tbsp) sugar 15ml (1 tbsp) fish sauce 90ml light soy sauce 15ml