TO DRINK: Boschendal Le Bouquet is an aromatic, fruity white wine, extremely delicious with anything spicy.
If you want to serve this dish for a party, you could use each radicchio leaf to hold the pear and cheese. Drizzle a little mayonnaise into each…
TO DRINK: Mooiplaas Chenin Blanc 2009: unwooded, smooth and creamy, with hints of honey, peaches and melon.
TO DRINK: Allesverloren Touriga Nacional, a rustic, spicy Mediterranean grape to match the strong flavours.
TO DRINK (F&HE): Kumkani VVS 2005 will bring out the sweetness of the crayfish
RUDI’S TIPS • The eggs are pasteurised when the hot milk mixture is poured over the egg mixture. • For chocolate ice cream, stir 180g melted dark chocolate…
Print Recipe Warm, roasted cauliflower salad Serves: 4 Cooking Time: 55 minutes Ingredients ROASTED CAULIFLOWER olive oil, to fry and roast 2 blanched cauliflower heads salt and freshly ground black pepper, to taste 60g butter 100ml water 30ml (2 tbsp) sugar 30ml (2 tbsp) white wine vinegar 1 star anise 5ml (1 tsp) coriander seeds
Tomatoes are at their best during the late summer months. Perfectly ripe and sweet, I like to enjoy them just as they are, with no more than a drizzle of verdantly green extra olive oil and a sprinkling of coarse sea salt and herbs.
Chicken and pistachio dukkah couscous is bursting with Middle Eastern flavours and is a perfect lunch for the sophisticated palate. Light, filling, and delicious!
The caramelised pears are delicious with both pork and lamb
Print Recipe Sticky marmalade cake topped with dark chocolate scrolls Serves: 1 cake Cooking Time: 1 hour Ingredients 500ml Seville orange marmalade 500g castor sugar 200ml water 4 oranges, zested 10 eggs, separated 280g sugar 140g cake flour 100g butter, melted fresh cream, to serve dark chocolate scrolls, to serve Instructions 1 Preheat the oven