This new combination is surprisingly well matched. Give it a go!
TO DRINK: The clean and bold character of vodka will bring the complex flavours together – go for Van Gogh Original
TO DRINK: Amani Atkinson Ridge Chardonnay 2006 will stand up to the creamy coleslaw and complement the chicken nicely.
Print Recipe Cauliflower, mascarpone and truffle purée Serves: 6 Cooking Time: 20 mins Ingredients juice of 1 lemon 2 medium heads cauliflower, cut into florets 4 unpeeled garlic cloves, roasted until soft 125ml (½ cup) mascarpone salt and ground white pepper, to taste 60ml (¼ cup) truffle oil truffle shavings (optional), to serve Instructions 1
Print Recipe Avocado, yoghurt and horseradish terrine with salami crostinis Serves: 4 Cooking Time: 30 mins + chilling time Ingredients TERRINE 310ml (1¼ cups or 4 small avocados) avocado purée 30ml (2 tbsp) lemon juice 5ml (1 tsp) fine salt 2,5ml (½ tsp) freshly ground black pepper 15ml (1 tbsp) sweet chilli sauce 15 –
For an alcohol-free version, replace the sparkling wine with sparkling apple, white grape or pear juice. If you cannot find gelatine leaves, substitute the 6 leaves with 12g powdered gelatine and prepare according to packet instructions. Recipe by Illanique van Aswegen Photograph by Adel Ferreira
Pork is traditionally combined with Asian flavours but Creole influences sneak in with a touch of chilli, turmeric and ginger.
Print Recipe Sweet potatoes with apples and baby onions Serves: 4 – 6 Cooking Time: 25 mins Ingredients 45ml (3 tbsp) butter 2 apples, peeled 4 small sweet potatoes, cut in half or quarters 6 baby onions, peeled and halved 60ml (¼ cup) white wine vinegar 30ml (2 tbsp) honey Instructions 1 Preheat the oven