Basil pesto INGREDIENTS 100g pine nuts 100g Parmesan or pecorino cheese, grated 1 garlic clove, roughly chopped 2 large handfuls of basil, washed 125ml (½ cup) olive oil 125ml (½ cup) canola oil salt, to taste METHOD Place the pine nuts, cheese, garlic and herbs in a food processor and process until smooth. While the machine is running, add the oils in a steady stream. Mix until combined. Season to taste. Spoon into a jar and top with olive oil. Store in the fridge for later use.
This recipe was created by Duncan Doherty from Cotage Fromage at Vrede en Lust wine farm. TO DRINK: Monis Medium Cream Sherry, with rich creaminess to complement the…
Makes: about 1kg Difficulty level: Easy Time: 40 mins Ingredients: 1kg fresh beetroot, peeled and diced 2 onions, chopped 2 apples, cored, peeled and grated 10ml (2 tsp) mustard seeds 10ml (2 tsp) coriander seeds 10ml (2 tsp) ground cloves 10ml (2 tsp) ground cinnamon 350ml red wine vinegar 320g sugar Method: Combine all the ingredients in a large pot and mix well. Bring to a gentle simmer and cook, stirring occasionally, until the chutney is thick and the beetroot tender, about 1 hour. Let the chutney settle for about 10 minutes, then spoon into jars and seal while still…
TO DRINK: A double shot of Malibu with lemonade will balance and integrate the flavours in this dish.
Print Recipe Poached pears in pomegranate juice with a creamy blue cheese and walnut dressing Serves: 4 – 6 Cooking Time: 15 mins plus extra for steeping Ingredients 4 firm pears, peeled, cored and halved 1 litre pomegranate juice 50ml red wine 60ml (¼ cup) castor sugar 1 vanilla pod, seeds scraped 1 cinnamon stick
TO DRINK: Paul Cluver Weisser Riesling Noble Late Harvest, elgantly sweet with a tart, apple crunch.
1. Chocolate tart 2. Chocolate tart with a duo of salted caramel and Italian meringue quenelles