Gratinated fresh cherries with rosemary and almond custard are divinely comforting. The fruitiness of cherries are especially amazing with custard, and the warmth of this dish is ideal for a chilly night in. Rich, sweet and delicious.
Strawberry and rhubarb custard tiramisu is a spin on the traditional combination of coffee and chocolate. Fruity and fresh with some deliciously creamy custard, you might even prefer…
Braised honey beef short rib, walnut and filo pies might seem a strange combination, but they’re a delicious strange combination! Slightly sweet beef is delicious with the earthiness of nuts, and you can’t go wrong with a topping of golden pastry. A wonderful and robust dinner dish. Consult this recipe for the ginger honey ingredients and method.
These fun, fruity watermelon poached pears with sabayon are a perfect addition to any elegant tea party. The rich colours are just an added bonus, on top of divine flavours. Recipe and styling by Sarah Dall Photograph by Dawie Verwey
Print Recipe Preserved aubergines with herbs Serves: 1 x 1,5L jar Cooking Time: 30 minutes + overnight, to infuse Ingredients 500ml (2 cups) white wine vinegar 10ml (2 tsp) Maldon sea salt 250ml (1 cup) olive oil 5ml (1 tsp) whole black peppercorns 2 garlic cloves, peeled and sliced 5ml (1 tsp) dried chilli flakes
NB: Green Island Juice is available from Food Lovers’ Market; Melissa’s Mojito Cordial with Mint and Lime is available from Melissa’s The Food Store
Print Recipe Crispy potato salad with roast garlic sour cream dressing Serves: 4 – 6 Cooking Time: 1 hour Ingredients 1kg baby potatoes, washed 60ml (¼ cup) vegetable oil sea salt and freshly ground black pepper, to taste Dressing ½ head of garlic 250ml (1 cup) sour cream zest and juice of 1 lemon 15ml
Print Recipe Aubergine tempura with a sour cream, coriander and black garlic dipping sauce Serves: 4 Cooking Time: 30 minutes Ingredients 100g cake flour, sifted 5ml (1 tsp) baking powder 15ml (1 tbsp) cornflour 6 small egg whites 125ml (½ cup) water salt and freshly ground black pepper, to taste 5 large aubergines, cut into
Print Recipe Black squid-ink pasta with anchovies and olives Serves: 4 Cooking Time: 30 minutes Ingredients 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit) 100g butter juice of 1 lemon 5ml (1 tsp) freshly cracked black pepper 16 – 20 anchovy fillets, chopped 200g black Kalamata olives, pitted small handful