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
