Recipe by Puleng Moshoaliba
Print Recipe Oregano and garlic roasted lamb Serves: 4 – 6 Cooking Time: 1 hour 10 mins plus extra for refrigerating Ingredients 15ml (1 tbsp) dried oregano leaves 1 head garlic cloves, separated 30ml (2 tbsp) lemon rind, finely grated 80ml (? cup) lemon juice 150ml olive oil sea salt and cracked black pepper, to
TO DRINK: Nitida Sauvignon Blanc is a bright and lively match.
A fresh and crisp salad for a cool spring lunch. TO DRINK: Katbakkies Chenin Blanc is worth hunting down: it’s oaking and sweet-sour apple flavours are perfect for…
Wontons are little dumplings filled with meat and spices, the perfect addition to a tasty broth.
Recipe by Neels van Jaarsveld Styling by Nomvuselelo Mncube
This is my favourite recipe for Victoria sponge. The orange zest really transforms it and if you make sure you use lovely, best-quality local eggs, you’ll get the…
Print Recipe Flour-free hazelnut, chocolate and cinnamon biscuits Serves: 20 Cooking Time: 20 mins Ingredients 130g ground hazelnuts 150g icing sugar 2,5ml (½ tsp) ground cinnamon 50ml cocoa powder, plus extra to dust 4 large egg whites 60ml (¼ cup) castor sugar 100g dark chocolate chips Instructions 1 Preheat the oven to 160°C and line
Print Recipe Roasted beetroot, whipped chèvre, walnut sable and watercress salad Serves: 4 Cooking Time: 20 mins Ingredients WALNUT SABLE 76g flour 44g toasted almonds + 25g extra 35g castor sugar 44g diced cold butter 25ml walnut oil WHIPPED CHÈVRE 600ml cream 1 bay leaf a generous pinch paprika 400g chèvre salt and freshly ground