TO DRINK: Mooiplaas Langtafel Rosé, with prominent strawberry flavours.
TO DRINK: Terra del Capo Sangiovese is an earthy red which complements herbaceous flavours
This Creamy Celery Soup with White Beans and Pancetta is a comforting bowl of goodness that transforms simple ingredients into something special. The natural sweetness of celery blends…
In-season aubergines are wonderfully complemented by Parmesan. TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan
Recipe by Nicky Gibbs Nicky Gibbs is executive chef at The Westcliff Hotel, Jan Smuts Avenue, Westcliff, Johannesburg. Call 011-481-6000 or visit www.westcliff.co.za Cook’s tips: You can sandwich…
TO DRINK: Meerlust Chardonnay 2008, with a smoky, lemon-blossom aroma.
Margie Fallon learnt everything she knows about baking from her mom, Anne. “We still celebrate my mother’s birthday even though she passed away in 2008, and this year,…
Print Recipe White chocolate and saffron mousse Serves: 6 – 8 Cooking Time: 30 mins plus extra for chilling Ingredients Whip the yolks and sugar until pale and creamy. Heat over a double boiler, whisking continuously until it starts to thicken, about 5 minutes. In a separate bowl, melt the chocolate over the double boiler