Print Recipe Caprese salad Serves: 4 Cooking Time: 20 mins Ingredients 4 vine-ripened tomatoes 4 slices prosciutto sea salt and freshly ground black pepper, to taste extra virgin olive oil, for drizzling 2 x 125g bocconcini (buffalo mozzarella balls), torn 250ml (1 cup) fresh basil leaves 15ml (1 tbsp) white wine vinegar 30ml (2 tbsp)
Serves: 6 Difficulty level: A little effort Time: 2 hours Enjoy with: A medium-cream sherry is a sweet and warming accompaniment to all kinds of desserts INGREDIENTS: Sable…
Chocolate puddings never went out of fashion. TO DRINK: Complement the fruit flavours but break the sweetness – go for 2005 Bellingham Merlot with a dash of Malbec.
Print Recipe Garden vegetable soup with pesto Serves: 4 Cooking Time: 1 hour 15 mins Ingredients PESTO 100g fresh basil 100g pine nuts 150ml olive oil 50g Parmesan, freshly grated salt and freshly ground black pepper, to taste SOUP 50ml olive oil 50g onion, chopped 100g carrots, chopped 150g potatoes, chopped 100g celery, chopped 1,5
Print Recipe Chimichurri Serves: 1 cup Cooking Time: 15 mins Ingredients 250ml (1 cup) firmly packed fresh flat-leaf parsley, trimmed of thick stems 3 – 4 garlic cloves, chopped 10ml (2 tsp) dried oregano 15ml (1 tbsp) coarse paprika 5ml (1 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 125ml (½ cup) olive
TO DRINK: For this zesty dish, try a light white wine that isn’t too overpowering, like pinot grigio
“One of the wonderful things about brewing is that you never stop learning or developing your skills. The job is always fresh and interesting.” We interviewed SAB Master…
Green lentil terrine with seafood is deliciously earthy and tangy. Lentils have a thick but soft texture which is perfect with the light seafood meat. A lovely lunch dish that’s full of flavour.
Vanilla panna cotta with roast pineapple and citrus salad is as delicious as it is beautiful. Panna cotta is known for its lovely lightness, and it’s especially…
By Jenny HandleyTo launch their 2012 Gewürztraminer, The Beautiful Lady, Nederburg hosted a nose-to-tail lunch prepared by Pete Goffe-Wood of Kitchen Cowboys in what they term the “Salt Riviera”. Fellow gourmets and connoisseurs agreed that the concept of nose-to-tail dining is sensible rather than trendy. Using all parts of the animal pays respect to the animal. "Provenance and sustainability have rightfully become important issues in the food world. With ‘nose-to-tail eating’ not only are we taking advantage of tastier and cheaper secondary cuts but you can show your ingredients no more respect than by devouring them entirely," says Pete. The…
By F&HE food editor Leila SaffarianOh, I am so lucky! Foundry Café invited me round for a sneak peek and to taste a few dishes that would hopefully…