Wanting a little more doesn’t make you avaricious. It just means that this delicious trio of ice creams is addictive. All the ice creams (double choc fudge, nougat and triple nut coffee) are made from the same basic recipe. You can make them in separate containers or layer them on top of each other and freeze. Basic recipe makes about 1 litre. Recipe by Toni Scorgie and Nadine Waner of The Tart Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].
TO DRINK: Post House Merlot, with dense fruit and hints of wood spice, is an ideal choice for this dish.
Recipe by Jaques Erusmus
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…