If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.
This light, mousse-y French cream is absolutely perfect with juicy and tart fruits. Seasonal berries with almond sabayon is the ideal dessert for when you’re craving something light…
Being sick during winter is sadly often inevitable. Why not give your immune system a boost and your taste-buds a treat with this carrot and orange winter soup? Full of essential vitamins and wholesome goodness, it’s the perfect way to beat the blues. Recipe by Nikki Gaskell and Vicki Clarke
There is nothing more comforting during winter than a delicious, heart-warming oxtail for lunch (or for dinner). This oxtail pot roast with apricots and port will definitely put a…
Rudi’s tips • To make 500ml rendered duck fat, combine 1kg duck fat (ask your butcher) with 500ml water in a large, heavy-based pot. Bring to a simmer on low heat. Do not boil, as the fat will burn. Simmer gently until the water evaporates, leaving the rendered fat behind. Strain while hot and set aside until needed. • For alternative flavours, add a few cloves to the duck marinade, or 2 star anise, or some grated fresh ginger. • The oven temperature must remain very low when roasting, or the meat will end up tough and stringy. • This…
Warm blue cheese and crab dip is a delicious, if unusual, accompaniment to almost any dish. To drink: A classic gin and tonic. The herbs and aromatics in…
TO DRINK: Roodeberg White from KWV, a blend of mainly chardonnay and chenin blanc. A buttery wine with a creamy mouthfeel and lime, citrus and yeasty flavours.
Roasted root vegetables with honey, cumin and thyme are the perfect side dish. Make your veggies irresistibly delicious with these sweet, slightly spicy and fresh flavours.
Baked sweet potato with caramelised red onion, Rosa tomatoes and crème fraîche is a quick and easy winter supper for two. You can make extra caramelised red onions, which will keep in the refrigerator for about three weeks and make a fine accompaniment to most meat dishes.