This delicious dish gets rid of leftover gammon as well as turkey, or make it with chicken and bacon any time of year. TO DRINK: Jacobsdal Pinotage 2004, with ripe plum aromas and just a touch of vanilla sweetness on the nose. Vicki Clarke and Nikki Gaskell run the dynamic catering company Fresh as well as Bella restaurant in Rivonia, Johannesburg. Vicki 082 414 9245; Nikki 083 741 7436; Bella 011-883-6665.
To drink: Ataraxia Sauvignon Blanc 2008 will unite all the flavours. The grape variety has good acidity and works superbly with asparagus.
TO DRINK: Brunia Sauvignon Blanc 2009, a cool-climate wine with lovely minerality, fruit and acidity, which will give the rocket a marvellous edge.
TO DRINK: Mooiplaas Sauvignon Blanc 2007: flavours of tropical fruit, asparagus and figs work with this delicate dish.
TO DRINK: Hamilton Russell Pinot Noir 2003, a soft grape that goes well with any dish.
These simple little darlings look as though they wouldn’t melt in your mouth, but cut them open and you’ll find a molten core of oozing chocolate COOK’S TIP The cooking time is very important in order to achieve the liquid centre.
Every December we fall in love with tradition, but there’s more than one way to truss a turkey. Traditional turkey with two stuffings is a great mix of the…
Capetonians mourned when the popular Dutch closed its doors in De Waterkant, but Stephan van de Ven now serves his familiar comfort food at the new Dutch in Wynberg. By KIM MAXWELL Photographs by WARREN HEATH People who love eating usually have favourite haunts. One spot was the favourite of many Capetonians who frequented De Waterkant. Dutch, in a blue double-storey building with a bright orange awning and deck, was the place to go for lazy breakfasts, midweek coffees and lunches. Patrons were assured of friendly service and a chat with owner Stephan van de Ven. It was a place…
These edible containers can be filled with goodies to make festive canapés.• FOR BREAD CUPS preheat the oven to 180°C. Cut the crusts off several slices of bread.…
There’s more than seafood on the menu at Die Vishuis, Gill Anziska’s historic West Coast restaurant on the banks of the Berg River. By HILARY PRENDINI TOFFOLI Photographs…