To drink: Zondernaam NLH 2007 is strongly flavoured but not too dominant and wonderfully balanced. It will still let the more delicate dessert flavours come through. Sue Greig gives cooking lessons at Miele in Bryanston, Johannesburg. For more information contact her on 083 616 0136.
This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat. TO DRINK (F&HE): Radford Dale Natural Sweet Viognier 2007 has characters of honey, orange and oats – a marriage made in heaven.
Print Recipe Roasted scallops wrapped in pancetta with citrus sauce Serves: 4 Cooking Time: 50 mins Ingredients 250ml (1 cup) white wine 15ml (1 tbsp) butter 4 fennel bulbs salt and freshly ground black pepper, to taste 2 oranges 1 lemon 100g (½ cup) sugar 250ml (1 cup) water 12 scallops 12 rashers pancetta beetroot
Well the humble hamburger just got an elegant makeover. This rocket, avocado and bacon burger is a delicious combination of fresh, earthy, zesty and hearty. To drink: Camberley…
Make your own paneer (curd cheese) with our three delicious flavours. Two litres of milk makes about 250g cheese. CUMIN SEED PANEER Toast a handful of cumin seeds in a frying pan over a high heat. Once they start to brown slightly, remove from the heat and cool for 5 minutes. Heat 2 litres full-cream milk over a medium heat. Add the cumin seeds, salt and freshly ground black pepper, to taste and 90ml fresh lemon juice. Bring to the boil while stirring. The milk will coagulate as the curd separates from the whey. Remove from the heat and pour…
• Cake flour is made from the purest part of the wheat. It has a low gluten content which gives baked goods a fine texture. • Self-raising flour…
Richard Carstens has opened a new restaurant, Nova in Cape Town. While showing a few culinary tricks of his trade, Richard discusses style, ingredients and unadventurous diners. By Kim Maxwell A nova is a new star that suddenly increases in brightness after a cataclysmic nuclear explosion. I can’t vouch for chef Richard Carstens’s thinking in naming his Cape Town restaurant Nova, but I’d hazard a guess that he’d like diners to have a culinary experience of such proportions that the world as they know it might shift. Richard is a disciple of the school of cooking that employs complex techniques,…
Ladies at leisure don’t just do lunch; now they also meet for high tea. To find out more about how this grown-up inclination is spreading, KIM MAXWELL sampled…