To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the next course.
You can use any flavour of yoghurt. Smooth yoghurt works better as those containing fruit pieces become too icy.
What barbecue would be complete without sweet and spicy spare ribs? These sticky, tender cuts are bursting with flavour and always a hit.
Cook’s tip: You can also use plain icing and decorate with jelly tots, smarties, crushed candy canes, chocolate chips, hundreds and thousands, etc. Decorating biscuits is a great…
To drink: Pinotage has a natural affinity for biltong. Try Beyerskloof, Kanonkop, Kaapzicht or L’Avenir. A shiraz blend such as La Motte, Fairview, Badenhorst or Rust en Vrede will also work well with this dish.
To drink: A good mature cabernet sauvignon, such as Le Riche, Neil Ellis Camberley, Edgbaston, Nederburg Manor House or Zonnebloem.