Print Recipe Warm fennel and fresh peas with Gruyere Serves: 4 Cooking Time: 20 mins Ingredients 4 fennel bulbs, halved extra virgin olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) fresh cream 400g fresh garden peas, blanched 200g Gruyère, shaved fennel fronds, chopped, to garnish Instructions 1 Preheat
Step up your rib game with rosemary-baked flat rib served with semolina coated roast potatoes! Tender, crispy, and absolutely delicious. To drink: Robertson Winery Cabernet Sauvignon is smooth and full of rich cassis and mulberry fruit. It’s ready to drink now and a perfect match for the rib.
If you find any of these ingredients hard to track down, you can still create something wonderful: just make sure you’ve got some nice cheese, good quality meat, a bit of veg and some olives. Chopped fresh chilli, fresh herbs and some decent extra virgin olive oil help pull the whole dish together nicely. TO DRINK (F&HE): The Italian Frescabaldi Chianti or SA’s Leopard’s Leap Lookout Red are both perfect with this large variety of flavours.
Light broad bean, Greek yoghurt and mint soup is as tasty as it is beautiful. This light green soup is flecked with mint leaves and bright, glossy broad beans. Be sure to use double-thick Greek yoghurt as it adds richness and depth.