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.
Granadilla in two forms means double the fruitiness in this striking Granadilla jelly shortbread sandwich.
Paella originated in the Valencia region of Spain and gets its name from the broad shallow pan (paella or paellera) in which it is traditionally cooked and served. This version was inspired by Juan Antonio Obregon, the commercial attaché from the Spanish Embassy, and his wife Eva. Crisp dry rosé is the perfect lunchtime tipple.
These classic tapas meatballs are known as “albondigas” and have been made in Spain for more than 500 years. Albondiga is from the Arabic word “al-funduq”, meaning “hazelnut”, which refers to their original size and shape. These days they’re made slightly bigger, about golf ball-size.
Flavoursome springbok carpaccio gets the style treatment in this simple yet sophisticated recipe. TO DRINK: Match the springbok with Warwick Chardonnay.
The clean, fresh taste of the strawberries marries beautifully with the creamy mascarpone and sweet brioche.
Make the tart the day before and then simply serve it with fresh cream. TO DRINK: Asara’s Spirit of Chenin is a lovely dessert wine that has enough residual sugar without being cloying.