Who says that frozen delights can only be sweet? This avocado and pink peppercorn sorbet will convince you that some of the best sorbets are savoury, fresh, and delicious. Cook’s tip: You can substitute the pink peppercorns for lemon zest.Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.
TO DRINK: Flagstone Winery’s Berrio Sauvignon Blanc 2008 is zesty and refreshing. It’s bone dry and will balance the cream and savoury zing of the artichokes.
Good fish and couscous is so called because of it’s nutritional benefits. This is a great little dish to make for your kids. It’s packed full of good stuff and is a brilliant way to get them eating some lovely mackerel.
TO DRINK: Ataraxia Mountain Vineyards Chardonnay 2006 is a beautiful, elegant chardonnay with lime and tropical notes.
Potato perfection Making your own gnocchi isn’t as difficult as you think – this delicious little alternative to pasta is made easier with a step-by-step guide from master…
This spring vegetable frittata is really just a posh omelette and makes a great speedy meal. It’s also great cold – cut it into wedges and pack them into lunchboxes.
Sweet and sour prawns with nutty rice is deliciously satisfying, without being too high in carbs. Basmati rice has a lower GI value than regular white rice. You could substitute the yoghurt with coconut milk, but that would raise the GI value of the dish slightly. Cook’s tip: Find tamarind paste in Asian supermarkets.