Recipe by Sharon Glass For more information on Sharon’s books and cooking classes, visit www.sharonsrecipes.co.za or www.atv.co.za, or call 011-483-3924.
This recipe comes from La Brasserie restaurant in Sydney. Mussels are easy to prepare so they are a great idea for a crowd pleaser. TO DRINK: Säo Gabriel…
If you’re looking for flavoured vodka but don’t want the chemical aftertaste that typically follows out of a bottle, pineapple shooters are for you. These are fresh and…
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.