Print Recipe Lemon-marinated prawns with a sweet chilli dip Ingredients 40 tiger prawns, cleaned and deveined, tails intact handful fresh herbs (coriander, basil, mint, parsley), chopped juice of 4 large lemons salt and freshly ground black pepper, to taste oil, for frying good-quality Asian chilli sauce, to serve soy sauce, to serve fresh coriander, to
Print Recipe Coconut cream and vanilla risotto with gold leaf Serves: 4 Cooking Time: 1 hour Ingredients 350g risotto rice 1,5 litres water 50g castor sugar 1 vanilla pod 80ml (1/3 cup) fresh cream 125ml (½ cup) coconut cream 100ml desiccated coconut pinch of salt edible gold leaf (optional), to serve Instructions 1 Rinse the
TO DRINK: Grendel Wines Sauvignon Blanc 2009 (Standard Range), or a more pocket-friendly match is the Slanghoek Winery Sauvignon Blanc 2009. Sauvignon Blanc is the perfect answer to goat’s cheese. COOK’S TIP The better the quality of Parmesan you use, the tastier the biscuits will be. Play around with flavours by adding different herbs or spices to the dough.
This is a trio of desserts served on one plate: champagne, vanilla and berry ravioli, crème brûlée and Arctic roll. TO DRINK: Tokara Noble Late Harvest 2007 is matured in French oak which echoes the vanilla flavours. COOK’S TIPS • To make berry compote, boil 100ml fresh berries of your choice in 45ml (3 tbsp) red wine and a little of their own juice until the liquid has reduced. • To make sugar syrup, boil 100g (½ cup) sugar and 125ml (½ cup) water, stirring until syrupy.
TO DRINK: The baked-fruit character of De Waal Pinotage Top of the Hill 2006, made from old vines, is plummy, subtle and a perfect match for this dish…
