TO DRINK: Ayama Chenin Blanc 2009, with hints of lime and litchi and a crisp, lingering aftertaste.
This delicious dish is adapted from a Women’s Weekly recipe in the Best Food Collection. I use pancetta instead of bacon, but either works just as well. This…
TO DRINK: Mosel Riesling, with lightly balanced fruit and acidity.
Deliciously creamy with just enough fruity tang and a slight spicy kick, custard tart with nectarines and ginger preserve is an amazing flavour experience. This is a wonderful tart for a high tea or entertaining. Elegant, lovely and light!
Print Recipe Innamorata Serves: 2 Instructions 1 In a cocktail shaker, combine 50ml Amarula, 50ml Amaretto, 100ml milk, 50ml vodka and 50ml fresh cream. Top with ice, shake and serve in short glasses.
Your guests are sure to be green with envy and marvel at your dessert skills when you bring out green tea panna cotta with mint syrup. This is smooth, silky, delicious indulgence. Recipe by Toni Scorgie and Nadine Waner of The Tart Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].
Print Recipe Poached pears in chilli and marsala syrup Ingredients 210g (1 cup) castor sugar 30ml (2 tbsp) balsamic vinegar 125ml (½ cup) marsala 1 chilli, seeded and finely chopped 4 pears, peeled water, for cooking 20ml (4 tsp) mascarpone Instructions 1 Put the castor sugar, vinegar, marsala and chilli in a pot. Add the