Pistachio melba toast with brie, apple salsa and apple chips pairs well with De Wetshof Bon Vallon Chardonnay.
These pears have been poached in sweet, white muscadel for a lovely golden colour, but you can also use a red muscadel for a pinker shade.
The recipe for the cactus pear syrup comes courtesy of Graham Isaacson of Blue Water Café in Cape Town. You could buy ready-made syrup at delis and farm stalls but it usually contains a fair amount of colouring. Here, you still get that rosy hue, but with all the goodness.
This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!
This granadilla brûlée tart is perfect for any occasion!
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.
The perfect way to round off a meal.
Wiener schnitzels means Viennese cutlets and date back to 1862. This is traditionally an Austrian dish and is similar to the Italian cotoletta ala Milanese. It was a popular dish in fashionable clubs and restaurants in the 1960s and 1970s. To modernise this dish: • Add 100g freshly grated Parmesan to the breadcrumbs for a savoury taste. • Chicken, beef or pork fillet can be used instead of the veal.