This is excellent as a side dish, or add ready-cooked chicken breast strips before baking and serve as a main course for a quick weekday supper. TO DRINK: Fragrant 2006 Bellingham The Maverick Viognier is the perfect partner to the mustardy sweetness and Parmesan
TO DRINK: Cape Point Vineyards Semillon 2006 should harmonise beautifully with the Emmenthal and red peppers
Steamed prawns wrapped in spring roll pastry, flash-fried until crisp, then served hot. If you buy ready-cooked and de-veined prawns, this is an easy way to make an…
“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk, and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.” Louis Diat, chef at the Ritz-Carlton Hotel, New York. To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. Vichyssoise can also…
This versatile dish can be enjoyed on a hot summer’s evening or a cold winter’s night. It pairs well with the Leopard’s Leap Chenin Blanc.
Carrozza means carriage in Italian. The “carriage” is the bread that “delivers” the mozzarella to the table. Use a soft cow’s milk mozzarella for its stringy texture.
Slightly sweet with just a hint of chilli.
When you roast tomatoes on a rack like this, all their juices drip down onto the bread as they cook, giving you the ultimate roasted tomato bruschetta to serve your birds on. Clumps of cherry tomatoes on the vine look fantastic, but if you can’t find any, loose ones will work just as well.