An Italian classic! Tiramisu combines the favourites of most people – biscuits, coffee, and cream – into one decadent layered dessert. It’s difficult to find someone who doesn’t like this divine dish, especially when it’s served with a delicate custard called zabaione.
This is a delicious combination of flavours for cold winter days.
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.
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!
Baileys cheesecakes topped with candied orange peel are spiked little sensations. Baileys is a deliciously creamy liquer, so these cheesecakes just become even silkier than normal with this…
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.