Deliciously rich and creamy with the porcini oil.
Pistachio melba toast with brie, apple salsa and apple chips pairs well with De Wetshof Bon Vallon Chardonnay.
This is a great recipe for a crowd. It looks impressive when brought to the table straight from the oven, and is just as beautiful sliced thickly and plated. Delicious served hot or cold with crusty bread.
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.