TO DRINK: A full, fruity Pinot Noir has cherry fruit and a sweet earthiness that complements slow cooked meat dishes …
TO DRINK: Try with an aged cabernet sauvignon; the herbaceous flavours love lamb.…
Recipe from the Gemelli feature in our September 2016 issue (pages 94 – 100)…
Saffron is regarded as king in the spice world and is used generously in Middle Eastern cuisine. Lamb and chicken are often marinated in grated onion with the onion…
Transform the sweet, sticky, fruity, Moroccan lamb tagine into crunchy, couscous-coated bite-size snacks…
To drink: Simonsig Frans Malan Cape Blend, a warm, generous wine with distinct liquorice/anise character and slight oaky vanilla. …
This dish is great when you need to feed a crowd as the lentils allow you to bulk it up a little, making it go further than an all-meat…
TO DRINK: Hartenberg Cabernet Sauvignon 2005, with black cherry and cassis flavours and ripe tannin structure, a real gem and the ideal partner for lamb. …
Sumac-dusted fried chickpeas are a lovely, lighter alternative to potato crisps or nuts to snack on with drinks. They’re also fabulous sprinkled over salads. Creamy in the centre and slightly…
TO DRINK: Graceland Three Graces is a blend of cabernet sauvignon, shiraz and merlot. It is intensely fruity, with red and black fruits, yet it is also wonderfully elegant. …
These spicy kebabs make a brilliant summer lunch. TO DRINK (F&HE): The natural sweetness of riesling will harmonise well with the subtle spice of the kebabs. Try Ross Gower…
Recipe by Camilla & Jason Comins …