TO DRINK: Solms-Delta Vastrap 2011. This delicate white blend with its lemon and lime flavours combines well with a light summery dish.
Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
Print Recipe Grilled garlic and mint baby marrows with lemon butter Serves: 4 Cooking Time: 15 mins Ingredients 8 baby marrows, cut lengthways into quarters 10ml (2 tsp) olive/avocado oil 1 garlic clove, crushed 30ml (2 tbsp) fresh mint, finely chopped salt and freshly ground black pepper, to taste 30ml (2 tbsp) butter zest of
Beetroot and apple cake with rose water cream cheese might sound like a strange combination for a cake, but beetroot is actually a naturally sweet vegetable that makes…
Got a crisp craving but trying to cut down on fat? Maybe you don’t want the salt and inevitable bloating that come from traditional processed crisps. Well these…