If you can’t handle the heat, don’t even walk into the kitchen while these fiery Creole-style prawns are being prepared. This is a delicious starter for those who…
Kind of like a pub lunch, but better! We cannot get enough of these peppered lamb cutlets with Béarnaise sauce and baby peas.
TO DRINK: La Bri Shiraz/Viognier 2007, with beautiful berry and organic flavours. The touch of viognier in the blend will balance the tomato’s acidity.
Spicy lamb neck curry 120g butter 200ml sunflower oil 3 large onions, sliced 55g ginger, grated 4 large cloves garlic, chopped 60g Durban masala (or hot curry powder)…