Lemon grass pork with salted cucumber and apple salad is filling, flavourful and fragrant. The meat will melt in your mouth and is divine with the seasoned, tangy…
This grilled pork, litchi and green salad with a soy sauce dressing, pairs perfectly with a cold Guinness.
Print Recipe Prosciutto-wrapped asparagus soldiers with Parmesan coddled eggs Serves: 6 Cooking Time: 30 mins Ingredients ASPARAGUS SOLDIERS 18 fresh asparagus spears 18 slices prosciutto olive oil, to drizzle PARMESAN CODDLED EGGS butter, softened, to grease 6 ramekins sea salt flakes and freshly ground black pepper, to taste 90g Parmesan, freshly grated 6 eggs 90ml
TO DRINK (F&HE): The acidity and bubbles in Graham Beck Brut Rosé will cut the creaminess of the avocado and pine nuts and stand up to the saltiness…
TO DRINK: Go for Klein Constantia Riesling 2008, a deliciously dry and concentrated wine made from the real riesling grape.