Don’t be intimidated! Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille looks and sounds deceptively complicated, but it’s actually very easy. This is one of…
If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.
Being sick during winter is sadly often inevitable. Why not give your immune system a boost and your taste-buds a treat with this carrot and orange winter soup? Full of…
Rudi’s tips • To make 500ml rendered duck fat, combine 1kg duck fat (ask your butcher) with 500ml water in a large, heavy-based pot. Bring to a simmer…
TO DRINK: Roodeberg White from KWV, a blend of mainly chardonnay and chenin blanc. A buttery wine with a creamy mouthfeel and lime, citrus and yeasty flavours.