Quail eggs with dukkah is a popular Egyptian street snack, full of flavour and deliciously light. This dish also makes a stylish nibble for guests before dinner.
To drink: If you’re serving this on its own, go for Fairview Viognier 2007. It’s a spicy wine with a hint of sesame and is big enough to…
Print Recipe Brie and beetroot served with a grape and balsamic reduction jelly Serves: 4 Cooking Time: 1 hr 10 mins Ingredients 100ml balsamic vinegar 125ml (½ cup) dry red wine 60ml (¼ cup) sugar 250ml (1 cup) red grapes, halved 5ml (1 tsp) gelatine 20ml (4 tsp) water 300g Brie, quartered Melba toast, to
This smoky vegetable bruschetta with chilli dish is an absolutely brilliant way to kick off a barbecue. Just make sure you arrange your coals so that there’s a high,…
TO DRINK: S.A. Prüm Wehlener Sonnenuhr Riesling 2003 from Germany or our own Paul Cluver Weisser Riesling are rich enough for the creamy soup, but have enough acidity…
To drink: The elegance and balance of oak in Uva Mira winery’s Chardonnay make it an exquisite food wine.
Print Recipe Warm fennel and fresh peas with Gruyere Serves: 4 Cooking Time: 20 mins Ingredients 4 fennel bulbs, halved extra virgin olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) fresh cream 400g fresh garden peas, blanched 200g Gruyère, shaved fennel fronds, chopped, to garnish Instructions 1 Preheat