TO DRINK: Kleinood Viognier 2007’s nutty character will match this dish’s sweet and savoury flavours.
Print Recipe Spinach and chickpea salad Serves: 2– 4 Cooking Time: 10 mins Ingredients 45ml (3 tbsp) olive/avocado oil 1 x 400g tin chickpeas, drained salt and freshly ground black pepper, to taste 600g baby spinach, blanched 15ml (1 tbsp) sesame seeds Parmesan shavings, to serve Instructions 1 Heat the oil in a large frying
When the millennium arrived we were island hopping in the Philippines. One common thread throughout was the Filipino love of a good barbecue. From the street-side vendors with…
1. Braided pear, chocolate and nut tart: 2. Café au lait Paris-Brest: 3.Almond, apple and gooseberry tarts:
This delicious Matcha brioche (green tea-infused brioche) can be seen on page 11 of Food & Home Entertaining May 2015.
Print Recipe Sautéed asparagus marinated with sage, nettle and wild garlic pesto By Shaun Schoeman – Serves: 4 Cooking Time: 50 minutes + 1 – 2 hours, to marinate (optional) Ingredients Pesto 2 handfuls fresh nettles (spikes removed)/sweet basil leaves, rinsed 15ml (1 tbsp) garlic, crushed 30ml (2 tbsp) Parmesan, grated 125ml (½ cup) olive