This is a delicious combination of flavours for cold winter days.
Pistachio melba toast with brie, apple salsa and apple chips pairs well with De Wetshof Bon Vallon Chardonnay.
The recipe for the cactus pear syrup comes courtesy of Graham Isaacson of Blue Water Café in Cape Town. You could buy ready-made syrup at delis and farm stalls but it usually contains a fair amount of colouring. Here, you still get that rosy hue, but with all the goodness.