This wine, for that dish So much wine, so little time. Here are some standout wines to try this May, paired with delicious recipes from our magazine. Haute Cabrière Pinot Noir Reserve 2014, R190 From the famed cellar on Franschhoek’s pass comes the latest release of their flagship Pinot Noir. “Oak is only a platform to present this Noble Cultivar and not a curtain to hide it as in a theater play,” says Cellar Master Takuan von Armin. And as such, this vintage has been matured for nine months in 228L Burgundy Oak Barrels. Think berries, berries, berries with a smoky…
Celebrate Mother’s Day with Bollinger Champagne! Madame Lily Bollinger, a great lady of Champagne, guided the House of Bollinger for 30 years and represented Bollinger wines across the world.…
You may be a little sceptical about sweet hummus – I was too – until you give it a try. Make a batch to serve with fruit in the mornings for an extra nutritional kick – it’ll last about 4 days in a sealed jar in the fridge.
A gluten free cake that looks oh, so impressive, and is moist and flavourful. View more of our Mother’s Day recipes here.
With no less than four restaurants under his belt, Stellenbosch-based Bertus Basson is taking the Cape by storm – from the Winelands to the Spice Route, student town and city. Here, this boytjie from the Lowveld gives us a taste of his recently launched cookbook, Homegrown. Homegrown by Bertus Basson, R330 (Jacana Media), is available at your local exclusive books store. WIN! Three lucky readers will stand a chance to win a copy of Homegrown by Bertus Basson. To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 31 May 2017.
Homegrown by Bertus Basson, R330 (Jacana Media), is available at your local exclusive books store.
Orange and ginger-glazed duck with caramelised citrus is a wonderful dish for an elegant dinner or lunch. Don’t be intimidated – duck can actually be straightforward with this…
Humble mashed potatoes are elevated to new heights of style and flavour. What should be a family favourite is so often not done properly. After peeling the boiling starchy (not waxy) potatoes, push them through a drum or fine sieve in small batches while still hot. Return to the saucepan and stir in the butter with a spatula until mixed through, and add a little milk. Do not use a stick blender to mash potatoes as this breaks down the starch too much, causing the mash to turn gluey. All recipes serve 4. Butter and garlic mash Mix 1 crushed…