Middle Eastern baba ganoush is taken a step further with roasted garlic, which imparts a mellow earthy flavour to complement the crunch of toasted pine nuts. Serve with heaps of grilled ciabatta brushed with extra virgin olive oil – this is food for sharing. TO DRINK: Tokara Chardonnay 2005’s tropical flavours and hint of lemon will accentuate the nutty character of the dish
Flavoured honey So incredibly easy to prepare and they look fab stacked on a kitchen counter. Make a few bottles of flavoured honey to keep the kitchen pantry…
Print Recipe Sticky oregano lamb ribs Serves: 4 – 6 Cooking Time: 2 hours Ingredients GARLIC AND HERB SAUCE 60ml (¼ cup) fresh oregano leaves 30ml (2 tbsp) fresh flat-leaf parsley leaves 2 spring onions, chopped 1 garlic clove, chopped 15ml (1 tbsp) lemon juice 60ml (¼ cup) olive oil 4 x 500g racks lamb
TO DRINK: Try a good pinot noir.
Mini pavlova with caramelised pears, cream and Rooibos honey
This gorgeous chocolate fondant recipe is comes courtesy of Kurland, voted as a top 20 culinary destination, and housed on one of the country’s most scenic coastlines. Recipe by Leon…
This dish is great when you need to feed a crowd as the lentils allow you to bulk it up a little, making it go further than an all-meat curry. COOK’S TIP Serve the curry with a mixture of sambals such as chopped onions, tomatoes and coriander, sliced bananas, chutney and naan bread.
Print Recipe Spinach and feta quiche Serves: 1 quiche Cooking Time: 1 hr 15 mins Ingredients PASTRY 400g spelt flour 2,5ml (½ tsp) salt 1 egg yolk 50g butter iced water, as needed FILLING 30ml (2 tbsp) olive oil 1 onion, finely chopped salt and freshly ground black pepper, to taste bunch fresh spinach, chopped
Have you ever had a sweet omelette before? What about a chocolate soufflé omelette with toffee-apple wedges? This is a wickedly indulgent treat for the resident sweet-tooth.