Get stuck into this Boerekos classic with the ultimate twist – burnt caramel! Recipes, styling and photography by Alida Ryder
TO DRINK: The hint of melon and citrus in Bosman Chenin Blanc 2008 reflects the papaya in the salad.
This is a classic Italian twist to add to a beautiful spring meal, and is best served with large glasses of white wine on a warm day. Great with roast chicken or even on top of a lovely big green salad.
“Voila. Macarons. These ones I made yesterday for a party tonight, so they should be delicious.” He is right, of course; they are perfect. The first one I taste is dark chocolate with a center that is firmer than I had expected but that melts on my tongue in seconds. The second one is raspberry, the ganache retaining the roughness and texture of the fruit. The almond paste is stronger in this one, nuttier; blended together with the raspberry, it tastes of autumn. The last macaron is passion fruit. I know the shells are unflavored, but it tastes as though the…
This Mediterranean treat will have you going back for seconds (and thirds…) Can be made as a whole pie or as the traditional individual triangles. Recipe by Anna Montali…
The earthy taste of the mushrooms marries perfectly with the spicy chorizo. TO DRINK: Du Preez Hendrik Lodewyk Petit Verdot 2001, spicy and elegant