TO DRINK: A shot of white sambuca
Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt
Recipe by Thulisa Martins
TO DRINK: Graceland Three Graces is a blend of cabernet sauvignon, shiraz and merlot. It is intensely fruity, with red and black fruits, yet it is also wonderfully elegant.
Originating in Nice, Ratatouille is one of the most beloved French dishes. Simple to make but bursting with flavour, this veggie dish is a star of colours and taste. Recipe by Leila Saffarian Photograph by Roelene Prinsloo
Date, lavender, marzipan and nut cake is an unusual flavour combination, but an absolutely delicious dessert. These rich, lingering flavours will be perfect with a cup of tea.
Print Recipe Khoresh bademjan Serves: 4 – 6 Cooking Time: 1½ – 2 hrs Ingredients 1 onion, sliced or chopped 15ml (1 tbsp) olive oil + extra, for brushing 1,5kg lamb knuckle, roughly chopped 4 – 5 sun-dried limes, skin pierced salt and freshly ground black pepper, to taste 5ml (1 tsp) turmeric 2,5ml (½
Elegance and some good old favourite flavours combine to create a stack of goodness. Let this ham and cream cheese terrine with chives and mustard take centre stage.…
TO DRINK: Biedouw Valley Rooibos and Buchu Tea is perfect for this cake.