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
A deliciously hearty dish that’s bursting with flavours. Pumpkin cannelloni in carrot chilli cream combines wonderful earthiness with sharper spiciness. Perfect as a warm, comforting dinner dish.
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.
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: A bubbly like Boschendal Brut Rose NV is fun and festive. Recipe by Illanique van Aswegen Photograph by Adel Ferreira
TO DRINK: Newton Johnson Pinot Noir 2007, which will heighten the earthy flavour of the mushrooms.