TO DRINK (F&HE): Go for Meinert Synchronicity 2005, which is rich and peppery with hints of beetroot and spices.
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: Muratie Pinot Noir is bold and earthy – the perfect match for ostrich.
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.…
TO DRINK: Simonsig Chenin Blanc is superb value for money and will work beautifully with this dish.
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
These savoury puffed tarts can be enjoyed as a tasty side with a hearty main meal salad