Korean short ribs with spicy kimchi cucumbers is an absolutely delectable dish. Serious comfort food, Korean style, with just enough spice to shake up your comfort zone. It’s slow food, but watch how fast it disappears! Cheap cuts of meat, like short ribs, don’t necessarily make the most gorgeous-looking dish… but they taste incredible. Recipe by Niel Roake
Why have we never added whisky to mushrooms and fillet before? Fillet on the bone with whisky-cream mushrooms is deliciously tender and bursting with succulent flavours. A wonderful meat…
Recipe by Thulisa Martins Creamy layers of lavender and cream cheese, sweet granadilla and Italian meringue, and marshmallow and white-chocolate mousses, paired with moreish home-made honeycomb, which adds the perfect balancing texture
DRINK: Klein Constantia Mme Marlbrook 2007, an aromatic and spicy wine with marmalade tones, is tailor-made for this dish.
TO DRINK: A juicy, light style like a chianti loves tomato-based dishes
Print Recipe Penne primavera Serves: 4 Cooking Time: 50 mins Ingredients SAUCE 300g Rosa tomatoes, quartered 5 spring onions, finely sliced 60ml (¼ cup) fresh flat-leaf parsley, chopped 60ml (¼ cup) fresh oregano, chopped 45ml (3 tbsp) fresh basil, chopped juice of ½ lemon salt and freshly ground black pepper, to taste 250ml (1 cup)
Print Recipe Crepe cones with crème fraîche and seasonal berries Serves: 10 Cooking Time: 30 minutes + 1 hour refrigeration Ingredients 2 large eggs 180ml (¾ cup) milk 125ml (½ cup) water 120g (1 cup) cake flour 45ml (3 tbsp) melted butter butter, for coating the pan 250g crème fraîche fresh seasonal berries, to serve
Print Recipe Three-cheese tart with berry coulis Serves: 1 large or 6 small tarts Cooking Time: 1 hour Ingredients SHORTCRUST PASTRY 120g (½ cup) butter 180g (1,5 cups) cake flour 1 large egg ice water 3 sprigs fresh rosemary, finely chopped FILLING 1 large egg 1 large egg yolk 250ml (1 cup) fresh cream pinch