TO DRINK: A Cabernet/Shiraz blend has herbaceous and fruity notes that pair well with the lamb and artichokes
Print Recipe Creamy goat’s cheese and rocket pesto tarts Serves: 6 Cooking Time: 1 hour Ingredients ROCKET PESTO 500ml (2 cups) rocket leaves a zest of ½ lemon 60ml (¼ cup) Parmesan, grated 60ml (¼ cup) walnuts 1 garlic clove 80ml (1/3 cup) olive oil salt and freshly ground black pepper, to taste TARTS 400g
This recipe comes from Chef Giuseppe Barbero of the Albergo Dell’ Agenzia Hotel in Pollenzo.
This dish is great served with a green salad, fried chips or a simple tomato salad. TO DRINK: Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend (white) will achieve a harmonious union of all these spicy parts
Print Recipe Hot and sour medley of mushroom soup Serves: 6 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) olive oil 1 onion, finely chopped 2 sticks lemon grass, chopped 30ml (2 tbsp) galangal or ginger 2 garlic cloves, crushed 1 red chilli, seeded and chopped (optional) 500g assorted mushrooms (button, portobello, shiitake and porcini)
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)
To drink: Serve this salad with fresh, zesty and refreshing pomegranate juice. Susie Vincent has been a caterer for more than 15 years. She has delighted palates both internationally and locally, and now shares her secrets at her monthly cooking classes in Johannesburg. Call 082 576 2664 or email [email protected].