TO DRINK: Fryers Cove Bamboes Bay Sauvignon Blanc 2008, fresh and savoury with a subtle green-pepper nose and a minerality to complement salmon.
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
TO DRINK: Jordan Chardonnay 2008, with a smattering of oak to match the smoky flavour of the mozzarella, and racy acid to cut through the richness.
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…
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)
Contrary to popular belief, chilli con carne doesn’t have its roots in Mexico, but comes from the good ol’ state of Texas.