Print Recipe Chocolate and peppermint crackle Ingredients 1 x 90g dark chocolate 1 x 90g peppermint chocolate 125ml (½ cup) fresh cream a drop of peppermint essence Instructions 1 Break the chocolate in a small saucepan and add the cream. Melt slowly over low-medium heat until the sauce is slightly thick and glossy. 2 Remove
Print Recipe Oregano and garlic roasted lamb Serves: 4 – 6 Cooking Time: 1 hour 10 mins plus extra for refrigerating Ingredients 15ml (1 tbsp) dried oregano leaves 1 head garlic cloves, separated 30ml (2 tbsp) lemon rind, finely grated 80ml (? cup) lemon juice 150ml olive oil sea salt and cracked black pepper, to
This is a deliciously rich, succulent main dish. Sage-roasted pork belly is simply oozing with goodness.
A fresh and crisp salad for a cool spring lunch. TO DRINK: Katbakkies Chenin Blanc is worth hunting down: it’s oaking and sweet-sour apple flavours are perfect for this dish.
This fresh salad makes a great side dish, or serve it on its own as a light lunch. To drink: Solms Delta Lekkerwijn’s rich, berry-driven character makes this…
This recipe comes from a friend of mine, Francesco Masseli,who makes the best red sauce ever.
This is the perfect autumnal salad – the fresh greens and root vegetables pair perfectly with the creamy chevin. Serve as the ultimate, heart-warming starter on a cooler…
This is my favourite recipe for Victoria sponge. The orange zest really transforms it and if you make sure you use lovely, best-quality local eggs, you’ll get the most golden sponge you’ve ever seen. Try to get yourself some rose water if you can, as a few drops with the raspberries is an absolute joy.
Print Recipe Flour-free hazelnut, chocolate and cinnamon biscuits Serves: 20 Cooking Time: 20 mins Ingredients 130g ground hazelnuts 150g icing sugar 2,5ml (½ tsp) ground cinnamon 50ml cocoa powder, plus extra to dust 4 large egg whites 60ml (¼ cup) castor sugar 100g dark chocolate chips Instructions 1 Preheat the oven to 160°C and line
Print Recipe Roasted beetroot, whipped chèvre, walnut sable and watercress salad Serves: 4 Cooking Time: 20 mins Ingredients WALNUT SABLE 76g flour 44g toasted almonds + 25g extra 35g castor sugar 44g diced cold butter 25ml walnut oil WHIPPED CHÈVRE 600ml cream 1 bay leaf a generous pinch paprika 400g chèvre salt and freshly ground