TO DRINK: Kloovenburg Shiraz
TO DRINK: A white Pinot Grigio is medium-bodied and not too oaky or fruity, making it a friendly match with all kinds of foods
Recipes by Vickie de Beer Caramel Sauce: Ingredients: 200g (1 cup) sugar 60ml (¼ cup) water 50g butter, diced 80ml fresh thick cream sea salt flakes (if you want to make is salted caramel) Method: Place the sugar and water in a saucepan over low heat and heat until the sugar has melted, brushing the sides down frequently with a wet brush. Increase the heat and boil until the sugar becomes an amber colour. Remove from heat and beat in the butter and cream. Add a pinch of sea salt flakes. Set aside to cool. Chocolate sauce: Ingredients: 100g dark…
TO DRINK: Goats Do Roam Rosé 2009, with herbaceous tones and hints of wild strawberries.
Print Recipe Peach and lemon grass ice cream Serves: 6 Cooking Time: 20 mins plus extra for setting Ingredients 2 large eggs, lightly beaten 200g (1 cup) sugar 4 peaches, pitted and pureed 450ml fresh cream 1 stem lemon grass, bruised pinch of salt dark chocolate, melted, to serve Instructions 1 In large bowl, mix
Print Recipe Bistro salad Serves: 4 Cooking Time: 20 mins Ingredients VINEGAR AND GARLIC DRESSING 60ml (¼ cup) white wine vinegar 30ml (2 tbsp) extra virgin olive oil 1 garlic clove, crushed 5ml (1 tsp) Dijon mustard sea salt and freshly ground black pepper, to taste 8 slices pancetta 4 large eggs 1 frisée (curly
TO DRINK: Spice Route Viognier 2007 has beautiful balance and weight that pairs well with both pops.
Print Recipe Lace pancakes with poached plums and cardamom scented cream Serves: 20 mins Cooking Time: 4-6 Ingredients Poached plums 1L water 3 star anise 2.5 ml salt 60g sugar 12 ripe plums, halved and stone removed Pancakes 500ml (280g) cake flour 10ml baking powder 2ml salt 3 large eggs, whisked 250ml water 250ml Clover
Print Recipe Cranberry-glazed duck breast with green apple salad Serves: 4 Cooking Time: 40 mins Ingredients DUCK 4 duck breasts salt and freshly ground black pepper, to taste 60ml (¼ cup) cranberry jelly SALAD 4 Granny Smith apples, finely sliced 1 spring onion, finely sliced 500g fresh watercress juice of 1 small lemon olive/avocado oil