This salad is one of my favourites, with all its different flavours and fresh herbs. TO DRINK: Pol Roger Champagne was Winston Churchill’s tipple of choice. The Brut Reserve NV matched with this salad makes a delicious combination.
The freshness of the minted peas balances the richness of the lamb perfectly. TO DRINK: A cabernet franc is full-bodied with savoury, herbaceous characters that are well suited…
It looks like it was crafted by the finest of dessert chefs, but this cheat’s chocolate mousse with Swiss marshmallow meringue is incredibly easy. Your guests will be wowed and your true culinary laziness will never be discovered! Recipes and styling by Andria Neophytou Assisted by Andrea Pafitis-Hill and Jani Venter Photograph by Dawie Verwey
Print Recipe Vanilla sponge with caramel sauce and salted peanut brittle Ingredients 1 packet GOLDEN CLOUD Vanilla Cake Mix CARAMEL SAUCE 200g castor sugar 125ml (½ cup) light corn syrup 60g butter 60ml (¼ cup) water 190ml (¾ cup) condensed milk a pinch of salt 250ml (1 cup) double-thick cream SALTED PEANUT BRITTLE 250g salted
Print Recipe Cheddar and chive shortbread with creamed feta and piquanté peppers Serves: 4 – 6 Cooking Time: 45 minutes Ingredients SHORTBREAD 180g unsalted butter, softened 200g cake flour, sifted salt and cayenne pepper, to taste 4 large egg yolks 500ml (2 cups) cheddar cheese, grated 30ml (2 tbsp) chives, finely chopped CREAMED FETA 200g
Print Recipe Madeleines in chocolate with lime cream Serves: 24 Cooking Time: 45 minutes Ingredients Clover Farmstyle Butter, to grease cake flour, to dust Madeleines 200g Clover Farmstyle Salted Butter, melted 250g castor sugar 6 eggs 2 egg yolks juice of 1 lemon small pinch salt 250g cake flour 200g dark chocolate, broken into blocks
As if gin needed to be more appealing. Pink gin is near irresistible, no small thanks to its bedazzling colour. This is the perfect glass of cool glamour.
The combination of grilled corn in the soft, yeasty blinis gives this recipe an interesting taste and texture. To drink: Warwick Estate Chardonnay’s subtle toastiness has an underlying…
Print Recipe Vegan apple, cinnamon and cranberry muffins Serves: 6 Cooking Time: 45 minutes Ingredients 500g stone-ground cake flour 20ml (4 tsp) baking powder 15ml (1 tbsp) cinnamon 1,25ml (¼ tsp) Himalayan salt 220g brown sugar 250ml (1 cup) soya milk 125ml (½ cup) vegetable oil 2 medium ripe bananas 2 Granny Smith apples, grated