Recipes and styling by Sarah Dall Photographs by Christoph Heierli
TO DRINK: La Bri Shiraz/Viognier 2007, with beautiful berry and organic flavours. The touch of viognier in the blend will balance the tomato’s acidity.
Print Recipe Banana caramel crepes Serves: 10 Cooking Time: 10 mins Instructions 1 Buy 5 ready-made crepe pancakes (or make your own). 2 Smear each crepe with ready-made tinned caramel sauce, right to the edges. Peel 5 bananas and roll one up in each caramel crepe. 3 Cut the crepes in half at a diagonal
Spicy lamb neck curry 120g butter 200ml sunflower oil 3 large onions, sliced 55g ginger, grated 4 large cloves garlic, chopped 60g Durban masala (or hot curry powder)…
Print Recipe Waldorf salad Serves: 4 Cooking Time: 15 mins Ingredients BLUE CHEESE DRESSING 60ml (¼ cup) good-quality mayonnaise 10ml (2 tsp) lemon juice 30ml (2 tbsp) water sea salt and freshly ground black pepper, to taste 100g soft blue cheese, chopped 4 Granny Smith apples, thinly sliced 1 stalk celery, thinly sliced 100g (1
Rich Spanish flavours truly elevate the humble chicken breast to gourmet fare. TO DRINK: Diemersfontein Viognier, a more old world-style viognier, is spicy and dry and perfect for this dish.
This is a fantastic recipe: when served cold it is the most intense chocolate mousse in the world; bake it and it will rise and fall almost immediately…