Print Recipe Pasture-reared roasted chickens Serves: 4 Cooking Time: 1 hour 40 mins Ingredients 2 pasture-reared chickens 2 small onions, chopped 2 garlic cloves, chopped juice of 1 lemon 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste Instructions 1 Preheat the oven to 180ºC. 2 Place the chickens in a
TO DRINK: A fresh sauvignon blanc, such as Durbanville Hills, will match the dressing’s acidity yet enhance the salad’s flavours.
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.