Print Recipe Quinoa with beetroot and plums Serves: 6 Cooking Time: 45 minutes Ingredients 3 plums, stoned and quartered olive/avocado oil, for drizzling salt and freshly ground black pepper, to taste 250g quinoa 450ml vegetable stock 200g baby beetroot, peeled and quartered 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped 60ml (¼ cup) fresh mint,
Rustic tarts with a polenta crust and a sweet jam and citrus filling COOK’S TIP The pastry is very fragile and requires you to work quickly. If it…
The texture and flavour of the chicken liver pâté is so mild that even those not usually inclined to liver may consider it. Serve with hot toast.
TO DRINK: Bouchard Finlayson Pinot Noir. Both earthy, mushrooms and pinot are a match made in heaven.
TO DRINK: The clean and bold character of vodka will bring the complex flavours together – go for Van Gogh Original
Recipe by Puleng Moshoaliba This recipe has 4 separate components and is a little challenging, but the end result is well worth the effort Salted caramel 180ml (¾…
Print Recipe Cauliflower, mascarpone and truffle purée Serves: 6 Cooking Time: 20 mins Ingredients juice of 1 lemon 2 medium heads cauliflower, cut into florets 4 unpeeled garlic cloves, roasted until soft 125ml (½ cup) mascarpone salt and ground white pepper, to taste 60ml (¼ cup) truffle oil truffle shavings (optional), to serve Instructions 1
Print Recipe Avocado, yoghurt and horseradish terrine with salami crostinis Serves: 4 Cooking Time: 30 mins + chilling time Ingredients TERRINE 310ml (1¼ cups or 4 small avocados) avocado purée 30ml (2 tbsp) lemon juice 5ml (1 tsp) fine salt 2,5ml (½ tsp) freshly ground black pepper 15ml (1 tbsp) sweet chilli sauce 15 –
TO DRINK: Signal Hill Grenache Blanc, with subtle floral and savoury scents.