To drink: A cousin of the Italian grape Primitivo, Zinfandel is a great match with Italian flavours, and its berry and spice flavours stand up well to anchovies. Try Blauuwklippen Red Zinfandel, SA’s best example.
Wine is used to flavour this deliciously simple dish from a famous wine-growing area. This recipe comes from Azienda Agricola Brezza. If you can’t find Barolo wine, use…
This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte. COOK’S TIP Doppio zero (double zero or “00”) flour can be…
Simple tips for homemade pasta… by Anna Montali How to make two types of pasta To make the dough for filled pasta such as ravioli or tortellini, use 1 large egg for every 100g flour. Sieve the flour onto a clean surface and make a well in the centre. Add the egg and a pinch of salt and mix quickly with a fork until combined. Knead the dough until it comes together in a smooth ball. Wrap in plastic and refrigerate for 30 minutes before rolling the dough out and putting it through a pasta machine to make sheets. To…
Upside-down pear cake is just heavenly. Light, sweet and fruity, this dessert has it all. The delicate flavours make it especially perfect for a teatime treat.
Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce is surprisingly light despite its powerful flavour punch. This delicate bread is a wonderful savoury bake that’s especially yummy when served with soup.
The world does not have enough melty, salty, golden-crisped cheese. Fried ricotta with tomato and basil is all you will ever need for a delicious side dish that’s full of flavours. Try not to eat all of these crispy delights by yourself.
Print Recipe Aubergine and mint bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 1 baguette or ciabatta, sliced 1cm thick 2 aubergines, thinly sliced 60ml (¼ cup) olive/avocado oil 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) fresh mint, finely chopped 1 garlic clove, finely chopped Maldon salt and freshly ground black pepper, to
