• To drink: A good mature cabernet sauvignon, such as Le Riche, Neil Ellis Camberley, Edgbaston, Nederburg Manor House or Zonnebloem.

    Print Recipe Almond ciabatta French toast Serves: 4 Cooking Time: 20 mins Ingredients 3 large eggs 2,5ml (½ tsp) salt 45ml (3 tbsp) sugar 5ml (1 tsp) vanilla extract 2,5ml (½ tsp) almond essence 250ml (1 cup) milk 125ml (½ cup) fresh cream 8 thick slices of ciabatta loaf 15ml (1 tbsp) butter 100g (1
    Print Recipe Honey-baked salmon with garlic greens Serves: 4 Cooking Time: 30 mins Ingredients 45ml (3 tbsp) honey 45ml (3 tbsp) sherry juice of 1 lemon 4 x 150g salmon steaks salt and freshly ground black pepper, to taste 30ml (2 tbsp) avocado oil with garlic 1 bunch spring onions 200g mange tout, blanched 10ml

    Louise Gillett of Bartholomeus Klip believes in buying local, staying seasonal and cooking to please her own palate. Richard Holmes If you ever need evidence of the changing seasons, spend a little time on the road to Bo Hermon. It’s not far from the vineyards of Riebeek- Kasteel, and barely 80 minutes from the frenzied streets of Cape Town, but here, on this short strip of gravel, the fields mark the passage of time. In summer, plumes of dust billow from the brown road that blends seamlessly into the fallow wheat fields. Come autumn, the first green shoots push their…

    In a pestle and mortar, crush 10 garlic cloves with a pinch of salt. Transfer to a mixing bowl and add 3 large egg yolks and the juice of 1 lemon. Season with salt and freshly ground black pepper and whisk with a hand-held electric blender. Slowly pour in 700ml olive oil, whisking continuously until the aïoli thickens. Adjust the seasoning and stir through 60ml (¼ cup) chopped fresh coriander. Store in an airtight container in the fridge.