To drink: Creation Chardonnay: generously fruity and subtly spicy with well-judged acidity, excellent balance and a lively, lingering aftertaste.
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
To drink: Nederburg Winemasters Noble Late Harvest 2009, with balanced fruit acidity to tame the sweetness and accommodate the dairy characters.
Print Recipe Caviar and lemon crème fraîche omelette Serves: 2 Cooking Time: 20 mins Ingredients zest and juice of 1 small lemon 100ml crème fraîche salt and freshly ground black pepper, to taste 6 large eggs 15ml (1 tbsp) fresh cream 15ml (1 tbsp) water 10ml (2 tsp) butter 30ml (2 tbsp) caviar 30ml (2
To drink: A really rich chardonnay, viognier or semillon will handle the richness of the avo and the oily smokiness of the salmon. Try Bouchard Finlayson Missionvale Chardonnay,…
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…
Blanch, peel, seed and finely chop 4 large Rosa tomatoes. Place in a pan together with 15ml (1 tbsp) verjuice, 1 seeded and finely chopped red chilli, 5ml…
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.