Print Recipe Coconut cream and vanilla risotto with gold leaf Serves: 4 Cooking Time: 1 hour Ingredients 350g risotto rice 1,5 litres water 50g castor sugar 1 vanilla pod 80ml (1/3 cup) fresh cream 125ml (½ cup) coconut cream 100ml desiccated coconut pinch of salt edible gold leaf (optional), to serve Instructions 1 Rinse the
Robyn discovered this dressing while experimenting in the kitchen. The flavour is perfect for Asian-style fish. The recipe makes about 1 litre and you only need half this…
This is a trio of desserts served on one plate: champagne, vanilla and berry ravioli, crème brûlée and Arctic roll. TO DRINK: Tokara Noble Late Harvest 2007 is…
TO DRINK: The baked-fruit character of De Waal Pinotage Top of the Hill 2006, made from old vines, is plummy, subtle and a perfect match for this dish
Recipe by Robyn Timson Robyn discovered this dressing while experimenting in the kitchen. The flavour is perfect for Asian-style fish. The recipe makes about 1 litre and you…
