To drink: Creation Sauvignon Blanc, a superbly balanced wine with aromas of tropical fruit and elderflower, a full-bodied palate and crisp acidity.
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
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…
Place 4 dried bay leaves and 10ml (2 tsp) coriander seeds in a pestle and mortar and grind to a fine powder. Add 120g Maldon salt and stir to combine. Transfer to an airtight container and store in a cool place until ready to use. Great for seasoning fish and chicken.
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…
Divine with grilled prawns served with chilli bites garnished with cucumber ribbons and red pepper
For a more substantial meal, you could serve these eggs with crispy pancetta or bacon and oven-roasted tomatoes. COOK’S TIP For the best results when poaching, use the freshest possible…
Roll leftover scraps of dough (bread dough works particularly well) into a sausage shape and cut into 2cm pieces. Toss to coat in a little cake flour and shake off the excess. Deep-fry until golden brown, almost like minivetkoek, for about 2 – 3 minutes. Drain on kitchen towel and dust with icing sugar, ground cinnamon and ground cloves or drizzle with syrup or honey while warm.
Steaming is a simple, healthy, traditional Chinese cooking method that retains freshness and flavour, perfect for delicate fish, chicken and vegetables. Line each steamer with wax paper to…