TO DRINK: Beyerskloof Brut Pinotage Rosé matches the colour and mouthfeel of the dish.
Beans on toast, bacon and eggs are perfect for breakfast. This is a glamorised version with chorizo sausage and Parma ham.
Recipe by Sharon Glass For more information on Sharon’s books and cooking classes, visit www.sharonsrecipes.co.za or www.atv.co.za, or call 011-483-3924.
To drink: The elegance and balance of oak in Uva Mira winery’s Chardonnay make it an exquisite food wine.
Try using chianti to poach these in for a nice Italian twist. If you happen to have a few amaretti biscuits handy, then crumble those over the top just before you serve your pears. Bellissima!
Print Recipe Warm fennel and fresh peas with Gruyere Serves: 4 Cooking Time: 20 mins Ingredients 4 fennel bulbs, halved extra virgin olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) fresh cream 400g fresh garden peas, blanched 200g Gruyère, shaved fennel fronds, chopped, to garnish Instructions 1 Preheat