Blueberry butter cake is a like a fruity, rich cloud. This is a delicious tea-time treat adapted from Bill Granger’s recipe in Sydney Food. He suggests mulberries as an alternative topping. Whatever you use, you will be asked to make this again and again.
Print Recipe Garlic scallops with minted pea purée and cucumber ribbons Serves: 4 Cooking Time: 30 mins Ingredients MINTED PEA PURÉE 45ml (3 tbsp) olive oil 2 garlic cloves, finely chopped 150ml chicken stock 160g peas 60ml (¼ cup) fresh mint salt and freshly ground black pepper, to taste GREMOLATA zest of 1 lemon 100ml
To drink: Ataraxia Sauvignon Blanc 2008 will unite all the flavours. The grape variety has good acidity and works superbly with asparagus.
Keep your cucumber cool with this revitalising, alcohol-free summer sipper
In our family, a fool is called “silly-pants”, so blueberry fool is blueberry silly-pants. Perfect for children or last-minute entertaining, this dessert is a healthy alternative to a…
TO DRINK: Hamilton Russell Pinot Noir 2003, a soft grape that goes well with any dish.
To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry…
Every December we fall in love with tradition, but there’s more than one way to truss a turkey. Traditional turkey with two stuffings is a great mix of the old and the new. Both stuffing recipes make more than you need for one turkey, but it’s good to have plenty. Bake the excess stuffing in a loaf pan for 1 hour, then slice and serve as a side dish.
Simple tips for smart food by Anna Montali How to make shaped meringues Preheat the oven to 130°C. In a deep bowl, whisk 4 large egg whites until…
Capetonians mourned when the popular Dutch closed its doors in De Waterkant, but Stephan van de Ven now serves his familiar comfort food at the new Dutch in…