To drink: If you’re serving this on its own, go for Fairview Viognier 2007. It’s a spicy wine with a hint of sesame and is big enough to handle Asian flavours with aplomb.
To drink: Zondernaam NLH 2007 is strongly flavoured but not too dominant and wonderfully balanced. It will still let the more delicate dessert flavours come through. Sue…
To drink: Delaire Rosé 2008 is an elegant strawberry-flavoured picnic wine that’s just made for this dish.
This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat. TO DRINK…
To drink: Signal Hill Grenache Blanc 2007 has a weighty palate that will work with the tartness of the tomatoes.
Print Recipe Roasted scallops wrapped in pancetta with citrus sauce Serves: 4 Cooking Time: 50 mins Ingredients 250ml (1 cup) white wine 15ml (1 tbsp) butter 4 fennel bulbs salt and freshly ground black pepper, to taste 2 oranges 1 lemon 100g (½ cup) sugar 250ml (1 cup) water 12 scallops 12 rashers pancetta beetroot
TO DRINK (F&HE): Ken Forrester “T” NLH 2006 is a must with this dessert. Ken Forrester estate, 021-855-2374 or www.kenforresterwines.com. 96 Winery Road restaurant, 021-842-2020.
Make your own paneer (curd cheese) with our three delicious flavours. Two litres of milk makes about 250g cheese. CUMIN SEED PANEER Toast a handful of cumin seeds…
Simple tips for smart food…VANILLA SEEDS The seeds from the vanilla pod have the most concentrated vanilla flavour. They can be used in any recipe as a substitute for any other form of vanilla. VANILLA PASTE Vanilla paste is a concentrated vanilla extract containing vanilla seeds. It is useful in cooking when you require the appearance of the vanilla seeds. It can be expensive but the quality of the flavour makes it worth it. It is strong and sweet compared with the extract. VANILLA SYRUP Vanilla syrup is pure vanilla flavour that has been extracted from the pods by gently…
Richard Carstens has opened a new restaurant, Nova in Cape Town. While showing a few culinary tricks of his trade, Richard discusses style, ingredients and unadventurous diners. By…