Print Recipe Lemon-marinated prawns with a sweet chilli dip Ingredients 40 tiger prawns, cleaned and deveined, tails intact handful fresh herbs (coriander, basil, mint, parsley), chopped juice of 4 large lemons salt and freshly ground black pepper, to taste oil, for frying good-quality Asian chilli sauce, to serve soy sauce, to serve fresh coriander, to
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 amount for the salmon – the rest can be frozen or will keep in the fridge for up to a week.
TO DRINK: Grendel Wines Sauvignon Blanc 2009 (Standard Range), or a more pocket-friendly match is the Slanghoek Winery Sauvignon Blanc 2009. Sauvignon Blanc is the perfect answer to…
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…
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 only need half this amount for the salmon – the rest can be frozen or will keep in the fridge for up to a week.