“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk, and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.” Louis Diat, chef at the Ritz-Carlton Hotel, New York. To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. Vichyssoise can also…
This versatile dish can be enjoyed on a hot summer’s evening or a cold winter’s night. It pairs well with the Leopard’s Leap Chenin Blanc.
Carrozza means carriage in Italian. The “carriage” is the bread that “delivers” the mozzarella to the table. Use a soft cow’s milk mozzarella for its stringy texture.
Slightly sweet with just a hint of chilli.
When you roast tomatoes on a rack like this, all their juices drip down onto the bread as they cook, giving you the ultimate roasted tomato bruschetta to serve your birds on. Clumps of cherry tomatoes on the vine look fantastic, but if you can’t find any, loose ones will work just as well.
Preheat the oven to 180°C. Roll 1 x 400g ready puff pastry out on a lightly floured working surface. Cut the pastry into three thick strips. Sprinkle sesame seeds on the first strip, poppy seeds on the second strip and freshly grated Parmesan on the third strip. Use a rolling pin to lightly roll each strip to secure the toppings. Cut each strip into six thin strips and twist each strip. Place on a baking tray and bake until puffed and golden, about 10 minutes. Serve hot or cold with your favourite dips, or as is. COOK’S TIPS • These…
NON-STICK FINISHES • Clean non-stick pans with a cloth in hot soapy water, rinse and dry well. • Never use metal utensils as they will scratch the non-stick…
TANYA KOVARSKY tests the waters on a river safari and experiences a supreme big five – good service, food, location, activities and game spottingTANYA KOVARSKYOn seeing several herds of elephant, totalling more than 150, converge on the banks of the Chobe River in Botswana, frolicking in the water, drinking and feeding, I knew that it was one of those special game experiences of a lifetime. Add to this the vantage point of a very comfortable houseboat, a gin and tonic in hand, and some good company with whom to marvel at this sighting,and it was a special getaway experience too.…