This jam is not as sweet as jam you would normally make (which uses roughly equal parts fruit and sugar), but it’s packed with flavour. Try to use beautifully ripe strawberries with loads of flavour – half are kept whole and the other half chopped. Take note that this jam does not last as long as a normal home-made jam would.
TO DRINK: Cape Point Vineyards Semillon 2006 should harmonise beautifully with the Emmenthal and red peppers
This makes a lovely colourful starter. Serve it with fresh bread to mop up the juices. You can also use a combination of red and yellow peppers for extra colour, but don’t use green pepper.
“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…
This ginger gin and tonic is perfect for a lazy afternoon! It is refreshing, with the perfect hint of spice.
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.
Fresh, crunchy and deliciously nutty.
This is the same idea as a strawberry ripple ice cream with some limoncello to give things an extra kick. Remember to take your semifreddo out of the freezer half an hour before you serve it. TO DRINK (F&HE): The sweet pineapple, pear and tropical aromas, and backbone of almonds, herbs and grapefruit in Paul Cluver Weisser Riesling Noble Late Harvest is a perfect match
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…