Recipes

Recipes

Pear Tarte Tatin with gingerbread parfait

December 9, 2010

In Curries

Banana and vanilla cupcakes with blueberry icing

December 9, 2010

Dips and sauces

Lime, lemon grass and green tea jellies

December 9, 2010

COOK’S TIP You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.

In Recipes

Cigara boregi (cheesy phyllo cigars)

December 9, 2010

TO DRINK: Paul Cluver Chardonnay 2008, with oak flavour on the palate for the pastry and elegant creaminess in the character to match the richness of the cheeses…

In Desserts

Turkish delight and berry jellies with rose cream

December 9, 2010

COOK’S TIPS For firmer jelly, add an extra gelatine leaf (this applies to all recipes using gelatine leaves). Use a little less rose-water if you prefer a subtler…

Dips and sauces

Aubergine, salmon and porcini rolls

November 11, 2010

To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the…

In Alcoholic

Print Recipe Fruity sparkling spritzer Serves: 2 Instructions 1 Half-fill 2 glasses with ice. Fill each glass up to a third with fruits and juices of your choice (we used pomegranate, pink grapefruit, lime and mint). Top with dry or sweet chilled sparkling wine and serve.