Parmesan crusted fried artichokes might be deep-fried in golden glory, but they’re still a vegetable. That means they’re definitely healthy. If you tell yourself that, you can have…
Print Recipe Aubergine, tomato and feta terrine topped with fresh basil Serves: 6 Cooking Time: 1 hr + 30 mins Ingredients 8 tomatoes, halved 15ml (1 tbsp) sugar pinch of salt 60ml (¼ cup) garlic butter olive/avocado oil 3 large aubergines, thinly sliced lengthways 200g feta 125ml (½ cup) red pepper pesto a handful of
TO DRINK: Solms-Delta Amalie 2010. A complex wine for a complex dish with the sweetness of the caramelised onion picking up on the subtle wood flavour of the…
TO DRINK: Pair the bruschetta with tomato and garlic cream cheese, olives, feta and basil with Thelema Mountain Red as a lighter-styled, fresh red wine always works with…
A mealtime staple in most Asian cookery, congee is a thick, porridge-like dish that is most often unflavoured and served on the side. This quick mushroom congee gives some flavourful…
Print Recipe Pistachio dacquoise with mascarpone and peaches Serves: 8– 10 Cooking Time: 2 hours 30 minutes Ingredients 100g pistachios, shelled + extra, for sprinkling 4 egg whites 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 250g mascarpone, softened 160ml fresh cream, whipped 45ml (3 tbsp) castor sugar 4 ripe peaches, stoned and sliced