TO DRINK: Go for Klein Constantia Riesling 2008, a deliciously dry and concentrated wine made from the real riesling grape.
Although it once referred to an immature male chicken, the word ‘spatchcock’ now denotes a specific preparation method. This spatchcock chicken with blue cheese and sage served with a berry and port sauce has the backbone removed and is flattened out. Cooking time is therefore reduced, and you end up with a crispier, delicious bird.
Print Recipe Ruby grapefruit Serves: 1 Ingredients 4 grapefruit halves, skinned, peeled and chopped 4 mint leaves 10ml pomegranate syrup 15ml honey syrup or runny honey 5ml freshly squeezed lime juice 50ml vodka 15ml grapefruit juice 3 ice cubes 1 strip fresh grapefruit zest, to garnish Instructions 1 In a cocktail shaker or glass jar
Middle Eastern baba ganoush is taken a step further with roasted garlic, which imparts a mellow earthy flavour to complement the crunch of toasted pine nuts. Serve with heaps of grilled ciabatta brushed with extra virgin olive oil – this is food for sharing. TO DRINK: Tokara Chardonnay 2005’s tropical flavours and hint of lemon will accentuate the nutty character of the dish
Flavoured honey So incredibly easy to prepare and they look fab stacked on a kitchen counter. Make a few bottles of flavoured honey to keep the kitchen pantry…
Print Recipe Sticky oregano lamb ribs Serves: 4 – 6 Cooking Time: 2 hours Ingredients GARLIC AND HERB SAUCE 60ml (¼ cup) fresh oregano leaves 30ml (2 tbsp) fresh flat-leaf parsley leaves 2 spring onions, chopped 1 garlic clove, chopped 15ml (1 tbsp) lemon juice 60ml (¼ cup) olive oil 4 x 500g racks lamb
TO DRINK: Try a good pinot noir.
Mini pavlova with caramelised pears, cream and Rooibos honey