TO DRINK: Rijks Chardonnay 2005: a creamy palate with flavours of vanilla, pine nuts, orange and lemon peel.
TO DRINK: Match these pretty cakes with a good cup of tea. Well-brewed Earl Grey tea will work perfectly.
TO DRINK: The herby stuffing will benefit from a spicy, dry bubbly rosé like Graham Beck Rosé NV. 2 whole turkeys – ask your butcher to debone each turkey. Remove half the turkey meat only, breast and thigh, and roughly dice. This meat, mixed with the stuffing, will form the mixture that will be stuffed in the other half of the turkey before it is rolled.
This is the ultimate power salad packed with super foods – light, refreshing and filled with goodness. To drink: Creamy Danish feta and avocado beg for a creamy…
TO DRINK (F&HE): Go for Meinert Synchronicity 2005, which is rich and peppery with hints of beetroot and spices.
Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt
A deliciously hearty dish that’s bursting with flavours. Pumpkin cannelloni in carrot chilli cream combines wonderful earthiness with sharper spiciness. Perfect as a warm, comforting dinner dish.
TO DRINK: Muratie Pinot Noir is bold and earthy – the perfect match for ostrich.
Originating in Nice, Ratatouille is one of the most beloved French dishes. Simple to make but bursting with flavour, this veggie dish is a star of colours and taste.…