Print Recipe Poached pears in pomegranate juice with a creamy blue cheese and walnut dressing Serves: 4 – 6 Cooking Time: 15 mins plus extra for steeping Ingredients 4 firm pears, peeled, cored and halved 1 litre pomegranate juice 50ml red wine 60ml (¼ cup) castor sugar 1 vanilla pod, seeds scraped 1 cinnamon stick
TO DRINK: Haute Cabrière Pinot Noir is a lovely easy drinking wine with soft tannins and well-integrated acidity.
TO DRINK: Paul Cluver Weisser Riesling Noble Late Harvest, elgantly sweet with a tart, apple crunch.
Recipe by Illanique van Aswegen
Count this as an essential for winter. Chicken broth with tarragan and whole tomatoes is a delicious base and can be added customised with any further additions. Simple…
Difficulty level: A little effort TO DRINK: Radford Dale Freedom Pinot Noir 2008. It is velvety, with soft teasing red fruits and earthy aromas.
TO DRINK: A dry Riesling, one or two years of age, is as light and fragrant as the food itself – try one from Flagstone or De Wetshof.…
Rooibos milk tart soufflé is a fluffy, light dream. The flavours are beloved by almost every South African, and we try to include them in as many divine dessert recipes as possible. This soufflé is amazing for a teatime treat. Recipe by Floris Smith