Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce is surprisingly light despite its powerful flavour punch. This delicate bread is a wonderful savoury bake that’s especially yummy when served with soup.
The world does not have enough melty, salty, golden-crisped cheese. Fried ricotta with tomato and basil is all you will ever need for a delicious side dish that’s full of flavours. Try not to eat all of these crispy delights by yourself.
Print Recipe Aubergine and mint bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 1 baguette or ciabatta, sliced 1cm thick 2 aubergines, thinly sliced 60ml (¼ cup) olive/avocado oil 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) fresh mint, finely chopped 1 garlic clove, finely chopped Maldon salt and freshly ground black pepper, to
Known as one of Italy’s favourite street foods, suppli are Roman snacks made from rice, tomato sauce and egg. These suppli with artichokes and sun-dried tomato pesto are the creation of Paul Sheppard, owner of Mount Edgecombe eatery Marco Paulo in KZN. Delicious and full of flavour, they’re unusual but certainly worth a try!
TO DRINK: Perdeberg Shiraz, with spice, pepper and sweet red fruit, will complement the sharp flavours.
Who can say no to a chocolate mud cake? We love how easy this cake is to make, and the decorative opportunities are endless. Whether you sprinkle it with…