Serve as a snack or with char-grilled steak or chicken.
TO DRINK: Allée Bleue Isabeau, with hints of oak and citrus. COOK’S TIP Add Parma ham to make this rustic sandwich more substantial.
A wonderfully elegant dish that’s perfect for entertaining. Carpaccio of sweet melon, pear and bresaola with caper dressing is amazingly sweet, salty and earthy all at once. Absolutely delectable! To drink: JC Le Roux La Vallée NV sparkling, with hints of pear and spice.
Use your imagination and create towers of Mediterranean delights for your next party. Add anything with a Mediterranean flavour to these savoury stacks: olives, marinated peppers, artichokes, roast tomatoes, dolmades, dips, breads… whatever you fancy. A Meze stack is always a hit!
Focaccia is a deliciously light bread that’s full of flavour. The sun-dried tomatoes and lemon ricotta are a perfect combination – salty, zesty, and rich. Serve this Italian dish as a starter or appetiser.
Tea made with fresh herbs from the garden has a delicacy that is quite beautiful. The flavour is clean and clear, pure and ethereal. Like mint, lemon verbena…
Instead of throwing leftover phyllo pastry away, cut it into small strips and deep-fry in hot oil until golden. Keep the remaining phyllo covered while you fry each batch. It only takes a few seconds for the crackers to turn golden and crispy: don’t leave them longer as they will absorb too much oil. Drain in a colander and store in an airtight container for up to four days. Serve with dips, cheese and Parma ham. Long strips can also be used as a garnish for savoury dishes.
Suzi Holtzhausen is in love with her fisherman’s cottage on the West Coast, and locals are in love with her indigenous dishes. By Hilary Prendini Toffoli You can always…