Judy Sendzul and Greg Stubbs are co-owners of The Salmon Bar, a chic new restaurant in Franschhoek featuring fresh trout produced on Greg’s farm and superb imported salmon. JULIA ROWAND learns more about the journey that led them hereJULIA ROWANDThree Streams Farm in Franschhoek is a leading supplier of smoked salmon and trout products in South Africa. Top quality salmon is flown in fresh from Scotland and Norway twice a week, while trout is raised on the farm in mountain spring water. Once the trout reaches fingerling stage, when it’s a little larger than an index finger, it is transported…
We are fortunate in South Africa to have both bush and beach in our backyard. So it seems surprising that one of the first lodges to combine the…
The star of the show is the no-stir tomato risotto, which happily simmers away on the stove, leaving you to get on with the rest of the dish. Serves 6 as a starter or side dish TO DRINK: The light and fresh, yet rustic and earthy flavours of Idiom Sangiovese 2003 will lift the robust flavours of this dish
A classic martini-style aperitif, perfumed with the flavour of hazelnut and vanilla.
These are crispy and full of flavour; drizzle with your favourite chocolate sauce as an alternative. Rose water is available at supermarkets and pharmacies.
Cook’s tip: Panettone is widely available, although I would recommend any Italian deli.
Print Recipe Minty couscous Serves: 4 Cooking Time: 40 mins Ingredients 180g couscous 250ml chicken stock 50ml mint, finely chopped 50ml fresh flat-leaf parsley, finely chopped Dressing juice of 1 lemon 40ml olive oil salt and freshly ground black pepper, to taste 2 preserved lemons, finely sliced 150g dried cranberries, to serve Instructions 1 Put