Land’s End wines made by Shawn Thomson at Du Toitskloof Cellar with grapes from close to Cape Agulhas.…
Du Toitskloof Winery emerges victorious in a Pork War to remember in the Du Toitskloof Muratie Annual Cook Off….
Du Toitskloof Winery emerges victorious in a Pork War to remember in the Du Toitskloof Muratie the Annual Cook Off....
Britannia Hotel Owner Linkey Moodley & Hotel Manager Shamla Naidoo This recipe comes from Durban Curry – so much of Flavour by Erica Platter and Clint Friedman. This is what they have made for decades to fill one of Durban’s classiest bunnies. In the old days, before the Umgeni riverside in this area
Pine nut, burnt butter & sage bucatini served with preserved artichoke hearts Sophia Lindop, in her book Season's Bounty, calls these Artichoke bottoms, but in some weird form of Victorian prudery, I prefer calling them, a more genteel, Artichoke Hearts. Whatever you call them, the dish is delicious and a perfect partner to
Jamie Schler's Orange Chocolate Olive Oil Marble Cake Jamie Schler is an American friend who lives in Nantes in France. She makes a delicious Orange Chocolate Olive Oil Marble Cake. 12 Tbs (3/4 cup / 175 g) unsalted butter, softened to room temperature 1 1/8 cup (225 g) sugar 4 large eggs, preferably
Alida Ryder's Melon salad with prosciutto & fior di latte Preparation time 10 minutes Total time 10 minutes Serves: 4-6 Ingredients 1 sweet melon 10 strips prosciutto crudo 150g fior di latte baby leaves of your choice for the dressing juice of 1 lemon 2 tablespoons olive oil salt & pepper to taste
Seared Gemsbok 'Carpaccio' with a Thai-Style DressingPlate by David Walters, Master Potter of Franschhoek Carpaccio is a brilliant choice of starter or snack if you're on a low-carb or diabetic regime. I'm always astonished when people tell me they don't fancy carpaccio, because to my mind the combination of rosy leaves of beef
Sunset is story time at Du Toitskloof Winery The Italian Stallion from Du Toitskloof Wines by Lafras Huguenet “Italians.” Dolf Hershowitz expressed the word with a snort, the kind of noise he makes when he has a piece of bosbok-biltong stuck in the back of his throat. “Italians, all style, but little substance.”
Jane-Anne Hobbs's Salad of Warm New Potatoes, Smoked Trout, Celeriac & Watercress 1 kg new potatoes a big (grapefruit-sized) bulb of celeriac 2 Tbsp (30 ml) olive oil 4 spring onions, finely sliced 2 fillets of smoked trout a bunch of watercress salt and milled black pepper For the dressing juice of a