Groot Constantia Sauvignon Blanc Semillon 2016 & Meeta Wolff’s Ras el Hanout & Za’atar Grilled Salmon – 02.03.2017

Groot Constantia Barrel Cellar Sauvignon Blanc and Semillon are the white grapes of Bordeaux and make some of the finest white wines in the world. Successfully blended in other parts of the wine world. In Western Australia, it is hugely popular. The Groot Constantia Sauvignon Blanc Semillon 2016 is a blend of the two varieties

Historical “home-coming” of 195 year old Grand Constance bottle

Grand Constance 1821 An extremely rare 195 year old Grand Constance bottle has returned to its place of origin at the Groot Constantia wine estate in what is a significant event for the South African wine industry, and Cape Town heritage in general. This old bottle, from the 1821 vintage, is returning to its rightful

Pork Schnitzels with Rosemary & Lemon – Nina Timm

Pork Schnitzels with Rosemary & Lemon – Nina Timm Nina says: “Rosemary and lemon are perfect partners when it comes to cooking and especially in meat recipes, it just works. Lamb chops, grilled to perfection on the braai, seasoned with rosemary and lemon are just delicious and even with pork chops, the flavour combination is

Waterblommetjiebredie – Nina Timm

Waterblommetjiebredie – Nina Timm Nina says: “Waterblommetjie are commonly known as the Cape pond weed and can be found in the dams, ponds and marshes of the Western Cape. Waterblommetjie bredie is a stew made from the little flowers with lamb and can be directly translated as small flower stew! Waterblommetjie bredie is a seasonal

Pork & Apricot Curry with Tomatoes & Coconut – Sonia Cabano

Sonia Cabano's Pork & Apricot Curry with Tomatoes & Coconut Sonia says: “This recipe is Vindaloo-ish, but altogether milder, fruitier and sweeter while retaining the tang of the original pork vindaloo recipe. Coconut cream, tomatoes and apricots give this easy pork curry a deliciously creamy, fruity, sweet and sour taste. Even if you are not

Moules et Praires Provençale, mussels & clams with tomatoes, garlic,olive oil & wine – Nadia Graves

Nadia Graves's Moules et Praires Provençale mussels & clams with tomatoes, garlic, olive oil & wine Nadia says: "Serve with warm baguette and a nice chilled glass of white or rosé. You can do the recipe with just mussels or use a combination of mussels and small clams. Remember that clams take a little longer

Duck liver paté with cranberry jelly & ciabatta melba – Lizet Hartley

Lizet Hartley's Duck liver paté with cranberry jelly & ciabatta melba Lizet says, "Paté – it’s just better home-made and nothing could be simpler. Few things beat smooth creamy chicken liver paté. I was about to make some, but then I spotted duck livers from The Duck Farm at P&P. Only R10 more than the

The “Feel Good” Cottage Pie – Carey Boucher Erasmus

Carey Boucher Erasmus's Feel Good Cottage Pie Carey Boucher Erasmus is an excellent food writer,researcher and photographer.  She has been writing recipes for Crush, an online digital magazine since its inception in 2010. This is one of hers  that appeared in Crush. The “Feel Good” Cottage Pie Ingredients 500 g cubed butternut 2 large sweet

Peri-Peri Chicken Under a Brick with Chilli Butter – Ina Paarman

Ina Parman's Peri Peri Chicken under a brick This technique allows the braaier the opportunity to show off a little. The brick is fantastic to assist with moisture retention and flavour development. The micro cook beforehand guarantees 'cooked to the bone' results! Peri-Peri Chicken Under a Brick with Chilli Butter Serves 4 1