Haute Cabrière Pinot Noir Rosé 2019, perfect with Jane-Anne Hobbs’s Chicken Liver Paté with a Jellied Verjuice Topping…

Joining an illustrious stable of wines in the Franschhoek Wine Appellation, the Haute Cabrière Pinot Noir Rosé 2019, a perfect year-round wine...

De Wetshof Thibault 2010, perfect partner to Jane Anne Hobbs’s Slow-roasted Stuffed Leg of Lamb with a Basil Walnut Sauce…

A Bordeaux style blend of Cabernet Sauvignon & Merlot, a wine of substance, the De Wetshof Thibault 2010...

Groot Constantia Constantia Rood 2016 loves Jane Anne Hobbs’s Chicken with Roasted Onions, Grapes & Verjuice

8 different Red Wine Grape varieties go into the blend that is Groot Constantia Constantia Rood 2016. Jane-Anne Hobb's Roast Chicken with Roasted Onions, Grapes & Verjuice is the perfect partner.

De Grendel Rosé 2018, a perky youngster so good with Jane-Anne Hobbs’s Camembert, baked in vine leaves with Verjuice-poached grapes

Remember Rosé is not only for summer - the De Grendel Rosé 2018, will bring summer into your winter. A delicious 50/50 blend of Pinotage and Cabernet Sauvignon...

Oldenburg Vineyards two new maiden vintage wines, The Oldenburg Joshua Syrah 2007 and The Oldenburg ‘Le Quartre Enfants’ Cabernet Franc 2007, good with Jane Anne Hobbs’s Slow-roasted Stuffed Leg of Lamb with a Basil Walnut Sauce – 21.02.2018

Oldenburg Vineyards two new maiden vintage wines released, The Oldenburg ‘Le Quatre Enfants’ Cabernet Franc 2007 and The Oldenburg Joshua Syrah 2007, available from the Estate....

Glenelly Estate Reserve 2011 & Jane-Anne Hobbs’s Peppered Burgers with Smoky Cheese & Puffy Onion Rings – 26.04.2017

The Glenelly Estate Reserve 2011 This wine is Stellenbosch Royalty. Glenelly Wine Estate is owned by Mme May Eliane de Lencquesaing, former owner of Chateau Pichon Lalande one of the great Bordeaux Wine Houses. Madame May Eliane de Lencquesaing, Owner of Glenelly The immaculate vineyards provide the grapes for this ‘signature blend’ of Glenelly, The

Zevenwacht 7even Rosé 2016 & Jane-Anne Hobbs’s Chicken with Roasted Onions, Grapes & Verjuice – 22.02.2017

Zevenwacht 7even Rosé 2016 Zevenwacht, that beautiful Estate in the Stellenbosch Wine Appellation, is situated on the just north of False Bay, from whence cooling breezes blow in the afternoons to ameliorate the summer heat in the vineyards. The 86% Cabernet Franc grapes used in the Zevenwacht 7even Rosé 2016 are grown on the home

Curried Lamb Ribbetjies with Mint Yoghurt – Jane-Anne Hobbs

Curried Lamb Ribbetjies with Mint Yoghurt – Jane-Anne Hobbs Jane-Anne says: "A braai is quintessentially South African, so for this week I’ve chosen lamb ribbetjies [riblets] because I love them (and their name!), and a Cape-Malay-style marinade based on a traditional curried lamb-sosatie soaking sauce. Drenched in a turmeric-yellow, sharp-sweet marinade, Malay sosaties of this

Drained Maas Cheese Roll with Lemon, Pepper & Smoked Paprika – Jane-Anne Hobbs

Jane-Anne Hobbs's Drained Maas Cheese Roll with Lemon, Pepper & Smoked Paprika Jane-Anne says: "I'm so excited by this method for making gorgeous soft white cheese at home that I've been experimenting with a variety of flavours. Here is my current favourite: a 'salami' of cheese with lemon zest and white pepper, rolled in cracked

Prawn & Asparagus Salad with Verjuice Dressing & Mayo – Jane-Anne Hobbs

Jane-Anne Hobbs's Prawn & Asparagus Salad with Verjuice Dressing & Mayo Jane-Anne says: "An easy, sea-breezy salad that takes just minutes to put together, and you cannot go wrong if you use the very best ingredients in this simple dish. I've specified cooked, peeled prawns from Woolies here, which I admit are expensive, but they

Chicken Liver Paté with a Jellied Verjuice Topping – Jane-Anne Hobbs

Chicken Liver Paté with a Jellied Verjuice Topping Jane-Anne says: "A fine, smooth chicken liver paté is a splendid starter for a celebration, and specially for a festive feast, for so many reasons.  You can make a glorious paté several days in advance; it will cost you peanuts. And because this is such a rich

My Mum’s Ginger Shortbread – Jane-Anne Hobbs

My Mum's Ginger-Glazed Shortbread Jane-Anne says: "A bite of this heavenly, gingery tea-time treat transported me, in a twinkling, to my childhood. Isn't it curious how a long-forgotten scent or taste can summon dusty memories from the cobwebbiest corners of your brain? And isn't it strange how a forgotten flavour or texture, when experienced again,

Prawn & Asparagus Salad with Verjuice Dressing & Mayo – Jane Anne Hobbs

Jane Anne Hobbs Prawn & Asparagus Salad with Verjuice Dressing & Mayo 350 g asparagus tips a packet of dark mixed salad leaves 200 g Woolworths ready-cooked peeled prawns 8 baby radishes, halved lengthways For the dressing 100 ml Verjuice 100 ml extra-virgin olive oil For the mayonnaise 2 extra-large free-range egg yolks, at room

Vanilla Panna Cotta with Verjuice Gooseberry Compote – Jane-Anne Hobbs

Vanilla Panna Cotta with Verjuice Gooseberry Compote Clever Jane-Anne creates all manner of recipes for all manner of products. Here she creates a fabulous dessert with a real cape gooseberry sauce. Verjuice is the juice of mid summer harvest grapes, a product in use in Elizabethan times. Vanilla Panna Cotta with Verjuice Gooseberry Compote For

Camembert Baked in Vine Leaves, with Verjuice-Poached Grapes – Jane-Anne Hobbs

Jane-Anne Hobbs Baked Camembert with Poached Grapes Jane-Anne says, "Need a gorgeous Christmas curtain raiser? Try my jewel-bright starter, which combines hot oozing Camembert with sharp-sweet grapes lightly poached in Verjuice.  (If you don’t have fresh vine leaves, use blanched baby spinach leaves to wrap your cheese.) I do hope you'll put this showstopper on

Cold Cucumber, Herb & Yoghurt Soup with Verjuice Granita – Jane-Anne Hobbs

Jane-Anne Hobbs's Cucumber & Herb Soup with Verjuice Granita Jane-Anne says, ”When I first wrote this recipe down, I recommended serving it immediately, but I found that its flavour developed and mellowed over the next day, so feel free to make it up to 24 hours in advance (but keep it in the fridge, tightly

Cape-Malay-Style Curried Lamb Kebabs with Apricots – Jane-Anne Hobbs

Jane-Anne Hobbs's Cape-Malay-Style Curried Lamb Kebabs with Apricots Always an interesting little history lesson from Jane-Anne who says, "A sosatie (so-sar-tee) is what South Africans would call the full-size version of this succulent and highly spiced lamb or mutton kebab. Drenched in a turmeric-yellow, sharp-sweet marinade, sosaties of this sort are usually threaded with chunks

Seared Tuna with a Caper, Green Olive & Tomato Salsa – Jane-Anne Hobbs

Seared Tuna with a Caper, Green Olive & Tomato Salsa Jane-Anne Hobbs is quite simply a fabulous cook.  Her recipes are always reasoned, her ingredients available and the dishes delectable.  Quite often, like this beauty above, she plates her food on the work of her uncle David Walters, a well known Franschhoek potter. Ingredients 350

October 9th, 2015|Categories: Recipes|Tags: , , |

Individual Beef Wellingtons with Crisp Bottoms – Jane-Anne Hobbs

Jane-Anne Hobbs's Individual Beef Wellingtons with crisp bottoms I think Beef Wellington does need some kind of sauce, so serve this with a home-made gravy, or a creamy mushroom sauce or - best of all - a lovely Béarnaise. Individual Beef Wellingtons with Crisp Bottoms 1 large (about 1.8 kg) fillet of beef (see Cook's

Fennel Salad with Caramelised Pears, Walnuts & Blue Cheese – Jane-Anne Hobbs

Jane-Anne Hobbs's Fennel Saladwith Caramelised Pears, Walnuts & Blue Cheese Jane-Anne says, "This delicious winter salad packs a fistful of flavours: crunchy baby fennel, sweet pears, toasted walnuts and nuggets of creamy blue cheese. My local greengrocer is full of lovely little baby bulbs of fennel, a vegetable I really enjoy, but don't

Low-Carb Slow-Roasted Pork Neck with Caramelised Onions – Jane-Anne Hobbs

Jane-Anne Hobbs's Slow Roasted Pork Neckwith caramelised onions Pork neck is an inexpensive cut ideal for slow roasting. It has superlative flavour and a melting, juicy texture that cannot be rivalled by any other cut of pork. It's a little difficult to find, but I'm pleased to see that Food Lovers Market now stocks

Oven-Roasted Ratatouille with Feta – Jane-Anne Hobbs

Jane-Anne Hobbs's Oven-Roasted Ratatouille with Feta Jane-Anne says "Ratatouille (or Rat-a-Toolie, as my sister calls it) has fallen out of favour a little since its heydey in the Eighties, which is a pity, because this traditional Provençal dish of stewed vegetables is arguably the best combination of non-meaty ingredients ever invented. The troublesome

Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds – Jane-Anne Hobbs

Jane-Anne Hobbs's Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds Jane-Anne Hobbs is such a talented cook.  Her book Scrumptious is a gem and one you really should have on your kitchen shelf. Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds What you'll need... 4 medium aubergines 1 tsp (5 ml) salt ⅓

Slow-cooked Lamb Shanks with Potatoes & Tomatoes – Jane Anne Hobbs

Jane-Anne Hobbs's Slow-cooked Lamb Shankswith Potatoes & Tomatoes A delicious one-pot autumn meal: meltingly tender lamb shanks cooked with sliced potatoes, sweet cherry tomatoes, rosemary and garlic. Usually I cook lamb shanks in a richly flavoured tomato or wine sauce, and roast the potatoes separately. Don't be tempted to add extra liquid -

Quick Low-Carb Gammon Steak with Tender-Stem Broccoli, Garlic & Cream – Jane-Anne Hobbs

Jane-Anne Hobbs's Quick Low-Carb Gammon Steakwith Tender-Stem Broccoli, Garlic, Green Peppercorns & Cream Jane-Anne talks about her recipe - I'm excited to share this recipe with you because it's so quick and surprisingly delicious. It takes about eight minutes to cook from start to finish, and I eat it at least three times

Wine-Braised Leeks with Cream, Thyme & Parmesan – Jane-Anne Hobbs

Jane-Anne Hobbs's Wine-Braised Leekswith Cream, Thyme & Parmesanbeautiful plate made by Jane-Ann's uncle David Walters, Master Potter of Franschhoek Jane-Anne says, "I'm mad about baby leeks, and feature them often on my blog.  One watchpoint though, even the slimmest leeks can be stringy, so be sure to keep them bubbling in the wine

Scrunchy little Piglets in Blankets with thyme & smoked paprika – Jane-Anne Hobbs

Jane-Anne Hobbs'sScrunchy little Piglets in Blanketswith thyme & smoked paprika My parents were great brandy drinkers, specially as they had a KWV  quota on which they could buy the excellent KWV Brandy at wine farmers special rates.  They also bought gin and a large bottle of Eau de Cologne for my grandmother.  In

Old-fashioned Potted Trout with Mace & Cayenne Pepper – Jane Anne Hobbs

Jane-Anne Hobbs's Old-fashioned Potted Troutwith Mace & Cayenne Pepper Jane-Anne Hobbs is a great seeker for old recipes and brings them up to date.  This one, originally for salmon, came from The Experienced English Housekeeper by Elizabeth Raffald (1786). To poach the fish: a large fillet of lightly smoked trout, or a nice fillet

White Gazpacho with Tomato Granita – Jane-Anne Hobbs

Jane-Anne Hobbs's White Gazpacho with Tomato GranitaPhotograph by Michael Le Grange for Jane-Anne's book ScrumptiousPlate by Franschhoek Potter David Walters, Jane-Anne's uncleImage © Random House Struik 2012 Jane-Anne tells that this isn’t an authentic gazpacho because it contains yoghurt, but with its topping of feathery flakes of iced fresh tomato juice, it certainly

Low-Carb Silken Chicken-Liver Pâté with Green Peppercorns – Jane-Anne Hobbs

Jane-Anne Hobbs's Low-Carb Silken Chicken-Liver Pâté with Green Peppercorns I can't bear gritty, greyish chicken-liver pâtés: for me even to consider eating liver (shudder), the mixture must be very smooth and fine, with a complex flavour, a boozy undertone and a slight rosy blush on the inside. I've added Madagascan green peppercorns to this

Elizabeth Moxon’s Lemon ‘Posset’, with Hanepoot – Jane-Anne Hobbs

Elizabeth Moxon's Lemon Posset with Hanepoot - Jane-Anne Hobbs In her 1764 cookbook, English Housewifry: Exemplified in Above Four Hundred and Fifty Receipts, Elizabeth Moxon had a Lemon Posset Recipe. Jane-Anne has enhanced it with a touch of Hanepoot, the Muscat of the Cape. Elizabeth Moxon's Lemon 'Posset', with Hanepoot 300 ml cream the

Pot-roasted Chicken “Stewp” with Herbs, Garlic & Bacon – Jane-Anne Hobbs

Jane-Anne Hobbs's Pot Roasted Chicken "Stewp" with Herbs, Garlic & Bacon Ingredients 2 large free-range chickens salt and milled black pepper a small bunch of mixed fresh herbs of your choice: sage, oregano, basil, parsley and thyme 8 cloves fresh garlic, peeled and finely chopped the zest and juice of 2 small lemons

Seared Beef or Venison ‘Carpaccio’ with a Thai-Style Dressing – Jane-Anne Hobbs

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

Chicken ‘Saltimbocca’ with Emmentaler & Lemon – Jane-Anne Hobbs

Jane-Anne Hobbs's Chicken 'Saltimbocca' with Emmentaler & Lemon 4 skinned, deboned chicken breasts eight thin slices of Emmentaler, or similar 4 slices of Parma ham two thin slices of lemon, halved 16 small fresh sage leaves 1 T (15 ml) olive oil 3 T (45 ml) butter the juice of small lemon milled

Double-Craggy Garlic Bread with Herbs, Lemon & Peppered Cream Cheese – Jane-Anne Hobbs

Jane-Anne Hobbs's Double-Craggy Garlic Breadwith Herbs, Lemon & Peppered Cream Cheese You'll need a large, circular loaf of bread, a day or two old 1 cup (250 ml/250 g) salted butter 8 large cloves garlic, peeled and finely grated the finely grated zest of a lemon 1 cup (250 ml) chopped fresh herbs

Low-Carb Chicken Breasts in a Butter, Basil & Tomato Cream Sauce – Jane-Anne Hobbs

Low-Carb Chicken Breasts in a Butter, Basil & Tomato Cream Sauce 8 free-range, deboned, skinless chicken breasts salt and milled black pepper 5 large red juicy tomatoes boiling water, for skinning the tomatoes 3 Tbsp (45 ml) salted butter 2 Tbsp (30 ml) olive oil 1 small clove garlic, peeled and finely crushed

Rosemary & Parmesan Chicken Strips with a Lemon Dipping Sauce – Jane-Anne Hobbs

Jane-Anne Hobbs's Rosemary & Parmesan Chicken Strips with a Lemon Dipping Sauce 12 skinless, deboned free-range chicken breasts For the marinade: ¾ cup (180 ml) plain natural yoghurt the juice of a lemon a pinch of white pepper For the crust: 3 large day-old bread rolls, or enough to make 2½ cups (625

Griddled Chicken Breasts with Romesco-Style Sauce – Jane-Anne Hobbs

Jane-Anne Hobbs Jane-Anne Hobbs is a food writer de luxe.  Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review.  Always on the look out for low carb dishes, she has latterly come up with some stunners, and this is one of them. CLICK HERE to

Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing – Jane-Anne Hobbs

You can trust Jane-Anne Hobbs to come up with something extra special every time she posts an utterly delicious dish on her website. Jane-Anne Hobbs Jane-Anne is one of my favourite food writers, photographers, cook book authors and an utterly lovely person.  Read my review of her cook book here.  And do visit