Pierre Jourdan Tranquille, excellent with Anina Meyer’s Vegetable & Fried Noodle Bowl…

Pierre Jourdan Tranquille, a classic still wine, made from the classical Champagne & Burgundy varieties, Pinot Noir & Chardonnay

Haute Cabrière Pinot Noir Unwooded 2017, excellent with Grilled Trout Salad with Sriracha Lime Dressing – 21.12.2017

My Advent Calendar #22 wine, is a delicious Unwooded Pinot Noir 2017, a brilliant expression of both the grape and the vintage. Perfect with Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing

Sunday Feast at Haute Cabrière from 1 May to 30 September 2017

Haute Cabrière Restaurant Sunday lunch has a strong tradition all over the world, it is still very much an aspect of life nowadays with busy weeks leaving Sundays the day to recharge and catch up over a hearty and tasty meal, making conversation the centre piece of the table. Chefs Westley Muller & Nic van

Cheesy Corn Cakes with Spicy Avocado Salsa – Alida Ryder

Alida Ryder’s Cheesy Corn Cakes with Spicy Avocado Salsa Alida says: "Sometimes, words just aren’t enough to convey exactly how much I really love a specific dish. This is a prime example of that. Therefore, I’ll only tell you that these little corn cakes served with spicy Avocado salsa is pretty much one of the

Mango Lime Quinoa – Cheryl Bennett

Cheryl Bennett's Mango Lime Quinoa Cheryl Bennett is “chief of everything” at her restaurant Pook’s Pantry in Fort Lauderdale Florida. She says on her blog, “Every other Friday, I’m going to share recipes I cook for clients in hopes that you can expand your weekly repertoire and incorporate some new dishes into the rotation.  We all fall into cooking ruts, ALL

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

Magrets de Canard with Cassis & Pears – Marlene van der Westhuizen

Marlene van der Westhuizen'sMagret de Canard with Cassis & pears From her book “Secrets of a French Cooking Class”, recently launched, Marlene offers these breasts from the ducks that are used for foie gras or confit are called magrets. The ducks have been carefully fattened and are fabulously tasty. If the duck breasts