Steenberg's MCCs, two any time wines, made in the classical way with a second fermentation in the bottle. So good with food...
Meeta K Wolff's Chicken Curry Meeta says, "My way of preparing this chicken curry is the way I got it from my dad. You heard me - my dad! Ever since my dad retired he has become a hobby cook. He watched my mum cook for several years and now has sort of
Jane-Anne Hobbs's Curried Lamb Ribbetjies with Mint Yoghurt Jane-Anne Hobbs is one of my favourite food writers. Always a little wrinkle and a little twist to take a dish up a notch or two. She's practical too, as she cooks a lot herself and adds steps to flavour because she feels they are
Hein van Tonder's Ostrich Meatballs in Spicy Plum Sauce Hein says, "Every once in a while I make a recipe that just beats expectation on all levels. It is easy to make, tastes fantastic and I think the photos do it absolute justice. These ostrich meatballs in spicy plum sauce is one of
Anna & RobertaMontali'sPork Chow Fun Continuing our series on dishes for the celebration today of Chinese New Year today 19th February, Anna & Roberta Montali give us their Pork Chow Fun. Serves 4 Easy Prepping & Cooking Time: 30 Minutes 80ml (1/3 cup) soy sauce 30ml (2 tbsp) maizena 30ml (2 tbsp) rice
Nina Timm's Fried Fish & Wild Mushrooms serves 4 Ingredients 1 kg fresh angel fish , hake of cob 30 ml olive oil 1 clove garlic – peeled and chopped 40-45 ml lime juice – I prefer fresh lime juice 100-150 g butter fresh sage or thyme 250 g wild mushrooms Method Marinade
Sam Linsell's Oysters Gratin Makes 12 oysters 12 large oysters 1/3 cup (80ml) oyster juice (as they are shucked) 1 cup of dry white wine / champagne / Cap Classique 1 1/2 cups of cream 2 egg yolks 300g trimmed leeks, cut into thin julienne 1 T olive oil 50g butter salt and