Tracy Foulkes's Indonesian Short Ribs with Plums Tracy Foulkes, creator of NoMU Foods, with her husband Paul Raphaely is a real clever clogs cook. Her food is innovative, different, colourful and packed with flavour given by her sublime food products. The Pinot Noir I have chosen to accompany this dish can happily take
Carey Boucher Erasmus's Teriyaki Tuna Steaks & Sautéed Greens Carey's dishes are always high up on the yummy list. And this one is built for Chardonnay. Ingredients 2 x fresh sustainable tuna steaks (about 3 cm thick) 2 T (30 ml) cooking oil Marinade 2 T (30 ml) teriyaki sauce 1 T
Anna & Roberta Montali'sAsparagus & Brie Lasagne Anna & Roberta Montali are consummate cooks in the Mediterranean style - generous in every respect. Their food looks good, smells good and is packed with flavour. Asparagus & Brie Lasagne Serves 4 Easy Prepping & Cooking Time: 1 hour 30ml (2 tbsp) butter 15ml (1
Sophia Lindop's Spicy pork, spinach & noodle broth Sophia Lindop produced two books last year. One of them, Season's Bounty has just won a regional World Gourmand Cookbook Award - roll onJune to the announcement of the finals in China. Serves 6 to 8 Ingredients 200 g pork mince 2 garlic cloves, peeled
Callie Maritz & Mari-Louis Guy's lamb & bean pot pies Callie and Mari-Louis come up with a quirky presentation and an effective and amusing way to recycle food cans. Ingredients 300 g lamb, cut into small cubes 1 Tbsp (15 ml) olive oil 2 medium onions, chopped 2 cloves garlic, chopped 1 Tbsp
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
Hayden Quinn's Sustainably farmed trout, grilled with crunchy veg & salsa verde Serves 2 For the trout Ingredients 1 Sustainably farmed trout (roughly 800g) 1 lemon, sliced 1 small handful fennel fronds Olive oil Salt and pepper to taste Cooking Instructions Stuff the stomach cavity of the fish with the lemon slices and
Coq au Vin with creamy butternut mash Coq au vin is one of my favourite winter casseroles. To be honest, I can eat this classic French dish all year round. Succulent chicken, mushrooms, bacon and baby onions cooked in a rich red wine sauce – YUM. Delicious served on a bed of fluffy