Advent Calendar Day 23, Zevenwacht Z Collection Reserve 2015 on Michael Olivier Talking Wine…
The Zevenwacht Z Collection Reserve 2015 is a fine wine which will grace any Christmas Dinner Table, but then it's great with burgers too....
Green Bean Bredie – Ina Paarman
Green Bean Bredie by Ina Paarman Ina says: "My grandmother was a very good cook. She did everything with a lot of heart, care and attention to fresh, natural, good basic ingredients. This dish bears her stamp. She never browned the meat beforehand for this plain home style bredie." Green Bean Bredie You will need
Asparagus & Salmon Quiche with a Cheddar Crust – Justine Wall
Asparagus & Salmon Quiche with a Cheddar Crust – Justine Wall Justine says: "Please don’t be fooled into buying processed ready to eat pastry or pizza bases: a savoury gluten free pastry such as this one is so very easy to make. Remember though to use a proper quiche tin for this: unlike a tart
Beef Pot Roast with Rosemary & Pepper – Anina Meyer
Beef Pot Roast with Rosemary & Pepper by Anina Meyer Anina says: “I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings...” Beef Pot Roast with Rosemary & Pepper Servings 8 Preparation time 10 minutes Cooking time
Cauliflower Bake with Red Onion Marmalade – Nina Timm
Nina Timm's Cauliflower Bake with Red Onion Marmalade Nina says: "Cauliflower has for may years been banned to side dish status on the Sunday lunch table. Smothered in thick, cheesy white sauce and topped with more cheese. Basically a carb-bomb. Cauliflower then suddenly took center stage when Tim Noakes and his Banting Diet entered the
Chicken with lemon & capers (pollo al limone) – Lizet Hartley
Lizet Hartley's Chicken with lemon & capers (pollo al limone) Lizet says: “While banting is not exactly my cup of tea, I’ve decided to shun the carbs for a while – like maybe for a day or two. Eating fresh and light(er) it is. With capers, lemon, parsley and garlic, this super quick and easy
Watermelon, Feta & Rocket salad – Alida Ryder
Alida Ryders Watermelon Feta & Rocket Salad Alida says: "When I first paired Watermelon with Feta, I was about 19 and trying to be all “Fantastic Foodie” with my family, they didn’t completely hate the idea but I could see they didn’t love it either. I just served up wedges of Watermelon with crumbled Feta
Chicken Pie – Sophia Lindop
Sophia Lindop's Chicken Pie In her recently released South Africa, flavours and traditions, Sophia Lindop offer a range of traditional South African Foods - this is certainly amongst the most favourite of favourites. Chicken Pie Serves 6 Ingredients 4 tbsp olive oil 1 large onion, thinly sliced 1½ kg chicken thighs 1 litre chicken stock
Banana Smoked Kabeljou – Shane Sauvage
Banana Smoked Kabeljou – Shane Sauvage Shane Sauvage has recently launched his third book, Cape Fusion, and it is a gem. With the kind permission of his publishers, Jacana Media, I publish one if his recipes. Banana Smoked Kabeljou serves 4 Ingredients 2x400 g fresh kabeljou, skin on 10 ml aromatic Indian curry spice 15
Baked Ricotta with Parmesan & Herbs – Carey Boucher Erasmus
Carey Boucher Erasmus's Baked Ricotta with Parmesan & Herbs Carey Boucher Erasmus has blossomed over the past five years or so and has become a sought after food person in terms of brand ambassadorship for AMC, recipe development fr clients, menu planning and has become an expert food photographer. Do follow her on the social
Rainbow Asian noodle salad with peanut ginger dressing – Alida Ryder
Alida Ryder's Rainbow Asian noodle salad with peanut ginger dressing Alida Ryder has the most amazing work ethic, eachweek she pours recipes on to her website which always meet the criteria of colour, aroma, flavour and the ability to match her food to my wines. Rainbow Asian noodle salad with peanut ginger dressing Preparation time
Ravioli pasta bake with arrabbiata Napolitana sauce – Dianne Bibby
Dianne Bibby's Ravioli pasta bake with arrabbiatta Napolitana sauce Dianne says, "Tonight is all about half and half. Half the dish is made from scratch by you. The other half, which is equally important, is not made by you, but expertly assembled by WW (SA, you know where to go for this). As I’ve
Lamb Knuckle Curry – Jacqui Rey
Jacqui Rey's Lamb Knuckle Curry Erica Platter, Clinton Friedman, and Devi Sankaree Govender’s book, Durban Curry – so much of flavour, recently came second in the world in its category, best Book in the World, in the World Gourmand Book Awards, a worthy position for a fabulous book. It makes on realise that
Lemon & Ricotta Stuffed Chicken Breasts – Kate Liquorish
Kate Liquorish's Lemon & Ricotta stuffed Chicken Breast 'Simple and delicious' is Kate Liquorish's favourite description for food. She says, "Chicken breasts tend to be on the dry side so stuffing them with cheese, especially ricotta or feta, will keep them succulent and tender. Lemon and chicken are also best friends so you're
Lamb Kebabs with Fruity Couscous & Pomegranate Raita – Lizet Hartley
Lizet Hartley's Lamb Kebabswith Fruity Couscous & Pomegrante Raita Now here's a lovely Mediterranean dish by the brilliant food blogger Lizet Hartley, made for this wine with it's spiciness. All you need is… For the kebabs 500g lamb steak 150g full cream Greek yoghurt 3 green cardamom pods, smashed open 1 tsp powdered
Biltong, mushroom & cauli casserole – Inè Reynierse
Inè Reynierse'sBiltong Mushroom Cauli Casserolefrom her book Low Carb is Lekkerpublished by Struik Lifestyle Inè Reynierse is well known as a children's author, writer and voice artist who embarked on a mission to make the benefits of a low-carb lifestyle an achievable budget-friendy realiy for her friends and family. I love her 'decarbed'
Fresh Fig, Shallot, Mozzarella and Hazelnut Summer Salad – Anna & Roberta Montali
Anna & Roberta Montali'sFresh Fig, Shallot, Mozzarella & Hazelnut Summer Salad The Zevenwacht 360º Sauvignon Blanc 2013 needs a punchy flavourful salad to accompany it for a perfect summer's day lunch. Who better than Anna & Roberta Montali to give us a recipe? Serves 4 Easy Prepping & Cooking Time: 10 Minutes What you’ll
Olive, Tomato & Parmesan Bread Twists with Speck – Jamie Schler
Jamie Schler's Olive Parmesan Bread Stick Twists with Speck Sometimes when you are enjoying a glass of good red wine at sunset, you need a little something on which to nibble. Jamie Schler provides the idea solution. You can usually buy bread dough from the supermarket bakeries. Makes 8 – 12 bread sticks
Red Velvet Pasta – Lizet Hartley
Lizet Hartley's Red Velvet Pasta Lizet Hartley can always be relied upon for a colourful and flavour packed dish. A quirky food writer and blogger, she goes savoury with her Red Velvet Pasta. All you need is… 400g small, ripe rosa tomatoes 1 tbs fresh oregano, finely chopped 1 tbs garlic, finely chopped
Chicken Salad with an Asian twist – Lizet Hartley
Lizet Hartley's Chicken Salad with an Asian twist All you need is… Salad 125g skinless chicken, sliced very thinly half a cup sesame seeds 1½ cups apple juice 2cm piece of ginger, peeled ¼ deseeded red chilli selection of lettuce leaves (I used the Asian Mix from P ‘n P) red cabbage, sliced
Gin-Cured Salmon Gravadlax with Crisped Capers – Jane-Anne Hobbs
Jane-Anne Hobbs's Gin-Cured Salmon Gravadlax with Crisped Capers You'll need 2 fillets fresh salmon, skin on, weighing about 700 g 4 t (20 ml) coarse or flaky sea salt 1 T (15 ml) black peppercorns 4 t (20 ml) white granulated sugar a large bunch of French chives (or fresh dill) 1 t
Chickpeas with Spinach [Channa Palak] – Meeta K Wolff
Meeta K Wolff's Chickpeas with SpinachChanna Palak Ingredients 450g chickpeas, soaked overnight then cooked till tender. Alternatively you can use canned chickpeas 500g spinach leaves, washed and chopped 1 teaspoon black mustard seeds 2 tablespoons canola oil – or ghee (clarified butter) 1 tablespoon ginger, finely chopped 150g red onions, finely chopped 2 teaspoons tomato
Liver & Onions with Avocado
Old Botanical painting of an Avocado Pear Strange how the things you were forced to eat as a child and didn't really like go the cycle and come back in adulthood and you find new delight in the flavours. One of these for me is lambs or calves liver. Saturday lunch was the