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Published on: 24 May 11

Sephardic orange and almond cake

Beware of hogging the Port at the dinner table or risk being likened to the infamous Bishops of Norwich.
 
Published on: 24 May 11

Porcini ravioli

Pinot Noir is compatible with many foods, but to enhance its earthy qualities there's nothing like a porcini ravioli.
 
Published on: 20 May 11

Four conserves from Zest Gourmet Foods

A grape conserve is an excellent sweet accompaniment to salty cheeses and deli meats or can be served instead of jam on scones and muffins or even spooned over ice cream.
 
Published on: 20 May 11

Toffee and wine

Lord’s Winery in McGregor wanted to do something different from the usual wine tastings, so decided on what many may consider to be an unusual combination: toffee and wine!
 
Published on: 20 May 11

Wicked Treats Bakery

These dainty chocolate and Shiraz kisses are made by Wicked Treats Bakery, based in Riebeek Kasteel. Hand-rolled using a 50-year-old family recipe and made with Riebeek Cellars’ Shiraz, they are part of a limited range of biscuits produced by the small family run bakery.
 
Published on: 20 May 11

Noble Hill, red-onion marmalade

Noble Hill has puts its Shiraz to good use in its red-onion marmalade, prepared on the farm as part of its deli offering.
 
Published on: 04 May 11

South Africa's culinary icon: Boerewors

Regardless of colour, class or creed nothing says South Africa quite like boerewors on a braai. By Anna Trapido
 
Published on: 28 Apr 11

SA's tapas bars

Although hardly a new phenomenon, tapas bars are growing increasingly popular around South Africa, with local chefs putting their own cosmopolitan twist on the traditional Spanish hors d’oeuvre.
 
Published on: 25 Apr 11

Marinated duck breast with thyme polenta

New life has been breathed into The Square at the Vineyard Hotel in the form of sous chef Alex Jenkinson.
 
Published on: 21 Apr 11

La Motte's Shiraz bread

There’s nothing like a loaf of freshly baked bread, and at La Motte near Franschhoek, breads are baked on the premises, with chef Chris Erasmus’ own yeast made from local spores.
 
 

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