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Published on: 06 Jul 09

Fabulous Fungus Truffle

Resembling a rough-skinned potato, the underground fungus that is a truffle is one of the greatest delicacies in the world. By Andrea Burgener.
 
Published on: 10 Jun 09

Curried Chicken Kebabs

You can grill these marinated chicken kebabs in the oven or under hot coals. Either way you are in for a tasty treat!
 
Published on: 06 May 09

Stilton and other blue cheeses

Stilton, a cheese with distinctive blue veins, is a classic food match for Port Andrea Burgener investigates this and other blue cheeses.
 
Published on: 25 Mar 09

Slow roasted duck confit with plum and Merlot jus

Golden leg of duck confit on sweet potato puree, plated on a Merlot and plum reduction daintily garnished with blue borage flowers and thin slices of plum.
 
Published on: 29 Jan 09

Zevenwacht Z SMV 2006 food pairing

Historians might still be disputing the origin of Shiraz, but it has to be Persia reckons Adele Stiehler after enjoying the Zevenwacht Z 2006 with a bowl of rose and saffron-scented Mast-o Khiar.
 
Published on: 08 Jan 09

Champagne food pairing

Bon Appétit was the restaurant of choice when Jeanri-Tine van Zyl was tasked with finding a partner for a “mischievous” Champagne.
 
Published on: 04 Dec 08

Maguro Yukke (Tuna Tartare)

East meets west as Cristina Sato of Japanese restaurant Yamato in Johannesburg comes up with a tuna tartare to go with the Sumaridge Chardonnay 2007. Andrea Burgener reports.
 
Published on: 22 Oct 08

Springbok Alla Casseruola

Giorgio Nava, owner and executive chef at 95 Keerom Street, has no trouble pairing Belfield’s Magnifica Cabernet Sauvignon 2006 with a dish from his menu. Joanne Gibson reports.
 
Published on: 12 Sep 08

Belle Héléne 2008-style

Revolution French When La Madeleine chef Anne Leusch was asked to come up with a food match for the Dombeya Samara 2005, a Bordeaux-style blend, she decided to re-invent a classic. Anna Trapido reports.
 
Published on: 23 Jul 08

Sitting ducks

Eating the liver of a fattened goose or duck is more controversial than ever. Andrea Burgener discusses the issue.
 
 

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