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Meatballs with Tomato sauce

Meatballs are fun to make and very versatile. By Lannice Snyman
 

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.
 

Lamb shanks braised in balsamic, Port and herbs

Shanks a lot.
 

Bread

The Bible sums it up best (Genesis 18:5): “And I will fetch a morsel of bread, and comfort ye your hearts.” But some breads are much more comforting than others, discovers Joanne Gibson.
 

Lamb Tagine with Chickpeas and Mango

Lannice Snyman explores the classic North African tajine, one of the slowest of the slowly cooked dishes on earth.
 

Mint and Spiced Pork belly

The Foodbarn chef Franck Dangereux devises a food match for The Mint Cabernet Sauvignon 2006 from Stellenbosch cellar Thelema Mountain Vineyards. Joanne Gibson reports.
 

Cremé brûlée with orange zest

The creamiest, most decadent custard known to man gets a local makeover by Lannice Snyman, who adds a splash of Van der Hum and spikes it with cinnamon.
 

Joostenberg Bakermat 2005 food pairing

When asked to conceive a dish to go with the unusual Joostenberg Bakermat 2005, chef Rudi Liebenberg was forced to think outside the box. By Adele Stiehler.
 

Salmon poached in red wine and served with a Pinot Noir reduction

French chef Laurent Deslandes doesn’t merely come up with a match for the Herold Black Sheep Pinot Noir 2005, he boils half of it away in the dish! Joanne Gibson reports.
 

Smoked Trout Frikkadels with Tartare Sauce

Make your fishcakes out of smoked trout and you can serve this most humble of dishes any time, anywhere. By Lannice Snyman.
 
 

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