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The inside scoop on Sorbet

Icy cold, crunchy, crystalline and usually quite tangy - that’s the secret of sorbet. Anna Trapido writes.
 

Chocolate

What could be more innocent than taking pleasure in chocolate? Well, almost everything. Anna Trapido writes that the history of chocolate is infused with sex, slavery, mayhem and murder.
 

Goat's milk cheese with tamarid sorbet tartlet with De Grendel Sauvignon Blanc 2007

In this month's Sauvignon Blanc tasting, the De Grendel Koetshuis 2007 was one of the best.
 

Hamburgers

Nothing screams American more than the hamburger. It's a food item that has entered popular culture and can be found from Akron, Ohio, to Zanzibar, Tanzania. Anna Trapido shares the perfect recipe.
 

Foie gras and Alaskan Crab with Graham Beck Brut 1994

The bubble in sparkling wine enhances flavours but these need to be delicate. Auberge Michel's talented chef Frederic Leloup brought out the best in the Graham Beck Brut 1994 as Anna Trapido reports.
 

Lamb barbeque with Oak Valley Blend 2004

On 24 September, South Africa faces Tonga in the Rugby World Cup. It's also National Braai Day.
 

Lamb shank and Chourico sausage potjiekos

The three-legged cast iron pot perched on a bed of glowing coals has been at the centre of many a heated debate. To stir, or not to stir - that is the question answered by Anna Trapido.
 

Duck breast with duck confit tartlet Port braised cabbage and Bon Courage Inkará Shiraz

Set the task of matching the winner of the Pick 'n Pay WINE magazine Shiraz Challenge, chef Peter Tempelhoff of Grande Provence in Franschhoek opted for a dish that brought a range of flavours into play. Fiona McDonald reports.
 

French onion soup

On a cold night, there is nothing so deliciously warming as French onion soup. Anna Trapido writes that this thick, caramelised broth topped with a gratinated Gruyère cheese crouton is the ultimate in winter comfort cuisine.
 

Apricot glazed port belly with Nuy Muscadel

Nuy Muscadel is a South African classic.
 
 

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