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Peeping Toms and pumpkin pasta

Guests may blush at the story behind this pumpkin tortelloni. By Anna Trapido.
 

Mozzarella and caper stuffed chicken

Until very recently the mozzarella served in even the poshest restaurants was reminiscent of bits of sliced yoga mat – rubber that’s marginally softer than bicycle tyres but still not up there among the ‘things I want to eat before I die’.
 

Lobster spring salad with a lemon-peppered dressing

Tasked with creating a dish to pair with the Topiary Brut Blanc de Blancs, Shaun Munro creates a seductive meal with classic, luxurious ingredients.
 

Egging on

Justine Drake discovers that praise for the egg is no yolk...
 

Bring out the zing in crab curry

A well-chosen sparkling wine brings out the zing in everything – even curry.
 

Fish braai on the beach

Nothing is quite as tasty as a fresh linefish grilled directly over the hot coals.
 

Tuna on the coals

Tuna can be eaten raw, as sashimi, but is as delectable when cooked over the coals.
 

Black tiger prawn and kingklip skewers

Seafood skewers basted with chilli and orange marinade
 

Snoek on the coals

Snoek is such a flavourful fish that it tastes best with a simple basting sauce, but a mixture of butter, lemon juice and apricot jam is also popular in the Cape.
 

Springbok loin

Chef Leon Nel’s Silver Orange Bistro is set amidst fever trees on the Altyd Mooi citrus farm outside Hartbeespoort. He was tasked to create a dish to complement the La Bri Affinity 2006, writes Anna Trapido.
 
 

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