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Jefferson chocolate cake recipe

Thomas Jefferson is perhaps best known as the third president of the USA, but he was also that country’s founding wine geek, so a cake in his honour is only fitting, writes Anna Trapido.
 

Snuggle up with this lamb stew

Just as we thought summer had arrived, winter has clawed its way back - and what better way to make the most of the last few chilly days that with a lamb stew with brown mushrooms and butter beans.
 

Lamb pilaf with pistachios and pomegranates

Although Shiraz was recently shown not to have originated from Persia, Anna Trapido can’t think of a better pairing than Shiraz with a Persian-style lamb pilaf.
 

Roasted fillet of springbok

Matthew Gordon plays with flavours and textures to complement a spicy Shiraz, writes Emma Odendaal.
 

Muscadel-poached pears

Going back to basics is the best way of capturing the charm of Muscadel suggests Anna Trapido.
 

Pan-seared local foie gras

A drizzling of dessert wine over breakfast may sound unusual, but Zachary’s Geoffrey Murray is all about the unexpected, writes Nikki Lordan.
 

Pinotage and goji berry chutney

Anna Trapido puts a new twist on SA's favourite spicy condiment.
 

Veal fillet with oxtail truffles

For Pure Restaurant’s Alex Müller, a meal without red meat seems incomplete. Tasked with partnering Môreson Pinotage 2008, he crafts a veal and oxtail duo. By Kim Maxwell.
 

Medley of Rabbit

To echo the many nuances in the Chamonix Pinot Noir Reserve 2008, Stefano Strafella composes variations on a compatibly delicate meat. By Victor Strugo.
 

Boeuf Bourguignon

As winter draws in, minds and mouths hanker after soothing stews. Boeuf bourguignon is beef stew raised to the level of high art. By Anna Trapido.
 
 

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