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Shrimp and asparagus soufflé with Semillon Béarnaise

Le Soufflé chef Marc Guebert comes up with a surprisingly subtle dish to tame the David Nieuwoudt Ghost Corner Semillon 2008. By Anna Trapido.
 

Lobster Newburg

Lobster Newburg is an old-style rich and creamy dish which works equally well with crayfish. Bliss with a glass of Chardonnay for a special occasion. By Lannice Snyman.
 

Eggs Benedict

Make the best Eggs Benedict with this easy recipe.
 

Honey and Almond Ice-Cream

This easy-as-pie pud is perfect for those who love ice-cream (and their friends) enough to serve home-made rather than store-bought, but haven’t the patience for long-fangled recipes. By Lannice Snyman.
 

Crusted crayfish and salmon cake

Not quite Robbie but “Supreme” nonetheless, Simon Kemp, executive chef at Cloete’s restaurant, finds a match for a maiden Blanc de Blancs. Jeanri-Tine van Zyl has a taste.
 

Slow-Roasted Leg of Lamb

An unhurried Lannice Snyman slow-roasts lamb to perfection
 

Braised lamb knuckles with umngqusho croquettes

Kim Roberts of catering company The Forum comes up with braised lamb knuckles to match the Shiraz-Grenache blend Ormonde Theodore Eksteen 2007. By Adele Stiehler
 

Marinated fillet of beef with stir-fried noodles

Satisfy your hunger with this easy beef noodle stir-fry recipe.
 

Duck with pomegranate and wine sauce

Roasted duck basted to perfection, ideal for a Sunday lunch or special occasion.
 

Hanger steak in an onion and red wine sauce with a mushroom Knödel

New executive chef at the Mount Nelson, Rudi Liebenberg, comes up with a generously flavoured dish to match the Diemersdal Private Collection 2006. By Jeanri-Tine van Zyl.
 
 

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