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Chocolate and wine

Studies have shown that nine out of 10 people like chocolate – and the 10th is lying. Joanne Gibson reveals why a little too much chocolate is just about right.
 

Mustard-Braised Pork Neck with Prunes

The multiplicity of favours to be had from mustard-braised pork neck with prunes calls for the versatility of Merlot. By Lannice Snyman.
 

Make your own pizza

Substitute the wood-fire pizza oven with the sort most of us have in our kitchens at home and you can still conjure up something simply delicious that smacks of Italy.
 

Lasagne and Mushroom Parcels

Even carnivores are content to forego thier meaty fix for pasta filled with a tumble of mushrooms with ricotta, cream and sage. By Lannice Snyman.
 

Three-Cheese Spaghetti with Baby Greens

Pasta is the soul of generosity, loves being passed round, scooped out and slithered into bowls. It adores being a second helping, and can be dressed up or down, depending on your mood, how much moola you wish to spend, or how keen you are to impress your guests.
 

Stuffed squid, sherry caramel and cauliflower puree

The fresh herbs accentuate the Merlot, whilst the Sherry vinegar caramel complements the slightly sweeter mulberry flavours of the Cabernet.
 

Crispy Thai Noodles

Place on a serving dish, scatter with garnish and serve immediately.
 

Zevenwacht Z SMV 2006 food pairing

Historians might still be disputing the origin of Shiraz, but it has to be Persia reckons Adele Stiehler after enjoying the Zevenwacht Z 2006 with a bowl of rose and saffron-scented Mast-o Khiar.
 

Olive, lemon and rosemary marinade

This marinade is excellent with braaied fish but can also be used for lamb, vegetables and chicken. Quantities are enough for four to six 220g portions of fish.
 

All about Caviar

Caviar, or fish roe, is the ultimate luxury food, and in increasingly short supply. By Andrea Burgener.
 
 

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