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Rosé-Poached Salmon, Grilled Vegetable and Aïoli

Le Grand Aïoli, Provence’s grand, traditional Christmas dish, is an ideal match for rosé. By Lannice Snyman.
 

Champagne food pairing

Bon Appétit was the restaurant of choice when Jeanri-Tine van Zyl was tasked with finding a partner for a “mischievous” Champagne.
 

Dom Pérignon food pairing

It doesn’t get more decadent than dinner overlooking Bantry Bay in Cape Town with as much Dom Pérignon as you can drink. Christian Eedes reports.
 

Prawn wontons with sweet chilli sauce

Prawn wontons with sweet chilli sauce provide a perfect match for that crispy Sauvignon Blanc.
 

Spinach, Avocado and Pawpaw with Cumin-Scented Dressing

Sashay into spring with a sensational African salad. By Lannice Snyman.
 

Maguro Yukke (Tuna Tartare)

East meets west as Cristina Sato of Japanese restaurant Yamato in Johannesburg comes up with a tuna tartare to go with the Sumaridge Chardonnay 2007. Andrea Burgener reports.
 

No Double Boiler Béarnaise

How to turn a hunk of meat into a silky slab of deliciousness? Vicki Sleet spoke to two serious meatheads about the perfect fillet Béarnaise.
 

Smoked Salmon with Caper and Green Peppercorn Sauce

Smoked salmon is prone to being counterfeited, so make sure you know what you’re spending your hard-earned cash on. By Lannice Snyman
 

Springbok Alla Casseruola

Giorgio Nava, owner and executive chef at 95 Keerom Street, has no trouble pairing Belfield’s Magnifica Cabernet Sauvignon 2006 with a dish from his menu. Joanne Gibson reports.
 

Comfort Food

Make the dish featured on the cover:
Filled Pasta With Bolognese Sauce
Serves 4 – 6
 
 

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