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Published on: 22 Oct 08

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.
 
Published on: 12 Sep 08

Belle Héléne 2008-style

Revolution French When La Madeleine chef Anne Leusch was asked to come up with a food match for the Dombeya Samara 2005, a Bordeaux-style blend, she decided to re-invent a classic. Anna Trapido reports.
 
Published on: 21 Jul 08

Joostenberg Bakermat 2005 food pairing

When asked to conceive a dish to go with the unusual Joostenberg Bakermat 2005, chef Rudi Liebenberg was forced to think outside the box. By Adele Stiehler.
 
Published on: 14 May 08

Zucchini and Pecorino tart

A savoury tart or quiche is ideal for summer – light but crammed with flavour. Vicki Sleet reports on the Queen of Tarts...
 
Published on: 05 Mar 08

Tapas and Swartland Idelia 2004

How to make the myriad flavours of tapas stand up to the rich, bold layers of Swartland Idelia 2004? Vicki Sleet spoke to Nic van Wyk of Barnyard Brasserie about making the marriage work.
 
Published on: 06 Dec 07

Chocolate

What could be more innocent than taking pleasure in chocolate? Well, almost everything. Anna Trapido writes that the history of chocolate is infused with sex, slavery, mayhem and murder.
 
Published on: 08 Nov 07

Hamburgers

Nothing screams American more than the hamburger. It's a food item that has entered popular culture and can be found from Akron, Ohio, to Zanzibar, Tanzania. Anna Trapido shares the perfect recipe.
 
Published on: 07 Nov 07

Foie gras and Alaskan Crab with Graham Beck Brut 1994

The bubble in sparkling wine enhances flavours but these need to be delicate. Auberge Michel's talented chef Frederic Leloup brought out the best in the Graham Beck Brut 1994 as Anna Trapido reports.
 
Published on: 23 Oct 07

Lamb shank and Chourico sausage potjiekos

The three-legged cast iron pot perched on a bed of glowing coals has been at the centre of many a heated debate. To stir, or not to stir - that is the question answered by Anna Trapido.
 
Published on: 22 Aug 07

Apricot glazed port belly with Nuy Muscadel

Nuy Muscadel is a South African classic.
 
 

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