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Published on: 03 Mar 05

Auberge Michel vs Sides

Fish sausage and mash compete against two-tone fishy faces, each dish inspired by the Rudera Robusto 2002, the WINE magazine Tops at Spar Chenin Blanc Challenge winner... Perfect ingredients for a cracking Chef Shootout, as Neil Pendock reports.
 
Published on: 02 Nov 04

Aubergine vs The Restaurant

WINE magazine recently invited two leading chefs to take part in a food and wine pairing contest. The challenge? To create a dish to partner Du Toitskloof Pinotage 2002, a top performer in the WINE magazine Tops at SPAR Value for Money Pinotage Awards. Marianne Holtman reports.
 
Published on: 02 Nov 04

Blue Danube vs one.waterfront

The contest began on a classical note at the Blue Danube in Tamboers-kloof. As a Mozart sonata gently did its soothing thing to the ambience, Viennese owner/chef Thomas Sinn welcomed his guests with the sang-froid of a seasoned conductor.
 
Published on: 02 Nov 04

Yum vs Ma Passion

Two chefs, two critics and one wine whose identity was withheld from all involved: the Simonsig Merindol Syrah 2001, winner of the WINE magazine Tops at SPAR Shiraz Challenge (announced in this issue on page 22). "Create a dish to match the wine," we instructed the chefs. Neil Pendock co-judged with Victor Strugo and relates how the contest unfolded.
 
Published on: 16 Jul 04

A feast of oysters

If you don't know your pteridae (pearl oysters) from your ostreidae (edible jobbies) read on. Lannice Snyman imparts pearls of oyster wisdom.
 
Published on: 12 Mar 04

Matching food and wine

Not everyone is a natural "foodie" with an uncanny knack of marrying food and wine in harmony. For some, composing a melodious carte du jour is a haphazard affair. Leonie Joubert attempts a less ad hoc approach.
 
Published on: 09 Feb 04

Blues restaurant recipes

The Camps Bay strip is packed with über-trendoids.
 
Published on: 08 Dec 03

One pot meals

Our favourite foodie, Lannice Snyman, conjures up some delicious one-pot winter warmers that are absurdly easy to make. Wine matching maestro Dave Swingler recommends the perfect partners.
 
Published on: 21 Oct 03

Earthy pleasures: pumpkin, butternut, and more

Plump pumpkin, luscious butternut and their miniature designer cousins exude an earthy image, conjuring up delectations such as curried butternut soup and glazed pumpkin slathered in butter and sugar. Lannice Snyman takes a bold new approach to this comfort-zone vegetable
 
Published on: 21 Oct 03

Fabulous fungi

Lannice Snyman makes the most of a seasonal delicacy. Locally they are called Ceps. Italians know them as Porcini, while Germans insist that Steinpilz is the only name they answer to. Whatever the buzz word, they (and the multitude of other mushrooming wild types) are delicious.
 
 

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