Recipe: Braaied rack of lamb, herbed brinjals and dhai

The partnership of roast lamb and mint sauce is hotly debated by many meat- and wine-lovers, as the vinegary sauce has a tendency to dominate the meat and usurp even the most robust red wine. A natural global fusion moves things up a notch in this alluring meal of perfectly cooked lamb racks with sidekicks […]

February 2, 2015
by Christian Eedes
with 0 Comments

Recipe: Country chicken with tomatoes and olives

Chicken is an undemanding meat, requiring only that you choose plump, flavoursome, juicy-fleshed, free-range birds rather than their battery-reared, intensely farmed, meagre-flavoured cousins which do little to nourish your soul. At least free-range chickens have done a little scavenging for their food, which is exactly as nature intended. There’s a robust summery feel to this […]

January 26, 2015
by Christian Eedes
with 0 Comments

Recipe: Lobster Newburg

Despite the fact that they are visually challenged, crayfish are our favourite form of edible underwater life. But they come with a health warning (cholesterol heaven) and an insane price-tag. Hilda-Honda Duckitt, one of our best-loved early food writers, forked out a measly three-and-sixpence each in the good old days. And Lawrence G Green would […]

January 19, 2015
by Christian Eedes
with 0 Comments

Recipe: Honey and almond Ice-cream

There’s nothing as stressful as making ice-cream from scratch, unless of course you’re the proud owner of a machine that costs gazillions of rands, into which you bung the ingredients and – before you can chill the accompanying bubbly – out comes professional, creamy-dreamy ice-cream for the masses. Traditional ice-creams involve making custard (with eggs […]

January 12, 2015
by Christian Eedes
with 0 Comments

Recipe: Slow-roasted leg of lamb

I adore a leg of lamb slow-roasted until the meat falls off the bone and can be eaten with a spoon. This preparation  is common in Greece and Morocco, countries that know what’s what when it comes to cooking a chunk of sheep meat. Gnawing the bones is an optional bonus for the chef – […]

January 5, 2015
by Christian Eedes
with 0 Comments

Recipe: Pork chops in an Asian-inspired sweet marinade

Someone who knows about these things once dissed a recipe book (which shall remain nameless) for being crammed with “great recipes, each with about five extraneous ingredients”. It’s been my mission to pare things down wherever possible ever since then. Here’s one of my all-time favourite lickety-split dishes that packs a flavour wallop, pleases even […]

December 8, 2014
by Christian Eedes
with 0 Comments

Recipe: Panna cotta with boozy fruit

France and Greece have both tried muscling in on Italy’s famous panna cotta, but with slim success. One of the great custards of the world, this ultra-smooth delectation is made with a simple mix of cream, sugar and vanilla, gently set with gelatine. Another blast from the past, the recipe has been dusted off and […]

December 3, 2014
by Christian Eedes
with 0 Comments

Recipe: Lamb Chops with Nectarines in Spiced Rooibos Syrup

South Africans love a bit of sweet with their meat. Think chutney with bobotie, fruity sambals with curry or breyani, braaied snoek basted with apricot jam, and stewed fruit to glam up a roast of note. During a recent trip to the platteland of Namaqualand we supped at a host of simple wayside restaurants, and […]

November 10, 2014
by Christian Eedes
with 1 Comment
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Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as Winemag.co.za. We cover everything to do with SA fine wine.

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