Recipe: Plum, pancetta and watercress salad

A perfect summer starter Serves 4 150g watercress, washed 10 ripe plums, washed 125g pancetta, fried until crispy 125g buffalo mozzarella, torn 1 tbsp (15ml) white balsamic vinegar 4 sprigs thyme 2 tbsp (30ml) sugar 3 tbsp (45ml) vegetable oil To make the plum dressing: Roughly chop up five of the plums, discarding the pits […]

January 26, 2016
by Christian
with 0 Comments

Recipe: Pinotage and goji berry chutney

A light-bodied Pinotage makes an ideal match for a languorous afternoon of gossip garnished with crusty bread, cheese and chutney. Whether you are wishing to bring out the inherent sweetness in a tart mature cheddar, the creamy consistency of a blue cheese or the gentle nuttiness of an Emmenthal, a well-chosen Pinotage is the way […]

March 18, 2015
by Christian Eedes
with 0 Comments

Recipe: Boeuf bourguignon

The classic boeuf bourguignon recipe calls for a hearty slosh of Pinot Noir in the sauce. If your palate and wallet recoil at the idea of pouring a real Burgundy into your stew, a good quality local version will offer up equivalently aromatic elements. RECIPE Stew 170g un-sliced bacon 1 T olive oil 1.3kg lean […]

March 2, 2015
by Christian Eedes
with 2 Comments

Recipe: Spice-crusted beef fillet with herb-crushed spuds

Steak gets returned to the chef more than any other meal. Which either means there is a shortage of good restaurant grillers out there, or steak-eaters are a fussy lot. Home-grillers are another matter. Few are equipped with the know-how of sourcing the perfect steak – matured to within an inch of its life – […]

February 23, 2015
by Christian Eedes
with 0 Comments

Recipe: Charred tuna with spuds, tomatoes & green beans

Once upon a time, the oceans were filled with an abundance of fish, and we could have our fill any time we chose. But all fairytales must end, and it’s getting harder and harder to find fish that is both at the peak of perfection (“fresh” in fish-speak) and on the SASSI green list – […]

February 16, 2015
by Christian Eedes
with 0 Comments

Recipe: Lasagne and mushroom parcels

Hallucinogenic attributes and aphrodisiac properties aside, mushrooms have a proud and ancient history. Egyptian Pharaohs feasted on them, early Greeks believed they were food for the gods, and in Rome they were reserved for the table of Caesar and his VIP cronies. In European haute cuisine, wild, cep, morel and girolle mushrooms were the talk […]

February 10, 2015
by Christian Eedes
with 0 Comments

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
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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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