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Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

Pasta Salad with roasted Baby Carrots and Carrot Top Pesto


Ingredients 700 g baby carrots with green tops 2 tablespoons extra virgin olive oil 1 teaspoon salt freshly ground black […]

Grilled Baby Marrow Ribbons with White Beans and Parmesan


In an article of the magazine’s special edition The World in 2019, The Economist’ correspondent John Parker declared 2019 the “year of the […]

Sweet Corn Gazpacho


Try this refreshing summer soup for lunch on a warm day or a supper on a balmy evening. Our Sweet […]

Slow-roast Turmeric Lamb with Rooibos and Apricot Couscous  


Chef Pieter and the Leopard’s Leap Kitchen has brought us this delightful roast and a whole new perspective on a […]

Deep-fried Baby Corn


Just as much as braai is a South African tradition, the sides served with this favourite pastime have become culinary […]

Granadilla Pannacotta Recipe


Creamy and sweet, but surprisingly light and tangy, this summer’s dessert is just what you need after all the Valentine’s […]

Patty Pan Salad – Nothing mellow about yellow


Although there is nothing wrong with celebrating love and romance, you might not be that romantically-inclined. Perhaps you are recently […]

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