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Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

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 […]

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