Sole Veronique The Veronique sauce is a French cream sauce, made with vermouth and white grapes. It is most commonly served with delicate fillets of sole. Ingredients 20 g Butter 2 Skinless sole fillets 200 ml Fish stock 100 ml Dry vermouth 1 bay leaf 150 ml Cream 200 g Green grapes, cut in half and deseeded...

Harvest Pavlova Recipe (Recipe is enough for 4 smallish Pavlovas, each serving 2) Meringue: 500 g Castor Sugar 250 g Egg Whites Pinch of Cream of tartar 1 Tsp. Vanilla Essence Method: Begin by placing the egg whites and pinch of cream of tartar in the bowl of an electric stand mixer. Whip the egg...

Banana, date and almond parfait lollies  Makes 8 600 g Banana 2 x vanilla pods, seeds scraped out 100 g Almond butter 30 g pitted dried dates, softened in 50 ml warm brandy 3 tblsp honey For the chocolate dip: 200 g melted white chocolate 60 g toasted almond flakes Method: Add all the ingredients...

Spiced Savoury blueberry, coriander and citrus scones with charred red pepper and basil butter Serves 8 90 g Oatmeal flour 90 g brown bread flour 20 g Flaxseed flour 1 ½ tsp baking powder ½ tsp bicarb 1 tsp ground Cinnamon ½ tsp freshly grated nutmeg ¼ tsp Maldon salt ¼ tsp ground black pepper...

Plum and Frangipane tart recipe Serves 10  Serve with La Motte Straw Wine PASTRY Ingredients ¼ quantity flaky pastry (see recipe at the end*) Method Preheat the oven to 200 °C (400 °F) Roll out the pastry on a floured surface to about 4 mm thick. Cut out 10 cm diameter rounds, place onto a...

Almond Cake Recipe Makes 2 x 20cm cakes or 1 x 28 cm cake. Ingredients: 450 g butter 2 cups (500 ml) sugar 2 cups (500 ml) almonds, chopped 6 eggs, separated 1 tsp (5 ml) bicarbonate of soda ½ cup (125 ml) buttermilk 4 cups (4 x 250 ml) cake flour pinch of salt...

A raw vegetable soup might sound very modern, but it is a true celebration of Cape heritage cuisine. With fresh produce such as vegetables the actual reason for the establishment of the Cape, the Company Gardens in their prime spoiled chefs and cooks of the old Cape with a spectacular selection. Quality produce are required...

Whole roasted Franschhoek Salmon trout with seasonal green vegetables, pickled cucumber, confit artichokes, grilled lemon and sour fig preserve. Serves 12 as a starter Ingredients: 1 whole trout (1.5kg) scaled and gutted Salt Black pepper Lime infused olive oil 1 small bunch of fresh dill Figs, baby fennel, trimmed and cut in half 4 lemons sliced...

Regardless of the season or occasion, we think bread should always have a special place on your table. Even if you don't have the time or energy for baking,  you might consider trying Chef Eric's focaccia recipe. It really is as uncomplicated as it comes, delicious and so versatile! Serve it with a salad for lunch,...

A juicy pork roast is very much part of the festive season. Try Chef Eric's recipe with a must jam and whole grain mustard glaze. Delicious! 1 x 8-Bone pork loin (chime bone on) 2 x Medium Onions Salt and pepper 150 g  Must jam 30 g Whole grain mustard 20 Cloves The day before: Ask your...