Chocolate Brownie by Kalfi’s Restaurant Franschhoek

Ingredients: 440 g butter 500g dark chocolate 680 castor sugar 12 eggs 120 ml cocoa 400g hazelnuts 400g dates (optional) Method Melt butter and chocolate over hot water in a bowl. Switch off then add sugar. Leave to cool then … Continue reading

Vanilla Infused Berry Panna Cotta with Summer Berry Compote Recipe from The Franschhoek Cellar

Ingredients 300g fresh cream 1/2 vanilla pod 30g castor sugar 2 Gelatine leaves (7-9g) Fresh berries for decorating In a pot, add the cream, vanilla pod and castor sugar and scald until boiling point. Soak Gelatine leaves in cold water … Continue reading

Fruit-cake lollies dipped in white chocolate by Leopard’s Leap Family Vineyards

Fruit-cake lollies dipped in white chocolate by Leopard’s Leap Family Vineyards  INGREDIENTS This recipe makes one 28 cm round fruit cake. Use a part of the cake to make the fun festive lollies or if you are catering for a … Continue reading

Snow Pudding from Pierneef à La Motte

Snow Pudding (Cape Winelands Cuisine cookbook, page 193) Served 4 – 6 Ingredients 1 Tbsp (15 ml) gelatin powder or use sheets ¼ cup (60 ml) cold water 1 cup (250 ml) boiling water 1 cup (250 ml) sugar ¼ … Continue reading

Charcoal Pears from Foliage Restaurant

Charred pears, candied walnuts, acorn frangipane, fennel sabayon Pears 3kg pears 3T olive oil • Toss the pears in the oil and char over open flames, rinse in cold water. Candied walnuts 250g castor sugar 1T glucose 500ml water 300g … Continue reading

Farmer Angus Egg Custard Tart from Bread & Wine Restaurant

Sweet Pastry Ingredients • 500 gram cake flour • 250 gram butter • 150 gram castor sugar • 2 eggs Method • Crumb butter, flour & sugar together, add eggs and mix till smooth. • Cover in cling film and … Continue reading

Vanilla Cheesecake with ginger, honey & pear from Anthonij Rupert Wine Farm

So often there is a delicious red wine left on the table after dinner, and we just proceed to have this with dessert too, often with disastrous effects! Treat yourself and your guests to a more heavenly match by serving … Continue reading

Sweet Easter Bread from Anthonij Rupert Wine Farm

In keeping with the Easter theme, visitors to the farm during this time can look forward to delicious and freshly baked Easter inspired breads, which will be made available to purchase. Ingredients: makes 6 individual loaves 1 package Instant yeast … Continue reading

Hot Chocolate Fondant from Grande Provence Estate

Ingridients: 50g unsalted butter, plus extra to grease 2 tsp cocoa powder, to dust 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces 1 free range egg 1 free range egg yolk 60g caster sugar 2 tbsp Tia … Continue reading

Fig Sorbet from Babel Restaurant at Babylonstoren

In a saucepan add 250ml water and add 125ml-180ml of sugar depending on the sweetness you prefer. Bring to a boil and allow sugar to dissolve. Remove from heat and allow to cool. Add 125ml mashed fresh fig and a … Continue reading