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

Fig and Dolce Mascarpone Salad from Lust Restaurant at Vrede & Lust

Ingredients: 6 Adams Figs, quartered 4 Mediterranean figs, halved (optional) * these were grown locally 100g dolce mascarpone (mascarpone compressed with dried fruit and nuts and sold in slices), cut into cubes. You could also scoop out balls of regular … Continue reading

Lookout Red Glühwein Cocktail From Leopard’s Leap Family Vineyards

Ingredients: 750 ml Leopard’s Leap Lookout Red 75 ml sugar 50 ml lemon juice 150 ml orange juice Cinnamon stick 6 – 8 cloves Garnish: Cinnamon sugar on rim of glass.  Method: Pour all ingredients into a saucepan. Heat mixture … Continue reading

Popsicle by Cape Chamonix

Ingredients • 1 cup red wine • 1 1/2 cup dark chocolate chips • 1 1/2 cup milk In a small pot simmer the wine over low/medium heat for 12-18 minutes, allowing it to reduce. Remove from heat and whisk … Continue reading

Red Velvet Cake from Cafe BonBon

Ingredients Makes three 9-inch cakes or 24 cupcakes 3 3/4 cups cake flour (390 g) 2 tsp cream of tar tar ½ cup self-raising flour 4 1/2 tbsp. NATURAL cocoa powder (not Dutch processed or dark) 2 tsp. salt 6 … Continue reading

Lemon Marmalade Polenta Cake by Chris Hoffman at Cafe Des Arts

Lemon Marmalade Polenta Cake (Serves 6 – 8) For the lemon marmalade 2 lemons, thinly sliced 220g sugar 375ml water For the Cake 200g soft butter 200g castor sugar 200g ground almonds 100g fine polenta 7.5ml baking powder 3 large … Continue reading