Celebrating 65 Years of Pinotage
“If you want to succeed, you have to listen to yourself, to your own heart, and you have to have the courage to go your own way.” -Robert MondaviEver since that first famous crossing of Pinot Noir and Cinsaut in 1925, Professor Perold embodied the essence of Robert Mondavi’s quote, years [...]
Chocolate Fondant and Frozen Yogurt
Chocolate Fondant and Frozen Yogurt by Executive Chef Stephen Fraser Ingredients CHOCOLATE FONDANT 125g dark chocolate 65% 125g butter 50g sugar 2 egg yolks 2 eggs 25g flour FROZEN [...]
Cape Malay Pickled Fish By Chef Stephen Fraser
Cape Malay Pickled Fish By Chef Stephen Fraser Ingredients SAUCE 2 tsp olive oil 4 medium onions 1x3cm piece ginger grated 2 cloves garlic crushed 4 tsp medium curry [...]
Hot Cross Buns By Chef Stephen Fraser
Hot Cross Buns by Chef Stephen Fraser Ingredients BUNS 1 tbsp (9g) dry yeast 100g castor sugar 375ml milk 650g bread flour 2 tsp cinnamon 2 tsp allspice 1/2 [...]
