Butterflied lemon-and-lime prawns

Egg recipes

Fresh asparagus with apple butter and soft-boiled egg

10 minutes

Pot-roasted topside with pomegranate yoghurt

1 hour 20 minutes

Fish recipes

Dressed herring fillets on rye

Brinjal recipes

Pork meatballs poached in coconut broth

25 minutes

Cocktail recipes

Green tea and sake cocktails

By Phillippa Cheifitz

Difficulty Easy

Ingredients

Freshly made green tea
Lemongrass
Honey
Lime slices
1 bottle of Sake

Method

Infuse freshly made green tea with lemongrass fronds or some bashed lemongrass hearts.
Sweeten with honey to taste.
Chill, then strain and pour into tall glasses over lime ice cubes (freeze lime slices in ice trays).
Add a slug of sake and use a lemon grass stalk as a swivel stick.
Cook's note: Sake is Japanese rice wine, and available from Asian speciality delis and stores. You can also shop online from Taste Of Asia.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Mint and pomegranate crush

Butterflied lemon-and-lime prawns

Fresh asparagus with apple butter and soft-boiled egg

Pot-roasted topside with pomegranate yoghurt

Dressed herring fillets on rye

Chicken and brinjal curry

Pistachio and orange cake

The rum punch-up

Gran patron margarita

The modern tuna salad

Pork meatballs poached in coconut broth