Apple recipes

Apple and pear coconut crumble

Parmesan crisp and pickled pear salad

10 minutes

Cheesecake recipes

Cheesecake terrine with buttery pears

Roasted balsamic pear, pecan nut and brie tart

25 minutes

Roasted pear, blue cheese & walnut salad

10 minutes

Contemporary Waldorf salad

Chocolate recipes

Modern malva pudding with sour cherries and white chocolate

30 minutes

Yellow sugared pear butter with shortbread orange drops

35 minutes

Ostrich recipes

Seared ostrich fillet and baked pear salad

Chickpea recipes

Pickled pear salad with chickpea fritters

25 minutes

Mushroom recipes

Porcini mushrooms with gorgonzola

10 minutes

Layered summer cheese

20 minutes

Layered summer cheese

By Maranda Engelbrecht

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 large Dalewood Brie
Baby apples
Daikon ribbons, cucumber ribbons and coconut ribbons, made with a vegetable peeler
Pears peeled, and poached in verjuice, honey and star anise

Method

Slice the cheese horizontally to make three layers. Layer with the ribbons, and garnish with the pears.

Serve with crackers or biscotti.

This recipe graced the first-ever cover of TASTE Magazine back in 2003.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Apple and pear coconut crumble

Parmesan crisp and pickled pear salad

Cheesecake terrine with buttery pears

Roasted balsamic pear, pecan nut and brie tart

Roasted pear, blue cheese & walnut salad

Contemporary Waldorf salad

Modern malva pudding with sour cherries and white chocolate

Yellow sugared pear butter with shortbread orange drops

Seared ostrich fillet and baked pear salad

Pickled pear salad with chickpea fritters

Porcini mushrooms with gorgonzola

Layered summer cheese

Layered summer cheese

Ingredients

Method