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Grilled chicken pancakes

10 minutes

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Christmas panettone layer cake

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10 minutes

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8 minutes, if you are poaching the salmon yourself

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Baked chocolate pudding with coconut marshmallows

15 minutes

Cocktail recipes

The Cocktail of the Future

Asian recipes

Beech-smoked gammon with Asian salad

Cocktail recipes

Fynbos dirty pink

Cocktail recipes

Amahle

Serves 1

Difficulty Easy

Prep Time 10 minutes

Ingredients

50 ml vodka
25 ml Grand Marnier
5 ml lemon juice
2 ml grenadine syrup
5 ml chai tea syrup (see below)

For the chai tea syrup:

800 g sugar
500 ml boiling water
3 Dilmah Masala Chai tea bags

Method

Combine all the ingredients in a cocktail shaker and serve in a tall glass with ice.

To make the chai tea syrup, blend the sugar and water until the sugar dissolves. Pour into a jar and add the chai tea bags. Allow to infuse for 5 minutes.

Any remaining syrup will keep in the refrigerator for 4 to 5 days.

Serve with orange slices star anise.

TASTE's take:

The addition of chai tea imbues this zesty, thirst-slaking drink, created by mixologist Kwanele Sydney Mkhize from the Oyster Box Hotel, with a spicy, festive edge.

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Luxurious custard

Easy custard

Grilled chicken pancakes

Christmas panettone layer cake

Strawberry and rhubarb crème brûlée

Poached salmon with prawns

Baked chocolate pudding with coconut marshmallows

The Cocktail of the Future

Beech-smoked gammon with Asian salad

Fynbos dirty pink

Amahle

Amahle

Ingredients

Method