Recipes Archive

Apple recipes

Spicy plum-and-apple free-range duck with roast baby vegetables

1 hour

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Salted caramel pork shoulder

1½ hours

Asian recipes

Beech-smoked gammon with Asian salad

Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

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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The Cocktail of the Future

Three-bird roast Wellington with blueberries

Spicy plum-and-apple free-range duck with roast baby vegetables

Clemengold and cranberry stuffed quails with spicy spinach

Salted caramel pork shoulder

Beech-smoked gammon with Asian salad

Tempura prawn, avocado and melon salad

Fynbos dirty pink

The Bombay bicycle

Summer thyme punch

Amahle

Amahle

Ingredients

Method