Recipes and styling Raphaella Frame Decor styling Genneth Lyn, Henrique Wilding Styling assistant Shelly Bergh Photographs Russell Smith Shot on location at Amazing Spaces, The Cellars-Hohenort Ingredients 60ml soy sauce 2t crushed garlic 1T medium-cream sherry 1/2t grated ginger 1/2t ground nutmeg 2t sweet chilli sauce 3T honey 2T sunflower oil 60ml water 4 chicken breasts, skinned, deboned 3T sesame seeds 270g packet soba noodles 180g pak choi, roughly chopped for the dressing 11/2T sesame oil 2T rice vinegar 1T soy sauce Serves 6 Directions Mix together the soy sauce, garlic, sherry, ginger, nutmeg, sweet chilli sauce, honey, sunflower oil and water. Place the chicken breasts in the mixture and marinate for at least an hour. Preheat the oven to 180°C. Place the chicken breasts on a baking tray and bake on the lowest rack of the oven for about 20 minutes. Remove and sprinkle with a few sesame seeds. Leave to cool. In a pot of boiling water, cook the soba noodles according to the packet instructions. Strain and leave to cool. In a wok or nonstick frying pan, stir-fry the pak choi for about three to four minutes until wilted but still crisp. Mix together the dressing ingredients and pour over the noodles. Toss until well coated. Slice the chicken breasts and toss the slices through the noodles with the pak choi. Sprinkle with sesame seeds before serving. Recommended wine pairing: De Wetshof Estate Limelight 2010 – MO This recipe is from the February 2011 House and Leisure Food issue.