Chef Pete Goffe-Wood's Salt and Pepper squid is perfectly paired with Nederburg's The Young Airhawk Sauvignon Blanc.
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Ingredients for the beetroot dust
3 medium beetroots
for the panna cotta
3 gelatine...
ingredients 3 eggs, separated
2T thick cream
1T butter
40g grated Parmesan
40g Brie, thinly...
Ingredients 1 cup orange juice
1 cup water
1 cardamom pod, lightly crushed
8...
ingredients 1T olive oil
8 slices flat pancetta
1 onion, finely diced
1 clove...
Ingredients 150g LINDT Excellence 70%
750ml coconut milk, unsweetened
Seeds of 1 vanilla...
ingredients For the glazed plums
350g plums, halved
2T caster sugar
For...