by Greg Landman | Sep 19, 2022 | gregs-table
OK technically not Greg’s Table but these look so fabulous and EASY–my favourite word—guess what we will be making come the big day? If you don’t know yet that Roodeberg is one of my favourite red blends ,let me be the first to tell you....
by Greg Landman | Sep 1, 2022 | gregs-table
OK its not technically Greg’s Table, even though we have made two of these recipes with great success, so please bear with me and read on. You can’t make a piña colada or a decent Thai curry without it, its water makes a great recovery drink, and its...
by Greg Landman | Apr 25, 2022 | gregs-table
MASSAMAN MEATBALLS WITH VEGETABLE CURRY Massaman curry is a fusion of Thai and Indian style curries, using a red curry paste and dry whole spices like cumin, coriander, cinnamon and nutmeg to achieve a fragrant, deliciously warm flavour. This adds immeasurably to the...
by Greg Landman | Mar 28, 2022 | gregs-table
Every now and then you come across recipes for left over wine. What is that? Left over wine? Never heard of it–not in our house any way. Left over Pannetone? Oh yes, that we have–one that was actually 2 years –yes, I kid you not–old. What to do...
by Greg Landman | Feb 14, 2022 | gregs-table
Ripe, juicy tomatoes soak up olive oil, red wine vinegar, onion, garlic, & fresh herbs in Marinated Tomatoes, a zesty summer salad or a versatile side dish! This is the perfect thing when the weather is cooking, when you want something cold and tangy....
by Greg Landman | Jan 31, 2022 | gregs-table
A tagine is a conically shaped cooking vessel extensively used in Moroccan cooking. The lid fits snugly onto the base and the steam rises in the oven, condenses and falls back into the dish being cooked. The result is that the food does not dry out and is served moist...