Recipes & News

All the flavours of Coq au Vin on a skewer - the perfect summer interpretation of a classic dish. The sauce is well worth the effort.

The perfect dip to use as a spread on crackers or bread or add to a platter to wow your guests

Nothing beats a warm and hearty pasta bake on a cold winter's night. Ditch the traditional stuffed conchiglioni with tomato sauce for this decadent pumpkin, sausage and sage alternative in a pumpkin & white sauce.

Crispy Skin Duck with Cherry & Wine Sauce. Served with a beetroot, rocket, buche de chevre and pistachio salad.

Serves 4 people 1 x 4 Leg (1350g) Tin of Duck Confit (available at La Cave) 1 1/2 Cups Puy Lentils (available at La Cave) 50g Unsalted butter 1 T Olive Oil 1 onion, finely chjopped 1 carrot, finely diced 1 stick celery, finely diced 1/2 leek, finely chopped 1 garlic clove, finely sliced or crushed 2/3 C red wine (cooking wine available at La Cave) 1 3/4 C beef stock 2 T Sherry Vinegar (available at La Cave) thyme sprigs (approx 4-6) parsley (small bunch)   METHOD: Preheat oven to 180 degress or 160 degrees fan forced Add butter...