Sunday Lunch

Who doesn’t love a Sunday spent with friends, food, lots of wine and bubbly and great conversation? I am such a sucker for a roast but I love to try different dishes as opposed to the old (albeit delicious) favourites. My husband can’t even fathom a roast without roast potatoes so those were an absolute must.



We started our lunch with some surprisingly great Secret Cellars Blanc de Blanc MCC (R65) from Ultra. I say “surprisingly” because we bought it on a whim while browsing the shelves at Ultra and the various award stickers caught our eye. To be honest, we didn’t expect too much from it but we were all really impressed. I just wish I knew where it actually came from but I guess that’s why it’s called “Secret” Cellar. Once the bubbly bottles ran dry, we went onto one of our favourite Sauvignon Blancs EVER, the Springfield Life from Stone.



We decided on a cheese board for appetizers which is usually a real crowd-pleaser. This time was no different. We had been to visit Dalewood Fromage the weekend before so we stocked up on some cheeses. (Oh, if you love cheese, you should ABSOLUTELY go pop in at their cheese shop on their farm. The people are super friendly and you can do a little cheese tasting there.) We served the Dalewood Blue Brie with a good drizzle of truffle honey and we served the Winelands Chef’s Camembert as is because it is so darn good that I think it would be sinful to add anything to it. On the side we had an onion marmalade, hummus and some herb roasted nuts. (Recipes below)


We were hoping to grab up a brisket but we could only find a beef short rib. Having no cooking clue how to to cook a beef short rib, we asked the guys at The Butcher Shop in Mouille Point (who are always friendly and happy to help) and they informed us that all we need to do is pour a bottle of red wine in a roasting tray with the short rib and let it slow cook for 4.5 hours. We added some fresh thyme and rosemary and some Maldon sea salt and crushed black pepper. It turned out beautifully, though I was super surprised with how fatty it was. The bones fell off the meat and the meat was tender and tasty.
As sides we had rainbow carrots roasted with honey and poppy seeds, roasted tenderstem broccoli and baby leeks with flaked almonds and Jamie Oliver’s butternut squashed. Oh, and the all important roast potatoes I mentioned earlier.


I could honestly kick myself for not taking a photo of our dessert. It was a serious combined effort with myself and my hubby and it turned out beautifully. We made a New York Style baked cheesecake topped with fresh granadilla (aka passion fruit) pulp. The perfect blend of sweet and sour.


On the decor front, I opted for natural and earthy. I am not the best at creativity, though I really do enjoy the attempt and I was quite impressed with my efforts for this table setting. Go me!


Roasted Nuts


  • Half cup almonds
  • Half cup cashews (you can use whatever nuts you want but these are the ones I had in the house)
  • Handful of thyme and rosemary (chopped)
  • Truffle olive oil (or extra-virgin olive oil if you’re not a fan of truffle)
  • 1 tsp cumin
  • Sea Salt & Black Pepper
  • Heat oven to 180 Degrees Celsius.
  • Heat the olive oil in a pan and add the thyme, rosemary and cumin.
  • Throw in the nuts and coat with the infused olive oil for about 1 minute. (Be careful to not let the oil burn.)
  • Put the nuts on a baking sheet and bake for approximately 10 minutes.
  • Be careful not to burn them as they do seem to bake pretty quickly.
  • The best part about these nuts is that you can store them for quite a while so they are great for work snacks.




  • 1 can chickpeas or 1 cup cooked chickpeas
  • 1 whole fresh lemon juice
  • 1/4 cup tahini
  • 1 garlic clove
  • 2 Tbsp extra-virgin olive oil (and more for serving)
  • 1/2 tsp cumin
  • Sea Salt to taste
  • 2 to 3 tablespoons water
  • Pinch of paprika
  • Combine the tahini and lemon juice in a food processor for about 30 seconds.
  • Add the olive oil, garlic, cumin and salt to the tahini/lemon mix.
  • Process till well blended.
  • Add half the chickpeas to the processor and process for about 1 minute.
  • Then add the remaining chickpeas and process for about 1 minute (or until thick but quite smooth)
  • At this point the consistency will probably be quite thick and you might still have a few bits of chickpea.
  • At this stage the consistency will most likely be quite thick and chunky. Add a couple of teaspoons of water to the processor and process until the consistency is creamy and smooth.
  • Add salt to taste and serve with a drizzle of extra virgin olive oil and a pinch of paprika. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.


Honey Roasted Carrots with Poppy Seeds

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  • Glug of extra-virgin olive oil
  • 1 x bunch of rainbow carrots (I worked on two carrots per person but I could have made more because they were small carrots)
  • 3 tsp poppy seeds
  • 1 Tbsp raw honey
  • Sea Salt & Black Pepper
  • Preheat the oven to 180 degrees.
  • Put the olive oil, honey, poppy seeds and salt and pepper in a bowl and mix together.
  • Toss in the carrots.
  • Roast on a baking sheet for about 10 – 15 minutes, turning once. (if you opt for bigger carrots then you would have to cook them for longer. It depends on the size of your carrots. Mine were small in size.)
  • Be sure to keep an eye on these because the honey does burn relatively quickly.
  • I wrapped the tops in foil as I read the they can burn easily.

We love cooking and we love to entertain so I cannot wait for the next round! Keep your eyes peeled!


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