Seeing that my fridge is still full of game, I decided to experiment once again.

It is a widely known fact that my favourite food is a sandwich. What kind of sandwich? Doesn’t really matter. As long as there is a filling between bread, I will probably love it. That’s why getting myself a sandwich maker was a wise move!

This just may be the most drunken Fire Roasted Corn Guacamole that you will ever have! Complicated? Not at all. It takes roughly 15 minutes to roast, chop, dice, grind and mix this lovely relish. Add some bacon and tequila and you have a winning dip for your next party.

As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a lovely collection of recipes compiled by the VLV or Women Agriculture Association.

Scrambled eggs loaded up with cheese, crispy bacon, and chives! Get everyone involved with the wrapping, and serve it at your next brunch party. We suggest you serve these warm with your favourite dipping sauce.

A delicious twist on two South African favourites.

We’ve all been there before, standing at the bar, shot glass in hand, ready to throw the spirit down our gullet, when we’ve thought to ourselves “man this would really be so much better if the shot glass I’m holding was made out of bacon and dipped in chocolate.”

Chef Christo Pretorius from The Twelve Apostles Hotel & Spa Azure Restaurant shares his Beef Picanha recipe, which is best enjoyed with a glass of Bouchard Finlayon’s unique red blend, Hannibal. The 2016 vintage is a blend of Sangiovese, Pinot Noir, Nebbiolo, Shiraz, Mourvédre and Barbera and is alive with a characteristic Italian mouthfeel reflecting fruity complexity. Olive and red currant flavours combine with cranberry to result in a lingering finish and complex mouthfeel.

A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb cooked with red wine and rosemary, then covered in buttery pastry. Hmmm, that is the hearty pie bit covered. For the good glass of red wine, we suggest the 2017 Leopard’s Leap Cabernet Sauvignon – it has all the pairing ability for the lamb and rosemary, all the elegance you expect from a Cabernet Sauvignon and then, it is approachable and so easy to enjoy.

Pulled pork is a delicacy; a meaty, juicy, and salty delicacy that tastes good slathered in barbecue sauce and piled high on a bun.