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	<title>Design News &#187; Recipe</title>
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		<title>Spier Seaward Shiraz with Falafel Salad Bowl and Herbed Yogurt Dressing</title>
		<link>https://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/</link>
		<comments>https://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/#comments</comments>
		<pubDate>Fri, 09 Apr 2021 13:45:19 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Seaward Shiraz]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6791</guid>
		<description><![CDATA[A vegetarian feast packed with flavour and texture is the perfect dish for lunch. Make the falafel mix ahead of time, roll into balls and refrigerate until you’re ready to drop them into the hot oil. The herby yoghurt dressing provides a cool, creamy coat that ties everything together in a bright yet comforting way. Enjoy with the sleek Spier Seaward Shiraz. Note: The chickpeas and beans need overnight soaking, so start prepping a day ahead. If you prefer to not use a mixture of chickpeas and beans, use 2 cups chickpeas only. Falafel Salad Bowl and Herbed Yogurt Dressing  Ingredients: (Serves 4 to 6) For the falafels: 1 cup dried chickpeas 1 cup dried beans (split broad beans, butter beans or heerenbone) water, for soaking ½ onion, roughly chopped 30 ml (2 tablespoons) lemon juice 20 g parsley 20 g coriander leaves 3 garlic cloves 5 ml (1 teaspoon) ground coriander 5 ml (1 teaspoon) ground cumin 1 ml (¼ teaspoon) ground nutmeg 1 ml (¼ teaspoon) ground cinnamon 5 ml (1 teaspoon) salt 2,5 ml (½ teaspoon) baking soda vegetable oil, for frying Place the chickpeas and beans in a bowl and cover with water. Leave to soak [...]]]></description>
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		<title>Signature Chenin Blanc paired with fish tikka masala tacos</title>
		<link>https://designnews.co.za/signature-chenin-blanc-paired-with-fish-tikka-masala-tacos/</link>
		<comments>https://designnews.co.za/signature-chenin-blanc-paired-with-fish-tikka-masala-tacos/#comments</comments>
		<pubDate>Tue, 19 Jan 2021 14:46:08 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Chenin Blanc]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Signature Chenin Blanc]]></category>
		<category><![CDATA[Spier Signature Wine]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6656</guid>
		<description><![CDATA[Nothing quite says &#8220;Summer!&#8221; like a crisp, unwooded Chenin Blanc. When hunger strikes, whip up these tikka masala tacos for lunch. Assembling them is a breeze, and their creamy spiciness is the perfect match for the Spier Signature Chenin Blanc. Run out of fish? No problimo! The tikka marinade is incredibly versatile: you can use it with chicken or pork instead. While you enjoy that first sip of wine, leave the meat to marinate for a few hours, then simply transfer to a hot pan and stir until cooked. If you like your food hotter than the Kalahari in December, then add some chili powder from the start. The yoghurt and dill mixture will add balance and cooling creaminess to your tacos. The recipe makes 6 medium tacos. Ingredients: For the fish tikka: 1 teaspoon ground cumin 1 teaspoon ground fennel 2 teaspoons smoked paprika 2 teaspoons garam masala ½ teaspoon turmeric ¼ &#8211; ½ teaspoon chili powder (optional) 2 cloves garlic, finely grated A knob of ginger, finely grated Finely grated zest and juice of a medium lemon ½ cup plain yoghurt Salt &#38; pepper 600 g firm white fish, cubed 15 ml vegetable oil, for frying For assembling [...]]]></description>
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		<title>Brighten up your Spring mornings with Chef Tharwat Londt’s Eggs Benedict and Hollandaise sauce recipe</title>
		<link>https://designnews.co.za/brighten-up-your-spring-mornings-with-chef-tharwat-londts-eggs-benedict-and-hollandaise-sauce-recipe/</link>
		<comments>https://designnews.co.za/brighten-up-your-spring-mornings-with-chef-tharwat-londts-eggs-benedict-and-hollandaise-sauce-recipe/#comments</comments>
		<pubDate>Tue, 22 Sep 2020 07:18:27 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[parkinn]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6408</guid>
		<description><![CDATA[The Executive Chef of Park Inn by Radisson, Cape Town, Newlands, Tharwat Londt, shares his recipe for Eggs Benedict and Hollandaise sauce which is sure enough to brighten up any Spring morning. Try out this delectable breakfast recipe in the comfort of your own home! &#160; This recipe serves 2. Ingredients: Smoked salmon benedict. You will need an English muffin Some smoked salmon Fresh wild rocket 2 eggs the freshest eggs possible Spirit vinegar Hollandaise &#160; Hollandaise 2 large egg yolks 1 tablespoon of cold water 120g butter melted and clarified Pinch of salt 1 tablespoon fresh lemon juice Method: Hollandaise Sauce In a medium heatproof bowl set over (but not in) a large saucepan filled with 5cms of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch. Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated. Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the lemon juice and set aside. (For béarnaise use white wine vinegar instead of lemon juice and add some chopped fresh tarragon) Eggs Benedict Fill a medium-sized saucepan with about 10 cm of [...]]]></description>
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		<title>Asian-style, slow-braised pork belly with orange &amp; soy</title>
		<link>https://designnews.co.za/asian-style-slow-braised-pork-belly-with-orange-soy/</link>
		<comments>https://designnews.co.za/asian-style-slow-braised-pork-belly-with-orange-soy/#comments</comments>
		<pubDate>Tue, 28 Jul 2020 14:57:47 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shiraz wine pairing]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Seaward]]></category>
		<category><![CDATA[Spier Seaward Shiraz]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[Stellenbosch]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6267</guid>
		<description><![CDATA[Get creative in your kitchen with an aromatic and tender Asian-style slow-braised pork belly. This recipe from Spier Wine Farm is so good, you’ll want to make it over and over again. Serve the pork belly on a bed of luscious cauliflower puree, or your choice of mashed potatoes or noodles with Asian greens. Enjoy this delectable meal at home with a glass of Spier Seaward Shiraz. Note: The skin is not crisped to crackling as with many other pork belly recipes, but rather, the slow-braising makes the skin incredibly tender, which is a low-stress, softer way of serving it. Ingredients: 1,2 kg boneless pork belly, skin-side scored (choose a meaty cut with a thinner fat layer) 125 ml soy sauce 125 ml water juice of 1 large orange 3 strips peeled orange rind 2 tablespoons fresh ginger, finely grated 2 whole star anise 1 cinnamon stick 4 cloves 2 tablespoons brown sugar Method: Preheat the oven to 160 °C. Use a very sharp non-serrated knife to cut the belly neatly into 4-6 rectangular portions. Arrange the portions tightly together (skin side up) in a rectangular roasting tray. In a mixing jug, add the soy, water, orange juice, rind, ginger, [...]]]></description>
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		<title>Warm up with hearty, slow-braised Karoo lamb shank</title>
		<link>https://designnews.co.za/warm-up-with-hearty-slow-braised-karoo-lamb-shank/</link>
		<comments>https://designnews.co.za/warm-up-with-hearty-slow-braised-karoo-lamb-shank/#comments</comments>
		<pubDate>Fri, 03 Jul 2020 13:03:57 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Creative Block]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Lamb Shank]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier Creative Block]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[Spier wines]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6226</guid>
		<description><![CDATA[Courtesy of the Spier Hotel, this hearty, warming dish is winter comfort food at its best. The delicious slow-braised Karoo lamb shanks can be cooked until the meat falls off the bone. Enjoy your meal with a bottle of Spier Creative Block 3. SLOW-BRAISED KAROO LAMB SHANK (serves 4-6) Ingredients: 30 ml (2 tablespoons) vegetable oil 4 medium-large lamb shanks, trimmed of excess fat 1 large white onion, diced 2 large carrots, peeled &#38; finely chopped 6 garlic cloves, finely grated salt and freshly ground black pepper, to taste 500 ml (2 cups) beef stock 375 ml (1,5 cups) red wine 4 large tomatoes, chopped 30 ml (2 tablespoons) tomato paste 4 sprigs rosemary 4 sprigs thyme 5 bay leaves Method: Preheat the oven to 160 °C. Heat the oil in a large, wide oven-proof pot over medium-high heat. Brown the shanks on all sides, then remove from pot and set aside. Add the onions and carrots to the pot and fry over medium heat until softened, then add garlic and cook for one minute. Return the shanks to the pot and season generously with salt and pepper. Add stock, wine, chopped tomatoes, paste and herbs. Bring to a simmer, [...]]]></description>
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		<title>All Dressed Up: Grilled Sirloin Steak with Gremolata and Aubergine Puree</title>
		<link>https://designnews.co.za/all-dressed-up-grilled-sirloin-steak-with-gremolata-and-aubergine-puree/</link>
		<comments>https://designnews.co.za/all-dressed-up-grilled-sirloin-steak-with-gremolata-and-aubergine-puree/#comments</comments>
		<pubDate>Mon, 25 May 2020 14:12:56 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6151</guid>
		<description><![CDATA[The next time you plan to enjoy a juicy, lazy-aged steak, why not add some delicious extras to elevate your dish to a gourmet level? Serve your grilled sirloin with roasted aubergines, a sprinkle of punchy gremolata, and a glass of Spier’s 21 Gables Cabernet Sauvignon, for a feast of note. If you dress your whole, roasted aubergines with a drizzle of extra virgin olive, it results in marrow-like flesh with a deeply aromatic, exquisite taste that makes for a smooth, delicious puree – a great accompaniment for steak. &#160; Grilled sirloin steak with roasted aubergine puree and gremolata (serves 4) Ingredients: 2 large aubergines Extra virgin olive oil (for drizzling and frying) salt &#38; pepper 1 small bunch Italian parsley (finely chopped) 1 clove garlic (finely grated) rind of one small lemon (finely grated) 250 g sirloin steak (per person) your choice of pan-fried greens for serving &#8211; tender stem broccoli is a good choice   Method: Preheat the oven to 230 °C. Use a fork to poke holes here and there across the aubergines. Place the aubergines on a wire rack on top of a baking tray lined with foil, then roast for 1 hour. Remove and leave [...]]]></description>
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		<title>RECIPE &#124; The Hussar Grill’s creamy, silky textured Crème Brûlée</title>
		<link>https://designnews.co.za/recipe-the-hussar-grills-creamy-silky-textured-creme-brulee/</link>
		<comments>https://designnews.co.za/recipe-the-hussar-grills-creamy-silky-textured-creme-brulee/#comments</comments>
		<pubDate>Thu, 23 Apr 2020 10:24:42 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[Crème Brûlée]]></category>
		<category><![CDATA[Dineplan App]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6066</guid>
		<description><![CDATA[Crème Brûlée is the stuff of dessert legend. The silken, soft yellow custard can be reached by cracking through a crunchy, caramelised sugar cap. A regular feature on The Hussar Grill menu since 1964, the restaurant’s classic Crème Brûlée is an all-time favourite. For the first time ever, The Hussar Grill shares its secret recipe to help you transition smoothly into winter. Enjoy making and serving it at home, or relish its creamy crunch in the restaurant – the perfect end note to follow one of the famous steaks for which The Hussar Grill is renowned. Ingredients 1l          Fresh cream 250 ml  Sugar 10ml     Vanilla extract 7          Egg yolks Please note that this recipe yields 12 x individual Crème Brûlées if prepared in 9cm ramekins. Method Preheat oven to 150 ºC. Beat egg yolks, sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove cream from heat immediately. Add the warm cream to the egg yolk mixture steadily, stirring continually until combined. Run through sieve (if your custard has any lumps). Pour the liquid into 9cm ramekins. Place ramekins in [...]]]></description>
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		<title>Recipe for Shredded Duck Bao with Kimchi by Farrel Hirsch, Head Chef of Greenhouse</title>
		<link>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/</link>
		<comments>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/#comments</comments>
		<pubDate>Fri, 17 Apr 2020 13:16:15 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Farrel Hirsch]]></category>
		<category><![CDATA[Great Meals]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shredded Duck Bao with Kimchi]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6030</guid>
		<description><![CDATA[This Asian-inspired recipe needs traditional doses of time, love and care in order to cure the duck and hand prepare and steam the bao, or buns, and ferment the kimchi. The beautifully tender shredded duck combined with the supremely soft, pillowy dough of the buns and a crunchy bite of Korean-style kimchi will be reward enough for the effort required to prepare this popular dish. This recipe will make enough buns to serve 6 – 8 guests. How to prepare the duck: Ingredients: 4kg Duck legs 60g Coarse salt 40g Sugar Enough sunflower oil to cover the duck legs  Method: Combine the salt and sugar to make a cure mix, rub this onto the duck and cure for 2 hours. Wash off the cure mix and place the duck legs in a thick-based pot before covering them with oil. The oil should cover the legs entirely. Place on a low heat for 4 hours. The pot does not need to be covered with a lid. Do not stir the pot while the legs are on confit. Cool down and shred the meat off the bone.  How to prepare the steamed buns: Ingredients: 2 x Packets yeast 8.5 Cups of “00” [...]]]></description>
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		<title>Kush Kush online shares their &#8216;Party-Ready&#8217; Oyster recipe</title>
		<link>https://designnews.co.za/kush-kush-online-shares-their-party-ready-oyster-recipe/</link>
		<comments>https://designnews.co.za/kush-kush-online-shares-their-party-ready-oyster-recipe/#comments</comments>
		<pubDate>Tue, 14 Jan 2020 12:56:44 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food design]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Superfood]]></category>
		<category><![CDATA[user friendly]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5392</guid>
		<description><![CDATA[There’s nothing that says ‘Well, hello sexy!’ more than a temptingly tantalizing platter of freshly-shucked oysters. Top these beauties with a drizzle of canna-garlic butter, for added va-va-voom flavour! Just remember, you’re using canna-butter in this recipe, so test the strength of this key ingredient so you, and your girlfriends, don’t fall off your high-(get it?)-heels after eating them! INGREDIENTS 12 fresh oysters, shucked 1 egg, whisked 1 Tbsp (15ml) milk ½ cup (125ml) flour Pinch salt Pinch black pepper, milled 1/2 tsp (2.5ml) garlic powder 1 tsp (15ml) fresh thyme, finely chopped 1 1/2 cups (375ml) panko crumbs Vegetable oil, for frying GARLIC BUTTER ½ cup butter 1 garlic clove, crushed 3 Tbsp (45ml) chopped parsley A dollop of canna butter &#8211; at your preferred strength METHOD Place shucked oysters in a colander. Rinse lightly in cool water and pat dry in a clean tea towel. Set aside. In a small bowl, whisk eggs and milk together. Place flour, salt, pepper, garlic powder and thyme together and stir to combine. Place panko bread crumbs on a separate plate. Place 2 &#8211; 3 oysters in flour seasoning and toss to coat. Shake excess flour off seasoned oysters. Dip seasoned oysters [...]]]></description>
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		<title>A sweet and tangy salad from The Hussar Grill seduces the taste buds</title>
		<link>https://designnews.co.za/a-sweet-and-tangy-salad-from-the-hussar-grill-seduces-the-taste-buds/</link>
		<comments>https://designnews.co.za/a-sweet-and-tangy-salad-from-the-hussar-grill-seduces-the-taste-buds/#comments</comments>
		<pubDate>Fri, 13 Dec 2019 08:20:07 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[caramalised pear]]></category>
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		<category><![CDATA[salad]]></category>
		<category><![CDATA[The hussar grill]]></category>
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		<guid isPermaLink="false">http://designnews.co.za/?p=5307</guid>
		<description><![CDATA[The Hussar Grill’s deliciously sweet and tangy Pear, Blue Cheese and Walnut Salad sets a sophisticated tone this summer. An upmarket twist on the summer salad theme, this more-ish dish can be enjoyed as a meal in its own right or as part of a tasty feast &#8211; the recipe was specially developed by The Hussar Grill to satisfy both patrons who prefer something light and those seeking a delicious accompaniment to their main meal. The sweet caramelised pears in this salad complement red onions and tomatoes and off-set the distinctly piquant blue cheese. The walnuts and roasted seeds add a nutty, toasty flavour, while the cucumbers and lettuce add crisp freshness to the dish. Why not pop in at your local Hussar Grill and try this winning salad here first before making it at home? Then head back to your kitchen to prepare it for your next lunch or dinner party! Ingredients Caramelised Pears Make a batch (1kg) of caramelised pears and store them in the fridge in a large glass jar for another day’s meal as you won’t need the whole batch for one salad. 1kg      Pears, cleaned and cores removed 400g    Castor sugar 400ml   Boiling [...]]]></description>
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