Calabash Recipes
From the Fields, Gardens and Greenhouses
- Aubergine Tart with Tapenade and Mozzarella
- Classic Pipérade
- Couscous with Seven Vegetables
- Gnocchi with a Goats Cheese Sauce
From the Oceans, Seas, Rivers and Lakes
- Escalope of Cod With a Soft Parsley Crust, Crème Légère with Chives
- Rego's Prawn Peri Peri
- Roast Supreme of Cod with a Sweet Curry and Brioche Crust
From the Farms, Pens, Runs and Woods
- Beef Fillet with a Gratin of Wild Mushrooms
- Bobotie
- Foie Gras with Spiced Lentils and Fig and Apple Chutney
- Roast Duck Breast with Honey Glazed Baby Onions and Salsify
From the Dessert Table, Ice Cream Churn and 'Bon Bon' Kitchen
- Apple Tart with Cardamom Ice Cream
- Chocolate Fondant
- Chocolate and Mocha Pots
- Chocolate Marquise
- Coffee and Baileys Crème Brûlée
- Crème Brûlée
- Crème Pâtissière
- Christmas Pudding Ice Cream
- Hot Chocolate Fudge Sauce
- Iced Chocolate Parfait
- Orange and Cointreau Sauce
- Panna Cotta with Strawberries and Balsamic Vinegar
- Raspberry and Yogurt Ice Cream
From the Bread and Pastry Oven
