‘Surfers in the sky’
Oil on canvas 60cmx90vm
Delicate, quick strokes, ethereal, sensitive. My painting for the Sanlam Portrait submission. An emotional journey.
The estuary is still, a reflecting pond for the lights of the town as evening settles into the mist that promises another warm autumn day.
A last glass of Shiraz rescued, while the dishwasher hums. The collection of empty wine bottles consigned to the recycling bag.
Camembert, wrapped in prosciutto, a runny ooze of delicious. Bacon wrapped chicken, with a green salad and roasted tomatoes, a simple dinner with friends that bubbled with joy and laughter. The Lourensford Viognier, definitely the wine pairing star.
Our tranquil world hurtled into the chaos of screaming engines, burning rubber and testosterone. Race weekend, with the Simola Hill Climb.
A haute-cuisine afternoon, where the art of each dish, with its selected wine was a counterfoil for the exquisite art and the light changing across the estuary. Special moments of sumptuousness.
PROSCIUTTO-WRAPPED BAKED CAMEMBERT
Suggested 250g Camembert: Use either Dalewood Wineland Chefs Camembert™ or a Dalewood Traditional Camembert 250g
6 fresh sage leaves
1 large 250g Camembert
6 large slices prosciutto
12 slices French bread stick (baguette), toasted
Preheat oven to 180°C.
Line a baking tray with non-stick baking paper.
Arrange 3 sage leaves on top of the Camembert. Place 3 slices of prosciutto over the sage.
Carefully turn the Camembert over and fold in the ends of the prosciutto slices to enclose.
Repeat with the remaining sage and prosciutto to completely enclose the Camembert.
Place the Camembert on the lined tray.
Bake for 15 minutes or until the prosciutto is crisp and the Camembert is soft.
Transfer to a serving platter and serve with the bread.