Enjoy our delicious recipe inspirations that pair perfectly with Allure. From breakfast all the way through to dinner, Allure will complement your dishes beautifully and is the perfect choice for any occasion or celebratory tipple.



Serves 4 – 6
Prep time: 40min
Cook: 8min
Difficulty: Moderate


200 g Tennis biscuits
90 g butter, melted

3 x Chai Rooibos teabags
1 C (250 ml) whipping cream
500 g full fat cream cheese
1 C (250 ml) icing sugar
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla essence

Quick Caramel Sauce
120 g sugar
45 g butter
185 ml tinned evaporated milk

To Serve
Small handful toasted pecan or
walnuts for serving (optional)
5 x 9 x 5 cm mini loose bottomed
cake tins (or 1 x 18 cm springform/
loose bottomed cake tin)


Preheat the oven to 180 ºC.

Place the biscuits into a zip-lock bag and bash them with a
rolling pin until they resemble coarse sand. Add the crushed
biscuits and melted butter to a mixing bowl and mix well to
combine. Spoon some of the mixture into the baking tins and
use your fingers or a small glass to press it down to form an even

Add more mixture, then use your fingers to build the biscuit base
up the sides of each tin. Repeat until you have lined all of your

Bake the bases for 6-7 minutes to set. Allow the tins to cool


Pour the cream into a small sauce pot then add the tea bags.
Place it over low-medium heat and gently warm the cream until
it is just about to boil, then remove it from the heat. Allow the
cream to cool with the tea bags in it to infuse.

Transfer the cream and tea bags to a bowl then cover and
allow to chill in the fridge for at least 2 hours. For a more intense
flavour, leave the cream in the fridge overnight. Remove and
discard the tea bags.



Serves: 4
Prep time: 15 minutes
Cook: None
Difficulty: Easy


2 slices of fresh orange
330 ml fresh orange juice, chilled
330 ml cranberry juice, chilled
1 bottle Allure Pinot Noir
Chardonnay Non-alcoholic
Sparkling Wine, chilled

4 champagne tulips


To make the curled orange peels, slice a thin round of orange
and then lay flat on a cutting board. Using the tip of a sharp
knife, follow around the shape of the slice separating the
outside pith from the fruit, as thinly as possible.

Trim to the right length and the wind around your pinky finger to
shape into a curl. Make one garnish per glass. Cut some of the
fruit into small segments to add to the glasses.

Pour about a quarter of orange juice into each glass, add
cranberry juice, filling to the halfway mark of each glass. Fill the
remaining half of the glass with Allure Pinot Noir Chardonnay
Non-alcoholic Sparkling Wine.

Add some small orange wedges to each glass, garnish with
curled orange peel and serve.



These mini loaves are ideal for a treat box, lunch box or high tea. Glazed with a tangy lemon glaze, they are as pretty as can be.

Serves: 6
Prep time: 20 minutes
Cooking time: 20 minutes

1 C (250 ml) icing sugar, sifted
1 Tbsp (15 ml) milk
1 Tbsp (15 ml) lemon juice

2 C (500 ml) cake flour, sifted
1/2 C (125 ml) brown sugar
2 Tbsp (30 ml) poppy seeds
1 Tbsp (15 ml) baking powder
1/2 tsp (2,5 ml) salt
1 C (250 ml) milk
1/2 C (125 ml) butter, melted
1 tsp (5 ml) vanilla extract
1 large egg
zest of 2 lemons
juice of 1 lemon

Candied Lemon Slices (optional)
1/2 C (125 ml) water
1/2 C (125 ml) white sugar
6 small lemon slices

In a small bowl mix the ingredients for the drizzle then set aside.

Preheat the oven to 180 ºC.

In a large mixing bowl add the cake flour, brown sugar, poppy seeds, baking powder and salt and mix well to combine.

In another bowl add the milk and melted butter then add the vanilla and egg and mix well to combine. Add the lemon juice and zest and mix to combine.

Add the wet ingredients to the dry and mix to combine until there is no dry flour but do not over mix. Spoon the batter into greased mini individual loaf tins that have been lined with baking paper until they are 3/4 full.

Pop them onto a baking tray and into the oven for 20 minutes. Remove and allow to cool on a wire rack.

Candied Lemon Slices (optional)
Add the water and sugar to a saucepan and bring to a boil. Once boiling reduce the heat and add the lemon slices. Simmer for 15 minutes, flipping them over once at the halfway mark. Try to ensure that they remain separate in the liquid. Remove and allow to cool on wire rack.

To Assemble
Drizzle the loaves with icing glaze then either top with candied lemon rounds, or sprinkle with lemon zest.

Tip: If you don’t have a mini loaf pan or tins, you can use a regular muffin



Once you’ve tried these eggs, you’ll find it hard to go back to eating them any other way! Delicious spiced brown butter makes this one winning way to enjoy brekkie or brunch.

Serves: 4
Prep time: 20 minutes
Cooking time: 10 minutes

1 C (250 ml) double cream yoghurt
1 garlic clove, finely grated
1 Tbsp (15 ml) chopped dill
zest of 1 small lemon
salt and pepper

Spiced Brown Butter
100 g butter
1/2 tsp (2,5 ml) ground cumin
1/2 tsp (2,5 ml) good quality smoked paprika
1/2 tsp (2,5 ml) chilli flakes

Poached Eggs, Toppings and Toast
1 large avocado, peeled and cubed
1 Tbsp (30 ml) chopped chives
juice of 1 lemon
8 large fresh free-range eggs
2 Tbsp (30 ml) white vinegar
100 g pistachios, roughly chopped lightly toasted in a dry frying pan

4 slices of sourdough bread, toasted and buttered

Add all the ingredients for the yoghurt into a bowl and mix well to combine. Pop the bowl into the fridge until needed.

Spiced Brown Butter
Add the butter to a small frying pan and set it over medium-high heat. Once it has melted and starts to bubble and froth, add the cumin, paprika and chilli flakes. Cook for a further minute to brown the butter and spices. Remove from the heat.

Poached Eggs, Toppings and Toast
Add the cubed avocado to a small bowl, add the lemon juice and chopped chives and season with salt and pepper. Gently mix to coat.

Half fill a large pot of water and set it over high heat. Bring to a boil then turn the heat down to low so that it is just barely simmering, then add the vinegar. Stir the water to create a gentle whirlpool, then crack an egg into the middle (tip: to make things easier you can pre-crack the eggs one by one into a small ramekin). Repeat with another egg and cook 2 eggs at a time in the pot. Poach for 3 minutes for a soft yolk. Drain the eggs on a piece of kitchen towel and repeat the process until you have poached all of the eggs.

To assemble, place a generous few spoonfuls of yoghurt onto each plate and smoosh it around to create some peaks and valleys. Divide the avo cubes between each plate. Place 2 poached eggs on top of the yoghurt and then drizzle generously with butter sauce. Garnish each dish with pistachios and then serve immediately with buttered sourdough toast.



A wonderfully light and elevated salad platter, ideal for a brunch or lunch table.

Serves: 4
Prep time: 30 minutes

200 g smoked trout ribbons
1 large cucumber, shaved into ribbons with a vegetable peeler
100 g baby asparagus spears, steamed and blanched
80 g snap peas, steamed and blanched
3 radishes, thinly sliced/mandolined
2-3 baby cucumbers, peeled and sliced into rounds
1 Tbsp (30 ml) poppy seeds
2 sprigs of dill, picked
lemon wedges
microgreens for garnish (optional)

Horseradish Cream
1/4 C (60 ml) crème fraîche
1/4 C (60 ml) creamed horseradish
squeeze of lemon
salt and pepper

Avo Crema
1 large avocado
1 Tbsp (15 ml) crème fraîche
squeeze of lemon juice
salt and pepper

Horseradish Cream
Add the ingredients for the horseradish cream to a small bowl and blitz with a hand blender until smooth. Scoop into a piping bag and pop it in the fridge until needed.

Avo Crema
Add the ingredients for the avo crema to a small bowl and then blitz with a hand blender until smooth. Scoop into a piping bag and pop it in the fridge until needed.

To Assemble
Twirl the trout ribbons into nests and place onto your serving platter. Arrange the cucumber ribbons in spirals and arrange around the trout. Scatter the rest of the ingredients – asparagus, snap peas, baby cucumber rounds and radish slices around the platter and then sprinkle with dill fronds.

Pipe the horseradish cream and avocado crema in alternating dots around the salad. Sprinkle with poppy seeds and serve with lemon wedges on the side. Thinly sliced bruschetta or melba toast will also go well with this salad.



Serves: 4
Prep: 20min
Cook: 30min
Difficulty: Easy


1 litre chicken stock
1/4 C (60 ml) rice vinegar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) fish sauce
2 tsp (10 ml) sesame oil
2 garlic cloves, smashed
1 knob of ginger, peeled and smashed
2 star anise

Noodles and Toppings
4 large eggs, soft boiled (6-7 minutes)
2 baby bok choy, halved
150 g shimeji mushrooms
3 egg noodle nests, cooked according to the packaging
150 g edamame beans, cooked according to the packaging
2 spring onions, sliced
2 red chillies, sliced
3 radishes, sliced
2 Tbsp (30 ml) sesame seeds, toasted


Set a medium sized pot over medium high heat. Add all the ingredients for the broth to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.

After 15 minutes, use a slotted spoon to remove the garlic, ginger and star anise and discard. Bring the broth back up to a boil and add the bok choy – allow to blanch for 1 minute in the broth and then remove and place it into your serving bowls.

Add the mushrooms to the boiling broth then turn off the heat and leave for 3 minutes. Distribute cooked noodles into the serving bowls, then ladle the hot broth over the noodles. Top with edamame, spring onions, chillies and radishes. Add a soft poached egg to each bowl, garnish with sesame seeds and serve immediately.



Serves: 4 – 6
Prep: 20min
Cook: 30min
Difficulty: Easy


1,5 litres (6 cups) water
2 C (500 ml) split red lentils
1 medium onion, chopped
1 Tbsp (15 ml) mustard seeds
1 Tbsp (15 ml) cumin seeds
2 cloves
1 cinnamon quill
2 green chillies, halved
15 curry leaves
2 garlic cloves, chopped
1 Tbsp (15 ml) garam masala
1 tsp (5 ml) turmeric powder
1 tsp (5 ml) chilli powder (optional)
1 Tbsp (15 ml) brown sugar

To Serve
1/2 C (125 ml) coconut cream
Fresh coriander, chopped Poppadoms.


Add the water and lentils to a large pot and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until the lentils start to break down and become creamy. Remove the pot from the heat and use a potato masher to roughly mash the lentils. If the lentils feel a little dry, add a splash of water to loosen them up.

Set a large frying pan over medium high heat. Add the onion, mustard seeds, cumin, cloves, cinnamon, green chillies and curry leaves. Fry for a few minutes until the onion begins to soften. Add the garlic, garam masala, turmeric, chilli powder, if using, and fry for 2 minutes to cook the spices. Add the brown sugar and mix to combine.

Add the onion mixture to the lentil pot and mix well to combine. Put the pot back on the heat, bring to a boil and then reduce the heat to a simmer. Cook for an additional 5 minutes to infuse the flavours. Add a splash of water if the mixture seems dry – it should be creamy. Serve with a swirl of coconut cream, chopped fresh coriander and poppadoms.


PAN FRIED CALAMARI with Olives, Capers, Red Peppers & Herb Vinaigrette

Serves: 2- 4
Prep: 15min
Cook: 10min
Difficulty: Easy


2 Tbsp (30 ml) olive oil for frying
500 g fresh calamari tubes and heads
1 small onion, sliced
1 red pepper, cubed
10 baby tomatoes, halved
50 g pitted Kalamata olives, halved
50 g pimento stuffed green olives, halved
50 g baby capers

100 ml olive oil
2 Tbsp (30 ml) red wine vinegar
1 Tbsp (15 ml) chopped chives
1 Tbsp (15 ml) fresh thyme, chopped
20 g wild rocket, chopped
Juice and zest of 1 lemon
Salt and pepper

Microgreens to serve (optional)


Mix all the ingredients for the vinaigrette together and whisk to combine. Season to taste and add more lemon juice if needed. Whisk again before serving.

Dry the calamari well with some paper towel before frying.

Set a large non-stick frying pan over medium-high heat. Heat the oil and then fry the calamari for 1 minute per side. Do not crowd the pan with too much calamari. Fry it in batches if you need to. Set the cooked calamari aside as each batch is cooked.

Once all of the calamari is cooked, add another splash of oil to the pan then add the onion and peppers and cook for 4 minutes until they begin to soften. Add the tomatoes, olives and capers and fry for another 2 minutes.

Add the calamari back into the pan and cook for another minute to warm the calamari through. Drizzle with spoonfuls of vinaigrette and serve immediately.


Fresh Oysters with Citrus Viniagrette

Serves: 4 – 6
Prep: 10min
Cook: none
Difficulty: Easy


20 fresh oysters
1/4 C (60 ml) mild olive oil
1 Tbsp (15 ml) ClemenGold juice
1 Tbsp (15 ml) freshly squeezed
lemon juice
Zest of 2 ClemenGolds
1/2 tsp (2,5 ml) Dijon mustard
1/2 tsp (2,5 ml) garlic powder
1 Tbsp (15 ml) chopped chives
2-3 baby cucumbers, cubed into
very small cubes
Salt and cracked black pepper


Using a shucking knife, carefully shuck the oysters.

Keep the oysters in the fridge or on ice until ready to serve.

In a small bowl add the olive oil, ClemenGold juice, lemon juice,
zest, mustard, garlic powder and chives. Whisk well to combine.

Dress each oyster with a teaspoon spoon of vinaigrette, top with
mini cucumber cubes and microgreens, season and serve.