Taylor’s Port & Chocolate: The Ultimate Easter Pairing
Photography Supplied.

Easter brings with it the rituals we know by heart — chocolate bunnies, hot cross buns, egg hunts in the garden. But it’s not just for the kids. It’s a moment to gather, to share, and to enjoy something a little more considered.

Step into deeper territory with the 20 Year Old Tawny, where concentration and complexity come to the fore. Dried fruits, spice and a lingering finish make it an ideal partner for more decadent desserts — think dense chocolate tarts or fudgy brownies, where each bite is matched, not overwhelmed. For those who lean towards darker, more intense chocolate, the Late Bottled Vintage 2019 provides structure and lift. Its bold fruit profile and firm backbone cut through the richness, creating a balance that feels both indulgent and composed.

The beauty of Port lies in its versatility — equally suited to a quiet moment at the end of the day as it is to a table shared with friends and family. This Easter, it offers a simple way to turn a familiar tradition into something a little more memorable. Because if you’re going to indulge, you may as well do it well.
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.

latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.


