Brothers-in-law Rodger Gilson and Johan Billman have perfected the art of making their own shiraz, Rohan Roi ( – in a converted pigeon coop in Pretoria! While both have a passion for food, Johan is also a chef and owner of Van Wouw Catering (083 651 4235)



  • 50g cake flour
  • 50g ground almonds
  • 100g icing sugar
  • 100g dark chocolate
  • 100g butter
  • 100ml honey
  • 6 egg whites
  • extra butter, for greasing
  • 10g castor sugar
  • icing sugar, to dust
  • fresh mint and ice cream, to serve


  1. Preheat the oven to 200°C.
  2. Sift the flour, ground almonds and icing sugar into a bowl.
  3. Melt the chocolate, butter and honey together and stir into the almond mixture. Mix well.
  4. Whisk the egg whites in a spotlessly clean mixing bowl, until stiff. Gently fold a third of the egg white into the chocolate mixture. Carefully fold in the rest of the egg whites until just combined.
  5. Grease six soufflé dishes or ramekins with a little extra butter and then dust with castor sugar. Shake out the excess. Pour the mixture into the dishes and arrange on a baking sheet. Bake for 20–25 minutes.
  6. Once baked, sprinkle with icing sugar, garnish with a sprig of mint and serve immediately with ice cream.

This recipe serves 6.