Chocolate-dipped star biscuits

1. Place the butter into a mixer and beat for 3 minutes. Add the yeast and beat in.
2. Place in a piping bag fitted with a large star-shaped nozzle and pipe into small bowls or onto a platter. Stuff pieces of anchovy into the olives.
3. Melt the sugar in a saucepan over a low heat until light brown, swirling the pan a few times to make sure it doesn’t burn.
4. Line a tray with greaseproof paper. Carefully swirl the grapes into the caramel and lift onto the prepared tray. Leave to set for 5 minutes, then serve on the platter with the butter, honeycomb, olives and bread.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly