TO DRINK: Fleur du Cap Viognier, bright and peachy, will stand up to the fruity and salty elements of this dish.
Print Recipe Caprese salad Serves: 4 Cooking Time: 20 mins Ingredients 4 vine-ripened tomatoes 4 slices prosciutto sea salt and freshly ground black pepper, to taste extra virgin olive oil, for drizzling 2 x 125g bocconcini (buffalo mozzarella balls), torn 250ml (1 cup) fresh basil leaves 15ml (1 tbsp) white wine vinegar 30ml (2 tbsp)
Chocolate puddings never went out of fashion. TO DRINK: Complement the fruit flavours but break the sweetness – go for 2005 Bellingham Merlot with a dash of Malbec.
Print Recipe Garden vegetable soup with pesto Serves: 4 Cooking Time: 1 hour 15 mins Ingredients PESTO 100g fresh basil 100g pine nuts 150ml olive oil 50g Parmesan, freshly grated salt and freshly ground black pepper, to taste SOUP 50ml olive oil 50g onion, chopped 100g carrots, chopped 150g potatoes, chopped 100g celery, chopped 1,5
Print Recipe Chimichurri Serves: 1 cup Cooking Time: 15 mins Ingredients 250ml (1 cup) firmly packed fresh flat-leaf parsley, trimmed of thick stems 3 – 4 garlic cloves, chopped 10ml (2 tsp) dried oregano 15ml (1 tbsp) coarse paprika 5ml (1 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 125ml (½ cup) olive
TO DRINK: For this zesty dish, try a light white wine that isn’t too overpowering, like pinot grigio
Located just North-West of Stellenbosch, and cooled by salty sea breezes, the Bottelary Hills Wine Route offers award-winning wines as well as old-fashioned farm hospitality. For some reason I’d always associated the name ‘Bottelary’ with bottles or even a bottling plant – not a very romantic association (no matter how appropriate) for this charming sub-route of the Stellenbosch American Express Wine Routes. So I’m delighted to discover that it is actually derived from the old Dutch word ‘bottelarj’ or English ‘buttery’, in Medieval times a service room in which ‘butts’ (casks) and bottles of liquor were stored; later a larder…
Green lentil terrine with seafood is deliciously earthy and tangy. Lentils have a thick but soft texture which is perfect with the light seafood meat. A lovely lunch…
Christiaan Campbell quietly hones his craft and creates fine-dining drama at Delaire Graff Actors are warned to never work with children or animals, lest they be upstaged. Writers should never type at an open window, or they’ll get lost in the view. And chefs, I’d venture, should never cook in a setting so drop-dead gorgeous that your patrons’ food will surely be cold before they’ve dragged their eyes back to the plate. From the deck of Delaire Graff Restaurant, perched on top of Helshoogte Pass outside Stellenbosch, it’s all but impossible not to gasp at the panoramic views of the…
By Jenny HandleyTo launch their 2012 Gewürztraminer, The Beautiful Lady, Nederburg hosted a nose-to-tail lunch prepared by Pete Goffe-Wood of Kitchen Cowboys in what they term the “Salt…