Cappupino Ccinotage, from Boland Cellar, great expression of Pinotage and the use of toasted French Oak, a natural partnership...
Chenin Blanc, 20% of the national vineyard, shines in this blend. Collaboration between growers and the cellar produce the finest of grapes to make a fine wine like this. Alida Ryder provides her Kick Ass Roast Chicken as the perfect partner...
Boland Cellar Five Climates Chenin Blanc 2017 & Alida Ryder's Coq au Riesling Pasta, a great combination. Excellent expression of Chenin Blanc.
Pioneering collaboration with their grape suppliers, superb blending in the cellars create this range from Boland Cellar. A great match with Alida Ryder's pork dish.
Boland Cellar Reserve No 1 Sur Lie Chardonnay 2015 Boland Cellars has a team of viticulturists who watch over their producer vineyards looking for blocks which produce wine grapes of premium quality. These blocks are singled out for careful elevation in the cellar producing a fine range of Reserve No 1 wines which are dedicated
Boland Cellar Flutterby Sauvignon Blanc 2016 Boland Cellar was founded in 1941 and uses the grapes of several producers, from a variety of microclimatic conditions. Anything they bottle is done with great care, careful elevation in the cellar and the fine art of blending before it finds its way to the supermarket and wine specialist
Boland Cellar Reserve No 1 Chenin Blanc Wooded 2015 For over 75 years, Boland Cellar has sat in the foothills of the iconic Paarl Mountain facing eastwards. With their grape growers placed in five different micro climatic conditions, they have a host of grapes to draw on to make their sublime wines. Some special vineyard
Louis Janse van Vuuren & Hardy Oivier's Double leg of lamb slow-roasted in the oven Louis and Hardy say: "Sometimes, when we want to cook for a group of friends but don’t have a lot of time to spend in the kitchen, we order the bottom half of a lamb from our butcher – it
Dianne Bibby's Watermelon, berry, feta salad with balsamic beads & roasted pumpkin seeds I have been waiting all winter to put this recipe up. Now that watermelons are back in season, I hope you enjoy Dianne Bibby's version, a riff on the ubiquitous watermelon and feta salad. She adds so much of flavour to this