Boland Cellar – the top 2 wines of 2020, One Formation White Blend 2020 & the Reserve Merlot 2018...
Cappupino Ccinotage! Boland Cellar’s answer to your ‘Coffee’ Pinotage, good with Nadia Graves’s Baked pasta with sausage, sage & butternut…
Cappupino Ccinotage, from Boland Cellar, great expression of Pinotage and the use of toasted French Oak, a natural partnership...
A fine white blend from Paarl and a big red blend from Franschhoek on my Advent Calendar #22 2108...
Boland Cellar One Formation Blend 2017, a magical mix of Chenin Blanc, Sauvignon Blanc & Grenache Blanc…..31.10.2017
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.
Boland Cellar One Formation Pinotage Shiraz Grenache 2015 & Diane Bibby’s Chakalaka Marinated Roast Chicken- 14.06.2017
A sublime Cape Blend from Boland Cellar, One Formation P.S.G. Perfect match with Dianne Bibby's Chakalaka Marinated Roast Chicken.
Boland Cellar Flutterby Merlot 2015 Merlot, mystical magical Merlot, the most planted red wine grape in Bordeaux, is named for Merle, French for blackbird or thrush. Used both as a single variety wine and blended with Cabernet Sauvignon in order to soften is high tannic nature. Merlot has its opponents and vociferous proponents in South
Boland Cellar Reserve No 1 Chenin Blanc Wooded 2015 & Alida Ryder’s Greek Feta & Phyllo Pies with Honey & Oregano – 16.02.2017
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
Boland Cellar Reserve No 1 Chenin Blanc 2015 & Nina Timm’s Oriental Chicken Noodle Salad – 20.01.2017
Boland Cellar Reserve No 1 Chenin Blanc 2015 Boland Cellar on the slopes of the Paarl Mountain, draws its grapes from a wide range of geographical, geological and meteorological micro climates. A wide range of altitudes, aspects, soil types and weather conditions. A team of producers, viticulturists and oenologists who have one aim – quality
Chakalaka marinated Roast Chicken – Dianne Bibby Dianne says: “Roast chicken remains top of the most searched recipes on Google. I mean, who doesn’t love a succulent chicken roast? Chicken is also one of the easiest proteins to cook. There’s no guessing as to its doneness, like say red meat or duck. Rare, medium rare,
Jane-Anne Hobbs's Prawn & Asparagus Salad with Verjuice Dressing & Mayo Jane-Anne says: "An easy, sea-breezy salad that takes just minutes to put together, and you cannot go wrong if you use the very best ingredients in this simple dish. I've specified cooked, peeled prawns from Woolies here, which I admit are expensive, but they
Chicken with Bacon, Leeks & Cider – Jane-Anne Hobbs I love this luxurious coq-au-vin-style dish and make it quite often for friends when I'm looking for a comforting recipe with a complex flavour, but don't have time to fiddle around with a lot of chopping or stock-boiling or slow cooking. You can made this dish
Alida Ryder's Baked Caprese Gnocchi Alida says: "I picked up a small box of the most perfect tomatoes the other day (and like a real smarty pants, forgot to photograph it) and after a few days of enjoying them simply with salt, I decided to turn the ones with wrinkly skin into a glorious tomato
Diane Bibby's Roasted Cauliflower Mac & Cheese Dianne says: "Mac and cheese, a sure-fire crowd feeder and pleaser. It’s one of those, more bang for your buck success stories. I have several versions, this being one of my family’s favourites. While the Mac and cheese recipe is my own, the idea to do a sheet
Carey Boucher Erasmus's Thai Chicken & Veggie Noodle Salad Carey says: “My first post of the year is on a healthy note. We all know I’m an avid food hedonist and will eat anything no matter what the calorie, carb or allergen content but I have to say since turning 33 recently, I made a
Hein van Tonder's Perfect Roast Chicken Hein says: "This recipe for the Perfect Roast Chicken is one I found on the New York Times Cooking site a while back and I have not roasted chicken any other way since. I believe there are few meals that can beat the simple goodness of a roast chicken
Alida Ryder's Sticky sriracha-honey chicken wings Alida Ryder makes food that not only looks good, smells good and eats really good. At the moment she is having a love affair with Sriracha - a hot sauce available from Woolworths. Expanding our knowledge of how to use it - she is a great teacher. Sticky sriracha-honey
Meeta K Wolff's Lemon Thyme & Fennel Risotto Lemon Thyme & Fennel Risotto Preparation time 15 minutes Total Time 40 minutes Ingredients 1 litre vegetable broth 375 ml dry white wine 2 lemons, zest from both and juice from 1 2 fennels, sliced 2 tablespoons fresh thyme leaves 2 tablespoons olive oil 1 tablespoon butter
Tracy Foulkes's Very Peri Beef Trinchado Tracy Foulkes, who with her husband Paul Raphaely, owns NoMU Foods, has a unique and modern take on food. I love her work, using her fabulous NoMU products, always so full of aroma, colour and just packed with flavour. This dish reminds me of happy times in Portugal, where
Dianne Bibbys Oyster Sauce Chicken Spring Rolls Dianne says, “Truth be told, making spring rolls requires a little patience, but once you get the knack of folding and rolling, you can churn them out by the dozen. If you can fold a napkin, you’re in. Fortunately ‘Mrs Fatima’ made the pastry for us, for which
Ina Paarman's Irish Stew with Crusted Dumplings Ina Paarman’s resident consultant on all things Irish, is Janet's friend Pete, who was born and bred in the finest Irish tradition. He guided us as to the best cuts of meat, absolutely insisted on the barley, and cooking the stew the day before. Serves 4
Ina Paarmans Leg of Springbok with Dried Fruit Ina says, "One of my favourite venison recipes. Start off by rubbing the leg with Meat Spice and olive oil, then stuff it with herb butter. Soak the fruit separately in the sweet wine or port. The next day, place the meat on a bed
Lizet Hartley's Moroccan Spiced Lambwith Raspberry-mint Sauce I love aimlessly ambling in supermarkets and markets. Touching, sniffing, reading, seeing what’s new – it’s how I get recipe ideas. Like the other day, when I spotted a bottle of Ras el Hanout spice in Woolies. A heady Moroccan blend of perfumed spices like coriander,
Jane-Anne Hobbs's Quick Low-Carb Gammon Steakwith Tender-Stem Broccoli, Garlic, Green Peppercorns & Cream Jane-Anne talks about her recipe - I'm excited to share this recipe with you because it's so quick and surprisingly delicious. It takes about eight minutes to cook from start to finish, and I eat it at least three times
Anna & Roberta Montali's Polentaserved with Ratatouille & Goats Cheese Too often we forget about the wonderful flavours vegetarian dishes have to offer, and how well wines pair with vegetarian food. Anna and Roberta Montali have come up with a belter of an Italian here, polenta, ratatouille and goat's cheese - packed with
Beetroot, crunchy vegetables & salted peanut crush rice paper rolls with a citrussy soy & sesame dipping sauce – Dianne Bibby
Dianne Bibby's Beetroot, crunchy vegetables & salted peanut-crush rice paper rollswith a citrussy soy & sesame dipping sauce Dianne Bibby has created the perfect textural full flavoured oriental snack which is a perfect partner to an unwooded Chardonnay. Makes 12 generous handful rice (vermicelli) noodles, 2 – 3 cooked beets, sliced into thin
Vickie de Beer's pork loin with fennel seed oil & citrus Vickie de Beer is a very talented food writer, creator of recipes and works in Stellenbosch with Charles Russell a superb food photographer. Serves 6-8 The seeds are a gorgeous aromatic that lifts roasted pork, curries and chutneys to the sublime. What
Jamie Schler's Caramelized Onion, Potato & Mushroom Pierogi For the dough: 2 cups (500 ml) full fat plain or Greek yogurt 1 egg, lightly beaten 1 tsp salt 2 ¼ cups (280 g) flour + more for kneading For the filling: ¾ lb (350 g) potato for mashing 1 lb (500 g) white
Cheddar soufflé with bacon &onion marmalade Many of my friends fear soufflé. Not the eating of it. The making. They fear it the way I fear SARS, or being caught DUI and locked up for the night with a bunch of dudes with bad haircuts and worse attitudes. I reckon that anybody with
Low Carb Double Cauliflower Cheese by Jane Anne Hobbs 2 large heads cauliflower, or 4 small ones 5 Tbsp (75 ml) water salt ½ cup (125 ml) hot milk, plus extra for thinning 4 Tbsp (60 ml) cream 2 Tbsp (30 ml) butter 2½ cups (about 150 g) grated Cheddar 2 tsp (10