Boschendal has a proud and long history of pioneering winemaking, two new winemakers are ready for the harvest of 2020...
Boschendal Black Angus 2014, good with Nina Timm’s Beef Fillet stuffed with sun-dried tomatoes and feta – 14.02.2018
Boschendal Black Angus 2014 Boschendal Black Angus 2014 is a recent release from the Boschendal Heritage Collection. Boschendal Farm has a fine herd of pastured reared Black Angus Cattle, appropriate therefore that this fine blend should be named for them. With over 330 years since the granting of the land, this wine is one of
Boschendal Manor House, main reception room for Wine Tastings I said this before – there is always something new out at Boschendal. Or as Pliny the Elder might have put it, and apparently Aristotle before him, ex Boschendal semper aliquid novi. The Manor House has been so tastefully redecorated, with its history taken into consideration,
My Smoked Salmon Hearts for Valentine's Day I was given a set of 6 heart shaped moulds which were made in the late 1940s by a well known Cape Town potter, Cecil von Michaelis. Not often I get the chance to use them! Valentine's Day is the ideal occasion. I first made these when I
Kate Liquorish's Whole Trout stuffed with Pancetta & Fennel Kate says: "My recent trip to Italy meant the most decadent food markets, the best tomatoes, the most unbelievable cheese and the most outrageous, fresh pasta. I came back a little heavier than expected... But, my favourite meal of the trip had to be the whole
Carey Boucher Erasmus's The Crowd Pleaser Burger Carey says, "I call this “the crowd pleaser burger” because it has elements that everyone enjoys. The men(and some awesome women) will be won over by the juicy ostrich burger, cider batter onion rings and bacon crumbs. The women on the other hand, will be hooked on the creamed cheese,
The Boschendal Manor House & The Groot Drakenstein Mountains A visit to Boschendal is a very special experience. A perfect daytime destination with lots to do for a family and also just a couple who are looking for an enchanting day. First advice is to pack a cooler bag with lots of ice bricks inside.
Jane-Anne Hobbs's Individual Beef Wellingtons with crisp bottoms I think Beef Wellington does need some kind of sauce, so serve this with a home-made gravy, or a creamy mushroom sauce or - best of all - a lovely Béarnaise. Individual Beef Wellingtons with Crisp Bottoms 1 large (about 1.8 kg) fillet of beef (see Cook's
Boschendal in Groot Drakenstein Boschendal, that iconic farm in the Drakenstein Valley, was granted to one Jean le Long by Governor Simon van der Stel in 1685, three hundred and thirty years ago. So this year is the big celebration. I worked at Boschendal in 1985 when we had the big 300th celebration, and I
Dianne Bibby's Roast Vegetable & Herbed Couscous Saladwith pan grilled Feta & crushed pistachio dressing I always feel sorry for the butchers when people advocate a Meat Free Monday. Diane Bibby redeems herself here in my eyes by suggesting that this delicious vegetarian dish be served with a steak or chicken. She says,
Nigel Slaters Coq au Riesling - as prepared by Alida Ryder You should make this if you like chicken. If you like mushrooms. If you like creamy sauces. If you like Food. And most importantly if you like a bit of plate licking. This recipe is so gosh-darn delicious that I did, in
Lizet Hartley's Thai red curry prawn & noodle soup This recipe offers all you need from a Thai curry soup and matched with a glass of rosé, it is a great meal. Lizet says,"For me soup is kinda like ice cream. I can eat it anytime. When it comes to giving soup instant
Boschendal Reserve Collection Chardonnay 2012 Reaffirming its position in the industry for producing superb wines, SWISS Airline has selected the Boschendal Reserve Collection Chardonnay 2012 as one of the premium wines for their summer 2015 offering. The wine will be served to First Class passengers onboard SWISS Airline. A pre-determined list was selected
Alida Ryder's Chicken Biryani Alida Ryder's food is packed with colour, aroma and flavour and so suited to a wine with a bit of oomph like this Boschendal Elgin Chardonnay. Alida Ryder's Chicken Biryani Preparation time 30 minutes Cooking time 45 minutes Total time 1 hour 15 minutes Serves: 4-6 Ingredients for the
Jane-Anne Hobbs's Old-fashioned Potted Troutwith Mace & Cayenne Pepper Jane-Anne Hobbs is a great seeker for old recipes and brings them up to date. This one, originally for salmon, came from The Experienced English Housekeeper by Elizabeth Raffald (1786). To poach the fish: a large fillet of lightly smoked trout, or a nice fillet
Sophia Lindop's Chilled asparagus, blue cheese & biltong soup Sophia Lindop recently published Season's Bounty which is packed with flavourful dishes, many with a Sophia twist. This is a perfect cold soup for a warm summer's evening. Chilled asparagus, blue cheese & biltong soup Serves 4 Ingredients 2 baby leeks, thinly sliced Olive
Jane-Anne Hobbs's Gin-Cured Salmon Gravadlax, Tartare-Style Jane-Anne Hobbs is a superb 'cooker' as my son used to say when he was a little boy. her ideas are always fresh, interested, packed with flavour and visually stunning. A dish like this is worthy of the Boschendal MCC Brut Rosé with which I serve it.
Oryx Desert Salt & Pepper Squid What you'll need 350 calamari, tentacles and bodies ½ tsp each Oryx Black Pepper and Szechuan peppercorns Oryx Desert Grinder Salt to taste pinch of dried chili flakes 6 Tbs cornflour 1 egg sunflower, peanut or canola oil for frying 1 fresh chili sliced, 2 spring onions
Meeta K Wolff's South Indian Inspired Sambar Vegetable Curry Prep Time: 30 minutes Total Time: 60 minutes Serves: 4 Ingredients 2 onions, finely chopped 4 garlic cloves, finely chopped 150g canned tomatoes, coarsely chopped 1 tablespoon tomato puree 1 piece of ginger about 2 cm thick, mashed 1/2 teaspoon turmeric powder 1/2 teaspoon
Jane-Anne Hobbs's Low Carb Swedish Style Meatballswith cauliflower mash Jane-Anne Hobbs is a great cook. All her recipes come with a story, a story as interesting as the dish itself. Read the full story about this recipe - click here. For the meatballs 1 kg lean beef mince [ground beef] 500 g