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My Tamatie Bredie, a Cape Style of Tomato Bredie or Braise…

Tomato Bredie, known in the Bo Kaap ditrict of Cape Town as Tamatie Bredie, is a heritage Cape dish, traditionally made from mutton and fresh tomatoes, here is my version...

August 21st, 2020|Categories: lamb, Michael's Writings, Recipes|Tags: Braise of Lamb with tomato, Bredie, C Louis Leipoldt, Heritage Food, Lam Recipe, south african food, Tomatoe Bredie|
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My Cabbage Bredie, in the style of C Louis Leipoldt…

My Cabbage Bredie, setting off with C Louis Leipoldt's scanty recipe, I 'created' this fine traditional Cape Bredie...

August 20th, 2020|Categories: lamb, Michael's Writings, Recipes|Tags: Bredie, C Louis Leipoldt, Cabbage Bredie, Kos vir die Kenner, Lamb Bredie, Lamb recipe, Leipoldt recipe, Leipoldt's Food & Wine, South African Heritage Food, TRaditional South African Dish, Trevor Emslie|
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Alto Shiraz 2016, go South African with Ina Paarman’s Peri Peri Bean Bredie…

A fine Stellenbosch expression, Alto Shiraz 2016, grapes grown on the slopes of the Helderberg...

September 10th, 2019|Categories: wine of the day|Tags: Alto Wines, Bean Bredie, Bertho van der Westhuizen, Bredie, Ina Paarman, Stellenbosch Wine Region, Stellenbosch Wines|
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Landskroon Shiraz 2017, prefect match with Lizet Hartley’s Green Bean Bredie…

Landskroon Shiraz 2017, a star from the estate, well known in earlier days for Port style and red wines...

June 27th, 2019|Categories: wine of the day|Tags: Bredie, Green Bean Bredie, Landskroon Wines, Lizet Hartley, Paarl Wine, Paul de Villiers, Shiraz, South African Shiraz, South African Wine|
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My Lamb Knuckle & Quince Bredie…

Quinces photographed by Charlie Lee Potter Quinces, which have been grown at the Cape for over 350 years, are back in season again. They were planted and mentioned in his diary by Jan van Riebeek’ s gardeners in the Company Gardens in Cape Town shortly after the settlement at the Cape by the

May 5th, 2012|Categories: Michael's Writings|Tags: Bredie, Cabernet Sauvignon, Lamb, Quince, south african food|
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about

fav-57 As a young aspiring chef, Michael laid a solid foundation for his career at the Cordon Bleu Cooking School in London. Over the next 30 years he had a series of high profile hospitality management posts, was the Public Relations Manager for Boschendal and ran three successful restaurants in the Cape, one of which, Parks, featured in the national top 10 restaurants.

Michael is a family man, author and broadcaster.
A lifetime devoted to the promotion and appreciation of the South African wine and food industry has earned him many accolades, including the Lannice Snyman Lifetime Achievement Award at the 2013 Eat Out Awards.

Michael continues to be prolific, informative and entertaining on his wine and food website, michaelolivier.co.za

Copyright 2016 Michael Olivier | All Rights Reserved
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