Delaire Graff Banghoek Reserve Chardonnay 2017, lovely start to a meal with Carey Boucher Erasmus’s Chicken Liver Parfait, Spiced Cranberry Compote & Brioche…

Made from the Estate's own grapes, picked at different times to add complexity, the Delaire Graff Banghoek Reserve Chardonnay 2017...

Delaire Graff Sauvignon Blanc 2018, is a good match with Carey Boucher Erasmus’s Very Generous Caesar Salad…

Morné Vrey, Delaire Graff's Award Winning Winemaker has made the utterly sublime Delaire Graff Sauvignon Blanc 2018 using grapes from all over the Western Cape. Stunning stuff...

Haute Cabrière Pinot Noir Unwooded 2018, excellent with Carey Boucher Erasmus’s Peach & Prosciutto Salad, Snoek Paté & Dried Fruit Pickle Harvest Lunch…

In a style perfect for summer marrying good food with sublime wine, Haute Cabrière Pinot Noir Unwooded 2018 answers the call

Spier – three fine reds for Winter…

There is a formidable team of winemakers at Spier Wine Estate making some serious Spier Reds. Johan Jordaan is the winemaker in charge of the reds under Cellarmaster Frans Smit. Really a lovely place to visit with two restaurants, picnics and a variety of entertainments.

Bellingham Homestead Series The Old Orchards Chenin Blanc 2017, lovely match to Carey Boucher Erasmus’s Sticky Soy Honey & Sriracha Chicken Wings

Chenin Blanc. Its home in the Loire. South Africa has 6 times more vineyards. So it has crept in as our most planted wine grape. The Bellingham Homestead Series The Old Orchards Chenin Blanc 2017, a perfect expression..

Bellingham The Bernard Series Small Barrel SMV 2014, perfect match with Carey Boucher Erasmus’s Chorizo, Chickpeas & Kale in Spicy Tomato Sauce – 05.01.2018

Bellingham Small Barrel SMV 2014 is a masterful blend of Shiraz, Mourvèdre and Viognier. Barrel aged for 14 months, it is a perfect wine for a well cooked meal.

Boland Cellar Talent & Terroir Chenin Blanc 2017, great with Carey Boucher-Erasmus’s Roast Chicken with Toulouse Sausage, Apple & Sage Stuffing, Leeks & Fennel – 10.11.2017

Boland Cellar Talent & Terroir Chenin Blanc 2017 is a clever blend of Chenin Blanc from Paardeberg and Drakenstein Vineyards. Chenin and Chicken are a great match...

De Grendel Koetshuis Sauvignon Blanc 2017 & Carey Boucher Erasmus’s Confit Chicken with Fennel, Thyme & Lemon – 17.07.2017

De Grendel Koetshuis Sauvignon Blanc 2017 Unlike its very hot and dry predecessor, the 2017 harvesting season experienced good high temperatures with no off the scale heat. Cool nights and a light rainfall in early December allowed for disease free grapes with excellent flavours and acidity.  The yield was also up by 15% on the

Asara The Vineyard Collection Cabernet Sauvignon 2012 & Carey Boucher Erasmus’s Lamb Pilaf with Dates & Cranberries – 19.06.2017

Asara The Vineyard Collection Cabernet Sauvignon 2012 Asara Wine Estate and Hotel is situated on the rolling Polkadraai Hills west of Stellenbosch at in the heart of its Wine Appellation.  These rolling hills provide many aspects and facings and soil types for the selection of wine grape varieties grown on the estate. The main supply

Glen Carlou Pinot Noir 2012 & Carey Boucher Erasmus’s Roast Leg of Pork, Hanepoot Apples & Crispy Duck Fat Potatoes – 28.02.2017

Glen Carlou Pinot Noir 2012 Pinot Noir has the unfortunate nickname of ‘The Heartbreak Grape’.  When it expresses its soils, climate and the hand of a fine winemaker, this thin skinned Burgundian grape has found a home in South Africa. The Glen Carlou Pinot Noir 2012 proves that there is nothing ephemeral about this grape. 

Groot Constantia Method Cap Classique Brut Rosé 2013 & Carey Boucher’s Harvest Lunch – 17.01.2017

Groot Constantia Method Cap Classique Brut Rosé 2013 As I write today, I look out over the Constantia Vineyards which are amongst the oldest in the country.  Groot Constantia itself is one of the premier tourist sites in Cape Town, up there with Table Mountain, Cape Point and the National Gardens at Kirstenbosch. Boela Gerber in

Nasi Goreng with Chicken & Broccoli – Carey Boucher Erasmus

Nasi Goreng with Chicken & Broccoli – Carey Boucher Erasmus Carey says: "What to do when you have left over rice? Make a spicy Nasi Goreng of course.  It’s basically a fried rice dish with Indonesian flavours. When splashing out, it’s delish with prawns but for a humble weeknight meal, I use chicken and broccoli.

Asian Style Roast Chicken with Honey, Miso & Ginger Glaze – Carey Boucher Erasmus

Asian Style Roast Chicken with Honey, Miso & Ginger Glaze by Carey Boucher Erasmus Carey says: “This Roast Chicken is something I do often, it’s sweet, salty, sticky and seriously aromatic.  The secret ingredient in my glaze is Miso Paste, something I’ve been playing around with a lot lately. It provides a salty, savoury, slightly

Roast Chicken with Toulouse Sausage, Apple & Sage Stuffing, Leeks & Fennel – Carey Boucher Erasmus

Carey Boucher Erasmus's Roast Chicken with Toulouse Sausage, Apple & Sage Stuffing Leeks & Fennel Carey says: "This roast chicken is something special. Butter and sage is rubbed underneath the skin and the cavity is filled with a stuffing of Toulouse sausage (or good pork sausage), apple, sage and onion and then roasts on a

Sweet Potato Vichyssoise with Crispy Smoked Snoek & Apple – Carey Boucher Erasmus

Sweet Potato Vichyssoise with Crispy Smoked Snoek & Apple Carey says: “This soup is inspired by a mouthwatering amuse bouche we enjoyed at Test Kitchen sometime last year.  I added sweet potato to my vichyssoise to play nicely with the smoked snoek and tartness of the apple, but you still need some normal potato in

Freekeh Risotto with Broccoli, Lemon & Goat’s Cheese – Carey Boucher Erasmus

Freekeh Risotto with Broccoli, Lemon & Goat’s Cheese – Carey Boucher Erasmus Carey says: "The first time I heard about the superfood, Freekeh, was on a episode of Masterchef Australia. It’s a highly nutritious ancient grain. It is basically roasted green grains produced from green (young) durum wheat. Freekeh has a low GI being high in

Butternut ”Linguine” with Blue Cheese Sauce, Crispy Bacon & Sage – Carey Boucher Erasmus

Carey Boucher Erasmus's Butternut ”Linguine” with Blue Cheese Sauce, Crispy Bacon & Sage Carey says: "Spiralize a small butternut and make this comforting and completely carb-free ”linguine” dish. Butternut, blue cheese, bacon and sage – a flavour combination I’ll never grow tired of. It’s timeless and damn delicious. The butternut ”linguine” nails the brief being perfectly

Fruity & Spicy Lamb Kebabs with Coriander Pesto – Carey Boucher Erasmus

Carey Boucher Erasmus's Fruity & Spicy Lamb Kebabs with Coriander Pesto Carey says: "As a child, our family went through a phase where we often braaied an assortment of ”sosaties” (kebabs). One I remember in particular was a lamb and dried fruit combination. Come to think of it, we haven’t had fruity lamb kebabs in

Two Oceans Red Wine Black Forest Milkshake Treat

Carey Boucher-Erasmus's Red Wine Milkshake Treat A dessert that doubles as a drink is not only ideal for something different it can also be incredibly easy! Shake things up at your next dinner party with this effortless, yet incredibly luxurious adult milkshake prepared with Two Oceans’ wines and created by Carey Boucher-Erasmus, the mastermind and

Winning Cheese & Onion Tart – Carey Boucher Erasmus

Carey Boucher Erasmus's Winning Cheese & Onion Tart Carey says: "Not only is this uber tasty tart a perfectly substantial (if not decadent) meatless meal, it is also a great “throw together” pantry dish.  All the ingredients you need will be right at home in your kitchen. No need for exhausting grocery shopping after work! This tart is sooo

Mussels in White Wine & Garlic with Frites – Carey Boucher Erasmus

Carey Boucher Erasmus's Mussels in White Wine & Garlic with Frites Carey says: “The first time I encountered mussels and frites was in Nice, France some years ago. I remember finding it a strange combo but once I tucked in, it became a foodie revelation in my books. Fresh mussels simply steamed in a flavourful

Chinese-Style Pork Mince, Pak Choi & Crispy Fried Egg – Carey Boucher Erasmus

Carey Boucher Erasmus's Chinese-Style Pork Mince Pak Choi, & crispy fried egg Inspired by a Chinese beef recipe she had created, Carey fried up some pork mince and served it on baby pak choi with crispy fried egg. Full-on flavours and textures that totally jump-start the tastebuds. This may just become a regular weeknight meal

Avo Ritz with Grilled Corn & Sriracha Mayo – Carey Boucher Erasmus

Carey Boucher Erasmus's Avo Ritz with Grilled Corn & Sriracha Mayo Carey Boucher Erasmus's Avo Ritz with Grilled Corn & Sriracha Mayo is an innovative cook with lots of interesting up to date food ideas.  the base is her classical training to which she adds her lovely little twists and turns.  This dish, a riff

The Crowd Pleaser Burger – Carey Boucher Erasmus

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,

Baked Ricotta with Parmesan & Herbs – Carey Boucher Erasmus

Carey Boucher Erasmus's Baked Ricotta with Parmesan & Herbs Carey Boucher Erasmus has blossomed over the past five years or so and has become a sought after food person in terms of brand ambassadorship for AMC, recipe development fr clients, menu planning and has become an expert food photographer.  Do follow her on the social

Mulderbosch Chenin Blanc Steen op Hout 2015 – 23.09.2015

Mulderbosch Chenin Blanc Steen op Hout 2015 Mulderbosch was a wine we had on our restaurant wine list in the mid 1990s and I remember being so amused at the name of the Mulderbosch Chenin Blanc Steen op Hout. The 2015 is the vintage currently available. Bush Vine Chenin Blanc The vineyards from which the

Asian Style Roast Chicken with Honey, Miso & Ginger Glaze – Carey Boucher Erasmus

Carey Boucher Erasmus's Asian Style Roast Chicken Honey, Miso & Ginger Glaze With Heritage Day upon us and on a day which is also named National Braai Day, you need to haul out the Braai and make this super chicken dish to go with your Mulderbosch Chenin Blanc Steen op Hout 2015. Asian Style Roast

The “Feel Good” Cottage Pie – Carey Boucher Erasmus

Carey Boucher Erasmus's Feel Good Cottage Pie Carey Boucher Erasmus is an excellent food writer,researcher and photographer.  She has been writing recipes for Crush, an online digital magazine since its inception in 2010. This is one of hers  that appeared in Crush. The “Feel Good” Cottage Pie Ingredients 500 g cubed butternut 2 large sweet

Barley risotto with mushrooms, bacon crumbs & roasted tomatoes – Carey Boucher Erasmus

Carey Boucher Erasmus's Barley Risotto with mushrooms,bacon crumbs & roasted tomatoes Carey said at the time of creating this recipe, "My latest foodie obsession has to be barley, I just love the flavour and texture it brings to a dish. This humble grain is so nutritious and has a myriad of health benefits. The only time I

Lamb tagine with dates & apricots – Carey Boucher Erasmus

Carey Boucher Erasmus's Lamb tagine with dates & apricots Carey Boucher Erasmus is best known as one of Cape Town's most hard working chefs.  She writes regularly for Crush Magazine, she is a recipe developer, restaurant consultant, cook and photographer and many more.  Her Lamb tagine with dates & apricots is served with

Roast chicken with pork sausage, apricot & sage stuffing – Carey Boucher Erasmus

Carey Boucher Erasmus’s roast chickenwith pork sausage, apricot and sage stuffing Carey asks, "Planning on doing roast lunch or dinner anytime soon? Try this awesome stuffed chicken recipe. Firstly, the skin is so golden and crispy from the butter that gets rubbed underneath the skin. The meat is super succulent and the stuffing is a droolworthy combination of sweet

Roasted Marrow Bones with Chimichurri & Red Wine Onion Confit – Carey Boucher Erasmus

Carey Boucher Erasmus's Roasted Marrow Boneswith Chimichurri & Red Wine Onion Confit - photo by Michelle Parkin Carey, like me, LOVES Marrow Bones, it was one of my favourite Sunday night supper dishes.  Cooked long and slow in the huge Aga stove which stood in our farm kitchen.  They are quite amrosial with

Roast Chicken stuffed with Feta, Garlic, Lemon & Rosemary – Carey Boucher Erasmus

Carey Boucher Erasmus's Roast Chickenwith Feta, Garlic, Lemon & Rosemary Carey Boucher Erasmus recently had a Pop Up Restaurant in the beautiful old Rust en Vrede Manor House in Durbanville's Wellington Road.  In this house my grandparents and mother lived around the time of the Second World War.  Carey's Pop Up was a

Teriyaki Tuna Steaks with Sautéed Greens – Carey Boucher Erasmus

Carey Boucher Erasmus'sTeriyaki Tuna Steaks with Sautéed Greens As I write this Carey Boucher Erasmus is preparing for her first Pop-Up Restaurant in the old Rust en Vrede House in Durbanville on Saturday and which has, for some time now, been fully booked.  Such is the popularity of this enthusiastic young chef! As

Sweet Melon, Prosciutto & Goat’s Cheese with Fresh Mint – Carey Boucher Erasmus

Carey Boucher Erasmus's Sweet Melon, Prosciutto & Goat’s Cheese with Fresh Mint What you'll need 1 sweet melon, peeled and cut into thin wedges and pips removed 12-16 slices prosciutto/Parma ham 200 g chevin goat’s cheese, broken into bite size pieces handful of small mint leaves Good quality extra virgin olive oil Freshly

Butternut & Parma Ham Salad – Carey Boucher Erasmus

Carey Boucher Erasmus's Butternut & Parma Ham Salad Serves: 2-4 Ingredients 500 g cubed butternut 2 cloves garlic, chopped and a drizzle of olive oil 12 slices of Parma ham, prosciutto or presunto 2 sticks of danish-style feta, crumbled Parmesan shavings 1 Cos lettuce, roughly torn up To serve: Parmesan infused olive oil

Panko crumbed avocado shards with seared teriyaki salmon on cucumber noodles – Carey Boucher Erasmus

Panko crumbed avocado shards with seared teriyaki salmon on cucumber noodles - Carey Boucher Erasmus Serves 2 Seared Salmon 200 g thick piece of Norwegian salmon fillet, skin removed +-125 ml teriyaki sauce 1/4 (60 ml) sesame seeds Deep fried avo 1 ripe large hass avocado, removed from skin and cut into shards 1/4

Chutney Chicken Wings with Coriander & Lemon Cucumber Ribbons – Carey Boucher Erasmus

Carey Boucher Erasmus's Chutney Chicken Wingswith Coriander & Lemon Cucumber Ribbons Ingredients 8 free range chicken wings Freshly ground salt and pepper ½ c (125 ml) fruit chutney of your choice ¼ c (60 ml) tangy mayonnaise 8 wooden skewers, soaked in cold water for 15 minutes Salad: 1 large cucumber 3 T

Pork Steaks on cauliflower mash with leek & pancetta cream sauce – Carey Boucher Erasmus

Carey Boucher Erasmus'sPork steaks on cauliflower mash with leek & pancetta cream sauce This has to be one of my favourite dishes at the moment. Juicy fried pork neck steaks on a bed of cauliflower mash with a rich creamy sauce with leeks and pancetta. It really is a party is your mouth

Porcini Mushroom Croquettes – Carey Boucher Erasmus

Porcini Mushroom Croquettesby Carey Boucher Erasmus Carey Boucher Eramus has made a name for herself as a cookery teacher, food researcher and consultant.  She writes each month for the well known Crush! a digital wine and food magazine. Visit her website here - www.bitsofcarey.co.za Porcini Mushroom Croquettes A lovely meat free Monday dish