Zevenwacht The Tin Mine Red 2015, a delicious blend of Shiraz, Grenache Noir & Mourvèdre, a sister wine to the Tin Mine white...
Made from the Estate's own grapes, picked at different times to add complexity, the Delaire Graff Banghoek Reserve Chardonnay 2017...
A stunner of a Stellenbosch Chardonnay by Carl Schultz on one of Stellenbosch's premier Estates, Hartenberg Chardonnay 2016...
In a perfect marriage of fine Robertson fruit and French Oak Barrels, the De Wetshof Finesse 2018, stand out as a sublime wine...
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...
Three quirky wines, wines of stature, for my Advent Calendar #23 2018...
Three sublime wines from the irrepressible Bruce Jack for my Advent Calendar #6 2018…
In a style perfect for summer marrying good food with sublime wine, Haute Cabrière Pinot Noir Unwooded 2018 answers the call
In celebration of Pinotage Day on 13th October, you might want to land a bottle or two of the Bellingham Homestead Pinotage 2017...
Peter Falke PF Cabernet Sauvignon 2015, is a fine expression of a Helderberg Cabernet and a fingerprint of the vintage
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.
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..
Excellent expression of Durbanville Hills Chardonnay 2017. Delicately oaked, fabulous food wine by Kobus Gerber.
De Wetshof Estate Sauvignon Blanc 2017, a fine expression of a Robertson Sauvignon Blanc.
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.
Perdeberg Rex Equus 2014, a premium Cape blend, using Perdeberg's best barrels. Perfect match to Carey Boucher Erasmus's roast pork.
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...
Glenelly The Glass Collection Chardonnay 2017, an unoaked Glenelly white wine is a perfect match with Carey Boucher Erasmus’s Roast Pork Belly with Spiced Plums.
A fine Sauvignon Blanc from Adam Mason of Mulderbosch with some delicious summer food from Carey Boucher Erasmus.
Irene Waller makes the sublime La Bri Affinity 2014 and Carey Boucher Erasmus prepares a special supper dish to match it.
Boschendal 1682 Cabernet Sauvignon is a fabulous cool climate Cabernet from the 2015 Vintage. Perfect with Carey Boucher Erasmus's Italian Shepherd's Pie.
Flagstone The Dark Horse Shiraz 2013, a fabulous expression of the grape. Delicious with Carey Boucher Erasmus's Vegetarian Roasted Aubergine dish.
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 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 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 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 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 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
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 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 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
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
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
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
Coconut Prawns & Thai Mayonnaise Dip Easter is a great time to catch up with family and friends, but the effort of keeping everyone fed can be quite exhausting! With this in mind Two Oceans Wines teamed up with Carey Boucher-Erasmus,who you will recall is a regular contributor to my website. Carey Boucher Erasmus Carey
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
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
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
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
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
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,
Carey Boucher Erasmus's Easy Chicken Biryani Carey Boucher Erasmus is always my go-to person when I am looking for something quick, easy and economical for lunch or supper. Her bakes are just so innovative and fun. This dish is made for Chenin Blanc. Easy Chicken Biryani Ingredients Marinade 1 T (15 ml) garam masala 1
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
Baked Feta & Grilled Pepper Salad – Carey Boucher Erasmus Carey Boucher Erasmus loves Melissa's as much as I do. If you live in Cape Town you are never far from a Melissa's and the treasure trove of good produce they have on their shelves. Here is a stunner of a vegetarian dish, such a
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
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
Carey Boucher Erasmus's Beef sang choy bow Carey writes for Crush Magazine, an online digital magazine and this recipe of hers appeared in issue 26. Carey says, “A summery and light way to enjoy Chinese. I am positively addicted to these!” Ingredients 1 T (15 ml) sunflower oil 1 small onion, finely chopped 1 t
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
Carey Boucher Erasmus'sThai Massaman Beef Curry Carey says, "This Thai curry is a rather special one, with its flavour profile being a combination of fragrant Middle Eastern spices and South East Asian ingredients. Massaman curry is spicy but not as hot as other Thai curries. You can find Massaman curry paste at most
Carey Boucher Erasmus's Tomato Bredie Carey says, "Now this has to be the number one most eaten meal during my childhood. Between my mom and gran, we were guarenteed to eat tomato bredie at least twice a week, summer or winter. After school, we’d come home to the glorious smell of bredie on the go and hear the
Hein van Tonder's Mushroom Phyllo Roll Hein van Tonder is a very talented cook and photographer. He and a photographer partner recently took the pictures for a new cookbook in France. Preparation Time 1 hour Cooking time 30 minutes Total Time 1 hour 30 minutes Ingredients 4 sweet peppers 1 clove garlic, finely
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
Carey Boucher Erasmus's Easy bacon chilli poppers [without the carbs] Here’s a quick and easy way to satiate a chilli popper craving. Not only are these babies carb free, but they are simply roasted until crispy in the oven – not deep fried. Poppers - another lovely view I use whole
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
Carey Boucher's Smoky Pork, Bean & Vegetable Cassoulet Carey says,"We’re in for some cold and wet weather in Cape Town for the next couple of days and I’ve got just the dish to keep you snug as a bug. My smoky pork, bean and vegetable cassoulet. I use smoked pork rashers, they add
Carey Boucher Erasmus's Chinese-style Beef & Exotic Mushroom Stirfry Carey can always be relied upon to come up with a dish to match almost any wine, She is a busy cook and in the process of her recipe development photographs all her dishes, which are posted on her enchanting website. Well worth a
Carey Boucher Erasmus's Teriyaki Tuna Steaks & Sautéed Greens Carey's dishes are always high up on the yummy list. And this one is built for Chardonnay. Ingredients 2 x fresh sustainable tuna steaks (about 3 cm thick) 2 T (30 ml) cooking oil Marinade 2 T (30 ml) teriyaki sauce 1 T
Carey Erasmus's Mushroom & Bacon Paté Carey is always looking for new flavours and adding her own little twists. This paté is so good with the Oldenburg Chenin Blanc. Ingredients 200 g streaky bacon, finely chopped 50 g butter 1 onion, finely chopped 2 cloves garlic, crushed 4 sprig of thyme, finely chopped
Saltimbocca with garlic & olive oil mash Carey says, "With this cold weather we are having in Cape Town I can’t help but daydream about saltimbocca on a bed of fluffy garlic and olive oil mash. Comfort food, Italiano style! Thinly sliced veal (sometimes I just flatten chicken breast fillets or even 2
Carey Boucher-Erasmus's Lentil & Veggie Bobotie One of the things that Carey Boucher-Erasmus does so well is her monthly article in Crush, a digital Food and Wine Magazine. When we started the magazine some 50 editions ago, I asked her to write for me and she has really turned up trumps with a
Carey Boucher Erasmus's Fragrant Lamb Curry Carey is a Brand Ambassador for AMC Cookware, and as a result she spends quite a bit of her time developing recipes for their products. For this recipe she used the 24cm AMC Gourmet High Pot. 1 kg lamb knuckles 1 T (15 ml) vegetable oil 2
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
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
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
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
Carey Boucher Erasmus's Mediterranean Aubergines If you live in Cape Town, Carey Boucher Erasmus is having a Pop-Up dinner at the picturesque Yoco Eatery in the old Rust-en-Vrede homestead in the heart of Durbanville on Sat 7 Feb 2015. How very fitting as Carey grew up in Durbanville – what a lovely way
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
Carey Boucher Erasmus’s Roasted Butternut & Sage Risotto For a vegetarian option, replace bacon with some crumbled creamy blue cheese. Serves: 4 What you’ll need 500 g butternut cubes 6 sage leaves olive oil Salt and pepper 250 g streaky bacon 3 T (45 ml) butter 1 onion, finely chopped 1 clove garlic,
Carey's Smoked salmon trout bulbs with lemon & herb cream cheese filling To save yourself some time, prepare a day ahead; then it’s just a matter of plating up when ready to eat! Cling film 200 g smoked salmon trout ribbons 1 tub smooth cottage cheese zest of 1 lemon 3 T (45
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 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
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
Carey Boucher Erasmus's Crispy Potato Skins with Bacon Crumbs, Sour Cream & Chive Dip Potato skins of 4 peeled large potatoes Willow Creek’s Parmesan infused olive oil Oryx Desert Salt, coarse, & freshly ground pepper 4 rashers streaky bacon Sour Cream & Chive Dip ½ c (125 ml) sour cream 3 T (45
Juicy crumbed pork chops with apple & potato wedges My favourite way to eat pork chops has to be when they are crumbed and fried until crispy and golden. I add lemon zest and fresh thyme to the fresh breadcrumb mixture which just takes it up a notch. By crumbing them I find
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
Carey Boucher Erasmus's Rib eye steak with red wine juson a duo of veggie mash with wilted greens The jus 200 g beef or lamb bones 1 T vegetable oil, 1 T butter 2 sticks celery, chopped 2 carrots, sliced 1 onion, roughly chopped 1 T dried rosemary ½ t dried thyme 3
Coq au Vin with creamy butternut mash Coq au vin is one of my favourite winter casseroles. To be honest, I can eat this classic French dish all year round. Succulent chicken, mushrooms, bacon and baby onions cooked in a rich red wine sauce – YUM. Delicious served on a bed of fluffy
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