De Grendel Koetshuis Sauvignon Blanc 2021, so good with Fiona Beckett’s Chicken, Preserved Lemon and Green Olive Tagine…

De Grendel Koetshuis Sauvignon Blanc 2021 uses Sauvignon Blanc grapes from the Lutzville and Darling wine appellations and a dab of Semillon.

Willow Creek Chicken with Prunes & Carrots – what you can do with a mélange of ingredients – 31.10.2017

When you have a good quality Willow Creek Extra Virgin Olive Oil, you don't need much else to make a great supper from a mix of ingredients in your fridge. A bottle of Conradie Family Vineyards Cabernet helps!

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...

Perdeberg The Dryland Collection Chenin Blanc 2015 & Dianne Bibby’s Coconut Cream Chicken Bake – 01.06.2017

Perdeberg The Dryland Collection Chenin Blanc 2015 Not for nothing is Perdeberg Cellar known as the Home of Chenin Blanc. The Winemaking Team under Albertus Louw has so much experience in dealing with the fine grapes the Vineyard Team bring to the cellar. Dylan Dowell Ellis Perdeberg's White Winemaker Perdeberg’s wine grape producers have dryland,

Chicken ‘Saltimbocca’ with Emmentaler & Lemon – Jane-Anne Hobbs

Jane-Anne Hobbs's Chicken 'Saltimbocca' with Emmentaler & Lemon 4 skinned, deboned chicken breasts eight thin slices of Emmentaler, or similar 4 slices of Parma ham two thin slices of lemon, halved 16 small fresh sage leaves 1 T (15 ml) olive oil 3 T (45 ml) butter the juice of small lemon milled

Rosemary & Parmesan Chicken Strips with a Lemon Dipping Sauce – Jane-Anne Hobbs

Jane-Anne Hobbs's Rosemary & Parmesan Chicken Strips with a Lemon Dipping Sauce 12 skinless, deboned free-range chicken breasts For the marinade: ¾ cup (180 ml) plain natural yoghurt the juice of a lemon a pinch of white pepper For the crust: 3 large day-old bread rolls, or enough to make 2½ cups (625