Delaire Graff Botmaskop 2017, named for the mountain which stands in protection of the Estate and on whose slopes the vineyards are planted...
I spend 5 minutes with Mareli Erasmus, the talented Head Pastry Chef at Delaire Graff Estate in the Stellenbosch Wine Appellation...
Virgil Kahn's hand is on the tiller on the kitchen of Indochine Restaurant on The Delaire Graff Estate. Well known for its Eastern inspired dishes. And of course fine wines.
The Simonsberg from Indochine If you ever create your Restaurant Bucket List, Indochine on the Delaire Graff Estate should be up somewhere near the top. Virgil Kahn, chef at Indochine Delaire Graff has been a website partner of ours for a couple of years and it was good to accept an invitation from Tanja McKay
Oven roasted pork loin chops with sage, almond crumble & citrus glaze The perfectly paired flavours of sage and almond make this pork dish a yummy winter warmer. It is yet another Tracy Foulkes hit dish from the NOMU Foods Collection, that matches so well with a fine wine. That, and the fact
Jane-Anne Hobbs's Slow-cooked Lamb Shankswith Potatoes & Tomatoes A delicious one-pot autumn meal: meltingly tender lamb shanks cooked with sliced potatoes, sweet cherry tomatoes, rosemary and garlic. Usually I cook lamb shanks in a richly flavoured tomato or wine sauce, and roast the potatoes separately. Don't be tempted to add extra liquid -
Ina Paarman's Bacon Wrapped Pork Fillets Ina Paarman, in my view, is a National Living Treasure. I have known her for 35 years and she is as unchanged now as she was then. A lovely talented unique woman. Her products are found on supermarket shelves around the world. She has lifted the load
Lizet Hartley's Smoked Salmon Cheesecake All you need is… For the shortcrust pastry 200g flour 120g butter, ice cold and cut in small blocks ¼ tsp salt 3½-4 tbs ice cold water For the filling 250g cream cheese 250g crème frâiche 4 jumbo eggs ¼ tsp black pepper ¼ tsp salt (it may
Egg Curry in a Creamy Coconut Gravy Ingredients 1 red chili, finely chopped 1/2 teaspoon Kashmiri chili powder 1 stick cinnamon 3 cloves 2 green cardamom 1 teaspoon black cumin seeds 2 bay leaves 1 red onion, very finely chopped 4-5 garlic cloves, very finely chopped Small piece ginger, very finely chopped 2
Nico Verster's Savannah to Sea slow-roasted warthog potjie Potjiekos literally translated means ‘small pot food’ and is a traditional South African stew prepared outdoors. It is usually cooked in a round three-legged pot over a wood fire. This is an all-in-one dish served straight from the pot with some rice or even fresh
Christiaan Campbell in Delaire Graff's Organic Vegetable Garden I have known Christiaan Campbell over the last twenty years or so. It has been very exciting watching him develop over the years and eventually to find himself as Executive Chef for an exciting pair of Restaurants on the Delaire Graff Estate in Stellenbosch. We
Looking North from The Delaire Graff Restaurant Deck The History In the early 1980s John and Erica Platter, creators of the eponymous Wine Guide, bought a farm on the side of a mountain called Avonduur. It was renamed Delaire, French for ‘from the eyrie’ as it looked down over the most amazing scenery.