Morné Vrey, winemaker of the Delaire Graff Wine Estate in Stellenbosch has made a fine Swartland Reserve Chenin Blanc 2018 form old bush vines...
Delaire Graff Cabernet Franc Rosé 2019, a perfect Stellenbosch Rosé, perfect with spring and summer food. AND IN WINTER...
Kevin Grobler, the Executive Chef of the award winning Delaire Graff Restaurant on the eponymous Wine Estate in the Stellenbosch Wine Appellations, tells me a couple of secrets...
Interesting 5 munutes with Kallie Fernhout, Viticulturist at Delaire Graff Wine Estate, preparer, with his team, of the vineyards to provide fine grapes...
Delaire Graff Shiraz 2017, the child of a drought, the worst in living memory, yet the grapes were of great fruit intensity...
Made especially for Woolworths, Morné Vrey's Delaire Graff White Rock Sauvignon Blanc 2018 is a sublime expression of the grape...
Made from South Africa's most planted wine grape, Delaire Graff Swartland Reserve Chenin Blanc 2017 is a fine expression of Chenin.
Delaire Graff Banghoek Reserve Merlot 2016, grapes harvested from a single vineyard on the Estate. A pure fine Merlot.
Delaire Graff Botmaskop 2016 The Delaire Graff Wine Estate sits below Botmaskop at the top of the Helshoogte Pass in the Stellenbosch Wine Appellation. Named Helshoogte, some think by the Rev Pierre Simond, a Protestant priest and meester who came over from France with the first flush of the French Huguenots fleeing from France as
Head pastry Chef at The Delaire Graff Restaurant, Mareli Erasmus, shows off her considerable skills with her Kiwi & Lime Pre-Dessert...
Delaire Graff Shiraz 2015 Morné Vrey, the winemaker at Delaire Graff Estate at the top of the Helshoogte Pass in the Stellenbosch Wine Appellation, not only has his own grapes to use in winemaking, but also those of contracted vineyards which are nursed by the Delaire viticulturist, Kallie Fernhout. Morné Vrey & assistant Bethwell Sombhuza
Delaire Graff Shiraz 2015 The Delaire Graff Estate is situated at the top of the Helshoogte Pass in Banghoek, Stellenbosch. Overlooking the beautiful Banghoek Valley with its soaring mountains, the Delaire Graff Restaurant has the most perfect views from its deck. Morné Vrey, the award-winning winemaker was recently invited to be a member of the
Delaire Graff Chenin Blanc Swartland Reserve 2015 Morné Vrey, the winemaker at Delaire Graff Estate at the top of the Banghoek Valley in the Stellenbosch Wine Appellation, is able to use grapes from other wine appellations, from vineyards contracted to supply the winery. The vineyards are watched over by Delaire Graff’s viticultural team to ensure
Curried Mussel Soup with Potatoes – Ina Paarman Ina says: “This soup is a variation on the classic combination of potato, leek and onion. To make it into a complete meal, double the quantity of mussel meat or add some cubed, firm white fish.” Curried Mussel Soup with Potatoes You will need 500 g mussels,
Ina Paarman's Spiced Lamb Pita Breads Ina says: "The flavour of lamb is hard to beat! This is an unusual way of cooking the minced lamb inside a pita bread so that none of the delicious juices are lost. Excellent served with our Peach Apricot Chutney or Cucumber Raita." Spiced Lamb Pita Breads Serves 6
Nadia Graves's Prawn & Spring Onion Empanadas Nadia says: "Tender, flaky pastry pockets filled with everything from fresh vegetables to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. The exquisitely fragrant prawn filling in my take on these classic Argentinian pastries is something you will definitely relish. They are
Tomato Rice One Pan Wonder by Justine Wall I am so happy to introduce my newest food associate Justine Wall. Thrilled to have her stunning recipes for you. Justine says: "I am very sure you all have a similar recipe, but this is such a favourite of ours I had to include it, and it
Zola Nene's Caramelised Onion, Tomato & Goat’s Milk Cheese Tart Zola says: "I adore the combination of sweet caramelised red onion and tangy goat’s milk cheese. We used to make individual versions of this tart at the brasserie to serve as a starter; my version is a family-sized tart – it’s the way I like
Lizet Hartley's Roasted nectarine & dukkah-crusted goat’s cheese salad Lizet says: “Week two of avoiding carbs and I’m doing just fine. In fact, I’m loving it. Mostly because in the last week I’ve managed to pack away sushi (erm, rice), a pork and roast fennel burger (erm, bread) and a seriously deevine little crayfish pasta
The view from the Delaire Graff Restaurant Simonsberg in the background Always exciting times up on the top of the Helshoogte Pass on the Delaire Graff Estate. Most recent has been the launch of a book about Laurence Graff, who owns the Estate, published by Rizzoli New York / ISBN: 978-0-8478-4481-4. Graff, Coffee Table Book
Dianne Bibbys Prosciutto Strawberry & Feta Salad Dianne says, "Everyone has a secret place, a quiet corner where the world slows and life makes a little more sense. My solace is beneath a jasmine covered gazebo in the back garden. Under the dappled leafy shade of this perfumed arch stands a wonky legged vintage table,
Vickie de Beer's Bay roasted quailswith honeyed-butter & spring greens As part of one of her fabulous series on their website www.breadnbutter.co.za Vickie de Beer and photographer Charles Russell created a forest forage theme. This delicious dish made no doubt from quails lurking in the forest. Serves 4 For the quails 4 quails
Sophia Lindop's Watermelon & Chorizo Salad Sophia Lindop's Lebanese heritage shines through in the salad, delicious on its own,or with a cheese platter - or a roasted crispy cracklinged belly of pork. Serves 8 Ingredients 2 tbsp good quality olive oil 225 g chorizo, cut into slices ¼ small ripe watermelon cut into