NATIONAL ROSÉ DAY IS UPON US ON JUNE 12TH. I HAVE BEEN TASTING A FEW IN ADVANCE FOR YOU TO LAND A BOTTLE OR TWO…
International Rosé Day June 12th gives us an opportunity to taste the excellent Rosé Wines our wine makers are making...
DELAIRE GRAFF BOTMASKOP 2018, THE PERFECT PARTNER TO HEIN VAN TONDER’S SLOW ROASTED LEG OF LAMB WITH ROASTED ONIONS AND CHIMICHURRI…
Delaire Graff Botmaskop 2018, a fine blend from the top of the Helshoogte Pass. Made by Morné Vrey and his award winning team...
Valentine’s Day Angel Food, my Fresh Norwegian Salmon cured with Grappa, perfect with a glass of Delaire Graff Sunrise Cap Classique…
Delaire Graff Sunrise Cap Classique nv, made in the style of a Cremant de Loire with Chenin Blanc as the lead grape...
Delaire Graff Wine Estate – a Spa in the sky…
Spa in the sky, an experience of luxury and pampering on the Delaire Graff Estate, so much more than sublime food and great wines...
Delaire Graff releases an exciting Cape Vintage Vertical Box next week…
Delaire Graff introduced its Cape Vintage Vertical Box, an exciting collection of the Estate's Port Style Wines by Morné Vrey.....
Valentine’s Day Podcast #11, Delaire Graff Cabernet Franc Rosé 2019…
The delicious Delaire Graff Cabernet Franc Rosé 2019, such a perfect wine for Summer and especially for Valentine's Day...
5 minutes with Virgil Kahn, Delaire Graff Lodges & Spa Executive Chef…
5 Minutes with Virgil Kahn, Delaire Graff Lodges & Spa Executive Chef, a very modest, brilliantly talented chef with a passion for Asian tastes...
May 23rd is International Chardonnay Day; I pay homage to a couple of my current favourites….
Tomorrow, May 23rd is International Chardonnay Day, celebrated around the world. Impossible to choose a favourite, these are some of my current tastings...
Watermelon Carpaccio – Hein van Tonder
Hein van Tonder's Watermelon Carpaccio Hein van Tonder has a tender and amusing touch when it comes to his food. Here is his innovative and fresh riff on a watermelon salad, too long the home of feta and black olives. Serves 4 Ingredients 12 thin slices fresh watermelon 12 slices charcuterie of your
Roast Leg of Lamb – Le Creuset
Le Creuset's Roast Leg of Lamb Ingredients 1 leg of lamb 60ml olive oil 10 shallots, halved 1 head of garlic, broken into cloves 500g Mediterranean potatoes, halved 1 lemon, cut into wedges Rosemary Salt and pepper Instructions Preheat oven to 200°C. Place the leg of lamb in a Le Creuset oval casserole