Top of the Hill Pinotage 2015 from South Africa's oldest Pinotage Vineyard, planted in 1950 by the father and uncle of the present owner Pieter de Waal. A truly fine food wine, good with many fully flavoured foods...
DeWaal Wines celebrate International Pinotage Day on 14th October. The de Waals have left huge footprints in the history of Pinotage...
Superb Cabernet Sauvignon led blend from DeWaal Wines, Tracy Foulkes's Melanzane Parmigiana a great match.
Cab is King! And so is Dad! Celebrate a DeWaal Fathers Day with one of their great Cabernets and a special gift for Dads
DeWaal Top of the Hill Pinotage 2014 The DeWaal Top of the Hill Pinotage 2014, is part of DeWaal Wines that is steeped in the tradition of Pinotage in South Africa. The Estate has the oldest established Pinotage Vineyard in the winelands. The Top of the Hill Vineyard block was planted by Danie de Waal,
DeWaal Merlot 2014 With its very close ties to Pinotage, one might be forgiven overlooking the other classy reds the DeWaal Vineyards produces. DeWaal wines was one of the early bottlers of a single variety Merlot. The first vintage was 1984 and from 1986, the wine was served to First Class passengers on our national
DeWaal Young Vines Merlot 2014 DeWaal Wines is situated in the rolling Polkadraai Hills to the west of the town of Stellenbosch in its eponymous wine appellation. The family have farmed this land for generations and have become part of Pinotage history in South Africa. CT de Waal, who was born in the Uiterwyk Manor
The everything-in vegetable soup – Dianne Bibby Dianne says: "This is literally the easiest soup I’ve ever made. It’s a bang everything in, simmer, blitz and serve recipe. As simple as that. There’s no fancy knife skills or ‘cheffiness’ to it. You can virtually close one eye and have a glass of wine while cooking
Shredded Pork with herbs – Justine Wall Justine says; "Pork Belly is one of our absolute favourite cuts of meat ever. I usually make it with a fennel rub, and then slice it after roasting, but I fancied something a little lighter here, and wanted to shred the pork afterwards for each serving, on top
Pork & Prunes by Justine Wall Justine says: “What a retro combination: I did wonder what on earth made me do this as I was making it, but it was so good. I’m pleased that I don’t worry too much about things being a little nostalgic in my kitchen once in a while! I love
Fish Pie – Nina Timm Nina Timm is the most household of household names as one of the Cape's foremost cooks, teachers, bloggers, broadcaster and demosntrators. Her website, My Easy Cooking, is just that. Easy dishes, quick, packed with colour, aroma and flavour. Fish Pie serves 8 Ingredients 500g hake 500g mussel meat 250g shelled,
Dianne Bibby's Skinny Chicken Cacciatore Chicken Cacciatore, a classic Tuscan dish also known as Hunter’s stew, gets a quick remake and is on the table in less than 30 minutes. Traditionally made using pigeon, guinea fowl, rabbit or chicken, all depending on the catch of the day. Slow cooked in a heavy cauldron, hung over a smouldering
Roberta Muir's Steeped Chicken with Spicy Slaw Roberta says: "This dish was inspired by a classic way of poaching whole fish, basically you pop it in the pot, bring it to the boil, take it off the heat, cover it and walk a way until it cools down ... by which time it’s perfectly cooked.
Tracy Foulkes's Beef Tagliata Tracy Foulkes is always a winner when it comes to finding on of her recipes to go with a wine. I wanted a summery beef salad to go with a slightly chilled DeWaal Merlot 2014. She provides, as she always does using her fabulous NOMU Foods products - a dream in
Nina Timm's Beef Stew with Mushrooms & Gremolata With the weather in the Cape heading towards winter instead of summer these last two days, time came for a robust beef stew, made without much without much effort, to go with a bottle of good wine. This one, by Nina Timm, is packed with flavour and
Tracy Foulkes's Beef Burger with tangy Tomato Relish Got a good bottle of wine in the middle of the week and want a luscious moist burger with a great sauce and fabulous chips, turn to Tracy Foulkes who really knows about gorgeous food and uses her own products to perk up flavours. This one could
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
Ina Paarman's Game Sausage with blue cheese polenta Ina says, "This is a dressed up version of our national favourite, pap and wors! The sausage is accompanied by an onion and red wine sauce. The polenta is cooked in our Chicken Stock and flavoured with blue cheese." Polenta With Blue Cheese 4 cups
Alida Ryder's Pork Belly Ramen Alida sats, "My obsession with ramen started quite some time ago when I learned through my younger brother (who is the ultimate food experimenter) what it is and that obsession intensified when I learned about the genius that is David Chang. Chang is probably the ultimate ramen-obsessive and
Hein van Tonder's Roast Leg of Lamb Hein van Tonder and a colleague Francois Pistorius, have just been in France photographing a cook book in a lovely old Chateau, I cant wait to see his work. A trained accountant, he is a cook with a magical touch, both in front of the stove