I spend 5 minutes with Jaco Potgieter, the Winemaker at Douglas Green, to find out more about the man behind these popular wines...
Douglas Green Cabernet Sauvignon 2017, good partner to Lizet Hartley’s Mushroom & Mascarpone Pasta with Lemon & Thyme…
Douglas Green Cabernet Sauvignon 2017, a double gold award winner at the South Africa’s Michelangelo International Wine & Spirits Awards...
Douglas Green Chenin Blanc 2018, so good with NOMU’s Ultimate Cheese Toastie with Smoky Chipotle Relish & Caramelised Onions…
Starting out 76 years ago and creating a legend, Douglas Green founded his eponymous company, there's Douglas Green Chenin Blanc 2018...
Douglas Green Sauvignon Blanc 2018 Sauvignon Blanc was not the most popular wine grape variety in 1942 when the legendary Douglas Green founded his wine company in Paarl. Chenin Blanc, Groendruif were de rigueur at the time. However, the philosophy behind the company, to offer customers wines that were of excellent quality and even handedly
Douglas Green Shiraz 2017, an unusual combination with Tamsin Snyman’s Baked Fish Sosaties with Paprika Potato Wedges…
Founded in 1942 by Negociant Douglas Green, the company still adheres to his philosophy of excellent wines at even handed prices, and a good expression of the grapes used.
Douglas Green Pinotage 2017, a fine youthful Pinotage made from bush vine grapes from the Wellington and Swartland Wine Appellations. Even handedly priced, good roar for your Rand.
Douglas Green Cabernet Sauvignon 2016, good with Alida Ryder’s Bacon Jalapeño Grilled Cheese – 04.12 2017
Douglas Green Cabernet Sauvignon 2016 has a great heritage stretching back to 1942 when Douglas Green founded his eponymous company. Good every day drinking at an even handed price.
Douglas Green Sauvignon Blanc 2016 & Nina Timm’s Delicious Chicken Salad with roasted butternut – 09.03.2017
Douglas Green Sauvignon Blanc 2016 What a different world South African wine was when Douglas Green founded his company in 1942. He wanted to sell good wine, at even handed prices which reflect the grape varieties from which they are made from some of the best cellars in the winelands. And things haven’t really changed
Buckwheat Blinis – Justine Wall Justine says: “The blinis are best made just before serving: the batter can be made beforehand, and brought to room temperature before cooking, but please fry them just before you need them.” Buckwheat Blinis Makes 15 little blinis Ingredients To serve 200g smoked salmon Salmon roe, caviar or similar 150g
Lamb’s Liver with Bacon & Gravy - Ina Paarman Ina says: “As children we had liver on the menu once a week. My mother believed we needed the iron. Instead of lamb’s liver, calf's liver is very good if you can get it. Chicken livers are widely available and can be prepared in the same
Harissa Steak Roll with Caramelized Onions by Anina Meyer Anina says: “I love busy weeks. Really, I do. When your days are busy, (work busy) you kind of reach a sense of accomplishment and intellectual fulfillment like no other. It almost feels like the more you do, the more you want to do. And then,
Chicken Liver Paté with a Jellied Verjuice Topping Jane-Anne says: "A fine, smooth chicken liver paté is a splendid starter for a celebration, and specially for a festive feast, for so many reasons. You can make a glorious paté several days in advance; it will cost you peanuts. And because this is such a rich
Mini Pissaladieres – Justine Wall Justine says: "I remember the first time I ever made pissaladiere: my wonderful aunt Siobhan had bought me a giant tome of a book, The Food of France, and I adored it. I made so many recipes from that book- tried out so many new things, and learned how to
Nina Timm's Beef Koftas Nina Timm runs a very successful Website called My Easy Cooking. And that is what she is all about. Read more about Nina under her recipe. Beef Koftas with Homemade Pitas & Tzatziki makes 12 Ingredients 500 g lean beef mince 5 ml cumin 5 ml smoked paprika 5 ml ground
Stuffed pork loin chops - Sophia Lindop Sophia Lindop has become a publishing powerhouse over the last two years with four books to her name and research already going on for the fifth. Having Paddy for a husband meant that testing these recipes happened in the yard by the swimming pool. No better place for
Jamie Schler's Roasted Cherry Tomato, Feta, Rocket & Pine Nut Quiche Jamie says, "These individual quiches are among my favourite and just scream summer. Cherry tomatoes are made sweeter by roasting in the oven and, placed whole in the quiche filling, burst in the mouth when forked in. Rocket gives these quiches a bright yet
Jane-Anne Hobbs's Easy Duck Rillettes Like Jane-Anne, I am so fond of rillettes, be they made of duck or pork [and they are so delicious with both]. When we had our restaurant, duck fat was in plentiful supply, so making rillettes was easy. However you will be surprised at how much fat comes off a
Douglas Green Sunkissed Sprizzo For 73 years, the personal touch of Douglas Green has lived in the eponymous range of wines made with the same intuition that began this progressive wine brand in 1942. Douglas Green wanted to sell good, expressing the grape at even handed prices to his customers. Today this tradition has kept
My Strawberry topped Baked Cheesecake As a family, we love cheesecake. This classic type of baked cheesecake for those who don’t like the gelatine set ‘fridge’ cheesecakes I made over the weekend. The hot jelly topping slightly cooks the strawberries. What you’ll need For the crust 1 packet Digestive Biscuits, 250g in weight 85g melted
Jean Nel's Tandoori Chicken Thighs You can read about Jean at the bottom of this post. He is a very special man with a talent to teach and to create. His recipes are easy to cook and packed with flavour. Tandoori Chicken Thighs Ingredients 500 ml double cream yoghurt 30 ml fresh lemon juice 30
Carey Boucher Erasmus's Chinese-style Beef & Exotic Mushroom Stirfry Carey can always be relied upon to come up with a dish to match almost any wine, She is a busy cook and in the process of her recipe development photographs all her dishes, which are posted on her enchanting website. Well worth a
Lizet Hartley's Herbed Mushrooms on Cheesy Polenta Lizet says, "My love of carbs is well known. I wouldn’t quite kill for a good pasta with a rich lamb ragu, but it’s close. I blame the one eighth Italian in my veins. Its cousin, polenta, is just as satisfying, and I don’t think it
Lizet Hartley's Carbonarawith pancetta crisps & mascarpone Lizet says,"Carbonara is one of those pasta sauces that sounds impressive (and hence strikes fear into the heart of many a cook). But really, it’s one of the simplest, quickest, and hence most rewarding, pasta sauces you can make. I always have bacon in the freezer
Alida Ryder's Lighter Smoked Salmon Pasta Alida Ryder's food is full in aroma, colour and just packed with flavour. This talented Pretoria wife and mother of twins is a powerhouse in the kitchen and behind the camera lens. Serves 4 100ml reduced fat cream 200ml reduced fat evaporated milk 1 garlic clove 1
Spaghetti and prosciutto meatballs - Dianne Bibby Nothing more perfect and easier for a midweek supper! And perfect too with the wine I recommend, the Douglas Green Merlot Malbec 2013. Meatball ingredients 500g lean beef mince 40g prosciutto, finely chopped 1/2 cup white breadcrumbs 1 teaspoon salt 1/2 teaspoon dried oregano a handful
Christmas Cheesecake with a Fresh Plum Topping Wanted something really Christmassy for today to go with this delicious Douglas Green Sunkissed Natural Sweet Rosé nv and Jane-Anne Hobbs came up with the perfect match. What you'll need... 1 x 200 g packet tennis or shortbread biscuits, or biscuits of your choice 80 g
Jane-Anne Hobbs's Low-Carb Double-Bacon Cheese& Herb Mini Quiches 2 x 250 g packs back bacon the juice of a lemon 7 extra-large free-range eggs ¾ cup (180 ml) cream a small bunch of chives, finely chopped (about 3 Tbsp/45 ml) a small bunch of parsley, finely chopped (about 3 Tbsp/45 ml) 1 cup
Carey's Smoked salmon trout bulbs with lemon & herb cream cheese filling To save yourself some time, prepare a day ahead; then it’s just a matter of plating up when ready to eat! Cling film 200 g smoked salmon trout ribbons 1 tub smooth cottage cheese zest of 1 lemon 3 T (45
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
Lizet Hartley's Boerie Pasta Occasionally I get the chance to escape my office just shy of five. I close the door behind me and hit the streets for a gentle stroll with my imaginary dog. One notices many things on these lazy constitutionals. My neighbour’s sweet peas will be blooming soon. The people
Chicken Chorizo with Rosa Tomatoes Ingredients 1 tbsp NoMU Chicken Fond 250ml hot water 8 free range chicken thighs NoMU Sea Salt NoMU Extra Virgin Olive oil for rubbing NoMU Duck & Poultry Grinder, Poultry Rub or Roast Rub 1 large red onion or 3 shallots, sliced 1 Spanish chorizo sausage, sliced 2 cloves garlic, crushed ¼ cup
Douglas Green, son of the Founder, with his father's delivery truck While many think of Douglas Green as a wine company, few are aware that he was a real person. I know, as I have known two of his children! Douglas Green, had a head for the wine business and a heart for