A delicious part of a range of wines named for the famous Glenelly Glass Collection, the Glenelly Glass Collection Merlot 2017 is a fine Stellenbosch expression of Merlot...
The wines of Glenelly. What a fabulous experience tasting them with Luke O'Cuinneagain, the Estate's Winemaker.
A fine Syrah by Luke O'Cuinneagain at Glenelly, a premium Stellenbosch Wine Estate. Diane Bibby's Oxtail is the perfect match...
Jane-Anne Hobbs's Oven-Roasted Ratatouille with Feta Jane-Anne says "Ratatouille (or Rat-a-Toolie, as my sister calls it) has fallen out of favour a little since its heydey in the Eighties, which is a pity, because this traditional Provençal dish of stewed vegetables is arguably the best combination of non-meaty ingredients ever invented. The troublesome
Nina Timm's Pork Belly Piewith Apple & Sage The trick is to find a good piece of pork belly. So it is imperative that you know your butcher-man! You want the belly part and most of the fat must be cut off ( keep that for crackling at a later stage) Also remember
Madame May-Eliane de Lencquesaing of Glenelly EstateCape Wine Auction Ambassador Glenelly Wine Estate in Stellenbosch played a major part in the The Cape Wine Auction with May-Eliane de Lencquesaing being one of the Auction Ambassaors. The auction raised over R7 million in its first year for winelands education and this year over R10
My Marinated Salmon Trout with Lime & Pink Peppercorns One of the really popular dishes we served at our restaurant, Parks, in Constantia, now home to Giorgio Nava's Carne, was this quick marinade trout. You could dress it in the kitchen and send it straight out to the table without the necessary marinating
Jane-Anne Hobbs's Stuffed Leg of Lamb with Basil & Walnut Sauce When confronted by a mystery box from Woolworths, Jane-Anne Hobbs came up with this delicious use for a deboned leg of lamb. 1 x 1.8 kg deboned leg of lamb flaky sea salt and milled black pepper 1 x 12-cm sprig of
Lizet Hartley's Leg of Lamb on the Braai All you need is… 5 tbs olive oil 2 tbs tomato paste 2 tbs fresh origanum (dried works too) 2 tbs water 1 large clove of garlic (or two small), finely chopped 2 tsp dark soya sauce pinch of black pepper 1.8kg leg of lamb