Groot Constantia Chardonnay 2018, follows in the footsteps of its Award Winning predecessors, a great expression of this fine grape by Boela Gerber...
Groot Constantia MCC Brut Rosé, a fine Pinotage-led Méthode Cap Classique with components of Pinot Noir and Chardonnay, grown in the cool climate of the Constantia Valley...
Groot Constantia Rood 2015, lovely match with Dianne Bibby’s Pastitsio with Basil & Sage Butter – 08.11.2017
Constantia Rood 2015, a superb blend of reds from the Groot Constantia Vineyards. Honoured by Dianne Bibby's Greek version of a well known Italian dish.
Groot Constantia Sauvignon Blanc Semillon 2016 & Meeta Wolff’s Ras el Hanout & Za’atar Grilled Salmon – 02.03.2017
Groot Constantia Barrel Cellar Sauvignon Blanc and Semillon are the white grapes of Bordeaux and make some of the finest white wines in the world. Successfully blended in other parts of the wine world. In Western Australia, it is hugely popular. The Groot Constantia Sauvignon Blanc Semillon 2016 is a blend of the two varieties
Grand Constance 1821 An extremely rare 195 year old Grand Constance bottle has returned to its place of origin at the Groot Constantia wine estate in what is a significant event for the South African wine industry, and Cape Town heritage in general. This old bottle, from the 1821 vintage, is returning to its rightful
Pork Schnitzels with Rosemary & Lemon – Nina Timm Nina says: “Rosemary and lemon are perfect partners when it comes to cooking and especially in meat recipes, it just works. Lamb chops, grilled to perfection on the braai, seasoned with rosemary and lemon are just delicious and even with pork chops, the flavour combination is
Waterblommetjiebredie – Nina Timm Nina says: “Waterblommetjie are commonly known as the Cape pond weed and can be found in the dams, ponds and marshes of the Western Cape. Waterblommetjie bredie is a stew made from the little flowers with lamb and can be directly translated as small flower stew! Waterblommetjie bredie is a seasonal
Sonia Cabano's Pork & Apricot Curry with Tomatoes & Coconut Sonia says: “This recipe is Vindaloo-ish, but altogether milder, fruitier and sweeter while retaining the tang of the original pork vindaloo recipe. Coconut cream, tomatoes and apricots give this easy pork curry a deliciously creamy, fruity, sweet and sour taste. Even if you are not
Nina Timm's Meatballs in a Rich Curry Yogurt Sauce Nina says: “Meatballs, oh how I love them! I think if you read through my site, you will see that I have quite a fascination with meatballs. Meatballs has to be good though. Nothing worse than seized up, hard-as-a-rock meatballs. A good couple of years ago,
Nadia Graves's Moules et Praires Provençale mussels & clams with tomatoes, garlic, olive oil & wine Nadia says: "Serve with warm baguette and a nice chilled glass of white or rosé. You can do the recipe with just mussels or use a combination of mussels and small clams. Remember that clams take a little longer
Tracy Foulkes's Kale & Asparagus Salad My grandmother used to grow kale in her vegetable garden so as a child in the mid 1950s, it was de rigueur at the dinner table. With the Low Carbs, High Fat diet, the vegetable seems to have come back into fashion once more. Here Tracy Foulkes, one of
Lizet Hartley's Duck liver paté with cranberry jelly & ciabatta melba Lizet says, "Paté – it’s just better home-made and nothing could be simpler. Few things beat smooth creamy chicken liver paté. I was about to make some, but then I spotted duck livers from The Duck Farm at P&P. Only R10 more than the
Jan Braai's Lamb Korma Potjie Jan says, "Korma is one of the world’s most popular curries and is traditionally prepared in a potjie on the fire. It’s been around since way before the days of electricity, and back then it was really the only way to do it. Prepare it with the actual spices as
Carey Boucher Erasmus's Feel Good Cottage Pie Carey Boucher Erasmus is an excellent food writer,researcher and photographer. She has been writing recipes for Crush, an online digital magazine since its inception in 2010. This is one of hers that appeared in Crush. The “Feel Good” Cottage Pie Ingredients 500 g cubed butternut 2 large sweet
Ina Parman's Peri Peri Chicken under a brick This technique allows the braaier the opportunity to show off a little. The brick is fantastic to assist with moisture retention and flavour development. The micro cook beforehand guarantees 'cooked to the bone' results! Peri-Peri Chicken Under a Brick with Chilli Butter Serves 4 1
Michael's Topside of Beef braised in red wine The Italians call this a Brasato, the Portuguese a Refogado de Carne and here we would probably call it a Pot Roast. Whatever it is called, I had huge fun making it and the result was utterly delicious. What you’ll need for 6 people is…
Alida Ryder's Sticky Asian Lamb Riblets Alida Ryder's food is so sensual - from the good looks to the amazing aromas and flavours - always generous. She says,"These riblets are incredibly easy to throw together and don’t require any marinating. They are great on the braai but I prefer making them in the
Roast Beef with chimichurri One of my favourite accompaniments with roast beef is a silky béarnaise sauce, but for the sake of keeping things a little healthier around here, I decided to make a chimichurri. I also haven’t done a recipe for it on Drizzle and Dip, and since I adore all manner