Pierre Jourdan Tranquille, excellent with Anina Meyer’s Vegetable & Fried Noodle Bowl…

Pierre Jourdan Tranquille, a classic still wine, made from the classical Champagne & Burgundy varieties, Pinot Noir & Chardonnay

Haute Cabrière Pinot Noir Unwooded 2017, excellent with Grilled Trout Salad with Sriracha Lime Dressing – 21.12.2017

My Advent Calendar #22 wine, is a delicious Unwooded Pinot Noir 2017, a brilliant expression of both the grape and the vintage. Perfect with Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing

Haute Cabrière Chardonnay Pinot Noir 2016 & Vietnamese Prawn Salad with Soy Lime Dressing – 27.04.2017

Haute Cabrière Chardonnay Pinot Noir 2016 Chardonnay is the white grape of Burgundy and Champagne, as Pinot Noir is the red. In Champagne, they are often blended to create some of the finest sparkling wines produced in France.  Often, I have come across a ‘still champagne’ where the two are blended and then not gone

Haute Cabrière Restaurant – well worth a visit as they say in the Michelin Guide

Find your way to the Haute Cabrière Wine Estate in Franschhoek, soon. Nic van Wyk and Westley Muller have entered a partnership with the von Arnim Family to run the Estate’s well known restaurant and are serving fantastic food. Nic van Wyk & Westley Muller Nic and Westley are seriously experienced chefs and have worked in

Langostino Mac & Cheese with Crispy Bacon & Chives – Cheryl Bennett

Pook's Pantry Langostino Mac & Cheese with Crispy Bacon & Chives – Cheryl Bennett Cheryl says: ‘While I still enjoy plain macaroni and cheese (probably more than I should), I wanted to “fancy it up” a bit and add in sweet langostinos with a handful of crispy bacon.  (Langostinos look like tiny lobsters, but are

Haute Cabrière Education Centre

Haute Cabrière Education Centre Staff Roselene van Wyk, Chevon Prince, Ismi van Niekerk, Sandiswa Mqikela Ismi van Niekerk, Principal of Haute Cabrière Education Centre, tells her story… "Mara le Roux, senior staff member at Haute Cabrière cellar, had the vision for an education centre on the farm where parents working for the farm could leave

Paprika Beef, Tomato & Mushroom Stew – Anina Meyer

Anina Meyer's Paprika Beef, Tomato & Mushroom Stew Anina offers her slow cooked beef in a rich tomato and paprika sauce, with mushrooms and potato. Perhaps leaning more to Hungary than Burgundy, though nevertheless a great match for the recommended wine. Paprika Beef, Tomato & Mushroom Stew Preparation time 15 minutes Cooking time 4 hours

Cheesy Corn Cakes with Spicy Avocado Salsa – Alida Ryder

Alida Ryder’s Cheesy Corn Cakes with Spicy Avocado Salsa Alida says: "Sometimes, words just aren’t enough to convey exactly how much I really love a specific dish. This is a prime example of that. Therefore, I’ll only tell you that these little corn cakes served with spicy Avocado salsa is pretty much one of the

Mango Lime Quinoa – Cheryl Bennett

Cheryl Bennett's Mango Lime Quinoa Cheryl Bennett is “chief of everything” at her restaurant Pook’s Pantry in Fort Lauderdale Florida. She says on her blog, “Every other Friday, I’m going to share recipes I cook for clients in hopes that you can expand your weekly repertoire and incorporate some new dishes into the rotation.  We all fall into cooking ruts, ALL

Cape-Malay-Style Curried Lamb Kebabs with Apricots – Jane-Anne Hobbs

Jane-Anne Hobbs's Cape-Malay-Style Curried Lamb Kebabs with Apricots Always an interesting little history lesson from Jane-Anne who says, "A sosatie (so-sar-tee) is what South Africans would call the full-size version of this succulent and highly spiced lamb or mutton kebab. Drenched in a turmeric-yellow, sharp-sweet marinade, sosaties of this sort are usually threaded with chunks

Chicken Rolled with Bacon & Cheese & served with Button Mushrooms – Anna & Roberta Montali

Chicken rolled with Bacon & Cheese served with Button MushroomsAnna & Roberta Montali Pinot Noir is such an elegant feminine wine.   Yet in Burgundy, its home, it is used in beef stews and the hearty Coq au Vin.  Anna & Roberta offer this dish as a perfect accompaniment to this sublime wine. Chicken

Yellowtail, Pan-Fried with Sauteed Fennel, Apple & Tomato & Potato Rosti – Jocelyn Myers-Adams, Executive Chef at The Table Bay Hotel

Jocelyn Myers-Adams Executive Chef Jocelyn Myers Adams is the Executive Chef at The Table Bay Hotel at the V&V Waterfront in Cape Town.  Very conscious of her produce, its history and provenance. Here is her recipe for Yellowtail, Pan-Fried with Sauteed Fennel, Apple & Tomato & Potato Rosti.   Yellowtail, Pan-Fried with