First introduced by the Estate in 1994, Takuan von Arnim now presents his Haute Cabrière Chardonnay Pinot Noir 2017....
Haute Cabrière unveils a new look on its labels, same excellent wine, lovely new livery....
Pierre Jourdan Tranquille, a classic still wine, made from the classical Champagne & Burgundy varieties, Pinot Noir & Chardonnay
Haute Cabrière & Pierre Jourdan - the finest of bubbles. From an early pioneer of Cap Classique, a range of fine Methode Cap Classiques..
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
Chefs Nic van Wyk and Westley Muller of Franschoek's premier Wine Estate Restaurant, Haute Cabrière fire up their stoves for summer feasting.....
Haute Cabrière Pinot Noir Reserve 2014 & Tracy Foulkes’s Balsamic & Roasted Garlic Glazed Duck – 21.06.2017
Haute Cabrière, specialists in Pinot Noir, present a fine expression of the 2014 vintage.
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
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
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 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
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
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
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
Marrow Bones by Sophia Lindop Serves 6 Ingredients 6 thick marrow bones a drizzle of olive oil coarse salt 6 sprigs of rosemary Method Fold a sheet of aluminium foil into three to form a sturdy holder, folding the sides up slightly. Place the marrow bones onto the foil, drizzle with a little olive oil
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
Dianne Bibby's Spiced lentil & vegetable soup with halloumi flatbreads Dianne says, “After 2 weeks of soup classes, I thought I would’ve had my fill, but here I am again with the soup. As winter draws to an end, I find myself making a last and furious attempt to eat as many soups
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
Jane-Anne Hobb's Deep-Dish Quiche with Blistered Tomatoes, Peas, Basil & Mozzarella What you need For the pastry 250 g cake flour 150 g cold butter, cut into small cubes a pinch of salt about 90 ml ice-cold water (see recipe, below) For the filling 1 punnet (250 g) ripe cherry tomatoes 1 Tbsp
Jackie Cameron’s Ostrich Moussaka Stack Jackie stayed with her mother at the Brookdale Health Hydro last year and they gave her this recipe for a dish which she so enjoyed while staying there. Click here for more info on Brookdale. Serves 4 Ingredients 1 large onion, finely chopped 2 cloves garlic, crushed
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