Bellingham The Homestead Series The Old Orchard Chenin Blanc 2019, is a barrel fermented and matured Paarl old bush vine Chenin Blanc...
The Simonsig GSM 2017, a delicious blend of Mourvèdre, Shiraz and Grenache Noir, perfect Easter Lamb...
Swartland grapes are turned into a benchmark wine, the Kumala Reserve Chenin Blanc 2018...
A sublime blend of Cabernet Franc, Merlot and Shiraz, the Landskroon Cabernet Franc Merlot 2017 is the perfect food wine...
The Flagstone Dragon Tree 2016 is a fine expression of a Cape Blend, one of the larger components of which is Pinotage...
Steenberg Catharina 2015, Steenberg's Flagship blend of Merlot Shiraz & Petit Verdot, is such a beautiful expression of a great vintage year. Hein van Tonder's Pork Belly Kebabs are the perfect partners.
Glenelly Glass Collection Cabernet Franc 2015, perfect with Hein van Tonder’s Chipotle & Beer Short Ribs. Fine Stellenbosch Wine, great ribs.
Stunning blended Cape Red by Adam Mason of Mulderbosch. Delicious with Hein van Tonder's Galette.
DeWaal Young Vines Merlot 2014 DeWaal Wines is situated in the rolling Polkadraai Hills to the west of the town of Stellenbosch in its eponymous wine appellation. The family have farmed this land for generations and have become part of Pinotage history in South Africa. CT de Waal, who was born in the Uiterwyk Manor
Peter Falke Chardonnay 2015 Groenvlei Farm, hugging the foothills of the Helderberg Mountains in the Stellenbosch Wine Appellation is the home of Peter Falke Wines. Perfect situation for wine grape growing with the cooling breezes coming up in the late afternoon off False Bay which ameliorate the heat of summer afternoons. Chardonnay grapes ripening on
Simonsig Chenin Blanc 2016 Ever the pioneers and innovators, Simonsig Wine Estate in Stellenbosch are not packing their Chenin Blanc and Pinotage in a new made for purpose bottle. It’s essentially the classic Burgundy shape, perhaps leaning gently to the Alsatian. The Estate’s first ever bottled wine was a Chenin Blanc which owner Frans Malan
Hein van Tonder's Monkey Gland Rump Kebabs Hein van Tonder is a very special person - great food talent, excellent photographer and kind and generous in allowing e to share his fabulous recipes with you. Do follow him on his website and get his newsletters, always something new out of Africa as Pliny wrote. Hein
Hein van Tonder's Sumac roast tomatoes & lentils with dukkah crusted eggs Hein van Tonder's website heinstirred.com is well worth a visit if you are looking for some new food ideas. An accountant by training, a gourmet hunter and photographer by inclination. Hein runs successful photography courses and for me it has been very exciting
Pork Belly Kebabs by Hein van Tonder Hein says: “These kebabs are delicious and a wonderful Asian inspired alternative recipe for the usual pork belly dishes or to replace the usual kebabs you might have on the barbecue. A little bit of pre-planning is required as the meat has to marinate a bit but do
Hein van Tonder's Perfect Roast Chicken Hein says: "This recipe for the Perfect Roast Chicken is one I found on the New York Times Cooking site a while back and I have not roasted chicken any other way since. I believe there are few meals that can beat the simple goodness of a roast chicken
Hein van Tonder's Balsamic Roasted Beetroot Soup Hein says, “This soup is so good. Much better than I thought it would be and so versatile as it tastes equally good hot or cold. And of course the colour. It is so easy to go completely Nigella about the colour! If you serve it hot, some
Hein van Tonder's Fried Rice Balls Hein says, “Spring has definitely arrived in Cape Town (although this morning winter is certainly back) but this recipe is comfort food at its best. And such a great way to use up any left-over bolognaise sauce you might have. You could replace the meat sauce with leftover bobotie,
Hein van Tonder's Ostrich Meat Balls in Tomato Sauce Hein van Tonder confided in me once that he was actually an accountant, and then the food bug bit him. You can read his story below. He and a photographic partner, Francois Pistorius, recently spent a couple of weeks in France photographing dishes for
Hein van Tonder's Roast Leg of Lamb Hein van Tonder and a colleague Francois Pistorius, have just been in France photographing a cook book in a lovely old Chateau, I cant wait to see his work. A trained accountant, he is a cook with a magical touch, both in front of the stove
Hein van Tonder's Chicken & Sausage Tray Bake For some time I have been using Hein van Tonder's recipes on the website, and till now we have only been email friends. Such a delight to meet him last Friday when we had lunch at The Imibala Restaurant in Somerset West [click here]. Here
Hein van Tonder's Ostrich Meatballs in Spicy Plum Sauce Hein says, "Every once in a while I make a recipe that just beats expectation on all levels. It is easy to make, tastes fantastic and I think the photos do it absolute justice. These ostrich meatballs in spicy plum sauce is one of
Hein van Tonder's Fig Salad With the last of the summer figs still on the shelves, Hein has created this delicious salad that is so perfect for a Sauvignon Blanc amongst whose flavours, there is always a touch of fig. Ingredients 2 large red onions 3 tbsp extra virgin olive oil good pinch
Hein van Tonder'sGrilled Haloumi & Couscous Salad Hein says “I spent the festive season in Beirut and have returned to Cape Town telling all who want to hear (or not) about this incredible city with its wonderful people and fantastic food. This summery salad is packed with flavour, texture and a zesty lemon
Hein van Tonder's Watermelon Carpaccio Hein van Tonder has a tender and amusing touch when it comes to his food. Here is his innovative and fresh riff on a watermelon salad, too long the home of feta and black olives. Serves 4 Ingredients 12 thin slices fresh watermelon 12 slices charcuterie of your
Mini Soufflé Fritatta by Hein I recently came across the wonderful work of Hein van Tonder, a Cape Town based food photographer and writer. He kindly allowed me to use some of his work as recommendations for the wines about which I write. Of this recipe, Hein writes “One of my favourite food