Advent Calendar #5 2018...
Nitida launches The Grande Matriarch MCC 2015, … three years in the making for cellar’s first 100% Pinot Noir bubbly…
From Bernhard & Peta Veller & their winemaker Daniel Keulder, Nitida The Grande Matriarch MCC 2015 puts in a appearance, a Pinot Noir Méthode Cap Classique...
From the oldest Wine Appellation, the newest of Natural Sweet Wines, Constantia Nectar 2009
One of the happiest bottles of classically made bubbles, an any time Asara MCC Brut 2015...
Groot Constantia Chardonnay 2017, a jewel in the crown of the Constantia wine Appellation. Made from the Estate's Grapes by Boela Gerber.
From Groenvlei Farm on the slopes of the Helderberg comes Peter Falke Signature Exclusive Bland 2014, such a good wine with Justine Wall's Harrisa Duck & Cherry Salad.
Landskroon Sauvignon Blanc 2017, good with Justine Wall’s Broad Bean, Pea & Pancetta Risotto with Fennel Salt
Landskroon Sauvignon Blanc 2017 is made in the Estate's Cellar from a selection of grapes from Western Cape Appellation Vineyards. An anytime wine, especially good food.
Exceptional wines from Stellenbosch, the Oldenburg Grenache Noir 2016 is one of them. Philip Costandius just builds this wine year on year into something really special. Justine Wall's Beef & Black Olives are a great match...
Steenberg Echo Red Blend, named after HMS Echo is a treat. No need for fancy grub, Justine Wall's Bangers & Balsamic Onions are a great match.
Set in the foothills of the Helderberg, that home of fine wine, Peter Falke's wines must be part of your cellar. Justine Walls vegetarian dish is a great partner.
Yonder Hill Inanda 2014 Yonder Hill Vineyards is situated on the Stellenbosch Somerset West road just before you drop down into Somerset West. On the lower slopes of the Helderberg, well known for the production of fine wines, the vineyard looks over False Bay from whence cooling afternoon breezes come to ameliorate the summer heat
Mulderbosch Faithful Hound White 2015 There are many stories about dogs waiting for their master to come home, long after the master has passed on. The Mulderbosch Faithful Hound 2015 is a wine which has been named for such a dog. Semillon, lead grape in the blend A Bordeaux white wine blend of Semillon 62%
Landskroon Paul de Villiers Reserve 2015 The de Villiers family moved to Landskroon in the middle of the 19th Century, and since that time, the head of the family has been named Paul. Today Paul de Villiers, the fifth generation on the Estate, winner of the Diners Club Winemaker of the Year, is the cellar
Spice Route Chenin Blanc 2015 There are wineries where each and every one of the wines, I would drink happily and enjoy to the full. For me, Spice Route is one of those. Spice Route Wine started when Charles Back bought an old tobacco farm near Malmesbury, which interestingly has the oldest Sauvignon Blanc vineyard
Landskroon Paul de Villiers Cabernet Sauvignon 2015 For the five generations that the de Villiers family have owned Landskroon, there has always been a Paul de Villiers as the Cellarmaster. The current Paul is a winner of the Diners Club Winemaker of the Year Award for his fabulous Port Style wines. Paul & Nelie de
Peter Falke Pinot Noir 2015 Groenvlei Farm, in the Helderberg part of the Stellenbosch Wine Appellation, is the home of Peter Falke Wines. The Helderberg, known as a premium red wine area, has the advantage of cooling breezes blowing in from False Bay in the afternoons, ameliorating the heat in the vineyard. This allows for
Pierre Jourdan Blanc de Blancs, perfect Valentine’s Day match with Justine Wall’s Buckwheat Blinis – 10.02.2017
Pierre Jourdan Blanc de Blancs When you have been in the Cap Classique business for as long as the von Arnim Family of Haute Cabrière, they build each and every year on knowledge from previous years and the pleasure given by their wines just increases. Takuan von Arnim doing sabrage Takuan von Arnim, the Estate’s
Sauvage La Bri 2011 Irene Waller, GM and Winemaker for La Bri Estate in the south east corner of the Franschhoek Valley, has realised a dream, long in the making to produce a Méthode Cap Classique wine. Following the tradition Champagne method of a second fermentation in the bottle, allows the wine to be designated
Buckwheat Blinis – Justine Wall Justine says: “The blinis are best made just before serving: the batter can be made beforehand, and brought to room temperature before cooking, but please fry them just before you need them.” Buckwheat Blinis Makes 15 little blinis Ingredients To serve 200g smoked salmon Salmon roe, caviar or similar 150g
Parmesan Pecan Swirls – Justine Wall Justine says: “….quantities will work based on a pack of 375g puff pastry here. You will be cutting the rectangle in half, then rolling each half up into a sausage type shape, then cutting the rolled sausage into pieces. Placed on their little whorled sides, sealed with melted butter
Spiced Gram Biscuits by Justine Wall Justine says: "I make many types of biscuits and crackers using a variety of gluten free flours, but these are one of my favourites: the addition of an egg yolk adds a depth and slight richness, and of course, both the Cayenne and Pimenton provide warmth, and that gorgeous
Bunny Chow – Justine Wall For South African born Justine Wall who has lived in England for 19 years, the Bunny Chow has a fond place in my memory. She says: “Here a little recipe is for you: I have used a shoulder of lamb, and I cooked it for a long time… you must
Justine Wall's Slow Roast Pig’s Cheeks Justine says: "Please don’t let the name put you off, although I do understand that it’s not immediately enticing. These, when slow cooked, are utterly delicious, and a very affordable cut of meat too. Serve with rice, or, if not using potatoes in the dish, with mashed potato. I
Shredded Pork with herbs – Justine Wall Justine says; "Pork Belly is one of our absolute favourite cuts of meat ever. I usually make it with a fennel rub, and then slice it after roasting, but I fancied something a little lighter here, and wanted to shred the pork afterwards for each serving, on top
Asparagus & Salmon Quiche with a Cheddar Crust – Justine Wall Justine says: "Please don’t be fooled into buying processed ready to eat pastry or pizza bases: a savoury gluten free pastry such as this one is so very easy to make. Remember though to use a proper quiche tin for this: unlike a tart
Pork & Prunes by Justine Wall Justine says: “What a retro combination: I did wonder what on earth made me do this as I was making it, but it was so good. I’m pleased that I don’t worry too much about things being a little nostalgic in my kitchen once in a while! I love
Watercress & Feta Frittata by Justine Wall Justine says: "Frittata seems to be such a go-to supper in our house. I made this for the boys last week, thinking Barnaby would enjoy it because of the feta cheese. He ended up being quite picky about the watercress- we have yet to fully convert him to
Justine Wall's Beef Biryani Justine says: "Biryani is such a nostalgic dish for me: growing up in Kwa-Zulu Natal, we were immersed in a lot of Indian cookery. I always remember my father, and my uncle Hugh too, sometimes coming home with two litre ice-cream tubs of delicious biryani kindly given to them by women
Grilled Serrano Goat’s Cheese Asparagus – Justine Wall This is an easy, 5 minute prep and approximately 15 minute cook number: so delicious: just make sure your oven is very hot, or you grill these: I don’t have a grill, but can create a good heat in my oven, and on the top shelf, at
Mini Pissaladieres – Justine Wall Justine says: "I remember the first time I ever made pissaladiere: my wonderful aunt Siobhan had bought me a giant tome of a book, The Food of France, and I adored it. I made so many recipes from that book- tried out so many new things, and learned how to
Butternut Gnocchi by Justine Wall Justine says: "These are delicious little things: they’re not the sort of gnocchi you pop into hot water to boil; rather they are fried in a little olive oil in a non-stick frying pan. The mixture can be made ahead of time (in fact it benefits from “sitting” for a
Italian Pork & Olives – Justine Wall Justine says: "So many of my mother’s recipes were preceded by this exotic word: “Italian”. In trawling through her recipe books, I see it applied to rice, to salads, and to casseroles: pretty much anything that contained parsley, basil, tomato sauce or olives was deemed “Italian”. Of course,
Justine Wall's Roasted Red Pepper & Cannellini Bean Dip Justine says: "I am rather undecided what the best name for this little dish is: it is a sort of hummus, but has so many other lovely bits in it that have settled on calling it a dip- it’d be perfect with fresh vegetables, but, as
Justine Wall's Pepper Pork & Noodles Appropriately just this morning Justine Wall had this recipe up on her website The Plain Kitchen this morning, and it is a great match with the Shiraz. Says Justine; “I think rice noodles are a most underused ingredient in all sorts of cooking: of course, because of the whole
Justine Wall's Lamb Meatball Greek Salad Justine says: “If you have been following my blog for a while, you may realise that I’m not one for fancy names or the like. Sometimes it may seem appropriate to use a certain culinary or foodie term for something: at other times, I will call it what it
Tomato Rice One Pan Wonder by Justine Wall I am so happy to introduce my newest food associate Justine Wall. Thrilled to have her stunning recipes for you. Justine says: "I am very sure you all have a similar recipe, but this is such a favourite of ours I had to include it, and it