Named for May Eliane de Lenquesaing, the Bordeaux owner of the Wine Estate, Glenelly Lady May 2013 is a perfect mother's day gift...
Asara The Vineyard Collection Cape Fusion 2015, perfect match for Lizet Hartley’s Pork Chops with Mushrooms & Cider Cream Sauce…
Unusual for a Cape Blend, the Asara The Vineyard Collection Cape Fusion 2015, has apart from the Pinotage and the Shiraz, an equal portion of Malbec...
Glenelly The Glass Collection Cabernet Sauvignon 2016, so good with Lizet Hartley’s Whole Roast Neck of Lamb…
One of a range of superbly drinkable wines by Luke O'Cuinneagain, the Glenelly The Glass Collection Cabernet Sauvignon 2016...
Simonsig Woolworths Chenin Blanc Pinotage Reserve Collection 2017, perfect lunch time partner to Lizet Hartley’s Pork and Green Fig Terrine…
One of the top sellers on the shelves in Woolworths is the Woolworths Chenin Blanc Pinotage Reserve Collection 2017, made by Johan Malan of Simonsig and his team...
Two sublime Wellington Estate Wines for my Advent Calendar #15 2018...
Neethlingshof Caracal 2016, a Bordeaux style red blend is good with Lizet Hartley’s Rabbit with White Wine Dijon Cream Sauce & Pancetta Crisps…
De Wet Viljoen comes up with another stunner, the Neethlingshof Caracal 2016. A Cabernet Sauvignon led Bordeaux style red, matched with Lizet Hartley's delicious rabbit stew...
De Grendel Elim Shiraz 2016, made from grapes from our southernmost vineyards at Elim, a cooler and rainier Appellation.
Spier Wine Estate in Stellenbosch, every wine a winner - always. Great wine-making team under Frans Smit.
Made from a grape produced in the 1920s by Abraham Perold, the Landskroon Pinotage 2016, is a fine expression of the grape. Paul de Villiers, 5th generation Cellarmaster carries on the fine wine tradition of the family...
Durbanville Hills Collector’s Reserve The Cape Mist Sauvignon Blanc 2017, nice partner to Lizet Hartley’s Cream of Mushroom Soup with Parmesan Toasties
The grapes for the Durbanville Hills Collector’s Reserve The Cape Mist Sauvignon Blanc 2017 come from separate vineyards which provide the building blocks for a fine expression of a cool climate Sauvignon Blanc.
Perfectly built for Summer and perfectly built for food, Flagstone Poetry Cinsault Rosé 2016 is a winner.
Delaire Graff Redstone 2015, good with Lizet Hartley’s Herby Sourdough Mozzarella Braai Toastie – 17.11.2017
Delaire Graff Redstone 2015, a Bordeaux style red blend made by Morné Vrey the Estate's Award Winning Winemaker. NIce midweek supper dish my Lizet Hartley..
The noble red grape of Burgundy and Chardonnay, Pinot Noir, finds great expression on Groenvlei Farm, home to Peter Falke Wines. Lizet Hartley's 5 Spice Pork Ribs find a perfect partner....
Delaire Graff Chardonnay Banghoek Reserve 2016 & Lizet Hartley’s 5 Spice Pork Spareribs – 27.08.2017
Does Chardonnay go with pork? Try the Delaire Graff Banghoek Reserve Chardonnay 2016 & Lizet Hartley’s 5 Spice Pork Spareribs.
Fairview Stok by Paaltjie Grenache 2014 I have known Fairview for almost 40 years, from the earliest of days when Cyril Back bottled his own wines, held the first wine auction ever, and Beryl Back sold the wines from the tasting room and packed eggs in the room next door. Charles & Cyril Back, way
Mulderbosch Chardonnay 2015 There are Chardonnays and there are Chardonnays, and for me the most appealing are those which have a story. The Mulderbosch Chardonnay 2015 has a story. The Chardonnay grapes used for this wine are all from the Stellenbosch Appellation and are picked in a stretch of the finest grape wine areas from
Peter Falke Ruby Blend 2014 Groenvlei Farm, home of Peter Falke Wines, sits in an important part of the Stellenbosch wine appellation, on the foothills of Helderberg Mountains. It is surrounded by producers of some of the finest red wines produced in this little region. The hot summer vineyards are fanned in the afternoons by
Steenberg 1682 Chardonnay Brut & Lizet Hartley’s Corn fritters with salmon & lemon-dill crème fraîche – 20.01.2017
Steenberg 1682 Chardonnay Brut Steenberg Wine Estate is one of the oldest in the Constantia Wine Appellation having been granted to the Widow Ras in 1682. The modern Steenberg boasts not only a fine array of sublime wines, but also two excellent restaurants, the Bistro 1682 with Kerry Kilpin as Chef and Catharina’s with Archie
Green Bean Bredie by Lizet Hartley Lizet says: "Green bean bredie [groenboontjiebredie] – of course one has to call it a bredie, for nothing this soul satisfying could possibly be called a mere stew. What makes this a true South African bredie? The addition of marvellous old-fashioned boerekos spices along with liberal lashings of lard.
Lizet Hartley's Traditional Frikkadels Lizet says: "Frikkadels or frikadelle – my dictionary offers meatballs or rissoles as an alternative. Now I don’t readily disagree with lofty tomes but, well, balderdash. Because for me a meatball can be any size, made of any meat, and contain pretty much anything in addition to the meat. And that
Jalapeno beef burger with guacamole by Lizet Hartley Lizet says: "Burgers, done properly, are a thing of beauty. They’re super easy and cheap to make. Best of all? They’re actually quite healthy. Now before the fast food insults start flying, let me qualify. A burger is healthy IF you make it yourself, because you’re in
Lizet Hartley's Oven Roasted Tomato & Spinach Pie Lizet says: “Health has been a bit of a buzzword in the Melkkos & Merlot kitchen of late. Coming from the queen of butter and cream, this is strange I know. What triggered the madness? First, I was invited to the launch of Parmalat’s new range of
Pulled Beef Shin Chilli con Carne – Lizet Hartley Lizet says: "Chilli con carne – if Wikipedia is to be believed (and that’s a big IF), this dish traces its roots back to the Texas of 1850. According to the same dodgy source, they smaak it so much down South that it was designated the
Lizet Hartley's Crazy Day Haddock Bake Lizet says: "HARRIED: ‘Feeling strained as a result of having demands persistently made on one.’ And that folks in a word is what I’ve been lately – harried. Which explains why there was no recipe last week. What there was, was total chaos at Chez Melkkos & Merlot. Because
Lizet Hartley's Chicken with lemon & capers (pollo al limone) Lizet says: “While banting is not exactly my cup of tea, I’ve decided to shun the carbs for a while – like maybe for a day or two. Eating fresh and light(er) it is. With capers, lemon, parsley and garlic, this super quick and easy
Lizet Hartley's Harissa-spiced roast butternut & red onion salad with cucumber-mint dressing Lizet says: “Size does matter. I know this because I’m inordinately attracted to all things small – puppies, kittens, quail eggs, those teeny baby apples. Too cute for words. So when I spotted tiny red onions at Woolies on Friday, it was pretty
Lizet Hartley's Roasted nectarine & dukkah-crusted goat’s cheese salad Lizet says: “Week two of avoiding carbs and I’m doing just fine. In fact, I’m loving it. Mostly because in the last week I’ve managed to pack away sushi (erm, rice), a pork and roast fennel burger (erm, bread) and a seriously deevine little crayfish pasta
Lizet Hartley's Christmas Paté with hazelnuts, sage & Brandy We may be a bit late for Christmas, and this paté would be perfect on your New Year's Eve Buffet. Lizet Hartley up to her usual inventive, aromatic, tasty, beautiful to look at dishes, and this one is a star. Christmas Paté with hazelnuts, sage &
Corn fritters with salmon & lemon-dill crème fraîche Lizet says: “Fortunately I am partial to quite a few of my cousins. One of them popped in for dinner on Tuesday. I hadn’t seen him for three years, so I opened a bottle of bubbly (not that I needed an excuse) and chucked a chicken in
Lizet Hartley's Walnut pizza with smoked beef & Brie Lizet says: "I had a ‘what if’ moment with Hartlief's Smoked Beef. It may say smoked, but it has a wonderfully gentle flavour that I thought would be complemented marvelously by an equally gentle rind cheese. Next I thought of walnuts. And then I thought 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
Lizet Hartley's Braaibroodjie Lizet says."It’s as South African as koeksisters and milk tart. At its most rudimentary, it’s just two slices of bog-standard government white bread, onion and tomato. Sandwich the lot together; butter it up on the outside and on the braai it goes. This doesn’t sound like much, but as any fan of
Lizet Hartleys Best-Ever Jam Doughnuts Not often that I get to match something to a sublime naturally sweet white wine as utterly delicious as this one, so I am very happy to tell you how to make the best ever jam doughnuts the Lizet Hartley way. Lizet says, "I make them small, so you can
Lizet Hartleys Walnut Pizza with Smoked Beef & Brie Lizet tells, “I had a ‘what if’ moment with Hartlief’s Smoked Beef. It may say smoked, but it has a wonderfully gentle flavour that I thought would be complemented marvellously by an equally gentle rind cheese. Next I thought of walnuts. And then I thought of
Lizet Hartleys Short Rib & Red Wine Casserole Lizet says, "I adore any cut of beef, but I’m especially fond of the ones that need a long time in the oven, and emerge fall-off-the-bone soft and lip-smackingly luscious – cuts like oxtail and short rib. I make this casserole on lazy Saturday afternoons, when there’s
Lizet Hartley's Flank Steak on the Braai Lizet says, "The Americans barbeque flank beef steak. Millions of them can’t be wrong, so off I went to the butcher in search of flank. The pleasant chap at Werda in Southfield, Cape Town indulged me – not only with 1.3kg of flank for just R90, but with
Lizet Hartley's Beef & Guinness stew with herb dumplings Lizet wanted to make a Beef & Guinness pie and the weather turned warm, so she took a lighter route and made this delicious stew and crowned it with herb dumplings more appropriate to the warmer Spring weather we are experiencing now. Beef & Guinness stew
Lizet Hartley's Bacon & Egg Burger Lizet says,"For many years I’d assumed, erroneously so apparently, that bacon comes from pigs. Imagine my surprise when kindly friends pointed out that it is in fact the fruit of the Porcus Excellentia tree. These would be my veggie friends. The ones who judge me for my roast leg
Lizet Hartley's Steak & Kidney Pie Lizet says, "There’s a little game I like playing. It’s called ‘Spot The Meat’. No, this is not as crude as it sounds. I’m referring to pie here. You know, the kind you get at the hot counter in the supermarket deli section. Or, if you’re truly
Lizet Hartey's Crispy, bready treat with tomatoes I feel about tomatoes the way I feel about chicken. Mostly disappointed. They just don’t live up to my childhood taste memories. I used to think it’s a trick of time – that maybe tomatoes were mediocre even back then. Then I visited Italy, and rediscovered
Lizet Hartley's Beef & Bean Stew Says Lizet,"Cats are singular creatures indeed. It’s all about them. I know some people like that – it’s not pretty. But for some reason I not only tolerate this quality in cats, I find it rather endearing. I understand that when my four-legged child stops being snooty
Lizet Hartley's Oxtail Tomato Bredie with Gnocchi Lizet Hartley is a hearty cook. She says her readers love it when she does traditional, nostalgia foods. I love whatever she does and am thrilled that she kindly lets me post her dishes as companions to my wines. Oxtail Tomato Bredie with Gnocchi All you
Lizet Hartley's Vanilla White Chocolate Mousse An incorrigible slab of Lindt vanilla white chocolate followed me home the other day. After I’d made doubly sure it’s delicious (it took a whole slab) I went out and invited another one home. And then I made this…. vanilla white chocolate mousse with a chunky raspberry
Lizet Hartley's Thai red curry prawn & noodle soup This recipe offers all you need from a Thai curry soup and matched with a glass of rosé, it is a great meal. Lizet says,"For me soup is kinda like ice cream. I can eat it anytime. When it comes to giving soup instant
Lizet Hartley's Herbed Mushrooms on Cheesy Polenta Lizet says, "My love of carbs is well known. I wouldn’t quite kill for a good pasta with a rich lamb ragu, but it’s close. I blame the one eighth Italian in my veins. Its cousin, polenta, is just as satisfying, and I don’t think it
Lizet Hartley's Moroccan Spiced Lambwith Raspberry-mint Sauce I love aimlessly ambling in supermarkets and markets. Touching, sniffing, reading, seeing what’s new – it’s how I get recipe ideas. Like the other day, when I spotted a bottle of Ras el Hanout spice in Woolies. A heady Moroccan blend of perfumed spices like coriander,
Lizet Hartley's Cinnamon Dumplingsaka Souskluitjiies Lizet says, "Now this is the stuff of my childhood and I had naively assumed everybody would know a souskluitjie from a samoosa. Apparently not. So for those of you who haven’t heard of it, ‘souskluitjies’ is the South African name for old-fashioned cinnamon dumplings. A really filling,
Lizet Hartley's Milktart Croissants This is one of Lizet Hartleys ‘what-if’ kitchen moments. “What if “, she said, “I make a milk tart filling and flavour it the way my mum used to, with just a few drops of almond essence? What if I stick some Woolies mini croissants in the oven and
Lizet Hartley's Honey & Mustard Chicken Lizet Hartley does such a magic turn in the kitchen. You look at the title of her recipe and think, "I know that dish." Well you don't because Lizet has added one of her little twists. All you need is… 4 free range chicken thighs 4 strips
Lizet Hartley's Lamb Kebabswith Fruity Couscous & Pomegrante Raita Now here's a lovely Mediterranean dish by the brilliant food blogger Lizet Hartley, made for this wine with it's spiciness. All you need is… For the kebabs 500g lamb steak 150g full cream Greek yoghurt 3 green cardamom pods, smashed open 1 tsp powdered
Lizet Hartley's Roasted Pork Loinwith Brown Butter Sweet Potato All you need is… Pork loin roast (6 chops), ask your butcher to cut halfway through the bone of each chop, that way it’s easier to carve at the table 1 tsp fennel seeds 1 tsp sea salt or Himalayan salt 1 large red
Lizet Hartley's Maple roasted root veg & sausage bake Lizet speculates that while “we may have had the hottest day on record for the last hundred years in Cape Town recently, change is definitely in the air. The mornings now have a distinct chill, which has me reaching for my cardie. As the
Lizet Hartley's Carbonarawith pancetta crisps & mascarpone Lizet says,"Carbonara is one of those pasta sauces that sounds impressive (and hence strikes fear into the heart of many a cook). But really, it’s one of the simplest, quickest, and hence most rewarding, pasta sauces you can make. I always have bacon in the freezer
Lizet Hartley's Shortcut Old-Fashioned Chicken Pie Lizet Hartley deals in comfort food. These gorgeous little chicken pies of hers could have been whipped up in the kitchen of a Bonne Maman in Dijon and are just perfect with a glass of chilled Corder Family Vineyards Cool Climate Pinot Noir 2013. All you need
Lizet Hartley's Country Pate with Hazelnuts, Sage & Brandy The ever inventive and talented Lizet Hartley created this as a Christmas Paté. In our house, it's too good only to be rolled out once a year. Another chance to use good KWV Brandy - the 3 year old is perfect for this. All
Lizet Hartley's Pasta Bake with Meatballs I love Lizet Hartley's food, it is so honest, so colourful and so flavourful. In looking for a midweek supper dish which would suit both of the Landskroon Paul Hugo Wines, the white and the red, Lizet's Pasta Bake with meatballs was an easy choice - also
Lizet Hartley's Bobotie Samoosaswith Apricot Dipping Sauce In my experience, says Lizet Hartley, bobotie is a little bit like opera. Few folks seem to be neutral about it. They either love it or loathe it. I happen to be rather partial to both. Growing up, bobotie was very much a ‘special occasion’ dish
Rack of Lamb with Béarnaise - Lizet Hartley Lizet Hartley is an excellent cook, food stylist and food photographer. Her website is an absolute joy and well worth a follow. Her she serves us a perfectly roasted rack of lamb with that all time favourite Sauce Béarnaise. All you need is… Rack of
Lizet Hartley's Red Velvet Pasta Lizet Hartley can always be relied upon for a colourful and flavour packed dish. A quirky food writer and blogger, she goes savoury with her Red Velvet Pasta. All you need is… 400g small, ripe rosa tomatoes 1 tbs fresh oregano, finely chopped 1 tbs garlic, finely chopped
Lizet Hartley's Mushroom Pasta with Bacon Crumbs what you’ll need 1 tbs olive oil 3 rashers streaky bacon, finely sliced 2 tbs salted butter 250g portabellini mushrooms, finely sliced half a teaspoon crushed garlic 2 sprigs of fresh thyme 12 tbs cream 4 tbs freshly grated parmesan or pecorino salt and freshly ground
Lizet Hartley's Provençal Lamb Shanks What you’ll need 4tbs olive oil 4 lamb shanks ½ cup finely chopped onion or shallots 1½ tsp finely chopped garlic 1½ Tbs tomato paste 2 cups lamb stock zest of half an orange pinch of nutmeg pinch of cloves 1 cup of peeled, chopped ripe red tomatoes
Lizet Hartley's Chicken Salad with an Asian twist All you need is… Salad 125g skinless chicken, sliced very thinly half a cup sesame seeds 1½ cups apple juice 2cm piece of ginger, peeled ¼ deseeded red chilli selection of lettuce leaves (I used the Asian Mix from P ‘n P) red cabbage, sliced
Lizet Hartley's Leg of Lamb on the Braai All you need is… 5 tbs olive oil 2 tbs tomato paste 2 tbs fresh origanum (dried works too) 2 tbs water 1 large clove of garlic (or two small), finely chopped 2 tsp dark soya sauce pinch of black pepper 1.8kg leg of lamb
Lizet Hartley's Smoked Salmon Cheesecake All you need is… For the shortcrust pastry 200g flour 120g butter, ice cold and cut in small blocks ¼ tsp salt 3½-4 tbs ice cold water For the filling 250g cream cheese 250g crème frâiche 4 jumbo eggs ¼ tsp black pepper ¼ tsp salt (it may
Lizet Hartley's Parmesan & Rosemary Schnitzels All you need is… rosemary savoury crackers (I used the one from Woolies, but there are loads of others) half a cup of freshly-grated parmesan (or pecorino) sprig of fresh rosemary 500g pork fillet (chicken breasts work too, but I adore pork) 6 tbs cake flour 1
Lizet Hartley's Chicken Caesar Salad Sarmie All you need is… 4 anchovies 1 large clove of garlic, finely crushed ⅛ tsp sea salt (I prefer Maldon) yolk of 1 jumbo free range egg, room temperature (the egg is not cooked, so buy a top quality product from a reputable store like Woolies) ¼
Lizet Hartley's Pork Kebabs with Fennel & Apple Slaw A friend recently remarked that I am very fond of gluten. I’d never particularly given it any thought, but she’s quite right. I love carbs. Period. And top of my list is wheat. Pasta, bread, pastry… Wave these in front of me and I’m
Lizet Hartley's Smoked Mackerel with Beetroot & Sour Cream All you need is… peppered, smoked mackerel bunch of beetroot radishes dill red onion micro leaves sour cream black pepper lemon extra dark rye bread You can buy ready-cooked beetroot, but it’s ridiculously pricey. Rather go for fresh and simply boil them (in their
Roast Chicken on the Weber When it comes to a braai, I’m as fond as the next guy of chop-’n-dop. But see here’s the thing – I suffer from a terminal case of DGS (Domestic Goddess Syndrome). I may not be one, but I do rather try, so for me chop-’n-dop simply doesn’t
Lizet Hartley's Beef fillet with lemon-mustard cream sauce I love veggies, I really do. But I love them even more when they’re the supporting act for a thick, juicy steak. How very blokeish of me. Sirloin, rump, rib eye – the rich beefy awesomeness of these cuts is such that you need do
Lizet Hartley's Boerie Pasta Occasionally I get the chance to escape my office just shy of five. I close the door behind me and hit the streets for a gentle stroll with my imaginary dog. One notices many things on these lazy constitutionals. My neighbour’s sweet peas will be blooming soon. The people
Cheddar soufflé with bacon &onion marmalade Many of my friends fear soufflé. Not the eating of it. The making. They fear it the way I fear SARS, or being caught DUI and locked up for the night with a bunch of dudes with bad haircuts and worse attitudes. I reckon that anybody with
Lizet Hartley's pappardelle with lemon & lamb I’m a champion channel surfer. I’m sure this is an extremely irritating habit. Fortunately Merlot doesn’t mind. As long as she can sit on my lap, I can hop around like the Easter bunny. I recently landed on a programme about American women who have the
Lizet Hartley's Roast Fennel & Pork Burger I have a thing for sweet with meat – it’s a particularly South African thing. Take sweet potatoes. They aren’t sweet enough the way nature made them. Oh no, we have to add truckloads of butter and sugar, and roast them slowly to glistening, treacly perfection.
Lizet Hartley's Soetkoekies with Oats All you need is… 5 cups flour 6 tsp baking powder 1 tsp salt 1½ cups oats 1½ cups desiccated coconut 1 tbs powdered cinnamon 1 tsp powdered cloves 3 cups castor sugar 1½ cups butter, at room temperature (use Lurpak, Kerrygold or Woolies butter) 4 eggs ½
Lizet Hartley's Carrot & Beetroot Fritters with Tzatziki Lizet Hartley is one of my favourite food writers. She does it in such an understated and thoroughly professional way. Her website Melkkos en Merlot is designed by her, she is a designer by trade. Very clever as you can flip it from Afrikaans to
Lizet Hartley's Prawn & Chorizo Tapas Lizet Hartley has an enchanting blog called Melkkos en Merlot which is well worth a visit. Here is her Prawn and Chorizo Tapas extra virgin olive oil 200g chorizo sausage, sliced on the diagonal 2 tbs finely chopped onion 1 large clove garlic (about 1½ tbs), finely
Lizet Hartley at work Lizet Hartley has an enchanting website called Melkkos en Merlot. She is a talented cook and a very good photographer, freelance recipe developer, food stylist and food and lifestyle writer. Her food is quirky, amusing and the site itself is of a very pretty design and cleverly at the
Lizet Hartley's Pasta with Rich Lamb Ragu People aren’t all the same and that’s probably a good thing. I can’t begin to image how epically boring a place the world would be if they were. Unfortunately this different-strokes-for-different-folks thing is a bit of pain when it comes to writing recipes. Take my friend
Old-fashioned Ideal Milk Ice Cream I follow a lovely blog called Melkkos en Merlot which is the foodie outpourings of the talented Lizet Hartley. It is huge fun to read, she has some fabulous recipes on it, and it has a very pretty design. Merlot is her black rescue cat from Grassy Park