From vines grown on decomposed Constantia granite, the Steenberg Sauvignon Blanc 2018 is a superb example of a cool climate wine...
The 50th harvest from the first bottling of the Simonsig Chenin Blanc, now 2018 vintage...
Glen Carlou Sauvignon Blanc 2018, delicious with Nadia Graves’s PPLT – Prosciutto Di Parma, Parmigiano Reggiano, Lettuce & Tomato Salad…
Glen Carlou Sauvignon Blanc 2018, a lovely expression of the grape, vines grown on the east facing slopes of the Simonsberg...
From the Robertson family vineyard, Chardonnay specialists, De Wetshof Estate Nature in Concert Pinot Noir 2017, also a sublime wine
De Grendel Op die Berg Chardonnay 2017, perfect match with Nadia Graves’s Oven Baked Fish with a Chorizo Crumble…
With grapes sourced from the Graaff family farms high on the Witzenberg Mountains in Ceres, Charles Hopkins makes this sublime De Grendel Op die Berg Chardonnay 2017.
From what many regard as the finest vintage of latter years, the Peter Falke Signature Syrah 2015 is a wonderful expression of Stellenbosch Syrah and a fingerprint of the 2015 vintage.
Peter Falke PF Pinot Noir 2016 perfect match with Nadia Graves’s Chicken with Chorizo, Potatoes, Chickpeas & Lemon
Peter Falke PF Pinot Noir 2016 is a wine which reflects its soil and the climatic conditions of the Helderberg in the Stellenbosch Wine Appellation.
Delaire Graff Redstone 2015 & Nadia Graves’s Duck Confit Crispy Spring Rolls, lovely casual weekend food – 20.10.2017
Morné Vrey produces another stonker, the fabulous Delaire Graff Redstone 2015. Nadia Graves rustles up some duck cigars in her Dordogne Kitchen.
The majestic Flagstone Music Room Cabernet Sauvignon 2013 is a great accompaniment to Nadia Graves's Grilled & Roast Pork.
Groot Constantia Shiraz 2015 & Nadia Graves’s Slow Cooked Mutton Curry with Garam Masala – 26.07.2017
Groot Constantia, a superb cool climate Shiraz made for food like Nadia Graves's Slow Cooked Mutton Curry.
Sir David Graaff First Baronet of Cape Town 2013 & Nadia Graves’s Steak with Bacon Mushroom Sauce – 30.06.2017
The Graaff Family has created a winery worthy of serious attention. A delicious array of wines, and a superb restaurant await the visitor. Well worth the journey. Only 20 minutes from Cape Town city centre.
Steenberg 1682 Pinot Noir MCC 2015 I constantly tell people not to wait for special occasion to drink a great bubbly, though of course, they are special at a time of celebration. The grapes for the Steenberg 1682 Pinot Noir MCC 2015 were hand harvested from vine which are between 13 and 24 years of
Durbanville Hills Merlot 2015 There is more and more exciting chatter about Merlot. In the winelands, a Merlot Interest Group is putting together plans to improve Merlot by using better clones and planting the vines in the right soils, in the right microclimates and perhaps even treating it differently once it is in the cellar.
Delaire Graff Shiraz 2015 The Delaire Graff Estate is situated at the top of the Helshoogte Pass in Banghoek, Stellenbosch. Overlooking the beautiful Banghoek Valley with its soaring mountains, the Delaire Graff Restaurant has the most perfect views from its deck. Morné Vrey, the award-winning winemaker was recently invited to be a member of the
Lizelle Gerber, Boschendal's White Wine & MCC Maker Lizelle Gerber is the much-awarded white wine and MCC maker at the Boschendal Winery. Long before her time, Boschendal was an early entrant into Méthode Cap Classique, the traditional Champagne style wine with the second fermentation in the bottle, now designated as Méthode Cap Classique. She is
Landskroon Cinsaut 2015 Cinsaut was one of the red wine grape varieties planted heavily after the phylloxera decimated the Cape Vineyards. In the 1980s it was about 13% of the South African vineyard, and yet at the turn of the century had dropped down to near 3%. Known as Hermitage in the early days, it
Pear Walnut & Brie Tart by Nadia Graves Nadia says: "The flavour combination of these tarts is truly a match made in heaven. Sweet, soft pears, baked with honey and balsamic, with delicious, ripe, creamy brie, all piled on flaky puff pastry and scattered with crunchy walnuts. I serve these with a dollop of creamy,
Spicy Brazilian chicken, chorizo & bean stew by Nadia Graves Nadia says: “I have taken some liberties with this recipe. It is based on a traditional Brazilian stew as the base but I have tweaked it a bit here and there. The traditional Feijoada has as many versions as there are cooks, but in Brazil it
French Chicken Liver Paté – Nadia Graves Nadia lives in Dordogne in the south west of France. She has a lovely website which is all about cooking in her region, except on Tuesdays when she posts a South African Recipe. French Chicken Liver Paté Serves 6 Ingredients 1 onion, finely chopped 1 garlic clove, crushed
Nadia Graves's Venison with Prunes Nadia says: "Another great one pot meal. Try this slow-cooked venison recipe – the meat cooks to the softness of butter within hours and is complemented perfectly with the sweetness of the prunes and wine. In South Africa, the wine used is Muscadel. It is a sweet, full rounded wine
Nadia Graves's Prawn & Spring Onion Empanadas Nadia says: "Tender, flaky pastry pockets filled with everything from fresh vegetables to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. The exquisitely fragrant prawn filling in my take on these classic Argentinian pastries is something you will definitely relish. They are
Nadia Graves's 5 Hour Slow Roasted Lamb Nadia says: "Tantalising aromas, butter soft, tender meat falling off the bone – I had wanted to try a low temperature, slow roast for some time and now was the time to do it. The lamb is cooked for about 4 to 5 hours until its flesh is soft
Nadia Graves's Chicken with wine & caramelised lemons This is another very easy recipe to do that tastes like you put much more effort into it than you actually did. It is a great one dish recipe that has minimal washing up as well and to top it all, everyone will love it. You can use
Nadia Graves's Moules et Praires Provençale mussels & clams with tomatoes, garlic, olive oil & wine Nadia says: "Serve with warm baguette and a nice chilled glass of white or rosé. You can do the recipe with just mussels or use a combination of mussels and small clams. Remember that clams take a little longer
Jerusalem Artichoke Soup – Nadia Graves With both chestnuts and Jerusalem artichokes coming into season, Nadia Graves's soup is timeous. Nadia says: “I must admit that I had never used Jerusalem artichokes (it is also known as sunroot, sunchoke, earth apple or topinambour) until I moved to France a few months ago. I had missed