Pierre Jourdan MCC Brut nv, the first production in 1986, has spawned a number of fine Pierre Jourdan Cap Classiques...
Pierre Jourdan Tranquille nv, a fine homage to the classical base wines used for the Pierre Jourdan Cap Classiques...
In a style perfect for summer marrying good food with sublime wine, Haute Cabrière Pinot Noir Unwooded 2018 answers the call
Pierre Jourdan Tranquille, a classic still wine, made from the classical Champagne & Burgundy varieties, Pinot Noir & Chardonnay
Home of the finest Pinot Noir and Chardonnay wines and Pierre Jourdan Cap Classiques, also has the fine Haute Cabrière Restaurant where chefs Nic van Wyk and Westley Muller plate up truly excellent dishes in the marriage of food and wine...
Chefs Nic van Wyk and Westley Muller of Franschoek's premier Wine Estate Restaurant, Haute Cabrière fire up their stoves for summer feasting.....
Plaisir de Merle Manor House Plaisir de Merle is hosting winemaker’s table dinners in May, August and October of this year and I would greatly appreciate it if you could share the below dates and details with your readers. SAVE THESE DATES – 13 May 2017 and 12 August 2017 for Winemaker’s Table dinners at
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
Platter's 2017 South African Wine Guide What would Christmas be without a Platter Guide in your stocking? I have a complete collection of Platters since the first edition way back in the early 1980s. The only one missing is the one Afrikaans version. I always have a scratch round second hand bookstores in the hope
Nic van Wyk's Grandmother's Liver in a Sour Sauce & peas - class nostalgia food I still remember tasting this dish of Nic's grandmother which appeared in the first series of the hugely popular KykNet cooking show Kokkedoor. He cooked it out in the winelands for an evening of nostalgia food. It’s his
Nic van Wyk's Deep-fried Calamariin a lightly curried beer batter Ingredients for the lemon aioli 2 egg yolks ½ tsp Dijon Mustard 1 large clove garlic, finely grated juice of 1 lemon 200ml Canola oil Oryx desert Salt and freshly ground black pepper to flavour for the calamari 600g Patagonian Calamari tubes and