Haute Cabrière Pinot Noir Rosé 2019, perfect with Jane-Anne Hobbs’s Chicken Liver Paté with a Jellied Verjuice Topping…

Joining an illustrious stable of wines in the Franschhoek Wine Appellation, the Haute Cabrière Pinot Noir Rosé 2019, a perfect year-round wine...

Haute Cabrière Pinot Noir Unwooded 2018, excellent with Carey Boucher Erasmus’s Peach & Prosciutto Salad, Snoek Paté & Dried Fruit Pickle Harvest Lunch…

In a style perfect for summer marrying good food with sublime wine, Haute Cabrière Pinot Noir Unwooded 2018 answers the call

Pierre Jourdan Tranquille, excellent with Anina Meyer’s Vegetable & Fried Noodle Bowl…

Pierre Jourdan Tranquille, a classic still wine, made from the classical Champagne & Burgundy varieties, Pinot Noir & Chardonnay

Plaisir de Merle Winemaker’s Dinners, May August & October

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

Haute Cabrière Restaurant – well worth a visit as they say in the Michelin Guide

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

Stellenbosch Vineyards receives Top Honours from Platter’s South African Wine Guide 2017

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

Deep-fried calamari with a lightly curried beer batter & Lemon Aioli – Nic van Wyk

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