Oldenburg Vineyards Series Syrah 2015, so good with Ina Paarman’s French Beef Stew with Shallots…

From the greatest vintage of the century, in the middle of the worst drought in living memory, the truly sublime Oldenburg Vineyards Series Syrah 2015...

Oldenburg Vineyard Series Cabernet Franc 2015, such a treat with Christine Capendale’s Slow Roasted Lamb Pie…

A sublime expression of a parent of Cabernet Sauvignon, the Oldenburg Vineyard Series Cabernet Franc 2015 is one you need to land for Christmas...

Oldenburg Rondekop Per Se Cabernet Sauvignon 2015, good with Ina Paarman’s Eggplant Involtini…

A superb example of a fine Cabernet Sauvignon, from Stellenbosch, the home of Cabernet, Oldenburg Rondekop Per Se Cabernet Sauvignon 2015...

Oldenburg Vineyards Merlot 2015, perfect partner to Christine Capendale’s Fillet with Rocket & Horseradish Sauce…

Oldenburg Vineyards Merlot 2015 Oldenburg Vineyards up in the Banghoek Valley has some exciting stuff happening – again! The new winery is coming on like a dream, the roof is on, now the interior work is taking place. and will be ready for the Estate’s new winemaker Nic van Aarde. The Estate has recently created

Oldenburg Cabernet Sauvignon 2012, good with a piece of steak served with Alida Ryder’s Easy Creamy Pepper Sauce….

Oldenburg Cabernet Sauvignon 2012, a fine example of Cabernet Sauvignon, from a much punted Cabernet Sauvignon region, Stellenbosch. Superb 6 year old which needs a plaster of good meat.

Oldenburg Vineyards Rhodium 2014, so good with Nina Timm’s Pork Cutlets with Hazelnuts & Sage

A sublime Merlot and Petit Verdot blend, the Oldenburg Vineyards Rhodium 2014 spends 20 months in French oak Barrels. Full rich and flavoursome this meaty savoury wine needs well flavoured food as the perfect partner. Nina Timm steps in with her Pork cutlets...

Oldenburg Rhodium 2013 & Ina Paarman’s Individual Beef Wellingtons – 11.05.2017

Oldenburg Rhodium 2013 Rhodium, of which South Africa produces most of the world’s supply, is a very rare metal. It is used in the manufacture of premium jewellery and also as a catalyst for sustainable processes. Rondekop in Autumn Oldenburg is a rare estate. It is beautifully situated in the northern reaches of the Stellenbosch

Judi Dyer – Managing Director of Oldenburg Vineyards

Judi Dyer OLDENBURG VINEYARDS, has appointed Judi Dyer as Managing Director, with effect from April 2017. Judi’s vast and varied experience with top brands ranging across hospitality, wine and olive oil industries (amongst others), has her uniquely poised to join and lead the Oldenburg team for owners Adrian and Vanessa Vanderspuy. Oldenburg's Rondekop Hill in

Oldenburg Merlot 2013 & Nadia Graves’s Raclette in a pan – 17.03.2017

Oldenburg Merlot 2013 If you’re looking for class, you don't have to look much further than Oldenburg Vineyards.  This enchanting little winery is situated in the upper, almost Alpine, reaches of the Banghoek Valley with the Simonsberg, Stellenbosch and Groot Drakenstein Mountains towering above it.  And then in amusing sharp contrast the little Rondekop Hill

Oldenburg Cabernet Franc Barrel Selection 2014 & Nina Timm’s Gnocchi with meatballs & creamy tomato sauce – 16.02.2017

Oldenburg Cabernet Franc Barrel Selection 2014 There are few wine Estates over which mountains stand towering benignly as Oldenburg, situated high above the Banghoek Valley. In one of the northernmost parts of the Stellenbosch Wine Appellation, the Estate looks out over the Stellenbosch and Groot Drakenstein Mountains. An enchanting hillock Rondekop sits in the middle

Oldenburg Viognier 2015 & Alida Ryder’s Cranberry Brie Puff Pastry Wreath – 05.01.2017

Oldenburg's Rondekop, radiant in Autumn Oldenburg is a wine Estate set in the sheer beauty of the southern end of the Banghoek Valley. Surrounded by mountains of Alpine magnificence, it has an enchanting little hill in the middle called Rondekop.  Made up of ferrocrete soils which give the most fabulous mineral flavours to the wines.

Green Bean Bredie – Lizet Hartley

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.

Roast Chicken with Toulouse Sausage, Apple & Sage Stuffing, Leeks & Fennel – Carey Boucher Erasmus

Carey Boucher Erasmus's Roast Chicken with Toulouse Sausage, Apple & Sage Stuffing Leeks & Fennel Carey says: "This roast chicken is something special. Butter and sage is rubbed underneath the skin and the cavity is filled with a stuffing of Toulouse sausage (or good pork sausage), apple, sage and onion and then roasts on a

Oldenburg Vineyards – sublime wine destination in Banghoek

Oldenburg Vineyards Situated at the top of the Banghoek on Helshoogte Pass, Oldenburg Vineyards, is a very special place to visit. Surrounded by towering mountains and looking down to the Groot Drakenstein Valley, a gentle country lane gets the mood right as you approach Oldenburg and once there, the mountains tower over you giving an

Greek-Style Chicken with Preserved Lemons & Olives – Jamie Schler

Greek-Style Chicken with Preserved Lemons & Olives Jamie says: "Greek-style chicken with preserved lemons and olives is tender chicken infused with the bright, sparkling flavor of lemon, lightly-caramelized onions offering a savory succulence and a handful of olives giving the dish a salty edge. Fast and easy to prepare, this dish packs a flavorful punch,

February 28th, 2016|Categories: Recipes|Tags: , , |

Persiana Lamb Keftas with Jewelled Couscous – Sonia Cabano

Persiana Lamb Keftas with Jewelled Couscous from Persiana, adapted by Sonia Cabano Sonia says, "Keftas, koftas…just another name for deliciously fragrant, mildly spiced lamb meatballs beloved throughout the Levant. The recipe below was adapted from the one in Sabrina Ghayour’s Persiana cookbook, and it was made by my teenage daughter to celebrate her return to a

November 30th, 2015|Categories: Recipes|Tags: , , |

Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds – Jane-Anne Hobbs

Jane-Anne Hobbs's Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds Jane-Anne Hobbs is such a talented cook.  Her book Scrumptious is a gem and one you really should have on your kitchen shelf. Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds What you'll need... 4 medium aubergines 1 tsp (5 ml) salt ⅓

Fillet with Sauce Bèarnaise – Marlene van der Westhuizen

Marlene van der Westhuizen's Fillet with Sauce Bearnaise Marlene says, "Any steak served with this traditional hot, creamy sauce made from egg yolks and reduced vinegar will be delectably good. The first known béarnaise recipe was published during the eighteen hundreds in La Cuisinière de la Campagne et de la Ville by Louis-Eustache