Perdeberg The Dry Land Collection is a range of fine wines using bush vine grapes with no irrigation, the Courageous Barrel Fermented Chenin Blanc 2016 is one of them...
Perdeberg The Dry Land Collection Resolve Pinotage 2014, a fine expression of a dry land bush vine, perfect Potjie partner...
A flagship wine for Perdeberg Winery, a Cape Blend with 50% Pinotage, Perdeberg Rex Equus 2014. The premium grapes are dryland bush vines...
Part of a sublime range of wines made by Albertus Louw and his team, Perdeberg The Vineyard Collection Shiraz 2017. Made mainly from old bush vine vineyards...
An impressive dry land Perdeberg Endura Single Vineyard Chenin Blanc 2017, cared for in the vineyard by Heinie Nel and made by Albertus Louw...
The Perdeberg Classic Collection Merlot 2017, part of a range of wines from this well known Winery. All gussied up in its new livery...
Using a loved grape, Albert Louw and his team has produced a sublime Perdeberg The Vineyard Collection Bushvine Cinsault Dry Rosé 2018
Part of the Soft Smooth Range of Perdeberg Wines with new gussied up packaging, Perdeberg Soft Smooth Rosé 2018, is a delicious fruity sipper
The packaging for the Perdeberg Classic Collection Chenin Blanc & Merlot has been gussied up, the wine inside stunners as always.
Perdeberg The Vineyard Collection Cinsault 2014, a perfect expression of dry land Cinsault by Albertus Louw, Cellarmaster. Perfect wine with their Winter Picnic...
The grapes for the Perdeberg The Vineyard Collection Grenache Blanc 2017 were harvested from a 32 year old vineyard, a delicious sappy wine, perfect with Roberta Muir's Flammekueche...
A premium Chenin Blanc, the Perdeberg Endura is made from Swartland grapes from a single vineyard. Masterful Winemaker Albertus Louw has created a gem. Perfect food wine, goes with any white meat, fish or vegetarian main courses - loves chicken.
Perdeberg Winery has such a fabulous offering, it is well worth your putting it on your bucket list. An eclectic range of wines from a modern wines made under Cellarmaster Albertus Louw.
Perdeberg Classic Collection Sparkling Rosé, a fun wine. Refreshing mid-morning at the swimming pool, good match with food.
The Perdeberg The Vineyard Collection Pinot Noir MCC, an any time wine. Made from a noble variety with second fermentation in the bottle.....
Perdeberg The Dry Land Collection Cabernet Sauvignon 2015 The Perdeberg Winery does wine the hard way. Most of their supplier vineyards are dry land farmed bush vines. This means smaller bunches and smaller berries. Smaller berries result in a higher ratio of skin to juice, adding colour, aroma and flavour. A couple of years ago,
Perdeberg Vineyard Collection Malbec 2015 Having been associated with Perdeberg Winery over the past few years, I have watched with great interest as premium ranges have appeared using selected grapes from their mostly bush vine vineyards. The vineyards are dry land farm meaning that they have no access to water. This in turn means smaller
The Perdeberg Cellar Team Perdeberg might do many things, sitting still is not one of them. Able to draw on a large variety of vineyards, grape types and indeed microclimatic conditions. The team of viticulturists frequently visits the producer vineyards and always have an eye out for something special. The Perdeberg Rooted Chardonnay 2016 and
Ommiberg Celebrating a Decade of Young Wines Paarl Wine Route is celebrating the 2017 harvest in spectacular style with the 10th OmmiBerg ‘Round the Rock’ festival on Saturday, 4 March. Harvest season is a special time in this award-winning wine region and participating farms will host fun harvest activities for young and old to give
100% PERDEBERG POWER AT THE PAARL WINE CHALLENGE 2016 With the spotlight on Pinotage and Chenin Blanc at this year’s Paarl Wine Challenge, Perdeberg Wines selected seven of their very best wines to compete in these two categories. Perdeberg is proud of receiving 7 awards, which totalled a 100% success rate, at this year’s Paarl
Tracy Foulkes's Whole Roast Tandoori Chicken with Apricot & Coriander Chutney Ever inventive and on the cutting edge of food, Tracy Foulkes offers this sublime dish using her NOMU products. Whole Roast Tandoori Chicken with Apricot & Coriander Chutney Marinade ½ C (125 ml) Greek style yoghurt 2 Tbsp (30 ml) tomato paste 1 Tbsp
Alida Ryder's Steak sandwich with whipped goat’s cheese butter Alida says: “Listen, let’s not beat around the bush here. This sandwich is all that and then some. If I do say so myself. There’s just something about a steak sandwich, isn’t there? All that grilled, beefy goodness on good bread? Who could resist. And even
Freekeh Risotto with Broccoli, Lemon & Goat’s Cheese – Carey Boucher Erasmus Carey says: "The first time I heard about the superfood, Freekeh, was on a episode of Masterchef Australia. It’s a highly nutritious ancient grain. It is basically roasted green grains produced from green (young) durum wheat. Freekeh has a low GI being high in
Dianne Bibby's Oven Roasted Chicken Satays Dianne says: "What’s for supper? This glorious (virtual bells ringing), oven-roasted chicken satays cheat-sheet. Marinated in peanut butter, curry paste and coconut milk, these chicken satays are everything you’d expect from your best Thai take-out and more. And then there’s the salty peanuts to consider… Extra crunch and flavour
Nina Timm's Crispy Crunchy Buffalo Wings I was always amused by the name, until I discovered that they were 'invented' in Buffalo, a city in upstate New York. Nina says: "These crispy crunchy chicken wings are so addictive and crispy and crunchy is definitely not the only two descriptions I could think of. Think spicy,
Salad of Chicken & Mango – Ina Paarman With the most delicious of mangoes in season right now, serve this delicious tropical salad for lunch or dinner with a selection of cheeses and fresh bread. A glass [or two] of the Perdeberg Sparkling Chenin Blanc 2015 would not go amiss. Salad of Chicken & Mango
Jenny Morris's My Coq au Vin Jenny Morris is everyone's favourite celeb chef. Avid gardener, dog lover, wife and mother, she is also known for her cookery books, her cookery school, radio shows, her television series on Food Network. In the food world, and indeed outside it, she is universally loved - and so she
Jenny Morris's Prawn & Orange Salad Says Jenny: "There is nothing better than feeling the plump, firm texture of a fresh prawn in your mouth…" Prawn & Orange Salad Ingredients 300 g cooked prawns 1 tablespoon fresh orange juice 6 ripe, firm oranges 2 peeled red onions, thinly sliced 2 red chillies, thinly sliced 2
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
Tracy Foulkes's Baby Gem, Gorgonzola & Spicy Caramelised Pecan Nut Salad If ever there was a cook in the Cape who can come up with the right dish at the right time, it is Tracy Foulkes. If you want comforting warming food in winter, she will provide it. Bakes and cakes and flavourings, she is
Andrew Kai's Gusto Seafood Paella Paella is one of Spain’s most famous culinary exports. This saffron flavoured rice dish, cooked with meat or seafood, originates from Valencia and dates back to the mid-nineteenth century. In Andrew Kai’s pursuit for the perfect paella, he toured Spain to uncover the local secrets of the dish and, after
Alida Ryder's Vegetable Burrito Bowls Alida Ryder blesses the fact that her twins love vegetables. She confesses to liking vegetarian and meat free dishes sometimes. Don't we all? And wine is just so good with so many vegetarian dishes. This one is made for a full ripe wooded Chenin Blanc. And again packed with colour,
Sam Linsell's Buttery Leeks & Cheddar Cheese toasted Sandwich on sourdough Sam says, "Slowly braised leeks and sharp mature Cheddar are a fantastic combination of flavours. Toasted to melted perfection on sourdough bread makes an utterly delicious and unusual toasted sandwich. I set about developing this recipe soon using my Breville non-stick frying
Nina Timm's Angelfish Cakeswith Avocado Salsa Nina Timm has a huge fan base for her My Easy Cooking website, simply because that is what her recipes are all about. Easy to prepare, easy on the purse and packed with colour, aroma and flavor. Angelfish Fishcakes makes 20 canapé size Ingredients 500 ml cooked
Carey Boucher Erasmus's Roast Chickenwith Feta, Garlic, Lemon & Rosemary Carey Boucher Erasmus recently had a Pop Up Restaurant in the beautiful old Rust en Vrede Manor House in Durbanville's Wellington Road. In this house my grandparents and mother lived around the time of the Second World War. Carey's Pop Up was a
Seared Tuna with sesame seeds - Jan Braai Jan Braai in his latest book, Red Hot, recommends that with any fish you want to braai, the most important thing is to make sure the tuna is fresh. The only way to do that is to buy it from a trusted, reputable fishmonger who
Dianne Bibby's Orecchiette pasta, rocket & walnut pesto This is the perfect mid week supper and just so good with the Perdeberg Popular Range Sauvignon Blanc 2014. What you'll need.. 50g roasted walnuts 20g rocket 80g basil 1/2 cup freshly grated Parmesan half a garlic clove a spritz of lemon juice 100ml extra
Sophia Lindop's Caulflower & Chockpea Briyani Serves 4 Ingredients For the minted yoghurt 2 tbsp finely chopped mint 1 tbsp lemon juice 1 cup natural yoghurt Salt to season For the biryani 1½ cup basmati rice 2 cinnamon quills 4 green cardamom pods Salted water ½ head (about 350 g) cauliflower, cut into
Callie Maritz & Mari-Louis Guy's Savoury Whole Wheat Scones Callie says, "I love using these cakey savoury things for sandwiching smoked bacon, ham or salmon." What you'll need Scones 1 cup (140 g) cake flour 2 tsp (10 ml) baking powder 1⁄2 tsp (2.5 ml) bicarbonate of soda a pinch of sea salt
Jane-Anne Hobbs's Roast Pork Belly with Pomegranate-Glazed Cape Quinces For the quinces: 1 cup (250 ml) white sugar 3 cups (750 ml) water a slice of fresh lemon 3 large quinces 3 T (45 ml) pomegranate concentrate (or 3 T redcurrant jelly, plus 2 T - 30ml - lemon juice) For the pork
The cellar door at Perdeberg Winery Perdeberg Winery was founded in 1941, when after a time of low prices for their premium grapes, wine farmers in the Perdeberg [Horse Mountain] region under the leadership of one Jan Rossouw formed a co-operative winery to press their own grapes and make their own wines. Wines