Haute Cabrière Unwooded Pinot Noir 2020, is the Bee’s knees, watch my YouTube Video…
Haute Cabrière Unwooded Pinot Noir 2020, a sublime wine where the wonderful fruit of the Pinot Noir grape shines without the necessity of oak..
Valentine’s Day Podcast #15, Pierre Jourdan Belle Nectar Demi-Sec Rosé…
Pierre Jourdan Belle Nectar Demi-Sec Rosé, a sparkling new edition to the Pierre Jourdan Range setting a trend for demi-sec Pinot Noir Cap Classique...
A visit to Haute Cabrière Restaurant & Winery – in beautiful Franschhoek, well worth the drive…
Don't deny yourself a visit to Haute Cabrière Restaurant & Winery, it is truly well worth the drive through the beautiful Franschhoek Valley...
Pierre Jourdan Belle Nectar, a non-vintage MCC, good with Dianne Bibby’s Vintage Vanilla Cupcakes with Lemon Curd Buttercream…
Pierre Jourdan Belle Nectar, a non-vintage MCC, a very welcome addition to the Haute Cabrière Wines, deliciously fruit and demi sec in nature...
Pierre Jourdan MCC Brut nv, with which Gin-Cured Salmon Gravadlax, Tartare-Style by Jane-Anne Hobbs is a delicious partner…
Pierre Jourdan MCC Brut nv, the first Champagne style Cap Classique in Franschhoek, now produced by Takuan von Arnim...
Haute Cabrière Tasting Room Pop Up at The Franschhoek Beer Co this Winter…
This winter you will be able to buy your Haute Cabrière & Pierre Jourdan Wines at a Tasting Room Pop Up at The Franschhoek Beer Co...
Pierre Jourdan Tranquille nv, excellent with Nic van Wyk & Westley Muller’s Grilled Linefish with Sauce Vierge…
Pierre Jourdan Tranquille nv, a fine homage to the classical base wines used for the Pierre Jourdan Cap Classiques...
Haute Cabrière Chardonnay Pinot Noir 2017, good with Robyn Wallace’s Italian Lemon Cream Chicken…
First introduced by the Estate in 1994, Takuan von Arnim now presents his Haute Cabrière Chardonnay Pinot Noir 2017....
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
Haute Cabrière & Pierre Jourdan – the finest of bubbles…
Haute Cabrière & Pierre Jourdan - the finest of bubbles. From an early pioneer of Cap Classique, a range of fine Methode Cap Classiques..
Haute Cabrière Pinot Noir Unwooded 2017, excellent with Grilled Trout Salad with Sriracha Lime Dressing – 21.12.2017
My Advent Calendar #22 wine, is a delicious Unwooded Pinot Noir 2017, a brilliant expression of both the grape and the vintage. Perfect with Alida Ryder’s Grilled Trout Salad with Sriracha Lime Dressing
Sunday Feast at Haute Cabrière from 1 May to 30 September 2017
Haute Cabrière Restaurant Sunday lunch has a strong tradition all over the world, it is still very much an aspect of life nowadays with busy weeks leaving Sundays the day to recharge and catch up over a hearty and tasty meal, making conversation the centre piece of the table. Chefs Westley Muller & Nic van
Cheesy Corn Cakes with Spicy Avocado Salsa – Alida Ryder
Alida Ryder’s Cheesy Corn Cakes with Spicy Avocado Salsa Alida says: "Sometimes, words just aren’t enough to convey exactly how much I really love a specific dish. This is a prime example of that. Therefore, I’ll only tell you that these little corn cakes served with spicy Avocado salsa is pretty much one of the
Mango Lime Quinoa – Cheryl Bennett
Cheryl Bennett's Mango Lime Quinoa Cheryl Bennett is “chief of everything” at her restaurant Pook’s Pantry in Fort Lauderdale Florida. She says on her blog, “Every other Friday, I’m going to share recipes I cook for clients in hopes that you can expand your weekly repertoire and incorporate some new dishes into the rotation. We all fall into cooking ruts, ALL
Cape-Malay-Style Curried Lamb Kebabs with Apricots – Jane-Anne Hobbs
Jane-Anne Hobbs's Cape-Malay-Style Curried Lamb Kebabs with Apricots Always an interesting little history lesson from Jane-Anne who says, "A sosatie (so-sar-tee) is what South Africans would call the full-size version of this succulent and highly spiced lamb or mutton kebab. Drenched in a turmeric-yellow, sharp-sweet marinade, sosaties of this sort are usually threaded with chunks
Salted dark chocolate crinkle cookies – Dianne Bibby
Dianne Bibby's Salted Dark Chocolate Crinkle Cookies Not often that I scrabble round looking for a suitable sweet something to go with a sweet wine. And all I really need to do is to go to Dianne Bibby’s website bibbyskitchenat36.com and I find the perfect fit for the Ratafia. At the very end
Magrets de Canard with Cassis & Pears – Marlene van der Westhuizen
Marlene van der Westhuizen'sMagret de Canard with Cassis & pears From her book “Secrets of a French Cooking Class”, recently launched, Marlene offers these breasts from the ducks that are used for foie gras or confit are called magrets. The ducks have been carefully fattened and are fabulously tasty. If the duck breasts