The 50th harvest from the first bottling of the Simonsig Chenin Blanc, now 2018 vintage...
Lots of fun, lovely Kaapse Vonkel, super food from Cuvée Restaurant, Jazz on the Lawn, First Fizzdays. It's all happening at Simonsig this Festive Season...
At Simonsig Wine Estate in Stellenbosch, Heritage Day is a day of celebration, a family day with excellent food & sublime wines
Simonsig Red Hill Pinotage 2015 is a fine example of a beautifully elevated Pinotage, South Africa's own grape, created in the late 1920s by Professor Abraham Perold.
Simonsig Malan Family Reserve Frans Malan 2015, a perfect Cape Blend, with a good base of Pinotage..
Simonsig Malan Family Collection Frans Malan 2006, named for pioneer Wine Estate Owner, Frans Malan. A Cape Blend, 60% Pinotage. A fine Stellenbosch wine matched with some fine Florida food....
A legend in his life time, Frans Malan and his wife Liza created something very special in Koelenhof - Simonsig Wine Estate, leaders in not only the Stellenbosch Wine Appellation, but also the Cape Wine Industry. Simonsig 50 years on still shines...
Simonsig Malan Family Selection Redhill Pinotage 2015, the Estate's Flagship Pinotage. Matured for 15 months in French and American White oak barrels it is a fabulous glass on its own and just so perfect as a food wine.
A fine expression of a Methode Cape Classique, the first in South Africa, Simonsig Kaapse Vonkel.
Simonsig Kaapse Vonkel Brut Rosé 2015, a superb expression of a fine Methode Cap Classique, excellent with seafood and this delicious dessert...
A delicious Méthode Cap Classique Pinot Noir with winemaking without added sulphur. Perfect as a refresher and also so good with food.
Simonsig Summer Fun. Premier Wine Estate offers not only the finest wine, also some interesting events. Opera, First Fizz Day and a Pinotage Master Class.
Simonsig Labyrinth Cabernet Sauvignon 2015 If you want to know which as the first private estate in Stellenbosch to have bottled almost any single variety, Simonsig is one of the first you would investigate. Frans Malan, the founder was a real pioneer in the wine industry, first bottled his Cabernet Sauvignon in 1976. The 1977
Simonsig Chardonnay 2016 When you have grown up in the wine business, as I did, and time passes, I forget how long we have actually had Chardonnay vines planted in the winelands. Simonsig Wine Estate, under its founder, Frans Malan, was amongst the early planters of Chardonnay in the mid 1970s, releasing their first Chardonnay in
Simonsig Kaapse Vonkel on ice South African Airways announced its annual Wine of the Year Awards at a dinner held at Cape Sun Hotel in Cape Town on Saturday, 8 April. The awards were made in four categories: white wines, red wines, Cape Tawny and Méthode Cap Classique wines. Frans & Liza Malan The Wine of
Simonsig Sunbird Sauvignon Blanc 2016 I so remember the time when there was no Sauvignon Blanc in South Africa, no Chardonnay too if the truth be known. And here we have the first bottling of the Simonsig Sauvignon Blanc nearly forty years ago. Frans Malan, late founder of Simonsig, was in every way a pioneer,
Simonsig Chenin Blanc 2016 Chenin Blanc, South Africa’s largest wine grape planting, has been called The Workhorse. I have always thought this was a bit of an insult, and have thought of it as The Show Pony. It is used in a broad range of wines and wine styles from the driest and most delicate
Simonsig Chenin Blanc 2016 Ever the pioneers and innovators, Simonsig Wine Estate in Stellenbosch are not packing their Chenin Blanc and Pinotage in a new made for purpose bottle. It’s essentially the classic Burgundy shape, perhaps leaning gently to the Alsatian. The Estate’s first ever bottled wine was a Chenin Blanc which owner Frans Malan
Join Simonsig winemaker, Debbie Thompson, for an unforgettable Pinotage Journey...... Visit the Simonsig website - www.simonsig.co.za
Johan Malan CWG, Owner & Cellarmaster of Simonsig Wine Estate A Simonsig stalwart Cap Classique plus an adventurous Mediterranean blended white wine comprise the offering Simonsig cellar master Johan Malan has made for this year’s Cape Winemakers (CWG) Guild Auction, South Africa’s leading fine wine auction that takes place this year on 1 October. As
Curried Lamb Ribbetjies with Mint Yoghurt – Jane-Anne Hobbs Jane-Anne says: "A braai is quintessentially South African, so for this week I’ve chosen lamb ribbetjies [riblets] because I love them (and their name!), and a Cape-Malay-style marinade based on a traditional curried lamb-sosatie soaking sauce. Drenched in a turmeric-yellow, sharp-sweet marinade, Malay sosaties of this
The Simonsig wine making team, from left Charl Schoeman, Debbie Thompson, Cellarmaster & Owner Johan Malan & Hannes Meyer Wine-lovers will once again be given a rare chance to taste and buy older vintages of wines made on the Simonsig Estate, one of Stellenbosch’s best-known and lauded wine farms. The fourth Simonsig Vintage Wine Day
Grilled Serrano Goat’s Cheese Asparagus – Justine Wall This is an easy, 5 minute prep and approximately 15 minute cook number: so delicious: just make sure your oven is very hot, or you grill these: I don’t have a grill, but can create a good heat in my oven, and on the top shelf, at
Jane Anne Hobbs Prawn & Asparagus Salad with Verjuice Dressing & Mayo 350 g asparagus tips a packet of dark mixed salad leaves 200 g Woolworths ready-cooked peeled prawns 8 baby radishes, halved lengthways For the dressing 100 ml Verjuice 100 ml extra-virgin olive oil For the mayonnaise 2 extra-large free-range egg yolks, at room
Anna & Roberta Montali's Cauliflower Fritters Anna and Roberta Montali are a dynamite mother and daughter team who run a fabulous food website. I am so fortunate to be able to use their wonderful recipes, vibrant with colour, heady with aroma and full of lusty Mediterranean flavour. Cauliflower Fritters Serves 4 Prepping & Cooking Time:
Roberta Muir's Manchego, Fennel, Orange & Walnut Salad Roberta says: "I'm on a bit of a Spanish roll at the moment. Perhaps inspired by my recent travels to the Basque Country ... or maybe just because the food seems so perfect for a Sydney summer. This is one of my favourite salads for summer entertaining
Tracy Foulkes's Prawn & Quinoa Wrap with Mango & Avocado Salsa One of South Africa's leading food people, Tracy Foulkes is the inventive soul behind NOMU Foods which she and her husband Paul Raphaely own and manage. Tracy's recipes use her own NOMU Food products and just make life in the kitchen for the home
Cuvée Restaurant on Simonsig Wine Estate How the Cape winelands have changed over the past fifteen years in terms of tourist offerings! A decade or two ago, one would be lucky to find a few pieces of cheese and a chunk of bread to accompany your wine-tasting at an estate. Today many of South Africa’s
Jane-Anne Hobbs's Easy Caramelised Onion & Feta Tart Jane-Anne says, "Do you have the patience to stand around peeling pearl onions? I certainly don't, so I've come up with an easy, knock-out tart that uses small pickled onions, which are (oh joy!) already peeled. All they need is a thorough rinsing and a 10-minute sizzle
Lizet Hartleys Walnut Pizza with Smoked Beef & Brie Lizet tells, “I had a ‘what if’ moment with Hartlief’s Smoked Beef. It may say smoked, but it has a wonderfully gentle flavour that I thought would be complemented marvellously by an equally gentle rind cheese. Next I thought of walnuts. And then I thought of
Jean Nel's Pork Belly with Apricot Jam Glaze Crispy, succulent and completely heavenly. Ingredients 1 x 2kg pork belly rind, scored apricot jam lemon juice Ask your butcher to score the rind or score it with a sharp knife, then moisten it with a little olive oil and rub it thoroughly with salt. Set aside
Jane Anne Hobbs's Panko-Crumbed Calamariwith Black Salt & White Pepper & Lime Mayonnaise Jane-Anne Hobbs is a 'cooker' deluxe as my small son said some years ago. I am amused as she feels that same way that I do about Black Lava Salt. It is a culinary joke, but it looks pretty on
Roast stuffed Shoulder of Lamb with North African Flavours This is based on a recipe I was taught at The London Cordon Bleu School of Cookery way back in 1969. Shoulder of lamb is such a lovely cut to work with. You’ll need 2 shoulders of lamb, weighing about 1350gm each with bone
Dianne Bibby's Ultra smooth hummuswith a spicy harissa pine nut oil & pita breads Dianne Bibby says, "Life is full of firsts. Surprisingly, I can still recall my first day of school, a first love and undoubtedly, the excitement and nervous anticipation of my first born. And then, of course, there’s the first
Anna & Roberta Montali'sFragrant Coconut, Ginger, Mussels & Bacon Need a 'different' recipe for a seriously delicious wine, you can bet on Anna & Roberta Montali to come up with something fabulous. Big colour, big aroma, big flavours - always. Serves 2 Easy Prepping And Cooking Time: 20 minutes 4 slices streaky bacon,
Vickie de Beer'sChilled Tomato & Strawberry Soup - picture by Charles Russell With the most delicious of strawberries and the ripest of heritage tomatoes in season, Vickie de Beer's soup makes so much sense when paired with a lovely dry white wine like the Simonsig Adelberg Sauvignon Blanc 2014. Serves 4 1kg ripe
Sue Green's Balsamic Sticky Chicken Sue Green offers quick and easy dishes, always with budget in mind. Always packed with flavour and this one in particular is a great match to the Simonsig Chenin Blanc 2014. What you'll need.. 4 skinless chicken thighs – bone in. ½ cup Balsamic reduction – I used a
Banana Kebabs in Curried Gravy – Asha Maharaj It was after her only son went to boarding school that Asha Maharaj embarked on her professional food career. Missing him desperately, and home alone while her attorney husband was at work all day, she remembers moping and crying and feeling so low that her
Jane-Anne Hobbs's Salad of Shaved Baby Fennel, Apple & Smoked Mackerel For the dressing 3 T (45 ml) apple cider vinegar (or white wine vinegar) ½ cup (125 ml) good olive oil 1 tsp (5 ml) Dijon mustard ½ tsp (2.5 ml) white granulated sugar salt and milled black pepper For the salad
Nina Timm's Pickled Pork Roast serves 4 Ingredients 800 g pork sirloin or belly 1 litre cold water 10 ml black pepper corns 5 ml Szechuan pepper 10 ml coriander seeds 3 bay leaves 2 star anise 1 x 10cm piece ginger zest or 1 lemon 100 ml soy sauce 10 ml fish sauce 100