Zevenwacht The Tin Mine White Blend 2017, a delicious oak matured blend of three major wine grape varieties, the sum of which is greater than the parts...
Named for Ken McKenzie, a Spitfire Pilot during WW11, nicknamed The Stork for his long legs, Hartenberg The Stork 2015...
Steenberg Sphynx Chardonnay 2018, made with grapes from Robertson, fermented and matured in French oak barrels, a gem from Constantia...
One of the many wines so superbly made by Carl Schultz and his team, Hartenberg The Eleanor Chardonnay 2016 is named for Eleanor Finlayson...
From Groenvlei Farm on the foothills of the Helderberg, Werner Schrenk offers his sublime Peter Falke Signature Exclusive Blend 2014...
It's predecessor won for Carl Shultz the Diner's Club Winemaker of the year Award, the Hartenberg Merlot 2016 is every bit a winner...
From Groenvlei Farm in the foothills of the Helderberg in the Stellenbosch Wine Appellation comes the delicious summer Peter Falke PF Blanc de Noir 2018...
A fine white blend from Paarl and a big red blend from Franschhoek on my Advent Calendar #22 2108...
One of the finest to come from this historic estate, Boschendal Jean le Long Prestige Cuvée Brut Blanc de Blancs 2018
Simonsig Reserve Collection Chenin Blanc Pinotage 2017 & Sophia Lindop's Smoked Stuffed Chicken, cooked in a Kettle Braai.
Asara Vineyard Collection Cape Fusion 2014 with Tony Jackman’s Bacon & Beer Braai Bread. A perfect accompaniment for a braai in heritage month.
Durbanville Hills Pinotage 2015, a great South African Grape Variety is a good partner to Sophia Lindop's Stuffed pork loin chops, a Braai Dish for Heritage Month.
Oldenburg Chenin Blanc 2015 & Sophia Lindop's Cape salmon portions wrapped in vine leaves. Wine from a premier Stellenbosch producer and food from a premier Cape Town Kitchen
Sophia Lindop with her latest book Sophia Lindop has to be South Africa's most prolific cookery book writer. In about 5 years she has produced 5 stunning books, A Season's Bounty and a quartet of handbag [or manbag] sized little gems in the style of Flavours and Traditions. Perfect as stocking stuffers. Season's Bounty by
Sophia Lindop's Stuffed Beef Fillet Stuffed beef fillet by Sophia Lindop, is yet another of her fabulous recipes from her book, braai & potjie, flavours and traditions. Cooking outside over coals is real fun using this lovely little book. Stuffed beef fillet Serves 4 to 6 Ingredients 10 g chives, finely chopped 120 g sundried
Stuffed pork loin chops - Sophia Lindop Sophia Lindop has become a publishing powerhouse over the last two years with four books to her name and research already going on for the fifth. Having Paddy for a husband meant that testing these recipes happened in the yard by the swimming pool. No better place for
Marrow Bones by Sophia Lindop Serves 6 Ingredients 6 thick marrow bones a drizzle of olive oil coarse salt 6 sprigs of rosemary Method Fold a sheet of aluminium foil into three to form a sturdy holder, folding the sides up slightly. Place the marrow bones onto the foil, drizzle with a little olive oil
Sophia Lindop's Thai mussel soup in a pot Serves 4 Ingredients 250 g fresh mussels 1 tbsp coconut oil 2 cloves of garlic, peeled and crushed thumb-sized piece of fresh ginger, peeled and grated 1 tbsp grated lemongrass 1 red chilli, pipped and finely sliced 3 spring onion, chopped 1 tsp tamarind paste 2 tsp
Sophia Lindop's Chicken Pie In her recently released South Africa, flavours and traditions, Sophia Lindop offer a range of traditional South African Foods - this is certainly amongst the most favourite of favourites. Chicken Pie Serves 6 Ingredients 4 tbsp olive oil 1 large onion, thinly sliced 1½ kg chicken thighs 1 litre chicken stock
Sophia Lindop's Mango, fennel & braaied lobster salad Sophia Lindop is one of the busiest people I know. Cooking like a demon as she has for the last two years and more for her 4 cookery books. Her own cook, stylist, photographer, writer, editor and and and.. Mango, fennel & braaied lobster salad Serves 4
Sophia Lindop's Veggie Burger Sophia Lindop's Lebanese-Afrikaans upbringing and her love for food, instilled in her by her mother and grandmother, makes for some interesting food from her kitchen. We are fortunate that she is such a prodigious writer, two books published last year and a further two in the making. Veggie burgers
Sophia Lindop's Herbed Haddock & Crème Fraîche Timballo Sophia Lindop excelled herself last year by producing two cookery books. There are always exciting things going on in her kitchen, especally when she is entertaining tourists to Cape Town who have the chance, Chez Lindop, to eat some good Cape Food and drink some
Pine nut, burnt butter & sage bucatini served with preserved artichoke hearts Sophia Lindop, in her book Season's Bounty, calls these Artichoke bottoms, but in some weird form of Victorian prudery, I prefer calling them, a more genteel, Artichoke Hearts. Whatever you call them, the dish is delicious and a perfect partner to
Sophia Lindop'sBaby fish with spinach salsa verde Sophia Lindop is a whizzkid in the kitchen - always with interesting, innovative and different food ideas. Her book, Season's Bounty, published late last year won a Gourmand World Cookbook Award for the Southern African Region last month. Roll on June when the International Award winners
Sophia Lindop's Spicy pork, spinach & noodle broth Sophia Lindop produced two books last year. One of them, Season's Bounty has just won a regional World Gourmand Cookbook Award - roll onJune to the announcement of the finals in China. Serves 6 to 8 Ingredients 200 g pork mince 2 garlic cloves, peeled
Sophia Lindop's Chilled asparagus, blue cheese & biltong soup Sophia Lindop recently published Season's Bounty which is packed with flavourful dishes, many with a Sophia twist. This is a perfect cold soup for a warm summer's evening. Chilled asparagus, blue cheese & biltong soup Serves 4 Ingredients 2 baby leeks, thinly sliced Olive
Sophia Lindop'sMoroccan coffee, cardamom & turmeric leg of lamb Sophia Lindop was born in Douglas in the Northern Cape, lamb is part of her as much as the Lebanese cuisine entrenched by one Ouma and the South African cuisine by the other. Serves 6 – 8 Difficulty – easy Preparation time – 5
Sophia Lindop's Beetroot Hummus Sophia Lindop offers us this recipe for Beetroot Hummus which is perfect as a snack, a starter for a meal or served as part of a mezze platter. Serves 12 (makes about 2 cupfuls) Ingredients 400 g canned chickpeas (240 g drained) 300 g beetroot (and a little olive
Sophia Lindop's Carrot Sformato In her recently published book, Season's Bounty, Sophia Lindop does wonderful things with vegetables and this is one of them, perfect as a first course or vegetarian meal, or as Roald Dahl would say "good with steak." Serves 6 Ingredients 400 g carrots, peeled and cut into chunks 20
Pissaladière - Sophia Lindop's onion & anchovy tart from Nice, France A chilled bottle of Pinotage is the perfect companion for this delicious and traditional tart. Chill it in an ice bucket for about 30 minutes before serving. Serves 6 Ingredients Puff pastry 225 g flour A pinch of salt 225 g cold
Sophia Lindop's Exotic Mushroom Terrine Sophia Lindop recently launched her book Season's Bounty that is packed with seasonal dishes, many of them vegetarian. Here she uses the amazing selection of exotic mushrooms we are able now to source in our supermarkets in a prosciutto wrapped terrine. Serves 8 to 10 as a starter
Sophia Lindop's Seared Fillet of Beef with coffee, cardomom & figs I can always rely on Sophia Lindop to come up with a great match to a great wine. This dish works so well with the Chamonix Rouge 2012. Serves 4 Ingredients 2 cups strong filter coffee 4 tsp sugar 4 fresh Adams
Sophia Lindop's Tomato Tart Sophia Lindop can always be relied upon to come up with something exciting to go with my wine of the day. We try and do the unusual and match foods to wines which might not always be top of mind. Here the Miss Molly MCC is a great aperitif
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
Sophia Lindop's Deep-fried panko avocado wedges The first time I had even heard of panko crumbed deep fried avocado wedges was when Sophia Lindop brought a dish of them to the table at the start of a meal. Just served with salt flakes, they were sublime. Serves 6 Ingredients Canola oil for frying
Sophia Lindop's Watermelon & Chorizo Salad Sophia Lindop's Lebanese heritage shines through in the salad, delicious on its own,or with a cheese platter - or a roasted crispy cracklinged belly of pork. Serves 8 Ingredients 2 tbsp good quality olive oil 225 g chorizo, cut into slices ¼ small ripe watermelon cut into
Sophia Lindop's Seared Norwegian salmonserved with fresh granadilla & mint Serves 4 Ingredients 2 tbsp olive oil 2 x 300 g salmon fillets, skin on Salt to season Pulp of 4 granadillas A bunch of mint, finely chopped Method Heat the oil in a fish pan until the pan is very hot. Place
Season's Bounty by Sophia Lindoppublished by BookStorm This for me is one of the cookbooks of the year. Launched at The Studio in Kalk Bay this week, Sophia Lindop’s Season’s Bounty is packed with simple easy to prepare, uncomplicated recipes that everyone will be able to use. Sophia is inspired as a cook,
cape town flavours and traditions Last night I attended a book launch at the Kirstenbosch Bookshop. Sophia Lindop with Neil Austen, the photographer who took most of the pictures in the book, has produced an enchanting little book called, cape town flavours and traditions. Perfectly sized to put into your handbag as a