Back in popularity again, Cinsaut, which saved the wine industry in the early 20th Century. Frequently used in red blend in the 60s & 70s...
WINE + FOOD: The Art of the Perfect Pairing, a beautiful food & wine book, by Libertas Vineyards, food by Vickie de Beer & wine by Fiona McDonald...
Vickie de Beer's My low carb Kitchen There is still time for a quick last minute shop for Christmas and Quivertree Publications step into the breach with two fabulous cook books. Vickie de Beer is a food writer, food stylist and food enthusiast. She is the Food Editor of the popular Rooi Rose. Vickie has
Vickie de Beer's Seafood potjie with Drostdy-Hof Chardonnayphotograph Charles Russell With autumn nudging summer out of the way, now's the time for more leisurely outdoor cooking, sitting around a low fire and chatting over a glass of wine as the dish takes shape. So, get your potjie out for a delightful seafood dish
Sedgwick's Quick & Easy Musselsby Vickie de Beer, photo by Charles Russell If you’re pressed for time yet aiming to impress you can’t go wrong with the Sedgwick’s Original Old Brown infused Quick & Easy Mussels. Inspired by Captain James Sedgwick’s and his many voyages at sea on the clipper Undine, this delicious
Vickie de Beer's Bay roasted quailswith honeyed-butter & spring greens As part of one of her fabulous series on their website www.breadnbutter.co.za Vickie de Beer and photographer Charles Russell created a forest forage theme. This delicious dish made no doubt from quails lurking in the forest. Serves 4 For the quails 4 quails
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
Forest foraging Salad by Vickie de Beerphotographed by Charles Russell Serves 4 For the dressing 180 ml olive oil 60 ml Brut Rose Méthode Cap Classique or any other quality sparkling wine 10 ml honey 60 ml pomegranate seeds a handful of flat leaf parsley, chopped salt and ground black pepper For the
Vickie de Beer's pork loin with fennel seed oil & citrus Vickie de Beer is a very talented food writer, creator of recipes and works in Stellenbosch with Charles Russell a superb food photographer. Serves 6-8 The seeds are a gorgeous aromatic that lifts roasted pork, curries and chutneys to the sublime. What
Vickie de Beer's Liquorice & Citrus Crunch Salad Serves 6-8 For the dressing 180 ml olive oil 60 ml lemon juice 5 ml honey salt and ground black pepper For the salad 4 grapefruits, segmented 4 oranges, peeled and sliced 5 baby fennel bulbs, thinly sliced 2 Granny Smith apples, thinly sliced 3
Vickie de Beer's Pan Fried Salmon with Pernod Sauce, fennel & cucumber salad Fennel is often used in digestives and liqueurs like Pernod or Ouzo because it aids digestion. These pungent liquors can be used in delicate beurre blanc sauces to dress up all kinds of fish, very fancy! Serves 4-6 for the
Vickie de Beer's Fennel & Goat's Cheese Risottophotograph by Charles Russell Serves 6-8 1 onion, finely chopped 2 garlic cloves, finely chopped 15 ml olive oil 80 g butter cubes 500 ml Arborio rice 80 ml dry white wine 1, 5 liter good quality vegetable or chicken stock 125 ml parmesan grated 250
Vickie de Beer's Winter Saladphotograph by Charles Russell Serves 4 All the flavours and textures in this salad combine perfectly together to create a visual and flavour feast. Ingredients ¼ small pumpkin, sliced into thin wedges 45 ml olive oil 2 handfuls of sage leaves Salt and pepper 250 g bacon lardons a
Vickie de Beer's Pork Neck Steaks Filled with Sagephotograph Charles Russell Vickie de Beer is a cook with great flair and works with Charles Russell, Stellenbosch Photographer. I just love this recipe. "Pork and sage are like a happily married couple," says Vickie, "they belong together and they know it!" Serves 6 For
Vickie de Beer's Butternut Gnoccchi with Sage Brown ButterPhoto by Charles Russell Serves 4 This must be the quintessential sage dish. 250 g (about 3) starchy potatoes 250 g butternut, peeled and cubed 1 small egg, lightly beaten a pinch of salt 160 g (270 ml) cake flour 80 g butter Preheat the