Hein van Tonder's Monkey Gland Rump Kebabs Hein van Tonder is a very special person - great food talent, excellent photographer and kind and generous in allowing e to share his fabulous recipes with you. Do follow him on his website and get his newsletters, always something new out of Africa as Pliny wrote. Hein
Justine Wall's Pepper Pork & Noodles Appropriately just this morning Justine Wall had this recipe up on her website The Plain Kitchen this morning, and it is a great match with the Shiraz. Says Justine; “I think rice noodles are a most underused ingredient in all sorts of cooking: of course, because of the whole
Isabel Habets - Zonnebloem Viticulturist I was thrilled to hear from DKC of the appointment of Isabel Habets as Viticulturist for Zonnebloem Wines. This continues the current tradition of putting women in the top posts at Stellenbosch's well known Winery. Isabel says, "The harvest might be down on last year, because of the impact of
Dianne Bibby's Pork & Shallot Casserole with Sage & Mushrooms Dianne says: “There’s something completely homely about the word ‘casserole’. Rolling lazily off the tongue, encouraging an informality that permits elbows on the table, bowl mopping and casual end of day banter. It’s also the kind of dish that welcomes new neighbours to the street
Dianne Bibby's Chicken & Leek Casserole Dianne says: "Tonight is a no-fluff kind of story in that there’s really no explanation needed. It is as you see it – a gather and feast, help yourself supper. What I really love about this creamy chicken and leek casserole is the simplicity of ingredients. Nothing wild or
Alida Ryder's Turkey BLT club sandwich with jalapeno mayo Alida says: "I love a good BLT and the addition of turkey makes it all the better. That jalapeno mayo is the real kicker here though. It’s sharp tang is what you want to jazz up the (some would say) boring turkey and this along with
Zonnebloem Pinotage 2014 Tiramisu, the coffee-flavoured, finger-biscuit dessert with layers of mascarpone has long been a favourite of many South African restaurants and aspiring chefs. The name - “pick me up” or “lift me up” in Italian - is quite a fitting one for anyone with a sweet tooth needing a bit of a boost
Alida Ryder's Pulled Pork Grilled Cheese Sandwich Alida says, "I had some pulled pork leftover a few weeks ago, I decided to pair it with a little mature cheddar and sliced mozzarella and shove all of that in between two slices of ciabatta. Slather it in butter; toast it in a pan and then experience
Andrea Burgener's Short Rib With Beer, Shiitakes & Star Anise A slightly Japanese-style stew (yes, stews are big in Japan – they just didn’t export as well as sushi and tempura). It’s comforting, but more complex, intense and elegant than the word ‘stew’ denotes. The beer, soy and shiitake water are cooked down to get
Lizet Hartley's Bacon & Egg Burger Lizet says,"For many years I’d assumed, erroneously so apparently, that bacon comes from pigs. Imagine my surprise when kindly friends pointed out that it is in fact the fruit of the Porcus Excellentia tree. These would be my veggie friends. The ones who judge me for my roast leg
Lekkerbek Bobotie Ilse van der Merwe turns to Huisgenoot Top 500 Wenresepte, published in 2006. This book is the work of Carmen Niehaus, who must be one of the most read food editors in the country as Huisgenoot has a huge readership. Though many Bobotie dishes, mine included, claim to be the best,
Picanha Steak on Toasted Ciabatta with Mustard Cream Perfect when accompanied by Zonnebloem Cabernet Sauvignon 2013, Tracy Foulkes of NoMU foods makes great use of a cut of beef that was new to us until Checkers produced their Picanha Steak, a well known Brazilian cut, and had Gordon Ramsay talk about it in
Alida Ryder's Cauliflower & Feta Cheese Fritters Alida Ryder says, "I have stumbled upon something pretty freaking awesome here. It turns out that cauliflower is indeed the most versatile ingredient in the world and should there ever be a zombie apocalypse, I hope to find myself on a cauliflower farm because seriously, there
Jules Mercer's Whole Roasted Duck with Plum Saucewith Zonnebloem Pinotage Zonnebloem's plush, plummy Pinotage is the obvious choice of food artist Jules Mercer when it comes to her Asian-style roast duck. Its rich fruit with dark chocolate and lovely spicy and savoury notes, brings out the best in this delicious duck. Made with
Jules Mercer's Deconstructed Caesar Saladserved with Zonnebloemm Limited Edition Sauvignon Blanc 2014 Food photographer and recipe developer Jules Mercer delights in doing things differently, has deconstructed the classic Caesar salad to serve with Zonnebloem's fresh, zesty Limited Edition Sauvignon Blanc 2014 Serves 4 Ingredients For the salad 2 handfuls sourdough or similar bread,
Dianne Bibby's Paprika & coriander spiced chicken kebabscarrot, nut & cranberry bulgur wheat salad Dianne Bibby is so good at building flavours in her dishes and accompaniments are always in perfect balance. The Zonnebloem Limited Edition Semillon 2013 has the ideal weight as an accompaniment to these two dishes. Serves 4-6 For the
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
Nina Timm's Mussels in Tomato Sauce Mussels, often referred to as the “poor man’s shellfish”, because they are relatively cheap and plentiful! Prepared properly it can be a meal for royalty let alone a poor man! All you need for a delicious, quick midweek meal or maybe a starter to a meal with
Gourmet Safari Kudu Kebabs with Red Wine Cranberry Sauce Serves 8 kebabs 800 g kudu fillet, cubed (or beef fillet) 4 bay leaves 4 basil leaves, chopped 120 ml vegetable oil 30 ml coarse salt 45 ml ready-made cranberry sauce 8 bamboo skewers sprigs of parsley for garnishing red wine cranberry sauce 300
Free Range Beef Biltong Fig and Brie Mini Pizza Serves 8 Ingredients 500g Bread flour ½ teaspoon salt ½ sachet instant yeast ½ tablespoon sugar 2 tablespoon olive oil 325ml lukewarm water Combine half the sugar, 25ml of the luke warm water and yeast and leave for 10 minutes. Combine the flour, salt,
Hayden Quinn's Ostrich Steak Sandwich In his current series, Hayden Quinn South Africa, Hayden prepared a Ostrich Steak Sandwich in a most beautiful setting in Oudtshoorn. Holder of a degree in Marine Biology, Hayden is a huge supporter of sustainability, which of course Ostrich is. Hayden Quinn South Africa is broadcast Monday nights
How to cook perfect rare & juicy beef topside in a Wonderbag. The 18th-centurysilver mustard pot in this pic was a gift from Jane-Anne's husband, Philip, on their 25th anniversary How to cook topside & fillet in a Wonderbag - two recipes 1. Topside in a Wonderbag 1 x 1.8 kg mature good-quality
Jane-Anne Hobbs's low carb pork neck with caramelised onions & apple Jane-Anne Hobbs is one of my favourite food writers. Her blog is a classic full of amusing anecdotes and just fabulous food Her book Scrumptious is a must have. Read my review of it - click here. Here is her recipe for
Andy Fenner's Ham hock risotto with Zonnebloem Pinotage This recipe was created by Andy Fenner especially to go with Zonnebloem Pinotage, 2011 being the current vintage. The Zonnebloem Limited Edition current vintage is 2010. Ingredients 1 whole smoked ham hock, bone in, weighing approximately 1.3kg to 1.5kg 1 large carrot, thickly sliced 1
Frankie Fenner Meat Merchant's Shoulder of VenisonZonnebloem's Shiraz Mourvèdre Viognier 2010and the ingredients for the dish A delicious shoulder piece of Andy Fenner’s Taste of the Karoo Venison, a box of herbs and spices and a bottle of Zonnebloem 2010 Shiraz Mourvèdre Viognier arrived at our front door this morning, courtesy of the lovely