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An old family recipe is “simply seasonal”

Ilse van der Merwe is a recipe developer, award-winning author, food content producer, television presenter and entrepreneur based in Stellenbosch. Her latest book, Simply Seasonal, is a vibrant, visual recipe guide inspired by nature’s endless bounties. The book shines a fresh spotlight on what is being offered by smaller producers in our immediate surroundings and encourages us […]

Gwenda`s Onion Tart with Cumin

When Ernst and I got married in Germany 36 years ago, Onion Tart (or Zwiebelkuchen) was the very first recipe I requested from an old German lady who served it with great confidence to her customers and friends. Ernst studied in Schwabenland, a wine-growing region in South-Central Germany around Stuttgart, where the people speak a […]

Mosbolletjies – Ouma Rina Gouws

INGREDIENTS: 1.5 liter strong fermenting must, (2/3 days old). 4.5 kg cake flour 500 gr butter 500 ml lukewarm water 4 cups of sugar 10 ml salt 30 ml whole aniseed optional METHOD: Mix flour and aniseed in a mixing bowl. Blend sugar, melted butter, water and salt. Add butter, water, sugar and salt mixture […]

Hot Potting in China

For those of you not familiar with the concept of the hot pot, it is the Asian version of fondue. In China hot pots differ from region to region, almost like the speaking of different dialects.  The base is a heated pot standing on a burner in the middle of the table with, simmering with […]

Chapati – Jamila (Tanzania)

INGREDIENTS 5 cups all-purpose flour (not self-rising) 2 cups hot milk 1 ½ tsp Salt 1 tsp sugar ½ cup Canola/Vegetable oil 2 cups Extra flour for kneading 1 tsp cardamom pips – grounded METHOD In a large mixing bowl, measure 5 cups of flour. In another bowl, mix salt, 3 tbsp of oil, 1 […]

Som Tam (Green Papaya Salad)

Travelling to Tanzania in November, I discovered the perfect pairing for our flagship wooded white blend, The Nineteenfiftytwo: Thai food, especially Som Tam (Green Papaya Salad) and Tom Gha Khai (Coconut Chicken Soup).  The creamy spice, caramel aromas of the Semillon and crispy fresh tropical flavours of the Sauvignon Blanc, enhances the authentic tastes of […]

Lamb Shanks with Shiraz and Cherry Jus

LAMB SHANKS WITH SHIRAZ AND CHERRY JUS – by the Butcher Shop & Grill, Cape Town INGREDIENTS 4 lamb matured shanks “The Butcher Shop & Grill” · 4 large carrots, roughly chopped · 2 onion, sliced · 6 garlic cloves, crushed · 8 bay leaves · 5 sticks of celery · 3 sprig rosemary · […]

Eland Fillet with Lamb and Pork Brawn – by Pasch du Plooy

            For the Eland fillet you will need             1 150g eland fillet              2 cloves garlic fresh, crushed             2 bay leaves             4 leaves sage             4 knobs of butter For the curried pork and lamb brawn you will need             6 pig’s trotters             […]

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