Simple, elegant and full of flavour. This T-Bone recipe by Chef Pasch du Plooy, paired with our Pinotage, is a match made in heaven.
Author: Jeanette
Tayfun Aras’ baked yellowtail fillets
This baked Yellowtail fillet dish with its Turkish flavours is a joy to present to friends and family.
Dry curry grilled prawns with spiced rice salad and fresh peach salsa – Pasch du Plooy
Developed by Chef Pasch du Plooy, this recipe is a crowdpleaser paired with our Unwooded Chardonnay.
Fresh prickly pear and burrata on sourdough with Coppa and herb olive oil – Pasch du Plooy
Prickly pears and coppa? Absolutely! This recipe by Chef Pasch du Plooy is soulmates with our Chenin Blanc.
Easter Pickled Fish
Traditionally South Africans eat pickled fish during Easter with spicy hot cross buns.
Prince Albert’s Dennehof Guesthouse Chicken Medina
Michelle Lottering runs the kitchen at the incredible Dennehof Guesthouse in Prince Albert, a favourite hideaway for the Gouws family. Michelle previously spent seven years with the Carluccio’s group of restaurants in London and has shared this recipe as a perfect match for our Pinot Noir. “This is a spicy fragrant dish that has become […]
Neighbourly cherry (or raspberry) cheesecake
Use fresh seasonal cherries for this crowd stopper.
Staanrib (Lamb ribs) on the fire
You will have plenty of time to catch up around the fire while cooking a staanrib.
Tannie Hillie’s Chocolate Cake
Cake and Merlot? Yes, why not. This is a family chocolate cake recipe that will not disappoint.
Den Anker’s Moules Mariniéres
We have partnered with customer Den Anker, well-known Belgian restaurant, to bring you this great recipe.
