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Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Easiest and freshest of Spring salads



The weather might still be playing with us, but there is not denying that once Spring arrives, we are all in the mood for something fresh and green.

This delicious Spring salad by Chef Pieter de Jager is just what you need – seasonal and super-easy!

Spring Salad

Marinated fennel, cucumber and feta salad with sesame and mint

Serves 8

Marinate 2 cups of sliced fennel bulbs in a cup of white wine vinegar and half a cup of olive oil.

Flavour with salt, pepper and 2 tablespoons of chopped mint.

Combine marinated fennel with thinly sliced cucumber and garnish with feta, roasted sesame seeds and pea sprouts.

Serve with a fresh white wine such as the 2015 Leopard’s Leap Sauvignon Blanc!

 

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