Category: Food

  • Off The Beeten Track – Bot River

    Off The Beeten Track – Bot River

    In my haste to help plan my honeymoon together with my now husband, yes! it’s been just over a month since we said ‘I do’! My head had been full of all of the outlandish ideas of travelling South Africa, maybe even abroad but weddings do cost quite a bit of money. This is when the thought occurred to me whilst sipping on a glass of Saboteur – Luddite  “Aha! we’ll go wine tripping!” lucky for me my enthusiastic other half was happily on board with my plans and even planning a secret stay at the end of our blissfull week away.

    Where did we go? We started our wine region road trip in Bot River with a stay at the breathtakingly beautiful and secluded Copia Eco Cabins some 7-8 km’s from the sleepy town, and toured some of the wineries in this spectacular region. We moved on to two other wine regions, Hemel-en-Aarde/Walker Bay and the exciting Swartland.

    Because we saw and tasted quite a bit in those respective wine regions, I will be breaking it up into three parts per wine region. The name Bot River derives from the meaning ‘Butter River’, where the local Khoi tribe used to sell butter. With just an hours drive from Cape Town you get to feel like you’re in a different country, with small town charm and picture-perfect views. Perfect for a family getaway or a romantic honeymoon.

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    Affordable, high in demand, incredibly beautiful and so serene, our stay at Copia certainly was the ideal breakaway that this city slicker needed. If you love looking after your car as much as we do, then beware of the gravel road with many bumps along the way to the cabin, either take the chance (like we did) or hire an off-roader if you can. I highly recommend booking a stay here but do it at least a good couple of months in advance it tends to fill up very quickly.

    Copia provides you with firewood, firelighters, tasty rusks, sugar, coffee, and a few farm fresh eggs. With only one little mini market in the town selling only the basics, so do take a few goodies with you that you could cook on the braai (barbecue) or on the two plate gas stove in the fully equipped modern kitchen. There’s no TV and there’s absolutely no signal out there, perfect for a digital detox! I’d recommend bringing a few good books  accompanied with your favourite wines to enjoy on the wood-clad balcony or in the luxurious hot tub overlooking the valley. Top tip: The hot tub is powered by a wood-fired stove, although there are instructions on how to fire it up, it does take a while to master the art of keeping the fire alive, so start a few hours in advance before you plan on soaking it up like a boss. 

     

    Gabriëlskloof  

    Try the Tapas for two that comes with a tasting of their Estate range of about 6 wines. The Tapas and the Rosebud Rosé was by far the highlight of our visit. The tapas board consisted of freshly baked flatbreads, the most fragrant dukkah ever, two types of hummus, the butternut one though! You’ll need a moment of silence for it, pulled pork tacos, and crispy salt and pepper squid, with every morsel and sip of wine, it’s clear that care and thought went into the making of not only the delicious bites of food but their wines too. Did you know? Gabriëlskloof produces their very own olive oil from groves on their farm, they are also renowned for their award-winning old-vine Chenin blanc, Elodie.

     

    Wildekrans

    Just a short drive away from Gabriëlskloof we reach Wildekrans Wine Estate. The first thing I notice is the informative board about mountain leopards that roam freely in the nearby woods, just then I had heard a crunch of leaves, my heart starts pounding at the thought that it could be a leopard lurking close by but to my relief it was only a cyclist zooming past. Okay, enough excitement for one day! Here’s why you should visit: the tasting room is situated in the original Cellar building built in 1936, which has been restored to its former glory, the Barrel Select Pinotage which a cool climate Pinotage show elegant complexity with delicious juicy red fruits and dark plum with hints of leather and tobacco on the palate. All this wine tasting can work up a decent appetite, next to the tasting room is their popular restaurant Forage. Sadly the kitchen was closed when we arrived.

    Beaumont Family Wines

    Hosted by none other than Winemaker Sebastian Beaumont himself. He had sent his staff off to Cape Town for a post-harvest celebration, which meant he was manning the tasting room. We started off with the white wines and worked our way to the reds, my favourite from the first flight is the 2018 Hope Marguerite Chardonnay. My hubby’s fave is the Beaumont Vitruvian red blend. Why the peculiar name? The key component of their 200 yr old water mill is known as a Vitruvian Mill. This is where the inspiration for the name came from. We were lucky enough that it was a quiet time of day in the little town of Bot River that I got to pick Sebastian’s brain about wine, South Africa Wine on the international stage and how we are actually in a league of our own in terms of what we have to offer as a new world wine region. He surprised us with a little memorabilia for our honeymoon, a 2000 vintage bottle of Beaumont Mourvedré! Certainly one of those keepsakes you get to look at but don’t open, given its age. Thank you Sebastian for the hospitality and great memory we will always have!

     

    Luddite

    It was at The Shortmarket club that the sommelier had recommended a glass of Luddite Saboteur red blend to accompany the chargrilled lamb rack, and what a match made in heaven! Ever since I’ve been a Luddite fanatic. A year ago, we drove from Cape Town to Bot River just to have a tasting at Luddite and to my surprise the winemaker, Niels Verburg had hosted it himself around the long table with other wine enthusiasts alike. That day we went back home with boxes of our favourite varietals and vintages and a jar of apricot jam that Niels had suggested we absolutely must take home.

    This time, having our Luddite wine stash back at home, we knew to make a stop as we headed out of the town to stock up on that delicious jam. Yes, it is just that good! The jam is made from apricots grown on the farm, and made on site too. I highly recommend you take a drive soon to see what i’m talking about.

    Eat Out in Bot River 

    Manny’s Kitchen serves the best damn chicken prego roll and chips I have ever devoured in my 31 years of life! Over the train tracks and what looks like an old train station is The Shuntin’ Shed. The theme is American dinner meets South African bistro. They serve up a mean gourmet burger and their pizzas are pretty good too. Although we never made it out to this vibey spot, The Bot River Hotel has a lovely restaurant which proves to be quiet busy every day.

     

     

    *These are my own views based on my experience thus this post is not sponsored. All accommodation, tastings etc was at our own expense. *

     

    Cheers!

    Dominique x

     

  • A Grand Christmas

    A Grand Christmas

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    The sweet smell of cinnamon, nutmeg, brandy and molasses wafts through my mind reminding me of every Christmas past from my childhood. My mom, without fail, would bake her famous heavily-soaked brandy Christmas cakes on order for family or friends every year, these were the scents I recall wafting out of her kitchen, that would announce only one thing: CHRISTMAS IS HERE! As you can tell from the excitement, I loved and still do love this time of year, one thing I however did not care for much was funny enough, Christmas cake because of it’s richness in so many spices and of course ageing the cakes makes it that more pungent in taste and smell. One thing I learn as I am getting older, is a lot of the things I disliked as a child I strangely begin to have a newfound liking for now. I’m going to go ahead and say my palate has (thankfully so) evolved and for the better!

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    Opening up a bottle of Groot Constantia’s Grand Constance, the scent fondly reminds me of so many great festive seasons past. So in the spirit of creating my own traditions, starting this year I have vowed to make my own pavlova wreath every year to celebrate the festive season or have it as a great showstopper on my table at Christmas lunch, sure to wow any guest! To keep it light and seasonal, I made a Pavlova topped with boozy peaches and cranberries, roasted in a mixture of maple syrup, vanilla extract and of course Grande Constance. The marshmallow texture and taste of the Pavlova pairs so incredibly well because of the hints of marshmallow on the palate and nose of this Grand Dame.

    Being an avid fan of Groot Constantia, they approached me to ask if I would like to be a part of their Grand Constance Festive Table campaign, naturally I jumped at the chance and said yes! I had so much fun styling my bespoke festive table and pairing the Grand Constance with something as equally delicious and sweet.

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    Top wine tip: pair sweet wines with something sweet. This ensures both the food and wine complement each other.

    There’s only one holy grail recipe I always revert to when making pavlova, this is without doubt the queen of pavlovas, Donna Hay. Her recipe I find works best and is the most consistent in terms of outcome. The other pairing that I find works so well with Grand Constance are mince pies. Again, equally sweet and spicy. Serve with a scoop or two of your favourite vanilla ice cream, and you have an entire dessert! Warm the mince pies for best results. Yes, there are some of us that enjoy them cold (I won’t mention any names. *gives the fiancé the stink eye*).

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    The colour of the iconic Grande Constance reminds me of amber Christmas trifles with dollops of the famed caramel spread and warm twinkly lights that set the tone for festivities galore. To get well into the spirit of the festive season I naturally paired this delicious natural sweet wine with a dessert and even used some of it in the making of it.

    Top Entertaining Tip: Pairing idea – use the boozy roasted peaches along with the sticky sweet syrup on a cheeseboard to wow guests this festive season. The sweet, tart flavours will complement pungent Stilton easily or Brie or better yet bake together with a wheel of Camembert.

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    Pavlova Wreath with Grand Constance Roasted Peaches

    Ingredients:

    • Eggwhite of 6 eggs
    • 330g caster sugar
    • 11/2 teaspoons of white vinegar
    • 4 dessert or cling peaches, chopped into wedges
    • 1/4 cup of dried cranberries
    • 50ml of Grand Constance
    • 1 teaspoon of vanilla extract
    • 2 tablespoons of maple syrup
    • Double cream thick yoghurt to serve or whipped cream if you wish.
    • 100g chopped pistachios
    • light dusting of cinnamon and nutmeg

    Method:

    1. Preheat the oven to 150°C . Place the eggwhite in a bowl of an electric mixer and whisk on high speed until stiff peaks begin to form. Gradually add the caster sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy.
    2. Add the vinegar and whisk for a further 2 minutes or until the mixture is glossy and combined. I used my silat and freehanded this part, but if you like a little more neat looking wreath, you may take a pencil and draw intertwining circles resembling a wreath, very important to turn the baking paper over and then spoon the meringue accordingly into the circles (it’s okay of a little is not coaxed perfectly in the shape of the wreath, a bit of imperfection is what makes it stand out!) onto the baking tray lined with the non-stick baking paper. This recipe makes 2 wreaths which you can stack and dollop yoghurt in-between to keep in place and of course to make It homogenous.
    3. Place in the oven, reduce the temperature to 120°C and bake for 1 hour 30 minutes. Turn the oven off and allow the meringue to cool, with the door closed, for 1 hour do this with both wreaths.  Serves 6. (or in my case 2!)
    4. Set both Pavlova wreaths aside until assembly. Heat the oven up to 180°C and in a roasting dish, add the chopped peaches and cranberries, drizzle with the Grand Constance, maple syrup, vanilla extract, cinnamon and nutmeg. Roast for 15 minutes until soft, but not completely macerated. Set aside to cool.
    5. To assemble, place your first wreath (in my case the wonkiest looking one) at the bottom, then dollop with double cream yoghurt taking a teaspoon take some of the liquid in the roasting dish and drizzle a little over the yoghurt. Place the show stopping perfect wreath on top, dollop with more yoghurt however much you would like, use your discretion, place the peach wedges on top as well as dotting the cranberries around, drizzle again with the Grand Constance infused liquid, then finish off with the chopped pistachios and seasonal pansies if you wish. I tend to go a little overboard, so of course I added edible glitter, gold stars and shimmer for good measure too! Because what’s Christmas without a little sparkle!

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    From my home to yours, Merry Christmas and Happy Holidays!

    Dominique x

    **Disclaimer: This is a sponsored post.The bottle of Grand Constance was supplied to me by Groot Constantia. All views and opinions are my own**

  • Top 5 things to do in Lamberts Bay this Festive Season.

    Top 5 things to do in Lamberts Bay this Festive Season.

    It’s that time of year again, all the pushing and shoving and craziness in stores. If you’re feeling end of year burn out like most of us are this time of year, why not give yourself a well deserved break from all of the hustle and bustle of city life and get some emergency R&R with your loved ones in the coastal sleepy town of Lamberts Bay. With that said here’s a list of all to see, do and taste in Lambert’s Bay:

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    Die Plaaskombuis 

    Enjoy traditional country food (boerekos), seafood, farm breakfasts in a restored farm house more than a century old. It is situated on the scenic farm Steenbokfontein, 9km south of town. Be sure to make a booking first. If you’re lucky enough Tannie Kitta will show you around all the relics in the restaurant accompanied with all the fascinating true stories of the history in the area and how her family came to be in the area. For those wanting to stay a little longer On site are also self-catering cottages on the Steenbokfontein sea farm to enjoy a little R&R by the sea.

    Lambert’s Bay Harbour and beach front

    Take a leisurely stroll along the harbour and beach. Watch the local fisherman come in with their catch of the day and clean them right on the harbour docks to sell fresh to suppliers through app, Abalobi or private sales.

    Walking Tour

    Put your walking shoes and learning cap on. Starting at the oldest seaside factory and all throughout the town stopping at local landmarks.

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    High Tide Restaurant

    At the helm of this gem is a Cordon Bleu trained chef. Besides her warm reception, along with that of the staff, Chef Bertina Engelbrecht’s food is seasonal, fresh and inspiring. Being a oenophile, I gladly stopped by the quaint tasting room next door to purchase some of the deliciously crisp Teubes wines that was served in the restaurant. I absolutely couldn’t go all the way home without a little bit of Lamberts Bay in a bottle. I plan to pair my wines with a dish, coming soon to the blog! We were also treated to a professional food and wine pairing. Which reminded me of WSET Level 1. Knowing how salt, umami, sweet and bitter affects wine is life changing and incredibly fascinating.

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    Visit the Sandveld Museum

    The museum houses 15 different exhibits, “Old” Lambert’s Bay, HMS Sybille Gunboat which ran aground in 1901, Photograph collection, Fish industry and fishing community, Book & Bible collection, Archaeological display, Horsemill and Farm implements and Clothes and embroidery from bygone days.

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    Lamberts Bay has so much coastal charm and I love how locals are always welcoming you with a smile. Certainly worth the drive out of Cape Town, but I would advise to stay a little longer, the tranquility is infectious!

     

    *Information supplied by Lamberts Bay Tourism and West Coast Way**

     

     

     

     

     

     

  • Off the ‘Beeten’ Track pt 2 – The Darling Wine Shop.

    Off the ‘Beeten’ Track pt 2 – The Darling Wine Shop.

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    The Darling Wine Shop is an amazing Darling gem with so many varietals of wine available for sale, both local and international spoils. Owned by Charles Withington, Charles has over forty years of experience in the South African wine industry, twenty five of which were spent with two large wine estates, and more recently, developing his own brand as négociant, sourcing wines for his own label.

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    We were invited by Charles to come and visit his wine shop in Darling for a tasting with a side of history and basic wine education for the everyday wine-lover. We started off with a blind wine tasting, one unidentified white and one red. I too eagerly identified the white as a crisp Riesling, the red was a tad tricky to name. The white was a 2018 Groote Post Riesling with refreshingly crisp notes of grapefruit, pineapple and peach with hints of ginger and spice on the palate. The red was to my surprise, one of Charles’ very own, named Roan Ranger, a play on the French region Rhône.  A sophisticated blend of Cinsault (65 %), Grenache and Mourvèdre. Although A french inspired blend, the grapes originate from Darling. It is an easy drinking blend and is best served slightly chilled. The Groote Post Riesling I found I grew an instant liking to. It certainly is such a delicious summer treat, best served chilled. I couldn’t leave without going on a little shopping spree in the store. We were also lucky enough to be gifted a bottle of Charles’ Roan Ranger!

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    Gin was our next tasting, also another Withington speciality. Darlington is a new dry London inspired gin with of course a local touch to truly make it one of Darling’s own.  Making use of an indigenous plant Gethyllis aka ‘Koekemakranka’ to blend into their very own Gin. The gin is a straight up, no-nonsense good old traditional kind of gin. I love that you can taste the distinct floral undertones of the Koekemakranka which  in the words of Charles “really gives it the true spirit of Darling” We experimented with different flavoured tonics, herbs, fruit and garnishes, which was so much fun getting to taste which paired better with the juniper balanced gin.

    I particularly enjoyed picking Charles’ brain regarding local wine knowledge, being a wine geek I feel I could chat about wine, regions and different types of soil and the effects climate has on wine, with him all day, if it were not for the fact that we had to beat traffic on a Friday afternoon!

    Darling 211The wine bottle chandelier, which is one of the first things in the store you notice, is an absolute show stopper. Made by the locally famous artisan, Edmund Tango, who has made quite a reputation for himself in Darling and surrounds. Most of the wood work and welding seen in Darling Brew, Edmund has done, He will also be doing a lot of the work in terms of furniture etc in the new Woodstock brewery too! He has a knack for turning any material into a beautiful work of art.

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    Darling 276The store feels like a friendly place I would surely pop in frequently, if I lived nearby.  I actually asked Charles to open a store up in Durbanville. The experience of shopping at the Darling Wine Shop is something that I loved more than the actual tastings, which were pretty good might I add! If you’re looking for a personalized wine experience, The Darling Wine Shop is certainly worth the drive and time. Don’t have the time right now? Simply visit their website to order online and have your wines delivered straight to your doorstep – Order online now

    Find Darling on the Culture/Tractor Route on West Coast Way

    Take a road trip to Darling this weekend to experience The Darling Wine Shop.

    Find them at:

    5 Main St
    Darling
    Western Cape
    7345
    Phone: +27 22 492 3971 or 074 1941 711
    ** This post was sponsored by The Darling Wine Shop. All views and opinions are my own and have not been influenced in any way.**
  • Off the ‘Beeten’ Track – Darling Lodge

    Off the ‘Beeten’ Track – Darling Lodge

    It always astounds me how much beauty exists right in my backyard, I mean I am situated just 5 minutes from The Durbanville Wine Route and 20 minutes, on a good day that is, from the breathtaking beautiful Winelands. Darling, an hour’s drive from Cape Town, is the perfect pit-stop town, with so many to see, do and taste. This charming town is fast becoming a favourite of mine. If you read my last blog post you will know that I visited Darling Brew, a local craft microbrewery also situated in the heart of Darling.

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    Darling 298Darling Lodge is a 3 starred guest house with a beautiful Victorian feel inside and out. This grand dame offers three individually styled country rooms. The more modern garden annex consists of three further generously appointed rooms with a grape-vine covered patio which overlooks the sparkling swimming pool.

    We drive around leisurely stopping to see all of the weird and wonderful types of scarecrows propped up all around town in preparation for the Scarecrow festival which took place from the 26 – 28th of October. Finding Darling Lodge is no hard task, located in the heart of the town, just off of the main artery of Darling. We pull up to the entrance of Darling Lodge, with a scarecrow affectionately named ‘Bennie’ of their own perched up on their post surrounded by plentiful blooming flora. Co-Owner Stephan warmly receives and welcomes us in. Showing us around all of the available suites, aptly named after local artists, each suite is styled according to the artists’ style together with the personal touch of their own flare both Stephan and partner Olivier posses.

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    We’re escorted to their lush and serene garden which feels as though we’ve been transported to an English garden in what I would imagine a setting would look like out of an Emily Brontë novel. You’re probably wondering how their beautiful gardens look and stay this lush? Guests are encouraged to reuse their shower water (remember, no taking baths as we’re still in a drought) with 5 litre bottles punctured to let the water seep out into the ground with spouts attached at the top to make it much easier. Stephan tells us most guests actually enjoy this water-wise chore!

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    Darling2 189Darling Lodge Guest House is the perfect venue for small business meetings and conferences, individual retreats, anniversaries or weddings of up to 24 guests. Children of all ages are welcome. They offer secure off street parking, a swimming pool with open air lounge, free internet Wi-Fi, a cosy TV lounge with garden view and privacy certainly conducive to curling up or putting your feet up to read a good book, an honesty bar (licenced), a relaxing library and individual concierge services.

    Breakfast is served near the garden in the breakfast room equipped with plenty of varieties of tea and coffee, juices and more. The ambiance in the breakfast room as is the whole lodge is that of a family friendly, stay as long as you want type of feel.

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    Spend a weekend catching up on R&R or take a walk exploring Darling. There’s so much to see and do in the town and surrounds. Visit: http://www.darlinglodge.co.za/attractions.html and find out more. Stephan is quite knowledgeable about attractions in the area and where to get the best meal in and around the little town.

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    Find Darling Lodge Guest House through Darling on the Culture Route on West Coast Way and book your stay today! Have a look at their newly renovated website too:

    Address: 22 Pastorie Street, Darling, 7345

    Tel: 022 492 3062

    Web: www.darlinglodge.co.za

    Email: info@darlinglodge.co.za

    GPS: 33º 22′ 44.16” S
    18º 22′ 42.73” E

    Information sourced from Hello Darling Tourism –  https://www.hellodarling.org.za/darling-listings/darling-lodge-guest-house/

    -Darling Lodge Guest House.

     

    *This post was sponsored by Darling Lodge Guest House. All views and opinions are my own. *

  • International Pinotage Day

    International Pinotage Day

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    In celebration of Pinotage day on the 13th October, I paired up with Groot Constantia to make a delicious dish to perfectly pair with their award-winning Pinotage.

    Pinotage is a renowned South African cultivar developed by Prof. Perold in 1925, successfully grafting together Pinot noir and Cinsault. Which back then would be known as Hermitage. This is where the name Pinotage originates from. Prof. CJ Theron then took it upon himself to preserve the grape varietal and original seedlings to evaluate the possible success of the varietal. Since then, Pinotage has become a cultivar to be reckoned with both nationally and internationally, with so many local winemakers crafting outstanding creations of this local robust red wine.

    I recently attended the internationally recognized WSET course, starting with level 1, in which we were lectured on all the basics of an introduction to wine, storage and service of wine, (my favourite) how to pair food with wine and of course learning a basic WSET systematic approach to tasting. While I do not claim to be versed in pairing just yet, I thought I would experiment and give it a go. Oh, important information I forgot to add, I did indeed pass the course with 80% 🙂 Level 1 is completed in one day, course and examination. Thereafter examination papers are sent to London to be marked by the official WSET markers. After two weeks you then receive your results, a certificate and a lapel pin (if you have passed) corresponding to whichever level you have completed. I am totally impassioned with learning more about wine, and of course tasting as much as I can, I feel I still have so much to learn and discover which excites me further. Pinotage day 051

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    Okay, back to Pinotage day! As you may know Groot Constantia is one of my favourite wineries, the cool Constantia valley climate lends to their wine a unique taste and signature to most wines we may know and have tasted. I recently visited their beautiful wine estate for a bit of everything that they have on offer. A wine tasting at the bottom cellar, was of course one of many highlights of my trip. This was when I first had a taste of their pinotage. As mentioned above, because of their location which affects how the grape develops and tastes, this pinotage had intriguing fruity notes of strawberry, black cherry and oak which imparts an intense vanilla after-taste. Incredibly smooth and enveloping in smoky oak and black stone fruit, I think I might have found a favourite Pinotage!

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    I made a classic Cape Malay bobotie with a bit of a twist to bring out the flavour of both the wine and food. Instead of using beef minced meat, I used Chicken minced meat. An experiment that not many would be happy with in terms of pairing white meat with white wine, but nevertheless it works and marries so well together! The saltiness of the chicken stock and of of course salt added to the chicken gives this tanninc wine the perfect boost and complement. I love how the tart and sweet flavours of the fruit used in the bobotie paired with the mild spice also makes the Pinotage sing.

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    Chicken Bobotie 

    Ingredients: 

    • 1 kg Chicken minced meat (or any minced meat of your choice)
    • 2 small- medium onions, chopped
    • 2 cloves of garlic, minced
    • 100 g raisins
    • 100 g dried apricots, chopped finely
    • 3 eggs
    • 2 slices of stale bread
    • 350 g buttermilk
    • 1 teaspoon of bobotie spice
    • pinch of turmeric
    • 1 teaspoon of curry powder
    • 2 bay leaves, plus extra to garnish
    • 2 tablespoons of Mrs Balls original chutney
    • 1 tablespoon tomato jam (or apricot jam as traditionally used)
    • a knob of butter to fry
    • Salt and white pepper to season.

    Method: 

    In a large pan or pot, melt the butter and add the chopped onions. Cook until translucent. Then add the chicken mince and turn up the heat to brown and give the mince a caramelisation for flavour purposes.Season with salt and white pepper. Whilst the mince is browning, in a bowl, tear the slices of bread into chunks, add 1/4 cup of the buttermilk and 1 beaten egg. Mix to combine then add to the pot of mince.

    In another bowl, mix the raisins, chopped apricots, curry powder, bobotie spice mix, 2 bay leaves, chutney and jam. Mix together then add to the pot of mince and stir to combine. Take off the heat.

    For the egg mixture, beat the remaining two eggs with the remaining buttermilk with turmeric. Using a flat large spoon even the bobotie mix to be leveled, then pour the egg mixture on top, add the bay leaves in whichever pattern you wish and place the pan/pot(keeping in mind the pan or pot has stainless steel handles, or alternatively place in a casserole dish to be baked in the oven) in the oven at 180 degrees C for 20-25 minutes until the top is cooked until golden brown. Serve with a fresh salad of wild rocket, pickled beetroot and raisins, with a side of savoury rice and of course enjoy with a perfectly paired glass of Groot Constantia Pinotage!

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    Enjoy and Happy Pinotage day!

    Cheers! x

    **Source: http://pinotage.co.za/pinotage-day-2018/https://www.cybercellar.com/blog/lanzerac-the-pioneer-of-pinotage/**