The Corkless Mind

Tag: OffBeetBlog

Kunjani Wines Launches Fresh New Wine Labels

Driving up into Devon Valley, it feels as if you’re in an autumnal Tuscany dream. Kunjani Wines, is perched up on a beautiful hill, where you immediately recognise the bright red hues and unique architecture in the building of the young winery. I’ve only read and heard good things about Kunjani wines, so this would be my very first time visiting. I quickly accepted an invite a few weeks back to the launch of their refreshed wine labels for their entire range of wines and to experience all they have to offer.

Yes! That’s me on the right and a new friend! 🙂

The afternoon was filled with an amazing warm autumnal ambience, which one could taste not only in the wines but the food too! The industry’s best attended to document and celebrate this important milestone for Kunjani Wines. I went home with a new favourite Shiraz, new friends made at this auspicious event and a taste for more of what Kunjani has to offer.

Kunjani means ‘hello, how are you?’ in isiZulu, and like co-owner Pia Watermeyer says that is how a friendship or warm dialogue starts. Quite serendipitous. Kunjani wines is a new boutique winery situated in the Bottelary Hills of Stellenbosch, that opened it’s doors in November 2017 and made a name for themselves as a wine destination that. offers, modern chic accommodation with spectacular views of the valley, fine food and wines that are already racking up a few awards!

The Labels

Co-owner Paul Barth, Pia’s husband, wanted to retain a the two hands doing a ‘fist-bump’ on the label which symbolises a greeting. Pia wanted to incorporate the architectural elements of the tasting room and restaurant building. The new labels are printed in a trendy charcoal hue with a glossy high to contrast the matte paper.

The Owners

A chance encounter brought together a German entrepreneur, Paul Barth, and Pia Watermeyer, a South African businesswoman. Their relationship has proven that with great wine and good food, even language and culture barriers can be overcome.

“We believe wine is a universal language,” explains Pia. “Nothing builds a relationship, and keeps friendships going, like sharing a bottle of fine wine and excellent food. And we offer both here at Kunjani.”

Paul, however, is more than just an entrepreneur. He hails from the Rheingau wine region of Germany and both his father and grandfather were winemakers. As a child he helped with the harvest every year, so coming to South Africa and establishing his own wine brand on his own “piece of heaven” was a dream come true for him.

The Winemaker

Behind every wine bottle is a great winemaker! Carmen Stevens is just that. Carmen graduated from the Elsenburg Agricultural College in Stellenbosch in 1995, becoming the first POC winemaker in South Africa. She joined Distell as assistant winemaker for the Zonnebloem brand. Later she took on the role as winemaker for Distell’s new Tukulu brand, a BEE project.

Two award-winning top 10 Pinotages, a stint in California and representing the Tukulu brand abroad was followed by a period at Welmoed for Stellenbosch Vineyards. Then spent 8 years at Amani where she won the 2008 Decanter Red Bordeaux Varietals Trophy for her Amani Cabernet Franc/Merlot 2006.

Today Carmen utilises Kunjani’s very own Shiraz grapes and sources other varieties used in the estate’s wines. “We are very meticulous about where and from whom we buy grapes,” says Carmen. “Quality is of the utmost importance as we strive to always put the best in every bottle of Kunjani wine.” The Merlot and Cabernet Sauvignon vineyards adjacent to the property are managed by the team at Kunjani, providing a hands-on approach for all red wines in the portfolio.

Kunjani has only 2½ hectares under vine, all Shiraz, while Carmen also has access to nearby Cabernet Sauvignon and Merlot vineyards. The winery’s Riesling is imported from Germany’s Rheingau region. Being one of the most distinguished wine regions in the world. Riesling being one of two grape varieties that is prominent in the wine region of Rheingau.

The Food

Kunjani’s restaurant menu is tweaked and curated by the stellar chef Lamek Mnisi, who has been at the helm of the Kunjani kitchen since it’s opening in 2017. Not only does he look for high quality seasonal ingredients and innovative ideas when creating each season’s menu, but he continually renews the menus so that regular patrons always find a new dish that will surprise them when visiting the estate.

In line with their philosophy to only source seasonal ingredients and the very best fresh produce, Kunjani has streamlined their menus to reflect their passion for locally sourced, fresh, wholesome and healthier food options that are sustainable. By sourcing only locally grown produce, the restaurant aims to act responsibly towards the planet and its natural resources and reduce its carbon footprint. As a result, they only source fish from the green list of South African Sustainable Seafood Initiative (SASSI).

The Accommodation

Kunjani’s accommodation consists of four private, self-catering villas with stunning views – Shiraz, Merlot, Cabernet and Stolen Chicken. Shiraz and Stolen Chicken can sleep up to four people, while Merlot and Cabernet each accommodates two guests. The villas are conveniently close to Stellenbosch and Cape Town and surrounded by vineyards. They are fully equipped and include luxuries such as washers and dryers, coffee machines, wall-panel heating, air-conditioning, smart TVs, complimentary Wi-Fi and private, shaded verandas with braai facilities to enjoy an alfresco dinner by the vines.

Make a date with your bests for a wine tasting paired with delicious food or plan a wine-filled getaway at Kunjani Wines.

Contact Info

Tel: +27 87 630 0409

Business Hours

Open 7 days a week.
Mon – Fri: 9am – 5pm
Sat & Sun: 9am – 5pm
Public Holidays: Open

Physical Address

Kunjani Wines
Farm 90/20, Blumberg Drive
Devonvale, Stellenbosch, 7600

June 20, 2019
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.

Copia Eco Cabins

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

May 3, 2019
Things I Would Miss Most about S.A

** This post was sponsored by Travelstart. Views and opinions are my own**

I always wonder what it would be like having to relocate abroad particularly to London, leaving my whole life behind everything that has shaped me as proud South African to join a whole new culture and city two worlds apart from what I am used to.

A little late, but in lieu of Tourism month I list some of the quintessential South African things I would miss most when moving abroad. Why London you may ask? Footie, Fashion week and an array of world renowned Michelin starred eateries. The only problem I would be saddled with is missing all my South African favourites such as:

Koesister Sunday

Every Sunday without fail, most Capetonians tend to indulge in a tradition that extends not only to our childhood but which was passed down from our grandparents and their parents to have a hot cuppa with a warm, sweet and spicy Koesister. There will never be a doughnut that can be compared to this legendary Cape Malay treat.

A Proper Braai

Nothing beats throwing a lamb chop on the braai accompanied by those age old favourite sides, like chakalaka and pap, potato salad, and that one kudos winning curried pasta and cubed cheese salad that every cool aunty knows how to make is a sure fire winner!

Nik Naks

The perfectly cheesy maize snack has come a long way with me, as a child I would eat this as is or better yet with freshly baked warm white bread just sliced using the bread slicing machine inside of the local corner shop (yes, I am that old).

Mrs. Balls Chutney and Aromat

Many will claim that using this fruity condiment and that unmistakably delicious umami seasoning was to make a childhood food more edible. This brings back some memories of my mom making beef mince curry with plenty of over cooked frozen peas in, of which I hated (sorry mom) but chucking a bit of chutney over it all, always made it go down a little easier together with a swig of diluted syrup cool-drink.

Biltong and Pinotage

Both born and bred quintessential South African snacks. I cannot imagine my life without either!

Rooibos tea and sour fig jam

Rooibos tea is definitely something the British won’t enjoy or have much of over there as much as their prized English Breakfast or Earl Grey tea. The taste but mostly the antioxidants one benefits from it is what I love most. Sour fig jam, or Suurvy konfyt as some of us might know it as, is another one of those childhood treats I always looked forward to when the season came along, there would always be road-side stalls selling bucket loads of the sour figs or jars full of their own homemade jam made with this tart indigenous fruit.

Cape Town

Well obviously! Many of us take for granted that we are just a few minutes away from the one of the Seven Wonders of the World, Table Mountain! And who wouldn’t miss our beautiful sparkling blue beaches. One of my absolute favourite things to do on a day off or simply for work, is to go wine tasting in the picturesque Winelands or Constantia Valley. South Africa has so many world class wines to offer and what I love most is we’re just a few minutes away from all of this!

Wine tasting at Groot Constantia

How I would love to experience London, but home is certainly where the heart is!

Let me know on Twitter or my Instagram post about what you will miss most about South Africa should you move abroad.

October 1, 2018
Unusual Suspects – Fennel.

Last week was a week of ‘firsts’. I made my first bit of Pasta from scratch with the new pasta machine, and I cooked up my first batch of Ricotta, something I thought was way too complicated it was actually dead easy and in all honesty much better than the store bought equivalent. Deriving from the Latin word faenum meaning hay.
Fennel has a myriad of health benefits, including aiding digestion issues.

Here in South Africa, fennel is not used very often in traditional home cooking. I went to the store last week and bought a bulb of fennel, much to the cashier’s embarrassment she had no idea what the star anise flavoured vegetable was called and had to ask a colleague so that she could correctly ring up the item(trying to do so without me noticing…) with that in mind, this little food faux pas automatically decided the feature food for unusual suspects. Reminding of my ‘Liquorice all sorts’ filled childhood, fennel does live very close to my heart. This week, I decided to make an ‘unusual pasta dish’ I wanted to do the exact opposite of tomato sauce drenched pastas with a meaty substance. In the spirit of being brave and experimenting, I made fresh Ricotta, which I added to the dish for a creamy texture.
Handy tip: take the fronds off of the fennel and save in a air tight container, add as garnish to salads, cheese boards, basically anything that needs a little spruce up in colour and taste!

I roasted the fennel in the oven and then added it to the pan for ultimate flavour extraction into the dish. I find the fennel roasted, turns sweet rather than intensifying further in the Liquorice flavour it exudes in raw form.

Fennel and Ricotta pasta.

If you really want to experiment, why not try your hand at a dessert that heroes fennel, like a Fennel sorbet, fennel panna cotta or Fennel tarte tatin.
Either way, you can’t go wrong with this beauty.

May 18, 2016
Unusual suspects – The Prickly Pear.

This edition of unusual suspects has a bit of ‘patriotic feel’ I love my country and all of its visual beauty and of course the hybrid gastronomic history South Africa has to offer. The prickly pear, like that ‘one long lost relative you know of but haven’t really been fully acquainted with’, it’s always been available as local produce for many years but few dare to experiment with this fruit. This thorny cactus fruit, has been long overlooked as just a little crunchy sweet snack, until today it hasn’t been given the proper attention it truly deserves. I admit, when in season, I pass the prickly pear by, going straight for(what I consider normal fruit) the bananas, apples or oranges etc. It’s easy to think that the thorny fruit originated here, because of its culture in South Africa, however it’s place of origin is Mexico and Central America and was brought to Africa in the late 1700’s. Fun fact: the prickly pear actually contains more vitamin c than apples, bananas and pears, of course does not exceed that of the super orange! The cactus fruit was seen as an invasive species, but helped many a farmer with cattle fodder and as an effective spiny hedge.

Prickly pear , Passion fruit and Rooibos Oat Crunchie.

Inspired by an oat crunchie recipe by Food52, I replaced the fruit in that recipe with Prickly pears and passion fruit pulp with rooibos tea leaves. I added the tea leaves in the topping and in the filling for that extra bit of South African flavour, and to bring out the sweet flavours of the prickly pear.
Recipe can be found at: Oat crunchie bars
Remember the ingredients of the filling (fruit) were tweaked accordingly, same quantities though.
Information found from Babylonstoren https://www.babylonstoren.com/blog/post/visciously-delicious and farmer’s weekly article http://farmersweekly.co.za/article.aspx?id=17777&h=Commercial-potential-for-the-humble-cactus-pear
The photographs I took were in the late afternoon with overcast weather acting as a natural light diffuser. The prickly pear oat crunchie photos were taken in the early morning, with overcast weather as well. I love shooting food in these conditions, as my little studio space in my lounge and equipment is quite limited, so the overcast conditions are perfect enough for me to just, set up and shoot, very little to no adjusting of light or reflector boards.

April 30, 2016
Souper!

This year, much to my delight, Winter has arrived a lot earlier than expected in Cape Town. My sister says, that being born in a particular season affects not only one’s personality but obviously how we take to the elements in that particular season, and me, being a Winter baby, I absolutely relish at the advent of Winter. Don’t get me wrong there’s nothing better than a perfect beach day with the sand in between your toes and ice cream melting everywhere. So to celebrate the start of Winter, today is such a lovely rainy and overcast day, and of course I crave something warm and comforting.

Pumpkin and Leek soup.

The photo above, is a Pumpkin and Leek Soup with Chunky Croutons, pumpkin seeds and pomegranate seeds to garnish and drizzled with extra virgin olive oil with a pinch of salt.

The recipe is developed by myself and is rather unconventional for a soup recipe, but in my kitchen there aren’t any rules.

Recipe:

1.5kg of Pumpkin cut into chunks
2 leeks washed thoroughly and roughly chopped
1 large onion
4 cloves of garlic smashed and roughly chopped
1.5 liters of water to cover contents in the pot
500ml Vegetable or chicken stock(I find chicken stock makes the soup that much richer in flavour)

Method:

On a medium heat, sauté the onion and leek and then garlic in Extra Virgin Olive Oil. When the onion is translucent, add the pumpkin and leave to caramelize for 5-10 minutes. Add vegetable/chicken stock and water. Allow to simmer on a medium to low heat for 25-30 minutes or until the pumpkin has a really soft consistency. If you own a stick blender, blend to a smooth consistency or if like me, you like your soup chunky, serve with crisp croutons. To make the croutons, take a slice of bread and tear into chunks, heat olive oil in a pan on a medium to high heat to toast the croutons, once a toasty golden to brown colour is achieved, add to the soup and serve hot.

Enjoy!

Wishing you all a warm and wonderful winter x

April 22, 2016