I am a sucker for a food-and-wine pairing experience. It is always exhilarating to see how the nuances of a glass of wine can be complemented, changed and enhanced by having a bite or two to eat while sipping it. I see it as one of the best learning experiences …
Serves 4 Ingredients: 1 Tbsp butter 2 garlic cloves, grated 150g baby button mushrooms 1 tsp dried oregano 6 eggs 8 cherry tomatoes, halved 8 sundried tomato halves ¼ cup pitted kalamata olives 100g feta cheese Salt & pepper, to taste Extra virgin olive oil ½ lemon Fresh rocket, …
Serves 6 Ingredients: 2 litres vegetable stock, kept warm on the stove 2 Tbsp butter 500g portabellini mushrooms, sliced 2 Tbsp olive oil 2 shallots, finely diced 2 large leeks, whites and pale greens only, chopped 4 garlic cloves, finely grated 2 cups arborio rice 1 cup / 250ml …
When you search for “Zinfandel” and “South Africa” on the internet, “Blaauwklippen Vineyards” appears within the first search results. With good reason, of course. Blaauwklippen, one of the original Stellenbosch wine estates, is still one of the few South African wine estates who produces quality Zinfandel wines. Being this estate’s …
The first time I tasted Vondeling’s Babiana was a little more than two years ago at the Jozi Wine Route. The Jozi Wine Route initiative was unfortunately very short lived, but my fondness for Vondeling Wines, specifically the Babiana, is still going strong. So what is it about Babiana that …
I’ve always had a soft spot for Delheim wines (I am so behind on blog posts, but I do have one pending about our visit to this wine estate a while ago – I will share more then). So every time we have the opportunity to sip some Delheim wines …
