A comforting way to enjoy fish in winter, a seafood pie with silvers and squid makes for an impressive dinner option. As the final recipe in my feature with Vriesenhof Vineyards, I’ve paired my pie with the estate’s 2016 Pinot Noir – a beautifully matured wine redolent of strawberries. Offering a lushly fertile scent on … Continue Reading

It’s no secret that I’m silly for spanakopita! This popular Greek dish is as easy to make as it is to eat and I often spend an afternoon preparing it in bulk to freeze. Able to easily adapt from vegetarian to vegan, the filling of spinach spiked with fresh dill, oregano, lemon and nutmeg and … Continue Reading

Mussels are an ingredient I crave on an admirably consistent basis. In the second instalment of my series of recipes paired with Vriesenhof wines, I’m giving the French classic Moules Mariniere a winter makeover. By adding parsnips, Parmesan and fresh thyme the dish takes on a hearty appeal – ideal to partner with Vriesenhof’s Wooded … Continue Reading

Who says fish that has to be paired with a certain varietal of wine? The first in a three-part series on playfully unorthodox allegiances, I couple Vriesenhof Vineyards‘ unwooded Chardonnay with a brace of barbecued maasbanker. While it’s common knowledge that I’m a sucker for Sauvignon Blanc, cooler weather means that I’m craving something more … Continue Reading

Not to sound nihilistic but I’ve often wondered that if given the chance to enjoy it, what my last meal on earth would be? Without a doubt – roast chicken. Before I departed this mortal coil I should like to lose myself in a dinner of roast chicken – ideally served with green beans sautéed … Continue Reading