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

Dining al fresco has never been done as deliciously as at The Table at De Meye. I was on the receiving end of an invitation to experience the magic that is the cooking of Jess and Luke Grant – a detail that I couldn’t have been happier about as this is the penultimate month of … Continue Reading

After spending an afternoon discovering the amazing produce grown, farmed and cultivated in the Riebeek Valley, I was inspired to develop a recipe for delicious slow-braised lamb shanks in red wine. The oldest established wine estate in the area, Allesverloren is found on the slopes of the Kasteelberg range – a location that is ideal for … Continue Reading