TO DRINK: A full, fruity Pinot Noir has cherry fruit and a sweet earthiness that complements slow cooked meat dishes
TO DRINK: Try with an aged cabernet sauvignon; the herbaceous flavours love lamb.
Wood-smoked prime rib of beef with Bearnaise sauce and creamy Parmesan potatoes is the perfect barbecue dish. Your guests are sure to be impressed by these delicious flavours. To drink: Le Riche Cabernet Sauvignon Reserve 2004’s liquorice and roast meat flavours make this benchmark wine a perfect match.
A great alternative to the usual winter porridge. The baked oatmeal is firm to the touch but still slightly moist. Serve it warm with yoghurt or milk
Become inspired by taking your inner wine guru on a journey to South Africa’s most prestigious wine and food festival – Hermanus Wine & Food Festival. We dare…
Visit the Kruger National Park! The largest national park in South Africa needs no introduction. Stretching from Malelane in the south to Pafuri in the far north at the Zimbabwe border, it covers almost 2 million hectares. Our flagship park protects a diverse number of species which include 147 different mammals, 336 trees, 114 reptiles and a large diversity of birds. A number of historic sites of cultural significance have been found throughout the years. Apart from bushman rock paintings, large archeological sites such as Masorini and Thulamela date back to Iron Age inhabitants. Clay furnaces, used to smelt iron ore, were…
Print Recipe Salt-baked fish with harissa paste Serves: 2 - 4 Cooking Time: 1 hr Ingredients Harissa paste 4 red chillies, roughly chopped handful fresh flat-leaf parsley, roughly chopped handful fresh coriander, roughly chopped 5ml (1 tsp) ground cumin 5ml (1 tsp) ground coriander 6 garlic cloves, peeled and roughly chopped 5ml (1 tsp) Khoisan