Print Recipe Chimichurri Serves: 1 cup Cooking Time: 15 mins Ingredients 250ml (1 cup) firmly packed fresh flat-leaf parsley, trimmed of thick stems 3 – 4 garlic cloves, chopped 10ml (2 tsp) dried oregano 15ml (1 tbsp) coarse paprika 5ml (1 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 125ml (½ cup) olive
TO DRINK: For this zesty dish, try a light white wine that isn’t too overpowering, like pinot grigio
Located just North-West of Stellenbosch, and cooled by salty sea breezes, the Bottelary Hills Wine Route offers award-winning wines as well as old-fashioned farm hospitality. For some reason I’d always associated the name ‘Bottelary’ with bottles or even a bottling plant – not a very romantic association (no matter how appropriate) for this charming sub-route of the Stellenbosch American Express Wine Routes. So I’m delighted to discover that it is actually derived from the old Dutch word ‘bottelarj’ or English ‘buttery’, in Medieval times a service room in which ‘butts’ (casks) and bottles of liquor were stored; later a larder…
Green lentil terrine with seafood is deliciously earthy and tangy. Lentils have a thick but soft texture which is perfect with the light seafood meat. A lovely lunch…
Christiaan Campbell quietly hones his craft and creates fine-dining drama at Delaire Graff Actors are warned to never work with children or animals, lest they be upstaged. Writers should never type at an open window, or they’ll get lost in the view. And chefs, I’d venture, should never cook in a setting so drop-dead gorgeous that your patrons’ food will surely be cold before they’ve dragged their eyes back to the plate. From the deck of Delaire Graff Restaurant, perched on top of Helshoogte Pass outside Stellenbosch, it’s all but impossible not to gasp at the panoramic views of the…
By Jenny HandleyTo launch their 2012 Gewürztraminer, The Beautiful Lady, Nederburg hosted a nose-to-tail lunch prepared by Pete Goffe-Wood of Kitchen Cowboys in what they term the “Salt…
By Gordon Ramsay (Harper Collins Publishers)After his fascinating and unforgettable Great Escape to India, our favourite chef with the combustible temper, Gordon Ramsay, embarks on yet another travelogue’ish food journey. Hello Southeast Asia where we trek along with Gordon as he ferrets out prized ingredients in Bornean caves; learns the art of nose-to-tail eating in Vietnam; and cooks for a tribal wedding in the Cambodian jungle. And not a single cuss word is uttered. Disclaimer: actually, we’re not sure if that’s true, this is Gordon, after all. R414 at time of going to print
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Split pea poppers with pickled radish are sure to be especially loved by vegetarians. But be sure to make extra, because the carnivores won’t be able to resist,…