News Archives - Page 10 of 16 - Wine Concepts
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Easter is a special time for families especially when there are children around! Watching them hunt for the carefully hidden Easter eggs around the garden on Easter Sunday is always a delight especially when they come back with their little baskets laden with their well...

Author of Michael Olivier a restaurateur remembers, and his excellent food and wine website www.michaelolivier.co.za, offers us his recipe for his Fillet of Beef in a Parcel - al Cartoccio. You'll need 4 medium potatoes, peeled and cut into wedges extra virgin olive oil to fry the potatoes sea salt and freshly milled...

Food and wine guru Michael Olivier brews a change to the theme of our wine tasting podcasts with our first beer tasting – the Brewers & Union Sunday, a refreshing but well-constructed pale ale. John Fraser is once again joined in the Johannesburg Studio by journalist...

Food and wine guru Michael Olivier has discovered another smashing South African brandy – the Upland pure potstill brandy from Wellington. John Fraser anchors the discussion and tasting in the Johannesburg Studio with journalist and broadcaster Benedicta Dube and Corlien Morris from Wine Concepts in the...

Food and wine guru Michael Olivier launches our latest wine tasting podcast with a classy and elegant white wine – the 2013 Constantia Glen Sauvignon Blanc. John Fraser is joined in the Johannesburg Studio by journalist and broadcaster Benedicta Dube and by Corlien Morris from Wine...

Start by igniting the braai! 4 Tbsp extra-virgin olive oil 1 small onion, finely chopped 750g minced lamb 250g minced fatty pork 1 Tbs Dijon Mustard 2 tsp chopped fresh parsley 2 tsp chopped fresh mint 2 tsp dried Oreganum ½ tsp each ground cumin and ground coriander 6 fat cloves garlic, finely chopped Sea salt...

A Valentine’s Treat. Michael Olivier introduces a classy Cape bubbly to journalist and broadcaster Benedicta Dube, Corlien Morris from Wine Concepts in the Blu Bird Centre in Johannesburg, and ZA Confidential’s John Fraser. Very nice. Click here to listen to the Podcast...