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Wine of Origin: Simondium Winemaker: Niel Bester Background: Plaisir de Merle, located at the foothills of the Simonsberg-Paarl mountains, has established a name for itself especially with their range of premium quality red wines. Cellar master, Niel Bester, has been responsible of producing the wines for Plaisir de...

Wine: Domaine des Dieux Rose of Sharon MCC 2009 Wine of Origin: Hemel en Aarde Ridge Winery Location:  Hemel en Aarde, Hermanus Winemaker: Marc van Halderen Background: The winery, Domaine des Dieux, is nestled beneath the highest mountain on the Hemel en Aarde Ridge, near Hermanus. Benefitting from the...

Michael Olivier, author of Michael Olivier a restaurateur remembers, and his excellent food and wine website www.michaelolivier.co.za, offers us his recipe for his Christmas in July Pudding. This is a classical old family recipe which was known as Aunt Marge’s last minute Christmas Pudding, perfect ending for your Christmas in...

The recipe for the sauce is based on one that appears in Pete Goffe Woods’s book Kitchen Cowboys, a course I did with him some time back. To cook the rib You’ll need: 2.5kg short rib of beef cut into squares Sea Salt & freshly ground black pepper 2 –...

You’ll need: 1 pack Smoked Salmon Strips 200g 1 tub flavoured Cream Cheese Mediterranean Delicacies Caramelised Onion Dip Or Parmalat Salmon Cream Cheese Grated rind and juice of 1 lemon 2 Tbs chopped parsley 2 Tbs chopped dill sea salt and freshly milled black pepper Melba Toast to serve. Method: Line 4 heart shaped moulds or...

You’ll need: 500g Lean Beef Mince 500g Pork Mince 10g coriander seeds, roasted, pounded and sieved ¼ tsp ground cloves ½ tsp ground nutmeg ¼ ground allspice 1 tsp brown sugar 1 Tbs brown vinegar Oryx Desert Salt and freshly milled black pepper Castle Milk Stout Barbecue Sauce, recipe below To serve: 6 Slices cheese Cheddar or Jarlsberg 6...

You’ll need: 250g stale brown breadcrumbs [insides only not crusts], 200g each seedless raisins, currants, unbleached Orange River sultanas, 80g chopped glacé pineapple, 80g glacé cherries, 250g soft brown sugar, 100g blanched almonds roughly chopped, 1 large Granny Smith apple grated with the skin on, the finely...