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Published on: 22 May 11

Buying guide: Pinot Noir

Significant quality improvements have been noted in recent years when it comes to South African Pinot Noir but are we all guilty of getting a little over-excited about what’s on offer?
 
Published on: 20 May 11

Four conserves from Zest Gourmet Foods

A grape conserve is an excellent sweet accompaniment to salty cheeses and deli meats or can be served instead of jam on scones and muffins or even spooned over ice cream.
 
Published on: 20 May 11

Toffee and wine

Lord’s Winery in McGregor wanted to do something different from the usual wine tastings, so decided on what many may consider to be an unusual combination: toffee and wine!
 
Published on: 20 May 11

Wicked Treats Bakery

These dainty chocolate and Shiraz kisses are made by Wicked Treats Bakery, based in Riebeek Kasteel. Hand-rolled using a 50-year-old family recipe and made with Riebeek Cellars’ Shiraz, they are part of a limited range of biscuits produced by the small family run bakery.
 
Published on: 20 May 11

Noble Hill, red-onion marmalade

Noble Hill has puts its Shiraz to good use in its red-onion marmalade, prepared on the farm as part of its deli offering.
 
Published on: 04 May 11

South Africa's culinary icon: Boerewors

Regardless of colour, class or creed nothing says South Africa quite like boerewors on a braai. By Anna Trapido
 
Published on: 04 May 11

Best braai side dishes

Let’s face it, boerewors on the braai is nothing short of a calorie injection, so when planning your side dishes, you want something that is fairly healthy. Here are some ideas.
 
Published on: 28 Apr 11

SA's tapas bars

Although hardly a new phenomenon, tapas bars are growing increasingly popular around South Africa, with local chefs putting their own cosmopolitan twist on the traditional Spanish hors d’oeuvre.
 
Published on: 27 Apr 11

Counterfeit Labels - are you buying a fake wine?

They say imitation is the sincerest form of flattery, but in the wine industry the unscrupulous practice of counterfeiting has severe consequences for the winemaker and wine investor.
 
Published on: 26 Apr 11

Meringues perfectly matched with Rosé

When Professor Perold first dreamt of Pinotage, he surely intended for it for drinking rather than soaking?
 
 

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