Latest on wine
South Africa wins at Decanter World Wine Awards
SA has claimed two International Trophies at the annual Decanter World Wine Awards.
Heading heavenward
Emma Odendaal discovers that world-class wines and
a wide range of restaurants complement the sweeping
vistas of the Hemel-en-Aarde Valley.
Most popular
Are you a diner from hell? Read this to check
Are South Africans agreeable diners or do we have unrealistic expectations? Kim Maxwell opens the floor to local restaurateurs.
SA's most romantic restaurants
Forget the wilted roses and cheesy card. The way to a man’s heart is through his stomach, and few are the women who won’t go weak at the knees for an intimate dinner. Leigh Robertson and Andrea
Beneath the Andes
In pursuit of the perfect Malbec, Dan Nicholl explores the
heart of Argentina’s winemaking industry, but discovers
that there’s more to Mendoza than just one varietal.
New 'Blonde' restaurant opens in Cape Town
The company behind Blonde, Caviar, that's also responsible for bringing us Sevruga and Beluga, has broken away from its typical menu style in creating the offering at Blonde.
Boekenhoutskloof
First conceived in 2002, Boekenhoutskloof The Chocolate Block has grown its red blend market share every year since.
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Jefferson chocolate cake recipe
Thomas Jefferson is perhaps best known as the third president of the USA, but he was also that country’s founding wine geek, so a cake in his honour is only fitting, writes Anna Trapido...............................................................................................................
Snuggle up with this lamb stew
Just as we thought summer had arrived, winter has clawed its way back - and what better way to make the most of the last few chilly days that with a lamb stew with brown mushrooms and butter beans...............................................................................................................
Lamb pilaf with pistachios and pomegranates
Although Shiraz was recently shown not to have originated from Persia, Anna Trapido can’t think of a better pairing than Shiraz with a Persian-style lamb pilaf...............................................................................................................
Roasted fillet of springbok
Matthew Gordon plays with flavours and textures to complement a spicy Shiraz, writes Emma Odendaal...............................................................................................................
Muscadel-poached pears
Going back to basics is the best way of capturing the charm of Muscadel suggests Anna Trapido...............................................................................................................
Pan-seared local foie gras
A drizzling of dessert wine over breakfast may sound unusual, but Zachary’s Geoffrey Murray is all about the unexpected, writes Nikki Lordan...............................................................................................................
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Veal fillet with oxtail truffles
For Pure Restaurant’s Alex Müller, a meal without red meat seems incomplete. Tasked with partnering Môreson Pinotage 2008, he crafts a veal and oxtail duo. By Kim Maxwell...............................................................................................................
Medley of Rabbit
To echo the many nuances in the Chamonix Pinot Noir Reserve 2008, Stefano Strafella composes variations on a compatibly delicate meat. By Victor Strugo.
Win A One-Night Stay For Two Sharing At Kurland Luxury Hotel
Enjoy a luxurious stay-over at Kurland Hotel, near the picturesque beach resorts of Plettenberg Bay and Nature's Valley, in the heart of the Garden Route in South Africa. For more. [click here]
Old Mutual Trophy Wine Show 2010
Everything you need to know about this year's Old Mutual Trophy Wine Show.
For more. [click here]
Panel chairman's choice: September 2010
This month Christian Eedes looks at wines from Hermanuspietersfontein; Durbanville Hills; Capaia and Rupert & Rothschild. For more. [click here]
Leinster Hall
This is a 3D restaurant. Dignified, discreet and devoted to fine dining. For more. [click here]
I wanted to write an ode to Cyprus. But instead I discovered that I had to discard everything I believed about the island. I went searching for romance and found wine. I went looking for a tasting experience, and had to settle for wine poured into shooter glasses. If I had to write a tasting room review it would’ve gone something like this…
Why the blend is beautiful.
