Home FOOD All Things Food & Wine Treasuring our Heritage...

Treasuring our Heritage…

… and celebrating Heritage Day with the exceptional Cape of Good Hope wines

SA is celebrating Heritage Day this September … and what better way to celebrate than by enjoying a meal with the family … one that includes a taste of South Africa and a nod of approval to the extraordinary Cape of Good Hope wines.

The Anthonij Rupert Wyne farm – which dates back to the early 1700s, boasts an impressive wine portfolio, the most noble being the Cape of Good Hope range, which forms part of South Africa’s Old Vines Initiative. Initiated by Johann Rupert in 2007, this is regarded as a valuable contribution to the protection of South African heritage, and mirrors the Rupert family’s contributions in the preservation of heritage in other fields such as iconic art and architecture. To celebrate Heritage Day, food writer Ilse van der Merwe worked with Anthonij Rupert Wyne to develop a handful of wonderful dishes … each that pays tribute to South African tastes.

PAN-FRIED TROUT WITH NAARTJIE AND DILL BUTTER SAUCE
WITH CAPE OF GOOD HOPE SERRURIA CHARDONNAY

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Locally farmed rainbow trout is quick and easy to prepare. Ask your fishmonger to pin-bone the fillets for a completely boneless experience that’s popular with the whole family. Also an elegant choice for a dinner party. Serves 4.

You’ll need:
125 g butter •1 clove garlic, finely grated • juice of a naartjie • juice of half a lemon • a handful fresh dill, finely chopped • salt & pepper, to taste • 30 ml olive oil, for frying • 600 g fresh trout fillets (rainbow trout or salmon trout), cleaned and pin-boned, cut into portions • a crisp green salad, for serving
To make:
Make the basting sauce: in a small saucepan over medium heat, melt the butter, then add the garlic, naartjie juice, lemon juice and dill. Season with salt & pepper and stir until mixed. Boil briefly, then remove from the heat and set aside.
In a large non-stick pan, heat the olive oil over medium-high heat. Place the trout portions in the pan skin-side down and fry for about 2 to 3 minutes, seasoning the flesh side with salt & pepper. Turn over briefly and fry for another 30 seconds – don’t overcook the fish, it should still be slightly pink in the middle.
Remove the fish from the pan and plate up, spooning the sauce over the fish generously. Serve at once with a crisp green salad.

CLASSIC CAPE TOMATO BREDIE
WITH CAPE OF GOOD HOPE RIEBEEKSRIVIER SYRAH

The perfumed fragrance of this humble Cape favourite will seduce you into second
helpings. Don’t substitute canned tomatoes for fresh ones – the magic lies in using fresh.
Use a food processor to help with the dicing if you want to skip some labour. Serves six guests.
You’ll need:
45 ml olive oil • 1,5 kg lamb/mutton rib chunks (or neck chops) • salt & pepper • 2 onions, chopped • 1/2 teaspoon each whole peppercorns and whole cloves • 4 whole cardamom seeds • 2 cinnamon sticks • 2 cloves garlic, finely grated • a knob of fresh ginger, finely grated (1-2 tablespoons) • 1,2 kg ripe tomatoes, diced • 5 ml sugar • 4 medium potatoes, diced (optional) • cooked jasmin or basmati rice to serve
To make:
In a large heavy based pot over medium-high heat, add the oil. Add the rib chunks and fry on the fatty side until brown, seasoning with salt & pepper as you go. Fry in batches if necessary. Remove the meat and turn down the heat to low.
Add the onions, cloves, cardamom & cinnamon sticks. Fry until translucent and soft, stirring often. Add the garlic and ginger and fry for another minute.
Add the tomatoes and sugar (and potatoes, optionally), and stir to loosen any sticky bits on the bottom of the pot. Bring the mixture to a simmer, then place the meat back into the pot and stir.
Cover with a lid, then simmer over low heat for about 1,5 hours or until the meat is very soft and falls from the bone. You can remove the bones with tongs at this point, if you want to. Taste and add more salt & pepper if necessary. Serve hot with fluffy warm rice.

THE RANGE

The heritage-inspired range includes the two latest additions – Riebeeksrivier Chenin Blanc and Riebeeksrivier Syrah, as well as Parel Vallei Merlot, Basson Pinotage, Serruria Chardonnay, Van Lill & Visser Chenin Blanc, Laing Semillon, Altima Sauvignon Blanc, Southern Slopes, Caroline and Sneeuwkrans Pinot Noir.
Details: For more recipes, visit getitmagazine.co.za, for more info and to order these special wines, visit capeofgoodhopewines.com

Compiled by: KYM ARGO

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