Legendary South African food blogger, Jeanne Horak-Druiff recently visited the restaurant at our Cellar door, the Duck Pond, and was immensely impressed with the food and wine.

Jeanne’s blogsite (cooksister.com ) has won the coveted best SA food blog award four times in the past six years and she is deemed to be one of South Africa’s favourite food bloggers.

She loved the curried lamb potjie and the 1.5 litre eco-friendly wine pouches from Arniston Bay was also a hit.

Here is what she had to say about Arniston Bay on her blog site:

“While we were chatting about the wines (the 2009 Welmoed Chardonnay that we had with our meal was a perfect lunchtime wine), our lovely waitress mentioned in passing that they had started selling some Arniston Bay wines in a new eco-friendly 1.5 litre packaging and very kindly brought one to our table to show.  I love it!  From the ergonomically-designed grip with the thumb holes, to the fact that the vacuum pack just grows flatter and flatter as it empties and ends up totally flat and takes up far less space in landfills, to the handy 1.5 litre size.  I mean, who wants to drink 3 litres or 5 litres of the same wine (which is usually the case with vac packed wines)?”

Source: cooksister.com

We have chosen Nina Timm as our food blogger of the month because of her irresistible Grilled chicken, fig and rocket salad.

Nina is the editor of the immensely popular food blog , my-easy-cooking. Her recipes and writing style is are fantastic, making her  a worthy winner of this prize.

Recommended wine: The fresh and versatile Arniston Bay Chenin Blanc Chardonnay will complement the dish and will be perfect with this salad.

Here’s her amazing Grilled chicken, fig and rocket salad recipe:

Ingredients

4 chicken breasts juice of 1 lemon 1 tbsp brown sugar 1 tbsp dark soy fresh ice-berg lettuce fresh rocket 4 figs – quartered pine-nuts toasted a few anchovies 4 small onions – peeled and halved 3-4 small day old bread rolls chilli Oil salt/pepper

Directions

Slice the chicken breasts in thinner strips. In a plastic bag, mix the lemon juice, sugar and soy. Add all the chicken pieces and allow to marinade for at least 30 minutes.

Heat up your griddle pan and grill the chicken pieces very quickly on both sides. while doing that, you can add the onions and grill them too.  Season with salt and pepper and keep aside.

Slice the  bread rolls in thin slices and drizzle with  chilli oil. Roast in a hot oven until golden and crispy. To assemble the salad, lay the lettuce and rocket in the bottom of a beautiful salad platter and start building your salad with the various ingredients. Finish off with the toasted pine nuts

Source: my-easy-cooking.com

Some people see salads as a side-dish and not as the main course. But by adding some roast beef to a salad you can transform the ‘side-dish’ to a great meal.

The beautifully aromatic Arniston Bay  Pinotage Rosé will perfectly complement this meal.

Roast beef salad with goats cheese

Ingredients

• -2 small heads lettuce, torn into pieces 
• -350g sliced deli roast beef
• -1 large  tomato, cut into wedges
• -1/2 red onion, sliced
• -120g  soft goat cheese, crumbled
• -1/4 cup extra-virgin olive oil
• -2 tablespoons balsamic vinegar
• -2 teaspoons Dijon mustard
• -salt and black pepper

Directions

-Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.

-In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.

• Source: realsimple.com

The belly rules the mind is old Spanish proverb and I believe there is a lot of truth in this saying.

Exploring your own tastes and preferences is part and parcel of discovering interesting dishes.

Many people say that as a child their family’s menu consisted of two choices:  take it or leave it. Luckily as adults we have a choice.

Sushi is not everyone favourite and some people believe that it must be called bait and not food.

I disagree and love sushi. It is healthy, interesting and has an abundance of tastes. I have not mastered the art of making sushi as I’m still learning from some great online articles and clips.

Here’s a shortlist of some sushi variants:

Nigirizushi- The most typical is sticky rice flavoured with vinegar and topped with raw, or fresh, fish (sashimi). The rice is formed by hand in a clump and the fish or grilled egg is placed on top. Sometimes the fish or egg is secured by a strip of seaweed. Complimented by wasabi, also known as Japanese horseradish, most restaurants serve nigirizushi in pairs.

Makizushi – Rice wrapped in seaweed (nori) with vegetables or seafood make this a favourite.

Temakizushi – Literally this translates as sushi for your hand. Vegetables and fish are placed in a pocket of seaweed.

Inarizushi – Easy to eat, this rice flavoured with sweet rice wine is inserted in a pouch made of tofu.

Chirashizushi – This seasoned rice is served in a bowl with mushrooms, carrots, other vegetables, and strips of seaweed.

In general, sushi will pair well with dry white wines and The Arniston Bay Sauvignon Blanc is the perfect choice. This wine has a powerful, perfumed nose of sweet fruit with green pepper and grassiness.

Source: recipes.lovetoknow.com

When deciding on a salad, the main challenge is to find a balance to get an exciting dish which is also easy to prepare. 

Sometimes salads can be boring as the same old recipes are regurgitated. But on the other hand some ‘new’ salads are so complicated with unusual and hard to find ingredients that it’s a nightmare to prepare.

I found this great and interesting recipe which is ‘fresh’ yet easy to make.

Green Apple and Watercress Chicken Salad

Ingredients

- 1/2 cup mayonnaise 

- 2 tablespoons fresh lemon juice 

 - salt and black pepper 

- 1kg rotisserie chicken , chopped 

- 4 cups watercress, thick stems discarded 

- 1 Granny Smith apple, thinly sliced 

Directions

-In a large bowl, combine the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. 

- Toss with the chicken, watercress, and apple slices. 

Source: realsimple.com

The pace of life is getting to me as everything seems to be rushed and deadline orientated. So in order to get a grip, my suggestion is to escape for a while and enjoy a beach break.

Or alternatively, you can arrange a nice picnic with good food and wine.

Keep it simple and tranquil and try to relax as this will do wonders for your soul.

Picnic Idea

Prepare a main course and buy the rest as you do not want to slave away preparing for the picnic.

Buy:

-          Baguette and cheeses (brie, camembert etc.)

-          Potato chips

-          Cherry tomatoes

-          Fruit ( peaches, apricots, plums, naartjies)

-          Wine

Recommended wine: The fresh and versatile Arniston Bay Chenin Blanc Chardonnay will complement the dish and will be perfect for your picnic.

Recipe : Eggplant pasta salad

Ingredients

 3 tablespoons olive oil

2 celery stalks, sliced

1 eggplant , cut into 1cm pieces

400ml grape/ plum tomatoes, halved

1/4 cup tomato paste

1/4 cup white wine vinegar

salt and black pepper

1 tablespoon sugar

2 tablespoons capers

1/4 cup pine nuts, toasted (optional)

1 cup fresh flat leaf parsley, chopped

450g dried penne

Directions

  -1) Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in the eggplant and tomatoes.

-2) In a small bowl, combine the tomato paste, vinegar, ¼ cup water, 2 ½ teaspoons salt, ¼ teaspoon pepper, and the sugar. Stir into the eggplant mixture.

-3) Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.

-4) Remove from heat and stir in the capers, pine nuts (if desired), and parsley.

-5) Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.

Source: realsimple.com

We have picked Cindy Taylor as our food blogger of the month due to her delicious Spaghetti Carbonara recipe.

Cindy is the editor of the hugely entertaining food blog , The only Cin, and her writing and recipes deserve this prize.

Here is her easy and mouth watering Spaghetti Cabonara   recipe:

Ingredients

• 1 packet  spaghetti
• 6 baby marrows, cut into thin strips
• 1 dash  olive oil, for frying
• 1 packet  back bacon, cut into strips
• 2 cloves of garlic, or 3, finely chopped
• 4 large free range eggs, beaten
• 125 ml pecorino cheese, finely grated
• 1 pinch salt and milled pepper

Directions

Cook pasta according to packet instructions. Add baby marrows 2 – 3 minutes before the end of cooking. Drain and set aside.

Heat a glug of oil in a large pan and fry bacon until crispy.

Remove and drain on kitchen paper.

Drain excess fat from pan and fry garlic for a minute.

Add pasta, baby marrows and bacon to pan and toss well.

Remove pan from heat. Quickly stir through the eggs, mixing until they begin to thicken, but not scramble.

Add cheese, season and serve.

** Pecorino is a hard rind cheese similar to parmesan, originally made from sheep’s milk.

Recommended wine:  The Arniston Bay Chardonnay will be the perfect pairing with this pasta dish. 

Cindy Taylor:

Source: theonlycin.wordpress.com

Sometimes salads can lack the ‘wow’ factor and are too bland and unimaginative. But this shrimp salad is fantastic and functional as it combines simple ingredients to make a delightful  meal.

I’ll recommend the Arniston Bay Pinotage Rosé . This versatile and easy drinking wine will pair well with this meal .

Recipe:  Spinach, Shrimp, and Avocado Salad

Ingredients  

 - 3 tablespoons lemon juice 

 - 3 tablespoons olive oil 

- 1 tablespoon chopped capers 

- 1/2 teaspoon honey 

- salt and black pepper 

- 8 cups spinach 

- 500g cooked, peeled, and deveined medium shrimp 

- 4 plum tomatoes, chopped 

- 1 avocado, sliced 

Directions 

1.      – In a small bowl, whisk together the lemon juice, oil, capers, honey, ½ teaspoon salt, and ¼ teaspoon pepper. 

2.      – In a large bowl, toss the spinach, shrimp, tomatoes, and avocado with the vinaigrette. 

Source: realsimple.com

 A recent article in Wine magazine states that there’s nothing quite as tasty and fresh as linefish braaied over hot coals.

Not only were they spot-on with this statement, but they were also spot-on with their recommend wine to accompany this dish.

“The Arniston Bay Chenin Blanc Chardonnay, a fresh white blend to be enjoyed with seafood, salads and antipasti encapsulates the laid-back Arniston lifestyle,” the article stated.

Here’s how they created this mouth-watering dish:

Use a hinged grid to prevent the fish from breaking or falling out.

Squeeze lemon juice over the fish while braaing it or use your choice of basting mixture, eg lemon butter or olive oil.

The fish is cooked when it’s opaque but not dry. You can test it with a small paring knife – the flesh should part with no resistance. A lean game fish like yellowtail is best cooked fast over high heat.

Place the fish flesh side down 3-4cm from the coals until it starts to brown, then turn it over and brown the skin – this way you retain the juices. If you braai it skin side down first, then turn it over to brown the flesh, all the juices will run out, and the fish will lose some its flavour and become dry.

To remove the fish from the grid easily and without breaking it, turn it so that the flesh side of the fish is facing downwards. Open the grid and then place a serving platter or chopping board upside down over the skin side. Close the grid over the platter, invert the grid and then remove the platter with the fish on it.

From: winemag.co.za

Life can be such a rush and often we feel that we don’t have time to prepare a decent meal. But the truth is there are great recipes for amazing dishes where the total preparation time is less than 20 minutes.

For some people making food can be therapeutic and helps them to unwind.  Here’s a great recipe which is simple, quick and really delicious

Recommended wine: Arniston Bay Chardonnay 2010 . This is a fruity wine with good acidity and some toasty, spicy complexity from well judged oak. Really attractive with lots of character and elegance.

Ingredients

• 8 small chicken cutlets (700g pounds total)
• salt and pepper
• 3 tablespoons olive oil
• 400g  sliced mushrooms
• 1/2 cup heavy cream
• 1/2 cup goat cheese
• 1/4 cup chopped parsley

Directions

1. - Season chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. - Heat 2 tablespoons oil in a skillet over medium-high heat. Cook chicken in batches until golden brown, about 2 minutes per side. Transfer to plates.
3. - Add mushrooms and remaining tablespoon of oil to the pan and cook, tossing occasionally, until tender, 4 to 5 minutes.
4. - Stir in heavy cream, goat cheese, parsley, and ¼ teaspoon each salt and pepper. Serve over the chicken

Source: realsimple.com

Chicken recipes are sometimes to extravagant and complicated because chefs suggest that you must add a number of different herbs and spices. Here is a nice and easy recipe with just the right amount of extras. 

With this meal I would suggest the well balanced Arniston Bay Sauvignon Blanc Semillon 2010. This wine has grassy and green pepper undertones with a good crispy and lengthy finish which will definitely complement this dish.

Ingredients

• - 750g  small chicken cutlets (8 to 12)
• - Salt and pepper
• - 2 tablespoons olive oil
• - 700 ml grape or cherry tomatoes
• - 3/4 cup dry white wine (such as Sauvignon Blanc)
• - 4 spring onions, sliced
• - 2 tablespoons fresh rosemary

Directions

1. -Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
2. -Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
3. -Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the spring onions and rosemary and serve with the chicken.

Source: realsimple

This month’s recipe / food article (blogger) of the month is Alida Ryder for her mouth watering Chili Risotto with Calamari recipe.

Alida creates the most amazing recipes and the way she presents it on her blog is so appetising and looks extremely delicious.

Alida’s blog (simply-delicious.co.za ) is also nominated for a SA Blog award in the Food and Wine category and we wish her the best of luck as she definitely deserves to be a finalist.

Recommended wine:

The Arniston Bay Chardonnay will pair perfectly with this creamy, chilly spicy calamari  dish.

Here is the recipe:

Chili Risotto with Crispy Calamari

Serves 4

Ingredients

- 2 leeks, finely chopped

- 2 tbsn butter

- 2 garlic cloves, finely sliced

- 2 cups Risotto rice

- 250ml white wine

- 1-1.5l chicken stock

- 1/2 cup cream

- 2 fresh chillies, finely chopped or use as much crushed chillies as you can handle.

- 1 cup grated parmesan/pecorino

- Salt and pepper to taste

- 500g baby squid and calamari steak cut into strips

- 15ml cajun spice mixed with 4tbsn flour

- oil for deep frying

Directions

• - In a large pot/pan,  fry the leeks in the butter until soft. Add the garlic and fry for another minute or two.
• - Add the rice and stir, coating the rice with the oil. Add the wine and allow to reduce
• - Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock. The rice shouldn’t be completely dry before you add more, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.
• - Meanwhile, coat the squid and calamari with the seasoned flour.  Try to get the squid as dry as possible before coating with the flour, otherwise it will go a bit gloopy.
• - Heat the oil in a pot/wok and fry the squid and calamari until crisp. Set aside.
• - Finish the risotto by adding the cream, chillies and cheese.
• - Serve in bowls topped with a handful of the squid and calamari and some extra chillies and cheese.

Source: simply-delicious.co.za

Alida Ryder

Pork chops is probably one of the most underrated dishes. It is easy to prepare and it is very versatile. This recipe is and nice and easy recipe for a spicy pork chops with some cabbage and raisins. Truly divine.

Recommended wine: I would serve the Arniston Bay Shiraz 2008. This is a full bodied wine with intense dark colour subtle smoky and pepper spice nose with strong full middle palate and good tannin structure. Good finish with hints of coffee and chocolate in the aftertaste

Serves 4

Total Time: 25min

Ingredients

• - 3 tablespoons olive oil
• - 4 bone-in pork rib chops (about 2.5cm thick; 500g total)
• - 1 teaspoon ground cumin
• - salt and black pepper
• - 1 onion, sliced
• - ½ small head red cabbage, thinly sliced (about 6 cups)
• - ½ cup golden raisins
• - ¼ cup red wine vinegar
• - ¼ cup chopped fresh dill
• - bread (optional)

Directions

1- Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned and cooked through, 6 to 8 minutes per side.

2- Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 3 to 4 minutes. Add the cabbage, raisins, vinegar, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes; stir in the dill. Serve with the pork and bread, if using.

Source: realsimple

Sometimes you need some colour in life. The winter can be so gloomy and colourless and that is  why I decided it’s time for a colourful sosatie. 

This is a great recipe and it serves 4 comfortably. 

Recommended wine: The Arniston Bay Shiraz will definitely complement this meal 

Grilled Lamb Sosatie Recipe 

Ingredients  

2 medium green bell peppers, cut into 2cm pieces Salt and pepper 700g boneless lamb leg, trimmed and cut into 2.5 cm cubes 1 medium onion, cut into 2cm pieces 4 slices bacon, each cut into 4 pieces 1/2 cup olive oil 1 small onion, chopped 3 tablespoons lemon juice (juice of 1 large lemon) 2 tablespoons brandy 1 teaspoon tomato sauce 1 clove garlic 2 teaspoons Dijon mustard 1 teaspoon dried oregano 1 teaspoon dried thyme 1 pinch ground cayenne pepper Vegetable oil for brushing the kebabs 

Method In a medium saucepan place peppers in boiling water. Return water to a boil. Remove peppers from water; drain. 

Sprinkle salt and pepper on lamb cubes. On eight 25cm skewers alternately thread meat, pepper, and onion pieces. Thread bacon pieces on both ends of each skewer. Set aside. 

In a blender or food processor purée oil, onion, lemon juice, brandy, tomato sauce, garlic, mustard, oregano, thyme, and cayenne pepper until smooth. 

Lightly oil sosaties and place in center of cooking grate. Grill 7 to 9 minutes for rare (140°F/60°C), 10 to 13 minutes for medium (160°F/71°C), or 14 to 17 minutes for medium-well (170°F/77°C), turning once halfway through grilling time. Brush sosaties with purée occasionally during last half of grilling time. 

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time. 

Source: barbecue-party.com

Robyn MacLarty’s amazing salad recipe got the nod for recipe of the month. She is the our first SA food blogger winner with this stunning dish and post.

This recipe looks so delicious and the way she presents it on her blog ( KOEK! ) makes your mouth water.

Recommended wine: This salad will be perfectly complemented by the Arniston Bay Sauvignon Blanc 2010.

Here is Robyn’s recipe:

 Chickpea and cauliflower salad with olive-anchovy dressing

1 head cauliflower, broken into florets Half a loaf of ciabatta (sourdough/bread made with olive oil), crust removed and torn into chunks Extra virgin olive oil, to taste 3 anchovy fillets 1 clove garlic 1 can chickpeas, drained and rinsed 1 cup black olives, drained and finely chopped Juice and zest of 1 lemon 2 handfuls rocket

1. Lightly steam the cauliflower until just cooked (but still very firm), then plunge into icy water to prevent further cooking. 2. Arrange the bread chunks on a baking tray, drizzle with a little olive oil and season with salt and black pepper. Roast until golden. 3. In a pestle and mortar, mash the anchovy and garlic until you have a paste. Add the lemon juice, zest and a good glug olive oil, and whisk to create a dressing. Season to taste. 4. In a large bowl, combine the cauliflower, chickpeas, olives and dressing, and stir so everything’s nicely coated. 5. Arrange the rocket on a platter and top with the cauliflower and chickpeas. Sprinkle with the croutons, drizzle over any remaining dressing and serve.

Robyn MacLarty:

Source: maclarty.blogspot.com

 We are giving away monthly wine prizes to South African food bloggers.

The best recipe or food blog post of the month will win wine prizes from Arniston Bay Wines.

How do you enter?

-          Post the URL  link of your recipe on our Facebook page

-          Use Twitter  – send URL links to @arnistonbay  

-          All entries on South African Food Blogger Showcase’s Facebook group are automatically reviewed

I’ll keep you posted

Flyers all over the world have their own way of adding a bit of excitement to an otherwise boring journey. Some people make their in-flight food choice such a big event that they debate their opinions (“Chicken or beef?”) for more than half an hour. Others try to make friends and talk to everyone around them. Not my cup of tea.

I like to read a book and enjoy a wine that complements my chicken of beef. I love to try a new wine or to see what wines the airline has on offer.

I’m not the only one.  I came across the blogpost   of a guy named Terry, who writes about his recent Delta Airlines flight from Seattle and the great wine (Arniston Bay Chardonnay / Chenin Blanc) he had on flight.

Then I followed the link via Linkedin and I ‘know’ what this complete stranger looks like and what his are interests. It appears that we share the same taste in wine and have the same ways of killing time on an plane. The technological era which were are living in is simply amazing!

Source: winetrailtraveler.com

I love wine and salads but sometimes the pairing suggestions are misleading as the salad dressing plays a more important role than the salad.  It seems to me that the tail is wagging the dog when it comes to wine and salad pairing. 

I have come across numerous Salads and salad ingredients wine pairing suggestions but the salad dressing is the ingredient that needs to be paired with the wine. 

But in general salad dressing is one of the most difficult components to coordinate with wine because of its acidic nature.  So what do you do? 

The best thing to do is address the mayor acidity of some dressings. You can reduce the vinegar part of the salad dressing with olive oil our rich stock, like chicken stock. 

 Chef Josh Ash  wrote that a major problem in pairing salad and wine is the high acid level of most vinaigrettes, which wreaks havoc on wine, making it taste flat and flabby.  He suggests that you can avoid this conflict by making dressings that are less sharp but still vivid, with some of the following techniques.

Replace part or all of the red or white wine vinegar in a recipe with balsamic, sherry, or rice wine vinegar, which have fuller, mellower flavours.

Use fruit juice instead of vinegar. Obvious choices might be lemon or lime juice, but think also of orange juice, apple cider, cranberry juice or any fruit juice with a bright flavour.

Replace acid ingredients with other liquids that are intense, but not sharp, such as rich chicken, veal, fish or vegetable stock, Worcester sauce, soy sauce, juices from roasted meats or vegetables or roasted garlic purée. 

When designing a salad, be sure to include ingredients that have a natural affinity to wine like cheese, herbs, greens, nuts, fruits and more. 

My suggestion for middle of the road wine which will pair well with salads is the Arniston Bay Chenin Blanc / Chardonnay. This is a lovely versatile crispy and fruity wine.

The World Cup is drawing to a close as Sunday’s final between Spain and Holland will mark the end of this amazing show. It is going to be a titanic battle between these two European super teams. To give the night a Spanish flavour try this interesting and delicious Spanish recipe.

Recipe: Spanish Chicken and Rice

Serves 4

Total time 40 min

Ingredients

• 1 tablespoon olive oil
• 500g boneless, skinless chicken breasts, cut into 5-6cm pieces
• Salt and pepper
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, finely chopped
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 800ml can diced tomatoes, including liquid
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions

1. In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.
2. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
3. Stir in the peas and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.

Recommended wine

The well balanced Arniston Bay Sauvignon Blanc Semillon  will be the perfect match for this delicious Spanish meal.  

Source: realsimple.com

England is playing Slovenia in a do-or die World Cup tie and all the eyes and hopes will be on the game in Port Elizabeth. I hope England will come out victorious as a number of Brits are here to support their team and experience our lovely country.

England and the English have a vast history with Port Elizabeth and I think the perfect recipe to match with this important match is an old Elizabethan recipe. Elizabethan food is fascinating for its range and breadth as “new foodstuffs” such as the tomato, potato and chives were being introduced from the New World in the late 16th century.

This Elizabethan recipe with its “New World” ingredients will also pair well with exceptional New World wine like the Arniston Bay Shiraz

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which have been adapted for modern day cooking.

Recipe: Spiced Elizabethan Pork and Fruit Casserole

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, peeled and sliced
• 2 garlic cloves, peeled and crushed
• 700 g boned pork leg, cubed
• 2 tablespoons plain flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt
• fresh ground black pepper
• 300 ml red wine
• 1 tablespoon british honey
• 75 g stoned dates, roughly chopped
• 2 large potatoes, peeled and cut into chunks
• 2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)

Directions:

Heat the oil and gently fry the onion and garlic for 10 minutes.

Toss the meat in the flour combined with the spices and seasoning and add to the onion.

Fry the meat, stirring occasionally until evenly browned.

Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.

Add the dates and potato chunks and transfer to an ovenproof casserole dish.

Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.

Just before serving stir in the fresh herbs.

Source: recipezaar.com

On Wednesday Bafana Bafana takes on Uruguay in a crucial World Cup match and to get into the global (World Cup) spirit I found this amazing Uruguayan recipe.   

Uruguay shares much of the Argentine tradition of meat and lots of it. Asados of lamb and beef are a staple, and a chivito is a popular steak sandwich

Recipe: Chivito al plato

A chivito al plato would usually have the following ingredients:

1cm thick steak, 2 or 3 slices of bacon, 1 egg, ham, mozzarella cheese, tomato, onion, lettuce, fried potatoes and/or potatoes with carrots and green beans salad, mayonaisse, and salt.

How to prepare a chivito al plato:

Fry the bacon and a few slices of onion. Then, in the same pan and with the bacon grease, cook the steak, adding a bit of salt when is half way done and then also adding the ham and mozzarella cheese on top of it. The mozzarella cheese should melt. Then fry the egg, use a clean pan if necessary.

Then cut the tomato in slices and start preparing the dish in the following way: Start by putting the steak with ham and mozzarella on the dish, then add the bacon, tomato, fried egg, and onion on top of it (the order can vary). Add some more tomato and the lettuce to a side along with the fries and potatoes salad. It can be done only with fries or only with tomatoes as well.

Sometimes chivitos al plato are more basic and only have meat, mozzarella, egg, ham and bacon.

Alternatively you make a chivito al pan which is more or less the same recipe but you put it on a hard bun and eat it like a sandwich

Recommended wine: The Arniston Bay Cabernet Shiraz will be the perfect match for this (soccer) match and dish.

Source: uruguayanfood.com

This weekend the Mexicans will take on South Africa in the opening game of the Soccer World Cup. I think it will be great to make something Mexican this weekend.

This recipe is so easy and delicious and your guests may even do a Mexican wave after this lovely meal

Recommended wine: To make it a South Africa and Mexican affair the Arniston Bay Pinotage will be the perfect South African representative.  

Recipe : Steak With Pepita Sauce and Warm Tortillas

Serves 4

Total Time: 20m

Ingredients

• - 700g skirt steak
• - salt and black pepper
• - 8 15cm flour tortillas
• - 1/2 red onion, finely chopped
• - 1/2 cup fresh cilantro
• - 1/4 cup pepitas /  pumpkin seed
• - 2 tablespoons extra-virgin olive oil
• - 2 tablespoons fresh lime juice

Directions

• Heat broiler. Season the steak with 1/2 teaspoon each salt and pepper and place on a rimmed broilerproof baking sheet. Broil to the desired doneness, 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
• Warm the tortillas according to the package directions.
• Meanwhile, in a medium bowl, combine the onion, cilantro, pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the steak and tortillas.

Source: realsimple.com

Stand a chance to win double tickets to The Wine Show Jo’burg which will be held at The Coca Cola Dome from 4-6 June 2010.

If you want to win the tickets and you’re living area and able to attend, all you have to do is leave a comment on our Facebook page or upload a fan picture.

Alternatively you can Tweet (or ReTweet) anything with the phrase “Arniston Bay” to stand a chance to win tickets.

For more info about the show,  visit www.wineshow.co.za

The pace of life can sometimes be so fast that you just don’t have the time to cook something decent and delicious. Here is a great recipe that is quick, easy and delicious.

Serves: 4

Total Time 20 min

Ingredients

• 250g small chicken cutlets (8 to 12)
• salt and pepper
• 2 tablespoons olive oil
• 250 ml grape or cherry tomatoes
• 200 ml dry white wine (such as Sauvignon Blanc)
• 4 scallions, sliced
• 2 tablespoons fresh tarragon leaves, chopped

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
2. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
3. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.

 Recommended Wine

 The Arniston Bay Chardonnay will be the perfect match with this dish.

Steak is great but sometimes the preparation of the side dishes can sometimes be a “chop till you drop” exercise. If you don’t like chopping, try this “no-knife” recipe. This is an easy and delightful meal.

Serves 4

Total Time: 30m

Ingredients

• 450 g small potatoes (about 12)
• salt and black pepper
• 50ml plus 1 tablespoon olive oil
• 4 small steaks (700g in total)
• 30g  crumbled blue cheese
• 2 tablespoons white wine vinegar
• 1 small head lettuce, torn (about 4 cups)

Directions

1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and ¾ teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. In a large bowl, combine the blue cheese, vinegar, the remaining ¼ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.

Recommended Wine:

The Arniston Bay Cabernet Merlot will be perfect with this meal. This is a well balanced , full bodied wine and will complement this steak dish.

Source: realsimple.com

Boffins have reported the first scientific elucidation for one of the most widely known rules of thumb for blending wine with food: “Red wine with red meat, white wine with fish.”

Scientists in Japan have claimed that the unpleasant, fishy aftertaste noticeable when consuming red wine with fish results from naturally occurring iron in red wine.

Takayuki Tamura and colleagues note that wine connoisseurs established the rule of thumb because of the flavour clash between red wine and fish. They point out, however, that there are exceptions to the rule, with some red wines actually going well with seafood. Until now, nobody could consistently predict which wines might trigger a fishy aftertaste because of the lack of knowledge about its cause.

The scientists asked wine tasters to sample 38 red wines and 26 white wines while dining on scallops. Some of the wines contained small amounts of iron, which varied by country of origin, variety, and vintage.

They found that wines with high amounts of iron had a more intensely fishy aftertaste. This fishy taste diminished, on the other hand, when the researchers added a substance that binds up iron.

The findings indicate that iron is the key factor in the fishy aftertaste of wine-seafood pairings, the researchers say, suggesting that low-iron red wines might be a good match with seafood.

Read more on zeenews.com

Arniston Bay Brand News

White wines and fish are generally a great pairing and if you serve the fish with a creamy source , I would recommend the Arniston Bay Chardonnay . This is a stunning, versatile and well balanced wine.