In the past few years rosé wines has firmly established itself among wine lovers all over the world.

The UK and other European market saw steady increases in the demand for these beautiful salmon- or scarlet-coloured wines.

The reasons for this popularity increase are because these wines provide the refreshment aspects of white wines with some of the extra body and flavour from red wines.

Dry rosés are also deemed to be the world’s most food flexible wines which make it an any-season, any-occasion and any with any meal wine.

The Arniston Bay Pinotage Rosé with its youthful palate and beautiful fusion of fresh red berry fruits are an excellent wine with a wide array of dishes.

Source: forbes.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

If you are looking to escape the hustle and bustle of everyday life,  the tranquil and relaxing Arniston is the perfect destination.

Arniston is a small fishing village that hugs a hillside on the southern tip of Africa. Humble, thatched cottages dot the shoreline, and rare shells like the Nautilus lie in the surf.

Arniston inherited its name from the transport ship H.M.S. Arniston which ran aground here in 1815. Only six of the 378 people on board survived. Many of the homes here boast a beam or two from the Arniston.

Arniston is the only town in South Africa with two official names. The village is also called Waenhuiskrans, named after a cave in the area which was big enough to house several ox-wagons in, and which could be explored at low tide.

Arniston Bay wines embody this relaxing and tranquil region of our lovely coastline.

Source: places.co.za

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

Arniston Bay is always been associated with the unwinding in tranquillity and we are set to continue this chill vibe at the forthcoming Women’s Show.

Shows and exhibitions can take its toll and really tire you out and that is why laid back brand , Arniston Bay  Wines,  decided to be the ‘Unwind Haven’  for visitors at this year’s Jo’burg Women’s Show.

This year’s Women’s Show promises to be an exciting event with numerous interesting talks, make up tips and exhibitions focusing on the celebration of being a women. The Show  will run from 27-29 August at the Coca Cola dome.

Come and join us for an unwinding glass of wine and stand a chance to win pampering foot hampers to revive tired tootsies.

For more info please visit: thewomensshow.co.za

This week is one of South Africa’s premier wine events as the 32nd Mercury Wine Week is hosted at Suncoast in Durban from 25-26 August.

This event is seen as one of Durban’s most popular social gatherings and organisers expect more than  5000 visitors this year.

This is always a great event and please join us for a glass wine at the Arniston Bay  stall.

Looking forward to see you there

For more info visit: themercurywineweek.co.za

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

Life is rushing by and we really don’t have the time to treat ourselves. But this Women’s day is probably the right day to get the batteries recharged,  relax and untwined. Do it,  you deserve it.

A few tips to relax and unwind, and to spoil yourself a bit this Women’s Day.

• Take a bubble bath

Light some candles. Play some of your favourite relaxing music. Run a warm bubble bath, and let your troubles soak away. Taking a warm bubble bath will relax your muscles, and put you in a more focused state. A glass of wine can also help to set the relaxing mood.

• Go to the spa

Getting a spa treatment is relaxing, and should help to get you in the right frame of mind to chill and relax

• Buy something for yourself

Treat yourself with something that you really like but never get the time to convince yourself to buy it.

• Get some rest

Take a timeout, rent a movie and relax at home. Me time is necessary and you never make time to spend with your best friend … you.

• Open a bottle of Arniston Bay bubbly

This wine has been described as an elegant wine with fresh bubbles and a crispy finish. This is just what you need to spoil and yourself.

Arniston Bay Wines salute all women who make a difference and we hope you enjoy your Women’s Day.

Source: essortment.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

My busy lifestyle is taking its toll as quick-just-heat-up dinners and take-away lunches is becoming to norm. But luckily I stumbled upon this easy, healthy and quick salad which is the perfect meal to get the balanced lifestyle (diet) back on track, and allow me a few more minutes to relax and kick my feet up.

I treated myself to a lovely glass of Arniston Bay Chardonnay to complete this great meal.

Serves:             4

Total time: 25min

Ingredients

 - 4 boneless, skinless chicken breasts

• - 4 teaspoons  salt
• - 1 teaspoon black pepper
• - 1/4 cup fresh lime juice (from 2 to 3 limes)
• - 1 tablespoon white wine or rice vinegar
• - 2 tablespoons light brown sugar
• - 4 scallions (white and light green parts), thinly sliced
• - 2 Granny Smith apples (peeled, if desired), diced
• - 1/3 cup roasted peanuts, roughly chopped
• - 2 tablespoons thinly sliced fresh mint
• - 1/2 cup thinly sliced fresh basil

Directions

1. - Pat the chicken dry with paper towels. Pound it to an even thinness. Place the chicken in a large saucepan and add enough water to cover by 1 cm. Add 3 teaspoons of the salt and 1/2 teaspoon of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.
2. - Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.
3. - Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, mint, basil, and the remaining salt and pepper. Toss and divide among individual plates.

Source: realsimple.com

Although the World Cup drew to a close with a nail-biting final and Spain ending victorious, the event is still keeping the focus firmly on South Africa. As a result, Channel 4 (UK) recently created a Top 10 South African wine list and Arniston Bay had three wines on their list.

The perennially popular Arniston Bay Chardonnay Chenin Blanc, Arniston Bay Cabernet Sauvignon Merlot and easy-drinking Arniston Bay Lighthouse Collection White wine made this list.

Source: channel4.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

The ever popular Stellenbosch Wine Festival has taken a different format this year as festival goers will be visiting the farms. The wines from the company of winepeopleTM have arranged a lovely programme and activities for festival goers.

Bring the family and come and enjoy some of the best wines in one of the most beautiful parts of the county.

Arniston Bay, Kumkani, Versus and Welmoed will the wines that will be showcased at this great festival.

Here are some more details about what we’re planning for the Stellenbosch Wine Festival:

• - Kiddies corner: Face painting, jumping Castle, colouring in fun
• - Tickle your tummies: Spitbraai/ potjiekos. The Duck Pond restaurant will be open daily.
• - Free wine tasting!
• - Specials on selected wines daily
• - A complimentary cool de sac with every case of wine purchased, and other POS materials on sale.
• - Foosball fun
• - Massages for the ladies
• - A jazz band
• - A magician

For more info about the Stellenbosch Wine Festival please visit wineroute.co.za

World Cup organisers moved on Thursday to ensure Bloemfontein bars were stocked with enough booze as the city braced for an invasion of thousands of thirsty England and Germany fans.

George Mohlakoana, chief executive of the Mangaung Local Organising Committee, said up to 25 000 English fans and up to 10 000 German supporters were expected in the city for Sunday’s match.

“Normally, in terms of our own provincial laws, Sunday is considered a day when alcohol should not be sold from wholesalers. However, you can get alcohol from restaurants and pubs.” Organisers had communicated with pubs and restaurants to make them aware of the fact that the two sets of supporters come from beer and wine drinking  cultures and that they would need to stock adequate supplies.

One of South Africa’s most popular wines, Arniston Bay will also be available at some restaurants and retailers. For those following the game on the “Tele”, be sure to enjoy this great South African wine with this great South African World Cup.

Source: sport24.co.za

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

Even though all women are affected with MCD – Manolo Compulsive Disorder – most don’t take things to Imelda Marcos extremes. But who’s to say that, with the resources, time and shelf space, they wouldn’t?

According to a UK study, British women possess £637 million (R8 billion) worth of high heels that they have never worn. ‘A woman’s predilection towards buying shoes is only occasionally a practical one,’ explains Sue Constable, a shoe heritage officer at Northampton Museum and Art Gallery, which holds a collection of more than 12,000 pairs. And if you’ve ever dispatched half your pay cheque on a pair of yellow neon mules with vertiginous heels, you will know exactly what she means.

But don’t worry: ‘Buying shoes fulfils another need,’ continues Constable. ‘The need to escape, to fantasise; the Cinderella factor.’ In other words, it’s enough to feel that those heels could whisk you safely down a red carpet, even if they’re more likely to end up sitting in their box.

‘For every practical purchase there is an aspirational purchase, and that is enormously beneficial for mental health and well-being,’ says Cary Cooper, a professor of psychology and health at the University of Lancaster. So, before your partner throws up his smelly trainers in protest, let him in on the cure for your addiction – increased cupboard space.

Source: docstoc.com

And now that you stand the chance of winning a pair of designer shoes, you’ll have even more reason to enjoy Arniston Bay wines. Send us the reason why you’re head over heels for Arniston Bay wines (the wine bottle must also have a starring role in your entry), and we’ll add another pair of enviable shoes to your collection.

Enter online by clicking here

The competition closes on 31 July 2010. Terms and conditions apply. 

COMPETITION:

Show us why you’re head over heels for Arniston Bay wines

-      Please note: To be eligible to enter, a bottle of Arniston Bay wine must be visible in your entry, regardless of whether it’s a photograph, video, etc

COMPETITION PRIZES:

First prize: Win a pair of designer shoes (Jimmy Choos, of course!) Second prize: Win a shopping spree Third prize: Champagne hampers and salon treatments for you and 3 friends

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

One for the ladies!

To celebrate the release of the Sex and the City movie sequal, Arniston Bay are offering a chance to win one of two hampers to the value of R500!

The hampers include a pedicure set, Sex & the City 1 DVD and a case Arniston Bay bubbly.

To enter visit:  winemag.co.za   

Remember:

You can also go to   www.arniston-bay.com  to stand a chance to win more prizes including a pair of Jimmy Choos, a shopping spree, spa treatments for you and your girls as well as bubbly.

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.

Haul out your beloved heels, and huddle your girlfriends closer! Carrie, Miranda, Charlotte and Samantha are stepping out in style again on the big screen for the Sex and the City movie sequel. And now, Arniston Bay is giving you even more reason to celebrate: simply show us why you’re head over heels for Arniston Bay bubbly and you could win a pair of designer shoes!

Distinctive, modern and definitely the best “accessory” for any occasion: you’d be forgiven for thinking we were describing an item from a SATC star’s wardrobe, when in fact we’re referring to our delectable Arniston Bay Charmat Brut. Little wonder it’s the drink of choice for fashionistas and the well-heeled for when celebrating with friends.

The link between champagne and shoes (or should we say Choos), dates back to the olden days when gentleman in fact used to drink champagne from a gorgeous lady’s shoe. In modern times, the ladies are far too fanatical about their footwear to allow such an act of opulence. (In fact, the only time they’re willing to part with their prized pairs is when kicking their feet up in Arniston or dipping their feet in the azure Arniston ocean.

Marilyn Monroe summed it up correctly when she said “I don’t know who invented high heels, but all women owe him a lot!”.  Luckily, you won’t owe much (the recommended retail price is R45) when you open a bottle of Arniston Bay Charmat Brut, a refreshing wine that’s perfect for life’s carefree moments.

Made from Colombar grapes, this non-vintage Charmat Brut is known for its fresh aromas, natural acid and zesty tropical fruit flavours. Arniston Bay winemaker, Abraham de Villiers, said: “This wine has wonderful aromas and a creamy, delicate palate, and is perfect for everything from pamper parties to a relaxing with a good book or an uplifting dinner party with friends.”

And now that you stand the chance of winning a pair of designer shoes, you’ll have even more reason to enjoy Arniston Bay wines. Send us the reason why you’re head over heels for Arniston Bay wines (the wine bottle must also have a starring role in your entry), and we’ll add another pair of enviable shoes to your collection.

Email your entries to info@arniston-bay.com with “Head over heels for Arniston Bay” in the subject line. The competition closes on 31 July 2010. Terms and conditions apply. 

COMPETITION:

Show us why you’re head over heels for Arniston Bay wines

-      Please note: To be eligible to enter, a bottle of Arniston Bay wine must be visible in your entry, regardless of whether it’s a photograph, video, etc

COMPETITION PRIZES:

First prize: Win a pair of designer shoes Second prize: Win a shopping spree Third prize: Champagne hampers and salon treatments for you and 3 friends

Sophia Loren once said, “When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child.”

Mother’s have been recognised in special ways for thousands of years. Mother’s Day is celebrated in over 40 countries around the world, the exact date and the way this event is celebrated, however, varies from country to country since Ancient Greece. In South Africa, Mother’s Day is celebrated on the second Sunday in the month of May (this year it falls on Sunday 9 May).

Let’s make sure we all tell our mom’s how special they are to us. Start from the very moment she wakes up. Ask anyone what the most important day of the year is to them and you will get answers ranging from their birthday to Christmas. How many will say Mother’s Day? Unfortunately, very few, for some reason Mother’s Day gets overlooked or down played a bit. Yes, there are commercials all over reminding you to send flowers or do something special… but where is the real sentiment? Your mom deserves a great reward for taking on the most rewarding yet thankless jobs on earth.

Allow her to put her feet up for a change and spoil her with the crisp taste of the Arniston Bay Reserve Sauvignon Blanc 2009 vintage with its lifted cut grass and green pea aromas. It’s a treat for your palate with crisp acidity and is delicious with a variety of green salads, asparagus and any shell-fish dish. In fact why not cook her a great meal and serve her, the very best in premium wine.

From clubdine.co.za

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.

South Africa boasts some of the finest beaches in the world. From the pristine coastal stretch of Cape Vidal in KwaZulu-Natal to the Eastern Cape’s famous Wild Coast, from the penguin colony of Boulders Beach to sun-drenched Camps Bay in the Western Cape.

Although our football team is not the best in world… when it comes to beaches, we can boast with some of the best in the world.

Our beaches are much more than a haven for sun-worshippers and surfers. There’s so much to see and do along our dramatic coastline, including a range of wonderful multi-day coastal hikes.

With a coastline of 3 000 kilometres, South Africa has enough beaches to accommodate thousands of sun lovers without ever getting crowded. The beaches near the larger coastal cities get most visitors, of course, and in high summer bathers might have to negotiate a tangle of tanned limbs to get from the sea to their towels.

But there are dozens of other beaches along the country’s coastline where you can find space, privacy, soft sand and clear blue waves.

One of these quite and idyllic beaches is Arniston. South East (150km) of Cape Town you will find Arniston, a tranquil fishing village, which is particularly beautiful, and out of season is all but isolated.

Arniston Bay Wines  are inspired by the tranquility and peaceful relaxation of this quaint little fishing village.

For info on SA beaches visit: southafrica.info

It’s happened to you and it’s happened to me… why does there always seem to be a white shirt, carpet or couch involved? Yes, I’m talking about the dreaded red wine stain.

So what exactly is the best way to remove a red wine stain? When push comes to shove, everyone seems to have a different remedy and no one seems to know whether their remedy actually works! Well, I have decided to give some of the popular “quick fixes” (and some unusual ones) a try, to see which works the best.

My testing procedure began by pouring some red wine (Cabernet Sauvignon to be exact) on white fabric and then applying each remedy immediately. I also tried each remedy after a few hours, once the stain had dried. Here are the results, in no particular order (see “after” pictures of the fresh stains below):

Water: This seemed to fade the “fresh” stain only slightly more than the “old” stain, with both leaving a very noticeable mark on the fabric. Score: Fresh stain: 6/10; Old stain: 4/10 White wine: I found that the white wine didn’t work much better than the water, in fact the water did a better job with the “old” stain. So, instead of wasting your white wine, rather use water to treat a red wine stain. Score: Fresh stain: 6/10; Old stain: 2/10

Salt: Salt didn’t make much of a difference to either of the two stains (fresh and old). In fact, it just made more of a mess than any of the other methods tested. Score: Fresh stain: 2/10; Old stain: 1/10

Milk: Being white and packed with goodness, I thought milk would do the trick, but yet again I was disappointed. The milk faded the fresh stain a fair amount, but hardly made any difference to the old stain. Score: Fresh stain: 6/10; Old stain: 1/10 Cleen Green: This common cleaning agent worked wonders, removing the fresh stain COMPLETELY in no time. The old stain however turned to an ugly green/grey colour after being treated with the Cleen Green. Score: Fresh stain: 10/10; Old stain: 1/10

Hydrogen Peroxide: This might just be the answer to the world’s red wine stain problems… Mix equal parts of Hydrogen Peroxide (available from any chemist) and dish washing liquid. After a few seconds of rubbing.voila.fresh stain GONE! The old stain required a bit more elbow grease, but in the end it was reduced by approximately 80%. However, as this is a bleaching agent I would not recommend using it on coloured fabrics or carpets! Score: Fresh stain: 10/10; Old stain: 8/10

Source: SA Wine Advocate