These lovely Mediterranean flavours will spice up any night. Finished in no time, it’s a lovely supper idea for friends and family.
- 1 onion , sliced
- 1 red and 1 green pepper , deseeded and sliced
- 50g chorizo , sliced
- 2 garlic cloves , crushed
- 1 tbsp olive oil
- 250g easy cook basmati rice
- 400g can chopped tomatoes
- 200g raw, peeled prawns , defrosted if frozen
Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.
Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will pair excellent with this meal.
For a great lunch, try this great Asian spice and creamy coconut dish. It’s an individual parchment, wrapped with chicken and some good times.
- 25g creamed coconut
- 2 tsp soft brown sugar
- 1 tsp fish sauce
- 2 tsp Thai green curry paste
- ½ sweet potato , peeled and cut into small cubes
- 1 small red pepper , deseeded and cut into small cubes
- 1 skinless chicken breast
- handful coriander leaves and a few lime wedges, to serve
Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.
Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will pair excellent.
There have been many questions surrounding this. Some wonder if they are the same, just different pronunciations, or are they completely different in all aspects. So the question begs: “What is the difference between Shiraz and Syrah?”
They are In fact, one and the same grape. No one really knows why the grape named Syrah in France was renamed Shiraz in Australia, possibly after the famed city in Iran.
The reason Australians (and New World Wines) retained the name is probably a bit for tradition and a lot for marketing, although they may not have intended to create so much confusion among wine drinkers.
There are some wine critics who believe that there is a difference in wines labelled Shiraz often tastes different than those labelled as Syrah. Some New World Shiraz wines are frequently big, ripe and high in alcohol while in France Syrahs are often a bit austere, with higher tannins, and are better for aging. So the name difference can be useful, but this is certainly not always the case. And now some New World wines are bottling their wines as Syrah and some French as Shiraz, so the field is getting a lot less clear.
A great traditional South African Shiraz is the Arniston Bay Shiraz. A full bodied wine, with intense dark colour, subtle smoky and pepper spice nose with strong full mid-palate and good tannin structure.
Read more on… easyfoodandwinel
The cheese lovers of the world are very privileged, due to hundreds and hundreds of different cheese for all over the globe. Just like wine, their textures, styles and flavours differ. The French are renowned for wine and cheese and two of those most famous cheeses are Camembert and Brie.
But what is the difference between the two cheeses?
Brie is a soft cows’ cheese named after Brie, the French province in which it originated. It is pale in colour with a slight greyish tinge under a rind of white mould; very soft and savoury with a hint of ammonia. The whitish mouldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication environment.
Camembert is a similar soft cheese, also made from cow milk. However, there are differences beyond the simple geographical fact that brie originates from the Ile de France and camembert from Normandy.
Brie is produced in large wheels and thus ripens differently: when sold it typically has been cut from a wheel, and therefore its side is not covered by the rind; camembert, meanwhile, is ripened as a small round cheese and sold as such, so it is fully covered by rind. This changes the ratio between the rind and the inner part of the cheese. Furthermore, brie contains more fat than camembert.
So in the famous words of Hamlet , To Brie or not to Brie that is the question.
The Arniston Bay Merlot will pair exceptionally well with both these cheese styles.
Here is a great lunch sandwich. Not your typical one, but a nice healthy and wholesome treat. It’s great for a quick lunch or a picnic. Enjoy.
- 3 slices wholegrain or rye toast
- 3 tbsp ready-made houmous
- 1 small avocado (100g), stoned and sliced
- 1 handful rocket leaves
- 8-12 cherry tomatoes , sliced
Toast the bread and spread houmous evenly over one side of each slice. On one slice of bread, lay half the avocado, rocket and tomato. Season with pepper, then cover with another slice.
Pile on the rest of the avocado, rocket and tomato, season again and top with the third slice.
With the Mediterranean spin on this dish, it makes for a delicious supper. Done in no time, it’s a perfect end of week meal.
- 2 large floury potatoes , peeled and diced into 2cm cubes
- 14 black olives
- ½ onion , thinly sliced
- 4 sprigs thyme , 2 with leaves stripped
- olive oil
- 2 chicken breasts , sliced in half horizontally (not all the way through) and opened out like a book
- 1 lemon , cut into quarters
- 3 tbsp mayonnaise , with either a squeeze of lemon juice or ½ clove crushed garlic
Put a shallow, non-stick baking tray with 2 tbsp olive oil in a 220C/fan 200C/gas 7 oven to heat. Cook the potatoes in boiling water until just tender, about 5 minutes, then drain. Toss the potatoes in the hot oil, add the olives and the onion to the tray and season. Bake in the oven on the top shelf for 20 minutes until crisp and golden.
Meanwhile, heat a griddle (chargrill) pan or heavy frying pan. Mix the thyme with 1 tbsp olive oil. Brush the chicken with the flavoured oil and season well. Put on the griddle and squeeze over the lemon quarters, then leave the lemons, cut-side down, on the griddle. Cook the chicken for about 3-4 minutes each side until grill-marked and cooked through.
Serve the chicken with a squeeze of lemon juice, the roasties, and a dollop of mayonnaise.
Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will be the perfect accomplish with the meal.
Here’s a healthy light supper treat. With just enough spice, it will make for a great meal with a glass of wine.
- 1 tbsp vegetable oil
- 1 onion , thinly sliced
- 2 garlic cloves , crushed
- thumb-sized piece ginger , finely chopped
- 3 tbsp curry paste
- 200g yellow lentils , rinsed
- 1½ l vegetable stock
- 3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like
- 1 cauliflower , broken into little florets
- cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve
Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).
Recommended wine: The Arniston Bay Sauvignon Blanc will pair excellent with this dish.
If you’re looking for something to go with wine, it will often be cheese. And if you’re looking for something to go with cheese, then it will definitely be wine. At dinner parties around the world, when you’ve exhausted the menu and are looking for something to nibble on, the wine and cheese pairing will never disappoint. But why do wine and cheese go so well together? Is it simply that they please our taste buds, or is there a more scientific reason for this match made in heaven?
Tannin – What Is It?
Actually, both are true. Most wine and cheese buffs will tell you that this food and beverage combo goes together because of the tannin. Whether they can explain it any more than that is unlikely, as most laymen don’t know the science behind this answer and don’t really know what tannins are.
Tannins are natural organic compounds usually found in grape skins as well as seeds and stems. They’re great antioxidants and wonderful preservatives, which is part of the reason they are added to wine. When the wine is being aged in oak barrels, tannins are added for structure and texture – and preservation.
Winemakers use tannin to give wines the distinctive flavors we recognize. Variations in the process result in variations in the taste, so there’s fine control over the bottle of wine we finally get to drink. Depending on the desired flavor, vintners can squeeze the grapes to remove the juice and ensure that little tannin is released. Alternatively, they can crush the grapes to release more tannin, as they do with red wine.
When there’s a concentrated amount of tannin, it can cause the mouth to pucker and result in a bitter aftertaste at the back of the mouth. That’s known as tannic, which is also the natural sediment, found at the bottom of a wine bottle.
The amount of tannin also affects when a wine is drinkable. Red wine with only a little tannin is drunk at a young age. In contrast, a wine that improves with age will have plenty of tannin, but the ageing process will soften the taste and reduce any bitter aftertaste.
Tannins are also found in tea, resulting in the chalky, dry taste that hits the back of your mouth when you drink strong tea. And that’s why the English put milk in tea – to soften the taste of the tannins.
The Wine and Cheese Pairing
So what does all this have to do with wine and cheese? It’s this. Scientists have found that high fat, high protein foods balance the taste of tannin. That makes cheese the perfect food to go with wine. Of course, it doesn’t stop there, because there is always the question of which wine goes with which cheese, a hotly debated topic. After decades of testing, and countless “experts” brainstorming and have-a-go wine buffs drinking expensive Merlot, there are mile-long lists on the internet that claim to have the answer. And if you have a favorite wine or cheese, a quick Google search will help you find a good complement to add to your shopping list before your dinner party.
Arniston Bay has a wide range of wines which pairs well with numerous delicious cheeses.
For a great light supper, here’s a fantastic recipe. With few ingredients and time needed, this meal will certainly not disappoint.
- 2 tbsp vegetable oil
- 400g beef strips, or steak cut into thin strips
- 1 red chilli , deseeded and finely sliced
- 2 tbsp oyster sauce
- handful basil leaves
Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.
Here’s a great Asian style dish, made very easy and quick. It will feel like you’re eating out. It’s perfect for a lovely dinner at home.
- 4 skinless boneless chicken breast fillets
- 1 egg white
- 1 tbsp cornflour , plus 1 tsp extra
- 350g fragrant Thai rice
- thumb sized knob of root ginger
- 1 red pepper
- 1 shallot
- 1 garlic clove
- 1 red chilli (optional)
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- juice 1 lime
- handful basil leaves
Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
Recommended wine: The Arnistin Bay Chenin Blanc Chardonnay will pair great with this meal.
It’s almost that time again, the time for delicious wine at a mere fraction of the price.
The company of winepeopleTM’s famous Market Day Sale is happening at Welmoed Wine Estate from the 28th of May to the 3rd of June 2012.
Remember it is first come first serve, so be that early bird and catch the wine-worm!
Directions to Welmoed Wine Estate.
Here is the list of wines to look forward to. Purchases are only by the case.
Try something new and make sushi at home. Here is a simple way in becoming a proper sushi chef at home. Have fun.
- 2 cups sushi rice.
- 2-3 nori sheets
- 20 small shrimps (sushi grade).
- 50gr Tobiko (flying fish roe)
Making the Boston roll
- Slice to avocado and cucumber into long slices.
- Spread the rice on the nori sheet.
- Add the avocado and cucumber you have pre-cut.
- Line up some shrimps in too.
- Roll it inside-out style and cut the endings, but leave the rest whole for now.
- Use a little spoon to carefully spread some Tobiko on the roll.
- You can cover the entire roll with it, or just the top side – it’s your call.
Now you can cut, and enjoy your Boston roll.
Recommended wine: The Arniston Bay Sauvignon Blanc Semillon will pair great with this dish.
Here’s a great meal for those midweek lazy days. Great in taste just like a glass of Arniston Bay would be with this meal.
-3 blocks egg noodles
-1 head broccoli , cut into small florets
-1 tbsp sesame oil
-400g pack beef stir-fry strips
-sliced spring onion
For the sauce:
-3 tbsp low-salt soy sauce
-2 tbsp oyster sauce (not oyster stir-fry sauce)
-1 tbsp tomato ketchup
-2 garlic cloves , crushed
-1 thumb-sized knob ginger , peeled and finely grated
-1 tbsp white wine vinegar
Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.
Here’s a Mother’s Day lunch treat recipe. Spoil the lovely woman with this delicious meal. Perfect with a glass of Kumkani.
-4 thick generous slices beef shin, about 700g
-plain flour , for dusting
-2.tbsp sunflower oil
-3 medium onions , halved and thinly sliced
-2 tsp caster sugar
-6 garlic cloves , sliced
-700ml beef stock (made with 2 cubes)
-3 tbsp Worcestershire sauce
-4 large flat mushrooms , thickly sliced
-chopped parsley , to serve
Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Here’s a great meal to treat any mother for this Sunday’s lunch. Easy to make, so she can just relax with a glass of Arniston Bay while you prepare it.
50g soft butter
2 tsp fresh thyme 1 lemon
1l chicken stock
2 tbsp flour
1 tsp Marmite
Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.
Carefully remove the foil from the chicken, increase oven to 220C/200C fan/ gas 7, and put the chicken back in for another 30 mins. If you’re making the Crunchy roast potatoes (see ‘Goes well with’), put them in now, under the chicken. After 30 mins, take the chicken out of the oven and lift it onto a serving dish (move the potatoes up). Snugly cover the chicken with foil and set aside while you make the gravy.
Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite, if using, with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a smooth gravy. Add as much of the rest of the stock as you need to make a good gravy, then serve with the chicken.
A splendid meal idea for those relaxed evenings. An easy recipe if you’re alone at home or having friends over. Perfect with a glass of Arniston bay.
- 1l milk
- 2 garlic cloves , bashed
- 2 bay leaves
- 500g dried pasta
- 350g broccoli , in small florets
- 75g butter
- 75g plain flour
- a little freshly grated nutmeg
- 1 tsp mustard powder
- small bunch parsley , roughly chopped
- 200g cheese , grated (cheddar/ Parmesan)
Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.
Wine in food, if it’s used properly, can enhance the taste of the food. With all the wonderful flavours wine releases, one can truly make a great meal, magnificent. Here are a few guidelines to help get you started.
Wines labeled “Cooking Wine” are typically salty and include other additives that may adversely affect the taste of your chosen menu. If you choose to use a cooking wine, adjust your recipe to reflect the salt content already in the wine.
An expensive wine is not necessary, although a cheap wine will not bring out the best characteristics of your dish. The process of cooking/reducing will bring out the worst in an inferior wine. A good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine. Save the premium wine to serve with the meal.
If you are intent on cooking with a premium wine, do not simmer the wine for a long length of time. To preserve a reasonable part of its flavor, cook the wine slowly and do not let it come to a boil. If you are creating a sauce through reduction cook it separately in an enamel skillet. Premium wines require careful handling, more so than good quality wine, to maximize the quality of your finished dish. For the novice it is best to use good quality, well balanced, young and powerful wines. These good quality wines will stand up to higher temperatures and longer cooking time. Save the premium wine to serve with the meal.
Read more… recipetips.com
- 227g can pineapple slices in juice, drained and chopped, juice reserved
- 1 tbsp cornflour
- 1 tbsp tomato sauce
- 1 tsp each soy and brown sugar
- 2 ½ tbsp white wine vinegar
- 1 tbsp sunflower oil
- 200g stir-fry pork strips, trimmed of fat
- 1 red pepper , cut into chunks
- 3 spring onions , quartered and shredded
Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.
With so many lovely wines, one needs to appreciate them to the fullest. There are plenty factors that can alter the taste of a wine. So, here are a few tips to help optimize the taste of your wine…
Though it is common wisdom that red wines are to be served at room temperature and white wines chilled, this will not give you the best tasting wine.
A bottle of wine opens up and releases its richest bouquet of aromas at a particular temperature. This particular temperature differs for each wine, depending on the grape variety and region.
Typical temperature for storing red wine ranges from 11°C-18°C, and 7°C-10°C for white wines. Generally speaking, serve more intense, fuller-bodied wines at higher temperature. For best wine tasting, do refer to a serving temperature by grape variety chart.
(2) Aerate or breathe the wine:
Aeration can make younger wines more balanced and smoother by rounding their tannins. In addition, airing helps get rid of bottle stinks — the unpleasant odor that emerges when the bottle is opened.
Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to aerate the wine. Not only must you wait an hour to drink the wine, but also the method is ineffective. Even after many hours, the narrow bottleneck still prevents much air from opening up the wine.
Most wine lovers use a decanter, a glass pitcher with a wide opening. The increased surface area allows faster aeration. If you don’t want to invest in a decanter, swirling the wine in the glass helps aerate it.
The key to aeration is timing! A young, intense, tannic red might need up to 2 hours to open up. An hour is great for a mature, full bodied, complex red. As for aged wines (older than 15 years), they are highly volatile. Do not aerate them for more than minutes!
Read more… 100bestwines.com
Here’s a great chicken recipe to change it up a bit. For the absolute relaxing evening with a glass of Arniston bay Chenin Blanc Chardonnay, this would be the perfect meal. Enjoy…
- 125g ball mozzarella – torn into small pieces
- 50g strong cheddar – grated
- 1 tbsp wholegrain mustard
- 4 skinless boneless chicken breast fillets
- 8 smoked streaky bacon rashers
Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins
Some researchers believe that Merlot is an offspring of Cabernet Franc and is a sibling of Carménère and Cabernet Sauvignon. The earliest recorded mention of Merlot was in the notes of a local Bordeaux official who in 1784 labeled wine made from the grape in the Libournais region as one of the area’s best. The name comes from the Occitan word “merlot”, which means “young blackbird.”
Here is South Africa, we have a tremendous amount of excellent merlot. Wine production here dates back to 1659. One of these outstanding wines is the Arniston Bay Merlot with its Dark cherry and plum nose and spicy palate.
Read more of the Arniston Bay Merlot at… http://tinyurl.com/c69zzj8
- 400g penne
- 2 tbsp olive oil
- 4 shallots , sliced
- 2 rump or stirloin steaks , about 200g each
- 175g Blue cheese , crumbled
- 100g bag watercress
Boil the pasta. Meanwhile, heat the oil, add the shallots and gently fry until they are softened and lightly coloured. Remove from the frying pan with a slotted spoon.
Increase the heat under the frying pan, season the steaks and fry on each side for 3-4 mins, depending on their thickness and how you like them cooked. Remove from the heat, transfer to a board and leave to rest for a few mins.
Drain the pasta, return it to the pan with the shallots and blue cheese, then heat gently until the cheese starts to melt. Take the pan off the heat. Slice the steak and add to the pan with the watercress. Toss everything together and serve.
Recommended Wine: The Arniston Bay Merlot will be the perfect wine with this dish.
A light and delicious meal idea, slightly spicy to awake those taste buds. Done in no time, it’s the perfect meal to prepare with a glass of Arniston Bay.
- 400g mixed green vegetables
- 1 tbsp sunflower oil
- 4 skinless chicken breasts , sliced
- 1 red chilli , desseded and sliced
- 120g sachet stir-fry oyster sauce
- 1 tbsp soy sauce
- 25g toasted cashews , or more if you like
- bunch spring onions , sliced
Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.
Recommended wine: The Arniston Bay Rόse would be the perfect accomplice to the meal.
City life is great, yes, everything from the hustle and the bustle to exploring night life markets. The asphalt jungle is a well balanced creature made to be examined. The perk being there are just so many things to see and do.
Going on your year-end holiday for a few weeks, is obviously a well deserved present then and necessary as well. But, does one really need to wait so long to experience that?
It’s strongly recommended in my mind to take mini holidays every now and again. Have a picnic on the roof. You can drive for 20min and be somewhere you’ve never been. Going into the zoo you have driven past every day for the last year. The new coffee shop everyone is talking about, just outside the city. Making a mission for just the day or a couple of hours on a semi regular basis will increase lifespan (I feel).
So go on an urban picnic once in a while to celebrate life and recharge the soul. Ideal for this great escape is too enjoy a glass of Arniston Bay Chennin Blanc Chardonnay.
Enjoy the escape!
- 5 millilitre Ground cumin
- 5 millilitre Ground cayenne pepper
- 5 millilitre Ground turmeric
- 5 millilitre Ground coriander
- 6 Skinless, boneless chicken breasts
- Salt and pepper to taste
- 30 millilitre Olive oil
- 1 Onion, chopped
- 15 millilitre Minced fresh ginger
- 2 Jalapeno peppers, seeded and chopped
- 2 Cloves garlic, minced
- 3 Tomatoes, seeded and chopped
- 1 Chicken Gravy
- ½ Can light coconut milk
- 1 Bunch chopped fresh parsley
- In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
- Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
- Heat 1 tablespoon of olive oil in a frying pan over medium heat, add the chicken and cook for 10 to 15 minutes on each side, until the juices run clear.
- Remove from heat and set aside.
- Heat the remaining olive oil and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes, or until tender.
- Mix in the tomatoes and prepared Chicken Gravy and continue cooking 5 to 8 minutes.
- Stir in the coconut milk.
- Serve sauce over the chicken and garnish with parsley.
Recommended wine: The Arniston Bay Chenin Blanc Chardonnay would do wonders with this dish.
When at the beach or a picnic, you want to enjoy a light meal to go with the relaxing atmosphere. Not only is this recipe light and healthy, but also beautiful in taste. A must for those much needed getaways…
- 2 garlic cloves, crushed
- 1/3 cup balsamic vinegar
- 3 (400g) lamb leg steaks, trimmed
- olive oil cooking spray
- 80g baby rocket
- 1 medium red pepper, chopped
- 1 small red onion, halved, thinly sliced
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves
- 425g can baby beets, drained, halved
- 60g feta cheese, crumbled
- Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.
- Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
- Combine rocket, red pepper, onion, parsley, baby beets and remaining vinegar in a large bowl.
- Cut lamb into 1cm-thick slices. Place rocket mixture on a serving plate. Top with lamb slices and feta. Serve.
Recommended wine: The versatile Arniston Bay Rosé will be the perfect wine with this dish.
Here are just a few basic pointers to help you along your wine way:
Attend as many tastings as you can. Taste and learn. But remember to spit!
Remember to take the opinions and advice of wine ‘experts’ with a pinch of salt. If any wine ‘expert’ is worth listening to, they’ll be humble enough to acknowledge that they are fallible and that their expertise can by necessity only cover certain areas.
Get good advice on what to try, either from a merchant who you trust, or from a critic whose palate seems to match with yours.
Keep notes on all the wines you try. At first you may not be very sure of what you are writing, but gradually your confidence will grow. It is also interesting to see how your perception of certain wines changes with experience!
Read as much as you can. There are many excellent reference works around.
If you get the chance, visit the wine country. There is nothing like visiting the vineyards where the grapes are grown — putting wine in its natural context — to bring a wine to life.
Finally, join an online wine discussion forum. Lurk for a while at first to get a feeling for the place, and then join in.
The most important wine tip is to enjoy the company, the setting and of course – the wine!
Arniston Bay has a wide range of wines which suites every palate and is ideal for all wine lovers.
Next time you hit the beach, especially Arniston, don’t forget your camera. Here are a few tips to create beautiful images:
Timing is important
The start and end of days can present the best opportunities for shooting at the beach. For starters there will be less people there at that time of day but also you’ll find that with the sun shining on an angle that you often get more interesting effects of shadows and colors – particularly in the evening when the light becomes quite warm and golden.
Watch the Horizon
One of the most common problems in beach photography where there are wide open spaces with a long and often unbroken horizon is sloping horizons. Work hard at keeping your horizon square to the framing of your shot. Also consider placing your horizon off centre as centered horizons can leave a photo looking chopped in half.
Head to the Beach When Others Avoid it
Another timing issue is that the beach can really come to life on those days that everyone avoids it because of inclement weather. Stormy seas, threatening and dramatic clouds and wind slowing lifesaver flags and trees over call all make for atmospheric shots.
UV filters are useful for DSLR owners a couple of reasons in beach photography. Firstly they act as a protection for your lens, but also they do filter out ultraviolet light in a certain range. This can cut back on atmospheric haze (often a blueish haze/tinge). The visual impact that they have is not great but they are the first thing I buy when I get a new lens for my DSLR.
Black and White
One technique is to do a little post photo production and see what impact stripping a photo of color has upon it. There’s something about a black and white shot at the beach that completely changes the mood and feel of a shot. It’s also a great way to bring to life beach shots taken on dull or overcast days which can often leave a beach scene looking a little colorless.
Read more on digital-photography-scool
Every now and again, friends pop in for an unexpected visit. Being unprepared, you might end up in the situation that you have no chilled wine. The last thing you want is to have to wait a while. So, here are a few tips on how to quickly chill your wine to that perfect temperature…
1. How to chill wine in six minutes: Simply place the wine bottle into an ice bucket and fill with ice, water and a handful of salt. The salt is important as it will help break down the ice, which will make the water colder, faster.
2. Keep an empty wine bottle or a decanter in the freezer. When needing a quick chill, transfer the wine that needs chilled into the frozen vessel. The wine will be ready to drink in about ten minutes.
3. Although there are plenty of naysayers who believe that putting a bottle of wine in the freezer will damage its integrity, those who are daring (and in need of quick results) might choose to do so. But don’t leave it in any longer than 15 minutes. It will chill even faster if you wrap a wet paper towel or hand towel around it before placing it in the freezer.
4. Purchase an “ice jacket” (a gel-filled sleeve) that you keep in the freezer. Wrap it around the wine bottle for approximately ten minutes. A benefit to using this method is that you won’t have to worry about forgetting how long you left it on ice or in the freezer.
5. Wet a hand towel, wrap it around the wine bottle and put it in the refrigerator to chill. This method will take a little longer, but you won’t have to worry about damaging its integrity.
So next time you don’t have to stress, but just enjoy the spontaneous company.
Recommended wine: Arniston Bay Chenin Blanc Chardonnay is a great wine to serve chilled.
At Arniston mother nature has ensured that you can ‘get away from it all’. Whether you enjoy sun tanning on unspoilt white beaches, watching whales breaching in the bay or more active pursuits such as hiking or exploring the countryside, Arniston has something to offer everyone.
Arniston Bay Wines are inspired by the sunny skies and pristine beaches of this quaint fishing village. This unpretentious wine is ideal for those carefree, alfresco dining or easy drinking wine occasions – anywhere, anytime.
The range has a multitude of offerings ranging from easy-drinking entry level wines to more sophisticated wines for discerning palates.
Accessible and unconventional, Arniston Bay wines have become the favourite among contemporary wine lovers. Arniston Bay provides a range of lifestyle wines for every occasion, whether socializing with friends or just enjoying a laid-back afternoon on your own.
The reason for cooking with wine is to intensify and enhance the flavour of food. Wine is known to release flavors in many foods that otherwise would not be experienced.
Just be careful not to use too much wine in the beginning, as the flavour could overpower your dish. The first step is to try a small amount of wine so the flavors will blend and not become too overpowering. As you’re cooking, try sampling your dish and add as needed.
- When a recipe calls for water, replace the water with a favorite wine.
- Stir in 1 to 2 tablespoons of a full-bodied red into brown gravy. Let simmer to create rich brown gravy for red meat.
- Mix wine with your favourite oil to baste meat and poultry.
- For meat dishes calling for wine, first heat the wine. Do not boil the wine, this will loose the flavour.
- Adding cold wine tends to make meat tough, while warm wine helps tenderize it.
- Dry red wines (like the Arniston Bay Merlot) have better chemistry with heavier red meats.
- Serve the same wine with dinner that you cooked with, as they will balance each other. If you prefer to use a fine wine during dinner, try to stay within the same wine family.
Cooking with wine can be great and drinking a glass while you prepare the food should also go down well.
· 40 millilitre Margarine
· 300 gram White fish
· 1 Lemon, juice and zest
· 6 Spring onions
· 1 Red pepper, finely chopped
· 200 gram Broccoli florets
· 250 gram White rice
· 1 KNORR Chicken Honey & Mustard Dry Cook-in-Sauce
· 500 millilitre Milk
· 450 millilitre water
· 100 millilitre Fresh dill, chopped
· 50 gram Cheddar cheese, grated
1. Preheat oven to 180°C.
2. Heat margarine in a frying pan.
3. Add fish fillets and fry until cooked through.
4. Remove from the pan and flake the flesh.
5. Add lemon juice, spring onions, red pepper, and broccoli and stir-fry for 5 min.
6. Pour into a casserole dish and add rice, sachet of Knorr Fresh Ideas Honey & Mustard Chicken, milk, water and dill.
7. Gently stir in the flaked fish fillets (avoid breaking them up too much).
8. Bake in the oven at 180°C for 40-50 min or until the rice is cooked (adding a little water if necessary).
9. Top with cheese and place under the grill for 5 min to brown.
After only one hour, you’ll have a splendid meal.
Recommended Wine: The ever popular Arnsiton Bay Chenin Blanc Chardonnay will be the perfect wine with this dish.
Here’s a very quick recipe for a nice summer picnic meal:
- 10 bacon strips, cooked and crumbled
- 1 cup fresh broccoli florets
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- 1/2 cup mayonnaise
- 1/4 cup sugar
- 2 tablespoons vinegar
In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.
Recommended Wine. The Arnsiton Bay Rosé will be the ideal wine with this picnic meal.
Have a great picnic!
Seafood can always be an interesting meal. With friends and fish, what do we need more? Here’s a great hake recipe.
- 1 kilogram Steaks of hake
- 80 ml Mayonnaise
- ¼ teaspoon Mustard
- 1 pinch Robertsons Mixed Herbs
- 125 ml Grated cheese
- 1 Clove garlic, crushed
- 30 ml Finely chopped red onion
- 250 ml Toasted flaked almonds
- 100 ml KNORR Italian Robusto Salad Dressing
- 1 pinch Salt and pepper to taste
- 30 ml Chopped fresh parsley
- Place fish in an ovenproof dish.
- Mix mayonnaise, mustard and mixed herbs and spread over the fish.
- Sprinkle cheese, garlic, onions and almonds over the fish and drizzle with Knorr Salad Dressing.
- Bake at 220°C for 20-30 minutes.
- Remove from the oven and garnish with parsley.
- Serve with fresh salad greens or vegetables.
For the best wine pairing with this dish, try the Arniston Bay Chenin Blanc Chardonnay.
It’s almost that time again, the time for delicious wine at a mere fraction of the price.
The company of winepeopleTM ‘s famous Market Day Sale is happening at Welmoed Wine Estate from the 27th of February to the 4th of March.
Remember it is first come first serve, so be that early bird and catch the wine-worm!
Directions to Welmoed Wine Estate.
Here is the list of wines to look forward to. Purchases are only by the case.
A picnic you might ask. Yes, it’s that simple. One of the reasons it’s so cleansing, is the lack of restrictions. A picnic on the greenest of grass is inviting, but so is one on the beach. If you’re living in an asphalt jungle, the rooftop would more than service. Just about anywhere you can lay dawn a blanket.
One can also get creative when it comes to the food. Take a wide variety with. You have your chip and dip, triangular shaped sandwiches, friendly sausages and anything else you can think of.
It’s also a gift to be shared with anyone. Be romantic and surprise your partner, bring the family together, enjoy it with friends, or all three.
What better time to practice guitar, finish that book you’ve been reading for three months now, or have a chat about everything and nothing.
So with no dress-code, kick off your shoes, relax, tune out anything you want and embrace the wondrous marvel that is – The Picnic.
The Arniston Bay Rosé is the a fantastic versatile wine, ideal for picnic and to recharge your soul.
In the romantic month that is upon us, it’s essential to embrace our senses. Walking through a market, we are overwhelmed by the smell of flowers, brand new teddy –bears and helium filled plastic hearts.
How to truly appreciate ones senses, is to pair the two most important things in life – Wine and Chocolate. Some might think the pairing should be handled only by experts, but it’s easy and fun to do it yourself.
So, if you want a quick escape from this month’s busy festivities and do a wine and chocolate pairing from the comfort of your own home, here’s what you do.
Firstly keep in mind, you won’t necessarily find the perfect matches straight away, but that’s the best part. You have to keep on experimenting, which means more wine and chocolate. A general tip is to match lighter chocolate with lighter-bodied wines and the stronger the chocolate, go with a more full-bodied wine.
Here are a few simple hints to get you started.
Try a Sherry with a nice buttery white chocolate.
A Pinot Noir or the medium bodied Arniston Bay Merlot will compliment milk chocolate, a creamy mousse or even a chocolate accented cheesecake.
Muscats do wonders with mild milk chocolates.
The Arnsiton Bay Cabernet Sauvignon Arnsiton Bay Cabernet Sauvignon is a marvelous match with dark chocolate.
To end things off, appreciate a well aged Port with a dark chocolate dessert or a truffle.
That’s the basics. So invite someone over, get creative and enjoy your pallet.