Beach Wine

What a beautiful beach wine pic…

Looks relaxing, doesn’t it?

Aromatic Couscous with Chicken and Apricots

For a lovely Tuesday dinner idea, try this aromatic couscous with chicken and apricots recipe. Beautiful flavours to pair excellent with a glass of Arniston Bay.



  • 1 KNORR Chicken Stock Pot
  • 250 millilitre boiling water
  • 5 millilitre Robertsons Coriander
  • 5 millilitre Robertsons Cumin
  • 2.5 millilitre Robertsons Paprika
  • 2.5 millilitre Robertsons Cinnamon
  • 65 gram Dried apricots, sliced
  • 10 millilitre sunflower oil
  • 250 millilitre Couscous
  • 15 millilitre sunflower oil
  • 600 gram Assorted roasting vegetables
  • 1 tin chickpeas, drained
  • 15 millilitre sunflower oil
  • 500 gram chicken fillet, cut into strips
  • 100 gram Halloumi cheese, cubed



  1. Preheat oven to 200°C.
  2. Place roasting vegetables in a oven proof roasting tray, drizzle with oil and cover with tin foil then allow to roast in the oven for about 30 minutes or until the vegetables are tender.
  3. Place couscous into a bowl together with oil, sliced apricots and all the spices, give it a good mix with a fork to coat the grains in oil and to evenly distribute the spices.
  4. Dissolve the Chicken Stock Pot in the boiling water then pour this over the couscous and cover immediately with cling film to allow the couscous to steam.
  5. In the meantime heat the oil in a frying pan and fry the chicken fillet spices and cooked through and golden on both sides.
  6. When the roast vegetables are ready mix this together with the steamed couscous, chickpeas and halloumi cheese.
  7. Add the chicken strips and serve!


Recommended wine: Try the Arniston Bay Sauvignon Blanc Semillon with this meal.

Source: whatsfordinner

Mince & Vegetable Cups

Here’s a lovely mince and vegetable cups recipe ideal for the long weekend, with some friends and family.



  • 15 millilitre olive oil
  • ¼ cup Grated mature cheddar cheese
  • ¼ Cup frozen peas
  • 30 millilitre Tomato paste
  • 1 Small baby marrow, grated
  • 1 Small carrot, peeled, grated
  • 200 gram lean beef mince
  • 1 KNORR Sachet spaghetti bolognaise sauce
  • 12 Slices whole wheat bread



  1. Preheat oven to 200°C.
  2. Brush a muffin tray with oil.
  3. Heat remaining oil in a non-stick frying pan over medium-high heat.
  4. Add mince.
  5. Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.
  6. Add carrot and baby marrow.
  7. Cook, stirring, for 3 to 4 minutes or until soft.
  8. Add tomato paste and spaghetti bolognaise sauce.
  9. Stir to combine.
  10. Bring to the boil.
  11. Reduce heat to medium-low.
  12. Simmer for 10 minutes or until liquid has evaporated.
  13. Stir in peas and season with salt and pepper.
  14. Use a rolling pin to flatten bread slices.
  15. Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.
  16. Use bread rounds to line base and sides of greased muffin holes.
  17. Bake bread cases for 5 minutes or until crisp.
  18. Spoon 2 tablespoons mince mixture into each bread case.
  19. Sprinkle with cheese.
  20. Bake for 12 to 15 minutes or until heated through.


Recommend wine: Try the Arniston Bay Chardonnay with this dish.

Source: whatsfordinner

Roast Chicken Soup Recipe

Nothing says relaxation better than a homemade soup. Here’s a lovely roast chicken soup recipe to pair excellent with a glass of Arniston Bay.


  • 30 gram Margarine
  • 2 Onions, finely diced
  • 1 Clove crushed garlic
  • 2 carrots, peeled and diced
  • 1 Stalk celery, diced
  • 2 Potatoes, peeled and diced
  • 15 millilitre Fresh parsley, chopped
  • 1 litre water
  • 1 KNORR Chicken Stock Pot
  • 300 gram Roast chicken meat, shredded
  • 65 millilitre Cream



  1. Melt margarine in a pot and gently sauté the onion and garlic until soft
  2. Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently
  3. Add the parsley, water, Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked
  4. Remove from the heat and stir in the cream
  5. Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
  6. Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!


Recommended wine: Try the Arniston Bay Sauvignon Blanc with this soup.

Source: whatsfordinner

Quote of the day…

Tangy Chicken, Grape & Pecan Salad Recipe

Here’s a refreshing dinner idea to get your taste buds talking. This tangy chicken, grape and pecan salad recipe will pair perfectly with a glass of Arniston Bay.



  • 4 Boneless roast chicken breasts, diced
  • 1 cup Seedless red grapes, halved
  • ½ cup Roasted pecan nuts, roughly chopped
  • 1 Red onion, finely diced
  • ½ cup mayonnaise
  • ½ cup KNORR Creamy Garlic & Herb Salad Dressing
  • 30 gram Rocket leaves



  1. Dice the roast chicken breasts and place into a mixing bowl
  2. Add the grapes, pecan nuts, red onion, mayonnaise and Creamy Garlic & Herb Salad Dressing and mix until well combined
  3. Stir through the rocket leaves, transfer to a serving bowl and serve.


Recommended wine: Perfect wine a glass of Arniston Bay Chenin Blanc Chardonnay.

Source: whatsfordinner

A chill pic worth a thousand words…

Garlic & Herb Fried Fish with Tartare Sauce Recipe

Here’s a great garlic and herb fish recipe, with a lovely homemade tartare sauce. Perfect for a quiet night in and with a glass of Arniston Bay.



  • Sunflower oil, for frying
  • 15 millilitre KNORR Garlic & Herb Potato Bake
  • 100 gram Breadcrumbs
  • 50 gram Plain flour
  • 3 Eggs, lightly beaten
  • 400 gram Fish fillets
  • Lemon wedges for garnish
  • 200 millilitre Traditional mayonnaise
  • 10 millilitre Capers (if using capers in vinegar, rinse them well and pat dry)
  • 10 millilitre Baby gherkins, finely chopped
  • 5 millilitre Red onion, finely chopped
  • 5 millilitre Parsley, finely chopped



  1. Heat the oil in a deep frying pan until hot
  2. Mix the Garlic & Herb Potato Bake and breadcrumbs together and place into a bowl. Place the flour in another bowl.
  3. To make the egg wash take a bowl and beat the eggs lightly with a fork.
  4. Dust the fish in the flour and dust off the excess between your hands. Dip them into the bowl of egg wash and then into the breadcrumbs. Now place them on a plate until you’re ready to cook.
  5. Add them to the hot oil and cook for about 20-30 seconds, turning constantly until golden brown.
  6. Remove the fish and place on kitchen paper to drain off excess oil.
  7. In the meantime prepare the tartare sauce – simply mix together the mayonnaise, capers, baby gherkins, red onion and parsley until well combined.
  8. Serve fish with tartare sauce and garnish with lemon wedges and fresh herbs


Recommended wine: The Arniston Bay Sauvignon Blanc will pair perfectly with this dish.

Source: whatsfordinner

Featured wine of the day- Arniston Bay Merlot 2011.

Our featured wine of the day is the amazing Arniston Bay Merlot 2011.

The perfect wine to pair with friends, family and laughter.

Dark cherry and plum nose with a spicy palate.  Well balanced ripe fruit with a persistent soft tannin finish.

Read more… arniston-bay 

Flip Flop Glass

Flip flop wine glass to get us in the beach vibes…

Just add Arniston Bay and taste the sunshine, cheers!

Golden Chicken Strips with Tomato & Mozzarella

Here’s a great golden chicken strips with tomato & mozzarella recipe, ideal for a quiet night in and even as a starter. Perfect with a glass of Arniston Bay.



  • 15 millilitre Chopped basil
  • 20 millilitre Chopped parsley
  • 1 cup Fresh breadcrumbs
  • 2 Eggs, lightly beaten
  • 600 gram Chicken strips
  • 1 sachet KNORR Classic White Sauce
  • 60 millilitre olive oil
  • 1 Tin tomato & onion mix
  • 1 cup Grated mozzarella



  1. Preheat oven to 200°C.
  2. Lightly grease a shallow ovenproof dish.
  3. Toss chicken in KNORR Classic White Sauce, shaking off excess.
  4. Dip in egg and coat in combined breadcrumbs and herbs.
  5. Fry in oil on a medium heat.
  6. Cook chicken in batches for 1-2 minutes each side, until browned.
  7. Pour half the tin of tomato & onion mix over the bottom of the dish and top with half of chicken, and half the mozzarella.
  8. Repeat layers and season.
  9. Bake for 30 minutes, until bubbling and cheese is golden.
  10. Serve with green salad.


Recommended wine: The Arniston Bay Chardonnay will pair excellent with this dish.

Source: whatsfordinner

A relaxation gadget…

Ideal to ease the midweek blues!

Cider and Apple Chicken Casserole Recipe

For a lovely relaxed dinner idea, try this cider and apple chicken casserole recipe. A real comfort / country-style dish to pair excellent with a glass of Arniston Bay.



  • 125 millilitre Cream
  • 300 millilitre Cider
  • 125 gram Button mushrooms, sliced
  • 2 green apples, peeled, cored and cubed
  • 1 onion, finely sliced
  • 15 millilitre Stork margarine
  • 15 millilitre Cooking oil
  • 6 chicken thighs
  • 125 millilitre Milk
  • 1 sachet KNORR honey and mustard sauce



  1. Preheat oven to 200°C.
  2. Place chicken thighs in a roasting tray and season with salt and pepper.
  3. Roast in the oven for 30-35 minutes.
  4. In the mean time heat cooking oil and margarine together in a large pan and fry the sliced onion until soft.
  5. Add the cubed apples and mushrooms and fry for 10 minutes, stirring occasionally until the apples and mushrooms have started to soften.
  6. Add the cider, bring to the boil and allow to cook until reduced by half.
  7. Add the cream and milk and stir in the contents of the sachet of KNORR chicken, honey & mustard Sauce.
  8. Allow to simmer for 5 minutes stirring constantly.
  9. When the chicken thighs are roasted remove them from the roasting tray and place them into the pan together with the sauce.
  10. Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato.


Recommended wine: Try the Arniston Bay Chenin Blanc Chardonnay.

Source: whatsfordinner

Happy Valentine’s Day

Hope you have a wonderful day, cheers!

Quote of the day…

Strawberry & Asparagus Salad Recipe

Try something a little different for your next lunch or dinner, with this strawberry and asparagus salad recipe. This interesting combination will compliment a glass of Arniston Bay Sauvignon Blanc perfectly.



  • 200 gram Strawberries, halved
  • ½ Cucumber, sliced
  • 1 Handful coriander leaves
  • 50 gram Parmesan cheese shavings
  • 45 millilitre Toasted sunflower seeds
  • 100 millilitre KNORR Creamy Ranch Salad Dressing
  • 100 gram Fresh asparagus spears, blanched
  • Assorted lettuce or watercress leaves



  1. Arrange assorted lettuce or watercress leaves on a platter.
  2. Blanch asparagus spears by placing in a bowl and pouring boiling water over.
  3. Leave in the bowl for 5 min until tender but firm.
  4. Arrange the strawberries, cucumber and asparagus spears on the platter and top with coriander leaves and fresh Parmesan cheese shavings.
  5. Place in the refrigerator and just before serving, sprinke with toasted sesame seeds and drizzle with KNORR Creamy Ranch Salad Dressing.


Recommended wine: Try the Arniston Bay Sauvignon Blanc with this salad.

Source: whatsfordinner

Relaxation tip of the day…

Love is in the air…

Curried Beef and Mushroom Gratin Recipe

Here’s a lovely Curried Beef and Mushroom Gratin recipe, to be enjoyed with some company. Lovely flavours and a glass of Arniston Bay, equals great times.



  • 30 millilitre Stork margarine
  • 150 millilitre Milk
  • 900 gram Potatoes
  • 125 millilitre water
  • 125 millilitre Red wine
  • 410 gram Can tomatoes, chopped
  • 30 millilitre Curry powder
  • 250 gram Button mushrooms, halved
  • 2 Large onions, chopped
  • 750 gram Stewing steak, cut into 3 cm cubes
  • 15 millilitre oil
  • 1 Sachet KNORR Garlic & Herb Potato Bake



  1. Brown meat in heated cooking oil.
  2. Remove from pan.
  3. Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
  4. Return meat to pan and add tomatoes, red wine and water.
  5. Simmer covered for about 1½ hours until meat is tender.
  6. Peel then boil potatoes until tender.
  7. Drain well and mash.
  8. Add the milk, margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.
  9. Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
  10. Fill with meat filling and flatten with a spoon.
  11. Bake at 180°C for 25 min or until potato is golden around the edges.


Recommended wine: Try the Arniston Bay Merlot with this dish.

Source: whatsfordinner

Sesame Beef Patty Pockets Recipe

Next time you are in the mood to host a get-together, here’s a great party snack idea. This sesame beef patty pockets recipe will delight and impress and go down perfectly with a glass of Arniston Bay.



  • 1 cup Ready-made tomato salsa, to serve
  • 1 kilogram Beef mince
  • 15 millilitre KNORR Brown Onion Soup
  • 1 cup Fresh white breadcrumbs
  • 2 Eggs, lightly beaten
  • 6 Spring onions, finely sliced
  • 60 millilitre Chopped flat-leaf parsley
  • 60 gram Grated parmesan
  • 60 gram Sesame seeds
  • 1 cup Vegetable oil, for shallow-frying
  • 12 Small flour tortillas, halved


  1. Place mince, KNORR Brown Onion Soup Powder, breadcrumbs, eggs, spring onion, parsley, parmesan, salt and black pepper, to taste, in a bowl.
  2. Using your hands, mix to combine.
  3. Shape the mince mixture into patties, using 30 ml at a time.
  4. Place sesame seeds on a plate then roll patties in to coat lightly.
  5. Shallow fry the patties in oil and cook patties until cooked through.
  6. Preheat oven to 180°C.
  7. Wrap tortillas in foil.
  8. Place in oven for 10 mins or until warmed through and soft.
  9. Shape warm tortilla halves into cones and fold bases under, and stuff each with a beef patty and a spoonful of salsa.
  10. Serve at a party as snacks.


Recommended wine: Try the Ariston Bay Shiraz with dish.

Source: whatsfordinner

Beach Home

Just like a glass of Arniston Bay, here’s another way to bring the beach to your home…


Grilled Calamari Summer Salad

A hot summer’s evening, calls for a cool salad. Here’s a delicious calamari salad recipe that won’t take long to make, but will impress. Great with a glass of Arniston Bay.


  • 400 gram Calamari rings
  • 1 Lemon
  • 100 gram Strawberries, halved
  • 200 gram Rocket leaves
  • 180 millilitre KNORR Creamy Ranch Salad Dressing
  • 1 Fresh mango
  • 15 millilitre Olive oil


  1. In a bowl place calamari and KNORR Creamy Ranch Salad Dressing
  2. Mix well
  3. Allow to stand while making the salad
  4. Rinse rocket leaves, dry and place in a serving dish
  5. Add mango and strawberries to the rocket
  6. On a high heat, heat oil in a griddle pan
  7. Add calamari, fry for 1-2 minutes or until no longer translucent
  8. Add calamari to the salad
  9. Squeeze fresh lemon juice over to taste
  10. Serve immediately


Recommended wine: The Arniston Bay Sauvignon Blanc will pair excellent with this salad.


Wine Rack

What do you think of this beach house wine rack idea?

Mushroom & Walnut Pasta salad Recipe

Here’s a fantastic recipe that won’t take long at all. The mushrooms, walnuts and the blue cheese combination, makes this a lovely indulgent meal, perfect with a glass of Arniston Bay.



  • 150 gram Pasta
  • ½ Red onion, finely diced
  • 2 tablespoon Chives, finely chopped
  • 50 gram Walnuts, roughly chopped
  • 100 gram Celery sticks, sliced
  • 350 gram Button mushrooms, quartered
  • 150 millilitre KNORR Creamy Blue Cheese Salad Dressing
  • 50 millilitre Plain low fat yoghurt
  1. Cook pasta in boiling, salted water until al dente.
  2. Drain and allow to cool.
  3. Place red onion, chives, walnuts and celery sticks in a medium sized mixing bowl.
  4. Add cooked pasta and mushrooms and mix together lightly.
  5. Spoon in KNORR Blue Cheese Dressing and yoghurt and mix together until well combined.
  6. Pour into a serving dish and place in the refrigerator until ready to serve.


Recommended wine: Try the Arniston Bay Sauvignon Blanc with this dish.

Source: whatsfordinner

Sandal Coaster

The perfect coaster for a glass of Arniston Bay, don’t you think?

Wednesday’s wine quote…

‘A bottle of wine begs to be shared.’ -Clifton Fadiman

Great quote for the Wednesday…

Thai beef stir-fry

For a great light supper, here’s a fantastic Thai beef stir-fry 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.


Recommended wine: Try the Arniston Bay Sauvignon Blanc with this dish.


Christmas Specials

Great deals on Arniston Bay and Welmoed!

From Wed 12 Dec 2012 to Sat 12 Jan 2013.


Beat the Christmas rush and make your way to Welmoed Cellar Door where you can get unbelievable Christmas specials on wines and sparkling wines to make the Yuletide sizzle. This special offer starts on Wednesday, 12 December 2012 and ends on Saturday, 12 January 2013


Here is what you can look forward to:

WELMOED SPARKLING BRUT • 25% off if you buy a 6 bottle case – regular price R294, now R220.50 • 15% off per bottle if you buy less than 6 bottles – regular price R49, now R41.65 per bottle


ARNISTON BAY SPARKLING BRUT • 25% off if you buy a 6 bottle case – regular price R234, now R175.50 • 15% off per bottle if you buy less than 6 bottles – regular price R39, now R33.15


KUMKANI INFINITI MCC 2007 • 15% off if you buy a 6 bottle case – regular price R474, now R402.90 • 10% off if you buy less than 6 bottles – regular price R79, now R71.10 per bottle


ARNISTON BAY ROSÃ? 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case


ARNISTON BAY CHENIN BLANC CHARDONNAY 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case


ARNISTON BAY SAUVIGNON BLANC SEMILLON 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case


Unfortunately we can’t reserve any stock for customers, everything is sold on a first come, first served basis. Prices include VAT.


So get on down to the cellar! We hope to spot you there. For any queries, contact the Welmoed Cellar Door on 021 881 8062. For directions to Cellar Door, click here.




Not for sale to persons under the age of 18. Normal staff and partner discounts do not apply on specials.

Please enjoy our products responsibly – not for sale to persons under legal drinking age

The road…

This looks like a stroll to satisfaction, or the road to relaxation…

Spicy chicken stir fry with golden enoki mushrooms

To get your taste buds talking, try this delicious spicy chicken stir fry recipe. Perfect for a light lunch with a glass of Arniston Bay.

  • 2 Tbs peanut oil
  • 2 chicken breasts – sliced thinly
  • 1 red Thai chilli – sliced
  • 1 tsp fresh ginger – grated
  • 1 clove garlic – sliced
  • 2 small heads bok choi
  • 1 cup broccoli or fine beans – sliced
  • ¾ cup golden enoki mushrooms or 1 cup
  • exotic mushrooms – sliced
  • 1 salad onion (or 3/4 spring onion)
  • finely sliced
  • 6 slices papaya
  • soy sauce – to taste



In a medium-large sized pan or wok on medium-high heat, add the peanut oil, chicken and red chilli. fry stirring for a minute or two.

Add ginger, garlic and broccoli and stir around for 2 -3 minutes.

Add soy sauce and stir through. Turn the heat down to medium and add the bok choi and enoki mushrooms. Cook for less than a minute, stirring. The chicken should be cooked through by now. Toss in the spring onions and remove from heat.

Toss into a serving bowl and add slices of papaya.  Serve with more soy sauce and extra sliced red chilli if desired.


Recommended wine: The Arniston Bay Sauvignon Blanc will pair excellent with this meal.

Source: food24

Quote for the Wednesday…

Lemon Meringue Pie

For a lovely after dinner treat, try this easy to make lemon meringue pie. Great flavours to pair excellent with a glass of Arniston Bay.


1 packet Tennis biscuits 1 tin condensed milk 2 eggs 125ml (½ cup) lemon juice 150g margarine (or butter) ¼ cup castor sugar

  1. Melt the margarine.
  2. Crush the Tennis biscuits until finely crumbled and add the margarine.
  3. Press into pie dish and place in the fridge.
  4. Pour condensed milk into a mixing bowl.
  5. Separate the eggs and add the yolks to the condensed milk and stir till well blended.
  6. Add lemon juice and stir until it thickens.
  7. Pour over the biscuit crust.
  8. Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
  9. Pour it over the lemon curd.
  10. Bake at 140°C for 30 – 40 minutes.


Recommended wine: Try this dessert with a glass of Arniston Bay Chenin Blanc Chardonnay.

Source: justeasyrecipes

Quote for the midweek…

Greek Chicken Feta Bake

Here’s a lovely chicken and feta bake recipe that is very easy to make, but will impress all of the taste buds. Enjoy with a glass of Arniston Bay.

  • 500 gram Baby potatoes, halved
  • 6 Small chicken thighs on the bone, skin on
  • 1 sachet KNORR Brown Onion Gravy
  • 1 teaspoon Paprika
  • 2 Red onions, cut into eighths
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 3 Garlic cloves, crushed
  • 2 tablespoon Olive oil
  • 1 teaspoon Robertsons Origanum
  • Robertsons Salt and Pepper
  • 200 gram Tin diced tomatoes
  • 12 Black olives
  • Chopped flat-leaf parsley
  • 250 millilitre Feta cheese, crumbled
  1. Preheat oven to 200°C.
  2. In a large pan of boiling water cook potatoes for 10 minutes.
  3. Drain and set aside to cool.
  4. Place chicken in a large baking dish.
  5. Sprinkle with KNORR Brown Onion Gravy and paprika.
  6. Add onions, peppers, garlic and potatoes.
  7. Drizzle with oil, sprinkle with origanum and season well.
  8. Bake for 30 minutes.
  9. Add tomatoes and olives, basting chicken with the juices.
  10. Cook for 15 more minutes.
  11. Serve sprinkled with parsley and feta cheese.


Recommended wine: Try the Arniston Bay Shiraz Merlot with this dish.

Source: whatsfordinner

Beach Wine

Some beach wine décor… Do you like it?

Pesto Bread

For a fantastic starter or side dish, try this lovely pesto bread recipe. It’s quick and easy to make, to give you time to enjoy a glass of Arniston Bay with your company.


Ingredients: 3 1/2 cups cake flour 1 tablespoon instant dried yeast (one satchet) 300ml Lukewarm water 2 tablespoon oil 10ml salt


Pesto: 1/4 cup Basil Pesto 1/4 cup Sundried Tomato Pesto 1/4 cup Creamy/Danish Feta



  1. Preheat oven to 180°C.
  2. In a large bowl, mix the cake flour, dried yeast, water, oil and salt together until it forms a smooth dough. Start out with a wooden spoon and then transfer the dough to a floured surface. Knead the dough for +- 8 minutes. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. If you are using a mixer, mix for 4-5 minutes.
  3. Add more flour if the dough is too sticky.
  4. Place in a greased bag and tie a knot in the bag.
  5. Leave for 15-20 minutes until it has increased in size (it may even double in size).
  6. Now roll out the dough to whatever size you want, and spread the pesto all over.
  7. Roll up the dough, fold the ends under and place on a greased baking tray.
  8. Bake for 45 minutes or until golden brown at 180°C.
  9. Serve with Balsamic Vinegar and Olive Oil.


Recommended wine: Try the Arniston Bay Chenin Blanc Chardonnay with this treat.

Source: justeasyrecipes

Healthy Avocado Sarmie

Here’s a gourmet sarmie idea for a quick and healthy lunch. Great in presentation, taste and with a glass of Arniston Bay.


1 large Avocado 1 bell pepper sliced 2 slices of bacon ½ round cooked feta 1 tsp lemon juice ½ cup coriander Salt and pepper 2 slices Rye Bread


  1. Fry or grill the bacon and then cut it into small pieces.
  2. Scrape out the Avo from its skin, place in a bowl and mix with a fork until smooth.
  3. Add the lemon juice and a little salt and pepper.
  4. Smear the Avo mix onto the Rye Bread (which you can toast or use fresh)
  5. Sprinkle the bacon, feta and bell pepper over the Avo
  6. Top with the coriander

Recommended wine: Try the Arniston Bay Sauvignon Blanc with this meal.

Source: justeasyrecipes

Quote for the Wednesday…

Cottage Pie

This excellent comfort food, also known as Shepherd’s Pie, will brighten up any dinner. It’s quick and easy to make, but delicious in taste.


6 medium potatoes – peeled (and milk and butter for mash) 500g lean mince 1 onion, chopped 2 tomatoes, chopped 1 cup brown mushrooms, sliced 1 beef stock cube ¼ cup water 1 tbsp sunflower oil for frying 1 tbsp garlic and lemon mix 3-4 tbsp tomato paste ½ tsp thyme ½ tsp oregano ½ tsp rosemary 1 tsp salt ½ cup grated cheese to sprinkle on top of mash

  1. Peel the potatoes, slice in half and boil until soft.
  2. Fry the onion in the cooking oil until soft.
  3. Add the mince, garlic & lemon mix, stock cube and water to the onions.
  4. Once the mince is sealed and has a nice brown colour to it, add the mushrooms, tomatoes, tomato paste, salt, rosemary, thyme and oregano.
  5. Mix together well.
  6. Allow to simmer for 5-10 minutes.
  7. Once everything is cooked, add the mixture to a round casserole dish.
  8. Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
  9. Now spread the mash potato evenly over the mince mixture and then sprinkle with cheese (this is optional but tastes delicious!).
  10. Place the dish under the grill for a few minutes and allow cheese to melt and turn golden brown and slightly.

Recommended wine: For great results, try the Arniston Bay Merlot with this dish.

Source: justeasyrecipes

The ultimate relaxing gadget for a bath.

A book holder and a place to put your glass of Arniston Bay…

Don’t know where to buy it, but what do you think?

Beef Waterfall Salad

Here’s a lovely Thailand inspired salad recipe to try for a relaxed lunch or dinner. Perfect with a glass of Arniston Bay.


1-2 sirloin steaks

Ingredients – marinade:

2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp lime or lemon juice 2 tbsp brown sugar

Ingredients – salad:

1 large bowl lettuce leaves 1 cup bean sprouts Handful of fresh mint or basil leaves, lightly chopped or torn 1 cup fresh coriander 1 cup fresh papaya, cubed 1 cup cherry tomatoes, left whole or sliced in half

Ingredients – dressing:

2 tbsp fish sauce 3 tbsp lime or lemon juice 1 ½ tbsp soy sauce ½ tsp cayenne pepper 1 tsp brown sugar 2 tbsp ground peanuts

  1. Mix the marinade ingredients together in a bowl.
  2. Pour the marinade over the steaks.
  3. Place the steaks in the fridge to marinate for 30 min to an hour.
  4. Mix all salad dressing ingredients together in a mixing bowl.
  5. Prepare and mix all your salad ingredients.
  6. Grill the steak until rare to medium rare.
  7. While steak is cooking, toss the salad with the salad dressing.
  8. Serve the salad into individual portions.
  9. Slice the steak as thinly as you can.
  10. Top each portion with a generous amount of sliced sirloin and serve immediately.


Recommended wine: Try the Arniston Bay Rosé with this salad.

Source: justeasyrecipes

True Words

James Joyce said some true words to take us to an relaxing weekend…

‘What is better than to sit at the end of the day and drink wine with friends.’

-James Joyce

Soufflé-topped pasta bake

For a great start of the week dinner, try this delicious soufflé-topped pasta bake. All the fantastic flavours will certainly delight and impress.



  • 30 g dried porcini mushrooms
  • 150 ml boiling water
  • 115 g small pasta shapes
  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 30 g plain flour
  • 240 ml semi-skimmed milk
  • 2 eggs, separated
  • 2 tbsp chopped fresh parsley
  • 1 can sweetcorn, about 340 g, drained
  • 2 tbsp freshly grated Parmesan cheese
  • salt and pepper



Preheat the oven to 190°C. Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Cover and leave to soak for 15 minutes.

While the mushrooms are soaking, cook the pasta shapes in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well.

Drain the mushrooms, reserving the liquid, and chop them finely. Heat the oil in a heavy-based saucepan and fry the onion, garlic and mushrooms for 4 minutes or until the onion is softened but not browned. Sprinkle over the flour and stir in well, then gradually pour in the milk, stirring. Bring to the boil, stirring constantly, and simmer until thickened. Add seasoning to taste.

Pour half the sauce into a bowl. Stir in the egg yolks and set aside. Add the reserved mushroom liquid to the sauce left in the pan, then stir in the cooked pasta, parsley and sweetcorn. Turn this mixture into a greased 1.4 litre (2 1/2 pint) ovenproof dish.

Whisk the egg whites until they stand in stiff peaks. Stir 2 spoonfuls of the whisked whites into the sauce in the bowl to lighten it, then, using a large metal spoon, carefully fold in the remaining whites.

Spoon the egg white mixture over the pasta mixture and spread it out gently to the edge of the dish. Sprinkle with the Parmesan cheese and bake for 25 minutes or until puffed up and golden. Serve immediately, before the souffléed topping collapses.


Recommended wine: The Arniston Bay Sauvignon Blanc will pair lovely with this dish.

Source: allrecipes

Thought of the day…

Pistachio chicken with pomegranate sauce

For a wonderful dinner to serve guests, try this delicious Pistachio chicken with pomegranate sauce recipe with a glass of Arniston Bay.



  • 6 eggs
  • 50ml milk
  • 4 skinless, boneless chicken breast fillets
  • 90g plain flour
  • 130g finely chopped pistachio nuts
  • For the sauce:
  • 2 tbsp minced shallots
  • 120ml dry white wine
  • 120ml chicken stock
  • 120ml double cream
  • 50g butter
  • 1 ½ tablespoons 100% pomegranate juice


Preheat the oven to 180 °C.

Beat together the eggs and the milk. Dredge the chicken breasts in flour, then in egg wash and finally in the chopped pistachios.

In a large frying pan, melt butter over medium heat. Fry the chicken until lightly browned. Place in an earthenware baking dish.

Bake for 30 minutes.

After 20 minutes, melt butter in a saucepan. Fry shallots until soft. Add cream, white wine, chicken stock and pomegranate juice. Simmer for a few minutes.

Place chicken on plates, and pour over sauce.


Recommended wine: Try the Arniston Bay Sauvignon Blanc with this dish.

Source: allrecipes

Thought of the day…

Halloumi Cheese Strips

For the perfect dinner party starter, try these delicious halloumi cheese strips with a refreshing glass of Arniston Bay.


  • 1/2 tablespoon olive oil
  • 175g halloumi cheese, cut into sticks
  • 1 dessertspoon lemon juice
  • 1/4 teaspoon dried oregano
  • freshly ground black pepper to taste


Heat the olive oil in a frying pan over medium heat. Add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper to serve.


Recommended wine: The Arniston Bay Souvignon Blanc will pair excellent with this starter.

Source: allrecipes

Quote of the day…

‘May your time be filled with relaxing sunsets, cool drinks and sand between your toes.’


Pumpkin Squares

Here’s a delicious pumpkin treat idea for next time you’re having some guests over, or just because. Enjoy with a glass of Arniston Bay.


  • 125g butter, softened
  • 100g dark brown soft sugar
  • 125g plain flour
  • 50g porridge oats
  • 2 eggs
  • 150g caster sugar
  • 1 (400g) tin pumpkin purée, 500g boiled pumpkin mashed
  • 350ml evaporated milk
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves



Preheat oven to 180 C.

In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 23x33cm baking tin. Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with caster sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked pastry base.

Bake in preheated oven an additional 20 minutes, until set. Let cool before cutting into squares.


Recommended wine: Try the Arniston Bay Rosé will these treats.

Source: allrecipes

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