mushroom bourguignon

mushroom bourguignon

This is a vegetarian version of a classic beef bourguignon and captures the essence of the dish so deliciously. Its hearty and robust and will have even the staunchest meat eaters feeling satisfied. Continue Reading →


visit FABER at avondale

FABER restaurant at Avondale Wine Estate in Paarl

Acclaimed chef Eric Bulpitt has moved from Newton Johnson in the Hemel en Aarde Valley and found a new home at Avondale in Paarl. The restaurant is called FABER and I was privileged to be a part of their first official service yesterday and enjoyed a delicious 3-course lunch. I wasnt surprised that Eric and his team managed to seemingly effortlessly knock together a media lunch on their first day as well as serve their first set of clientele. His whole team moved with him to the new spot so they operate like a well-oiled machine.

Chef Eric Bulpitt of FABER restaurant at Avondale Wine Estate in Paarl

It was my first time visiting Avondale too. I have tasted their wines on a few occasions but it was lovely to finally visit this picturesque estate with stunning views over the Klein Drakenstein Mountains. Known for their high quality organic wines that are farmed along biodynamic practices, Avondale through FABER will showcase their range alongside cuisine where respect for responsibly sourced ingredients is at the forefront. Eric is passionate about where food comes from and Jonathan Grieve – owner of Avondale is passionate about making wine naturally and slowly in an ecosystem in synergy with Mother Nature. It’s a perfect match that these two came together to create this beautiful restaurant. 

Erics lovely wife Celeste manages the front of house so you are assured of a wonderful experience.

The food was unpretentious yet inspired, robust country-style cuisine done with fine dining flare.

Our menu: Continue Reading →


easy naan bread pizza with roasted tomato sauce

Easy naan bread pizza with oven roasted tomato sauce

I’ve taken a store bought naan bread and turned it into a delicious base for a pizza because everyone should keep naan bread and tortillas in their freezer for those pizza emergencies. Tortillas give you a super thin base if that’s what you are after, and you can make a tomato based pizza or a bianca version like this or like this. I love the naan bread pizza too. Its a little thicker to handle more robust toppings and with great flavour. Continue Reading →


pumpkin rolls with rosemary and sea salt

Easy pumpkin rolls with rosemary and sea salt

Its October and the food internet is awash with pumpkin recipes again, and Pinterest turns orange as people scramble to post as many squash recipes as they can ahead of Halloween. Of course they are also in full season in the Northern Hemisphere for Autumn. Pumpkin is around here too even though we are heading towards summer, so when I saw these delicious looking rolls I knew I needed to make a pumpkin version. Continue Reading →


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