Last week I had the pleasure of visiting Diemersdal for the first time and tasting their new winter ferment Sauvignon blanc. Thys Louw, the 6thgeneration winemaker and owner of the Estate makes some of the best Sauvignon in South Africa. He now has 10 different bottles of the stuff. In an attempt to bring out as much tropical fruit flavours as possible, he freezes the grape juice soon after harvest in Feb and then thaws it to ferment in June. The wine reminds me so much of New Zealand Sauv Blancs from the Marlborough region that I love.
The best part about this brown rice burrito bowl is the delicious coriander (cilantro) dressing that coats the brown rice and turns it into a vibrant green colour.…
I had been on the search for the best ever a peanut butter cookie recipe for the longest time. I had thought I found it with this recipe,…
The best part about this brown rice burrito bowl is the delicious coriander (cilantro) dressing that coats the brown rice and turns it into a vibrant green colour.…
I’m a little late to the overnight oats party but now that I have truly discovered them, my breakfasts will be looking a lot more like this. You…
Cauliflower seems to be the most versatile vegetable on the planet. It masquerades as a carb when you turn it into rice, cous-cous or mash. It can morph…
Last week I had the pleasure of spending the night at the newly refurbished Lanzerac Hotel & Spa in Stellenbosch. I had seen the hotel featured on social media…
