The Food Fox

Labneh is a luxuriously soft, creamy, yoghurt cheese that originated in the Middle East. If you haven’t tasted it yet, it is absolutely delicious (similar to a soft, tangy, plain cream cheese or a mild soft goats cheese) and very easy to make at home. You can either serve it as a spread in a bowl, or shape small balls that are dropped in extra virgin olive oil – alongside freshly toasted bread it is a simple yet royal feast.

This recipe is the first in a series of four (#WhenLifeGivesYouLemons) that I created for LemonGold, a stunning seedless lemon varietal that is extra juicy and wonderful to cook with. The recipes form a lemon-themed menu that is Mediterranean-inspired, simple to make and absolutely packed with flavour. Do follow the cooking videos along on Instagram and Youtube – I’ve had so much fun in the kitchen creating these recipes and I hope you will have too!

Notes: Adding the lemon juice to the yoghurt after straining, results in a softer spreadable cheese with maximum lemon flavour. If you’re looking for a firmer result, add the lemon juice to the yoghurt before straining, and strain the yoghurt for up to 2 days before serving.

Ingredients: (makes about 2 cups, depending on the consistency of the yoghurt that you choose)

• 1 liter (4 cups) natural/plain full cream yoghurt
• 2,5-5 ml (1/2-1 teaspoon) salt
• juice of half a LemonGold
• extra virgin olive oil, for serving
• za’atar spice, for serving (optional)
• rind of half a LemonGold, finely grated
• fresh thyme leaves, for serving
• freshly toasted bread (pita/baguette/ciabatta/sourdough), for serving

In a mixing bowl, add the yoghurt and salt and stir well. Line a sieve with a thin cotton cloth (at least 40 x 40 cm big) or cheese cloth and place it over another bowl, then pour the yoghurt mixture into the lined sieve and close it with a rubber band or a piece of string. Refrigerate overnight, or for up to 24-48 hours (depending on how thick you want your labneh – a thicker result will mean a smaller yield). Scrape the labneh into a serving plate, swirl it into a circle using the back of a spoon, then top with a sprinkle of za’atar, a grating of lemon rind, a few thyme leaves and a drizzle of extra virgin olive oil. Store covered in the refrigerater for about a week.

I had the pleasure of creating this recipe in 2020 for Anthonij Rupert’s Cape of Good Hope Wines winter recipe series. With the winter in full swing, this kind of stew is all I want for dinner!

This classic combination of beef, red wine and mushrooms reminds of a French-style bourguignon, but without the fuss. Hearty and robust winter fare at its best. I do hope you’ll try it, paired specifically with their Merlot once it is available after the wine restrictions.

• 45 ml olive oil
• 1,5 kg beef shortrib
• salt & pepper
• 2 onions, chopped
• 4 sprigs rosemary, woody stalks removed
• 4-6 cloves garlic, finely chopped/grated
• 15 ml cake flour
• 30 ml tomato paste
• 375 ml dry red wine (Merlot will work beautifully)
• 250 ml beef stock
• 2-3 large carrots, sliced
• 4 large potatoes, quartered
• 400 g portabellini or brown mushrooms
• a handful fresh parsley, finely chopped
• zest of a small lemon, finely grated
• salt & pepper

Method:

In a large cast iron potjie over a fire (or in a large heavy based pot on stove top), heat the oil (high heat) and brown the beef chunks on both sides, seasoning with salt & pepper. Remove the meat from the pot and set aside. Now add the onions and rosemary, stirring until it starts to soften. Add the garlic and fry for another minute. Add the flour and tomato paste and fry for a minute, stirring. Add the red wine and stock and stir to loosen any sticky bits on the bottom. Place the browned meat back into the pot and bring to a simmer. Adjust the heat to low, place a lid on and braise for an hour. Add the carrots and potatoes, replace the lid and cook for another hour. Add the mushrooms and continue to cook until the meat is very tender. Taste and adjust seasoning if necessary. Remove from the heat and leave to stand for a while before serving. Serve hot with cooked rice or pap or polenta, sprinkled with gremolata. To make the gremolata: mix the chopped parsley and grated lemon rind together and season with salt & pepper. 

Exclusively created for Anthonij Rupert Wyne.

I adore apples in every shape and form – tart and crunchy, sweet and juicy, fresh, baked, caramelized, stewed – the works. They’re the easiest lunchbox treats, the most convenient quick snack, the humblest dessert ingredient that never disappoints.

Today is international Apple Pie Day! I teamed up with Dutoit Agri to create my favourite “apple pie” inspired dish – they said it could be a pie, a smoothie, a sweet treat, anything derived from the humble yet classic apple pie. Seeing that I haven’t created an apple pie in some time, I was extremely keen to create an actual pie, especially after recently visiting one of the Dutoit Agri apple farms in the Koue Bokkeveld in April this year. It was eye opening to see the vast orchards, treated with the utmost care and respect by generations of farmers, the fruit ripe and plump and wholesome. I understood in that instant that the humble apple played an indispensable role in our South African community, and that the family business that is Dutoit Agri is key to many household’s basic nutritional intake.

Here is my take on the classic apple pie that can take on so many jackets: an apple caramel pecan pie – a fruit-focused pie made with a combination of Dutoit Agri’s Granny Smith and Golden Delicious apples, steeped in a brown sugar liquid, swirled with caramel treat and pecan nuts, baked in a flaky buttery pastry casing, topped with beautiful lattice pastry strips. The result is something between a pie and a pudding, because it crumbles irresistably as you plate it, perfect for a bowl full of pudding and whipped cream.

To skip some of the labour, you can opt for a convenient store-bought short crust pastry which is very stable to handle and bake, but with less of the flakiness and none of the sweetness. But it you’re keen for a tender flaky crust that’s fragrant with butter and vanilla, make your own – recipe listed below.

This recipe is something between a traditional American-style chunky apple pie, a French-style finely sliced apple pie and a caramel pecan pie. It might not behave neatly when sliced (and rightly so), therefor you can certainly scoop it with a spoon into bowls instead of trying to slice, serving as a pudding instead of tea-time treats. Best served slightly warm with a generous dollop of unsweetened whipped cream.

Notes & tips:

• I’ve used a combination of Granny Smith and Golden Delicious apples, but you can use only one varietal if you want to.
• I’ve used a 23 cm round pie dish, about 4 cm deep. You can also use a 20 cm dish, the pie will just be piled a bit higher – remember that the cooked apples will soften and sink back.
• If you’ve never worked with pastry before, or if you are not keen on doing lattice work, remember that you can always just place the strips in one direction with a little space inbetween – it will be much easier and equally beautiful. Another option would be to cover the pie completely with a rolled out layer of pastry, just trim the sides and make a few slits in the top for the steam to escape. (As mentioned earlier, you can also use store-bought short crust pastry for a quick and convenient alternative – it isn’t sweet like my recipe, but it is still crisp and flaky and very easy to handle.)
• Always place a regular baking tray underneath the pie dish when baking, as the caramel tends to bubble up and escape over the sides. This way you prevent any caramel from dripping on the base of your oven.
• The pie gets covered with a layer of foil half way through baking to prevent it from browning too much. To make a very convenient foil dome lid, turn a dinner plate upside down and shape a sheet of foil to fit it, then use to cover.
• For a cheeky twist, replace the pecan nuts with chopped Peppermint Crisp chocolate bars (perhaps 1 medium bar is enough) for an Apple Caramel Peppermint Crisp Pie.

Ingredients: (serves 8) – also check out my how-to video on Instagram!

For the filling:

• 10 medium size apples (about 1,1-1,2 kg), suitable for cooking (Granny Smith, Golden Delicious etc.)
• 125 ml (1/2 cup) demerara sugar
• 125 ml (1/2 cup) white sugar
• 1 ml (1/4) teaspoon salt
• 5 ml (1 teaspoon) ground cinnamon
• 2,5 ml (1/2 teaspoon) allspice
• 20 ml (4 teaspoons) freshly squeezed lemon juice
• 30 ml (2 tablespoons) corn flour

For the sweet sort pastry crust: (optional – you can also use a store-bought short crust pastry or puff pastry)

• 280 g (2 cups) cake flour
• 60 ml (1/4 cup) caster sugar
• 2,5 ml (1/2 teaspoon) salt
• 200 g cold butter, cut into cubes
• 2 XL egg yolks
• 5 ml (1 teaspoon) lemon juice
• 5 ml (1 teaspoon) vanilla extract
• 20 ml (4 teaspoons) ice cold water

For assembling & serving:

• 1/2 can “caramel treat” / caramel dessert topping
• 1/2 cup (50 g) pecan nuts, chopped
• 250 ml (1 cup) fresh cream, whipped (for serving)

Method:

For the filling: Peel the apples, cut them from the core and slice finely. Place the slices in a large mixing bowl, then add the demerara sugar, white sugar, salt, cinnamon, allspice and lemon juice. Stir well to coat on all sides, then leave to macerate for 30 minutes. (At this point, you can continue making the pastry – see below.) The fruit will release liquid and a pool of dark brown sugary syrup will form on the base of the bowl. Sprinkle the corn flour all over and stir again to mix very well. Set aside.

For the sweet shortcrust pastry: Place the flour, caster sugar and salt in the bowl of a food processor and pulse to mix. Add the cold butter cubes and pulse to mix until it resembles coarse breadcrumbs, then add the yolks, lemon juice and vanilla and process briefly to mix. While the motor is running, add the iced water through the feeding tube and process until it just starts to come together in a ball, then remove from the bowl and divide into two equal parts, patting them into flat disks with floured hands. Cover each and refrigerate until ready to roll out (can be made ahead and refrigerated for a day or two).

For assembling: Preheat the oven to 180 C and place a rack in the middle. Grease a 23 cm round deep pastry dish with non-stick spray. On a lightly floured surface, roll out the first disk of pastry to a rough circle of about 30 cm in diameter (or cut a ready rolled sheet of store-bought shortcrust/puff pastry into a 30 cm round), adding more flour to prevent the pastry from sticking. Carefully transfer it to the pastry dish, easing in the sides and leaving a slight overhang. Spoon the apple filling and all the liquid into the lined pan and smooth the top. Warm the caramel in a medium size jug in the microwave, then stir until smooth, and pour all over the top of the filling. Scatter all over with the pecan nuts, then place the whole pie as is in the fridge while you roll out the second pastry disc. Again, on a lightly floured surface, roll out the pastry to a rough rectangle and cut into 12 long strips (or use another sheet of store bought pastry for this). Arrange the strips on top of the pie to form a lattice (or any other pattern of your choice), then trim the sides – I cut any leftover pastry into thinner strips and place all around the sides, then press with a fork. Place the prepared pie on another baking tray, then bake for 45 minutes uncovered. Lightly cover with foil (see notes above), then continue to bake for another 45 minutes. Remove from the oven, remove the foil and leave to cool completely for the liquids to set – the pie is best cut when completely cooled, as it will hold its shape, but best served slightly warm (a microwave will do the trick!). Serve warm or at room temperature with a dollop of whipped cream.

This is my ode to Mothers Day 2021 – a celebratory double layered cake made with bright green locally farmed pistachios, lightly infused with almond extract, vanilla and rose water, sandwiched with Joostenberg Deli‘s ready-made decadent chocolate mousse and topped with an easy dark chocolate ganache glaze. The texture of the cake is so tender and moist, and it bakes beautifully even on top (so you don’t have to slice off any humps). It is slightly sweet and a little salty, golden with a tinge of green, and invitingly fragrant.

Pistachios have always been one of my absolute favourite nuts – breathtakingly beautiful and the most delicious delicate flavour. They’re more expensive than other nuts, so I usually use them sparingly. But this year, I feel like we all need a little extra pampering. On a recent trip to Joostenberg Deli, I discovered the unrivalled quality of Senqu River Pistachios from the Prieska area. They sell it in 150 g packets at R112 – the most beautifully vibrant, fresh, large, bright pistachios I’ve ever seen. I decided to celebrate pistachios as an ingredient, baking it into a delicately green cake, pairing it with fluffy, rich chocolate mousse and glossy ganache for a show-stopping centrepiece. Although the recipe might seem exuberant, the ingredients will cost you around R300 in total (maybe less) and considering that the cake will feed at least 12 people, it’s truly worth making for a special occasion.

Joostenberg Deli will also stock Valrhona’s dark chocolate disks available in smaller tubs soon, which means that you’ll have access to chef’s quality chocolate in convenient small shapes for melting without having to buy bulk. Other ingredients that make this cake fabulous are Natura’s golden caster sugar and Usana’s free range eggs – all available from Joostenberg’s Deli.

This cake is best served at room temperature, but do store it in the fridge if you’re not serving it right away, as the mousse is made with fresh cream. Other frostings that will work very well are 1) classic cream cheese frosting, 2) vanilla, rose or chocolate buttercream or 3) creme patissierre. You can also make a fragrant rosewater syrup, pouring it over the cake when warm from the oven, and serving the cake with a dollop of whipped cream or a scoop of ice cream – Joostenberg makes a fabulous pistachio ice cream which will be the perfect partner.

For the cake: (makes a double layered 20 cm cake, serves 12)

(Notes: Recipe adapted from the fabulous Broma Bakery. This recipe uses 3 large eggs – if you only have XL on hand, use 2 whole eggs plus 1 egg white).

• 150 g (1 + 1/3 cup) raw pistachios – reserve a tablespoon for topping
• 280 g (2 cups) cake flour
• 5 ml (1 teaspoon) salt
• 15 ml (1 tablespoon) baking powder
• 2,5 ml (1/2 teaspoon) baking soda
• 125 g butter, softened
• 60 ml vegetable oil
• 300 g (1 + 2/3 cups) golden caster sugar (or regular caster sugar)
• 3 large eggs
• 5 ml (1 teaspoon) vanilla extract
• 5 ml (1 teaspoon) almond extract
• 5-10 ml (1-2 teaspoons) rose water (optional)
• 180 ml (3/4 cup) double cream yoghurt (or sour cream)
• 180 ml (3/4 cup) milk

For the ganache glaze:

• 30 ml (2 tablespoons) butter
• 70 ml (4 tablespoons + 2 teaspoons) milk
• 100 g dark chocolate, 70% cocoa (I used disks, but you can also just chop a chocolate bar)

Other:

• 500 ml ready-made chocolate mousse (find it in the fridge at Joostenberg Deli)
• a few rose petals for decoration, optional

Method:

1) Preheat the oven to 180 C (regular convection) and arrange the rack in the middle of the oven. Grease 2 x 20cm loose bottom cake tins with non-stick spray and line the bases with non-stick baking paper, spraying the paper’s surface too.

2) In a food processor, process the pistachios to fine crumbs (don’t use a power blender, because you might end up with a paste). Add it to a mixing bowl along with the flour, salt, baking powder and baking soda, then stir with a whisk to mix.

3) In the bowl of an electric mixer, add the butter and oil and beat until well mixed and creamy. Add the sugar and beat until light and creamy. Add the eggs, vanilla, almond extract and rose water and mix until very light and creamy.

4) Add the yoghurt and milk and beat slowly until the mixture start to look curdled (don’t overmix), then add the dry ingredients and continue to fold it in by hand, continuing until the mixture is very smooth and creamy with speckles from the nuts.

5) Divide the mixture between the two prepared pans and smooth the tops, then bake at 180 C for 35 minutes or until golden and fully cooked (an inserted toothpick should come out clean). Remove from the oven, leave to cool in the tins fo 15 minutes, then carefully remove from the tins and leave to cool completely.

6) To make the glaze, heat the butter and milk in a heat proof jug in the microwave until the butter has melted (don’t let the milk boil). Add the chocolate discs/pieces and leave to melt for a few minutes, then stir until smooth. Now assemble the cake: Place one layer on a cake stand, then use a piping bag filled with chocolate mousse to pipe mousse all over the surface (or just spread it with a knife). Top with the second layer of cake, then pour the ganache glaze all over, edging some of the glaze over the sides. Decorate with the reserved pistachios (roughly chopped) and a few rose petals. Serve at once, or store in the fridge and return to room temperature before serving.

This recipe is part of a proud collaboration series with Joostenberg Bistro & Deli.

At the end of 2020, we spent a relaxing family day at Boschendal. We started with a scrumptious lunch at the deli, checking in at one of the Orchard cottages afterwards, visiting the Friday Night Market, and having breakfast at The Werf the next morning. We also enjoyed a fabulous horse ride – I posted all about it in my stories on Instagram (look out for the Boschendal highlight). Here are some pictures from our experience where you can read more in the subtext underneath each photo.

Boschendal remains one of the best allround destinations in the Cape Winelands, and there are only two opportunities left to visit their Friday Night Market (tonight and next week). Spend a relaxing day on the farm doing wine tastings, having lunch at the deli or the Werf Restaurant, shopping fresh produce and homeware at the Farm Shop (also now available online), hiking a farm trail, enjoying a horse ride, visting the Tree House (kids) or enjoying the festive atmosphere of the Friday Night Market with fresh oysters and MCC (among many other choices). The cottages are beautifully decorated, functionally equipped and set among the most majestic backdrop of Simonsberg mountain. Spending a day like we did at Boschendal reminds me of just how much there is to explore on our own door step, and how ready the hospitality industry is to welcome locals back after a long and harrowing time where they couldn’t receive guests. Do yourself a favour and visit Boschendal soon.

Thank you Boschendal for your generous hospitality! We cannot wait to return.

Visit Boschendal’s contact page for all the relevant information about opening hours and how to get in touch.

If a midweek meal is easy to make, doesn’t take long to cook and really packs a punch in flavour, its going to be a winner. This is one of them: free range chicken breasts baked with thinly sliced limes, slabs of feta, chunks of courgettes, some fresh thyme and a generous drizzle of extra virgin olive oil – totally a meal on its own, but then sliced and transformed into Greek-style wraps with the addition of tzatziki and hummus. It is juicy, salty, tangy, creamy and crunchy, all at the same time. Another great thing is that it is family friendly (most kids love chicken and cucumber and hummus and tortillas) and it is also great for next day lunch boxes, either as an assembled wrap or as individual snacks and dippers.

All of the ingredients (plus the beautiful white enamel baking tray and plates, the wooden spoon, the paring knife and the printed protea paper napkins ) were shopped from Joostenberg’s deli – they even stock ready-made hummus, which is really convenient for your next snack platter or quick lunch. I used Dalewood’s new feta – not all feta turn out great when baked, but this one bakes spectacularly well. It turns golden on the edges and slightly oozy without losing its shape too much, and the flavour becomes more procounced. The thin lime slivers caramelize in the oven and can be enjoyed skin-and-all with the chicken – they’re packed with flavour. Do let me know if you try this at home!

Ingredients: (serves 6)

• 6 medium size free range boneless skinless chicken breasts
• about 200-300 g feta, sliced into thick disks
• 1 lime, thinly sliced (use a mandolin if you can), plus 2 more for juicing
• a few courgettes, sliced into chunks
• a few sprigs thyme, leaves only
• 1/4 cup (60 ml) extra virgin olive oil
• salt & pepper

Preheat the oven to 200 C. In a deep roasting tray lined with non-stick baking paper, arrange the chicken, feta and courgettes. Top the chicken with slices of lime, then scatter with thyme and season generously with salt & pepper. Drizzle all over with olive oil and the juice of two limes. Bake for about 25 minutes until the chicken is fully cooked and the feta turns golden on the edges, then remove and leave to rest for a few minutes before serving. Serve with a side salad, or turn into tortillas with the addition of fresh tortilla wraps (toasted), hummus and tzatziki.

To make your own tzatziki:

• 500 ml double cream yoghurt
• 1/2 English cucumber, seeds removed and roughly grated
• 1 small clove garlic, finely grated (optional)
• a small bunch mint leaves, finely chopped
• salt & pepper, to taste
• 1 tablespoon extra virgin olive oil

Add the yoghurt to a medium mixing bowl. Squeeze the grated cucumber in a clean cloth to get rid of the excess juice, then add the shreds to the yoghurt along with garlic and mint. Season with salt & pepper, add the olive oil and mix well. Cover and refrigerate until ready to use.

Find Joostenberg on the R304 (GPS: 33 82’ 66 21 S / 18 79” 55 15 W) in the Muldersvlei area outside Stellenbosch. This post was created in proud association with Joostenberg.

Tel: 021 884 4303
Email: deli@joostenberg.co.za

While completing the last batch of photographs for my new cookbook with Tasha Seccombe during February this year (due for launch in September), I collaborated with Le Creuset SA in providing me access to the most beautiful array of cast iron casseroles and ceramic servingware for styling purposes. One of the items that I particulary fell in love with, was this beautiful 31 cm (6,3 liter) oval casserole in Agave – a mesmerizing blend of dark teal and inky navy that seems to change in different lighting. It is probably the most beautiful Le Creuset casserole I’ve ever seen, to be honest. Mysterious, intense, regal.

For my cookbook, I used it to showcase a ridiculously tasty pulled pork dish (more to be revealed later), but in the meantime, I’ve reserved a few dishes to try in this new oval addition to my Le Creuset kitchen family. I baked an enormous oval mosbolletjie pull-apart potbread for Easter, which was so good I didn’t even take photos, we just gobbled it down with lashings of farm butter and a crowd of friends. This is the kind of casserole that you pull closer for special occasions and larger feasts, not only because of the size but also because of its royal look and feel.

On a recent visit to my favourite pork butchery & deli, I laid my eyes on some smoked kassler steaks, a beautiful bunch of seasonal kale and freshly picked butternut. I wanted to make a seasonal meaty smoky Italian-style vegetable soup – the kind of feel-good food that makes me excited about simple ingredients, about local produce and about cooking from scratch. Glugs of extra virgin olive oil to serve, generous gratings of aged parmigiano, fresh ciabatta for dipping. Life cannot get more delicious in these moments.

Here’s my easy recipe for a simple, seasonal, hearty, smoky and meaty minestrone using small haricot beans and rosmarino pasta. The yield is large, so if you don’t have a bunch of friends over you’ll be able to freeze numerous batches for when you’re too lazy too cook – trust me, you’ll thank me later. If you also own a very large cast iron casserole, this is the recipe to make it shine.

Ingredients: (makes about 4,5 liters; serves a crowd)

Note: All veg are peeled before dicing/chopping. You’re looking for a small dice of maximum 1 x 1 cm for best results, but to speed things up you can certainly also pulse in a food processor.

• 45 ml extra virgin olive oil (plus extra for serving)
• about 450 g boneless smoked pork, diced (I used kassler steaks, but you can also use neck steaks or even thick cut bacon)
• 2 onions, finely chopped
• a small bunch kale, stalks chopped separately, leaves shredded separately
• 2 large carrots, diced
• 4 cloves garlic, finely chopped or grated
• 2 tablespoons smoked paprika
• 1 small/medium butternut, diced
• 2 x cans whole tomatoes, pureed in a blender
• 2 stock cubes, dissolved in 1 liter boiling water (chicken or vegetable flavour)
• 2 x cans cannelini beans, drained
• 250 g dried rosmarino or orzo pasta
• salt & pepper, to taste
• up to 1 liter boiling water extra, according to desired thickness
• grated parmesan cheese, for serving

Using a big cast iron casserole (I used a 31 cm oval Le Creuset casserole with a capacity of 6,3 liters) over medium high heat, heat the oil and add the cubed pork. Fry until lightly brown, then add the onions, kale stalks and carrots. Fry for another 2 minutes, then add the garlic and smoked paprika, stirring for a minute. Add the butternut, pureed tomatoes, dissolved stock cubes in water and beans, and bring to a simmer. Cook for 10 minutes, then add the pasta and shredded kale leaves, seasoning generously with salt & pepper and stirring well. Return to a simmer for 10 minutes, stirring often as the pasta tends to stick to the bottom easily, then remove from the heat and leave to stand for 10 more minutes. Taste and add more salt & pepper if necessary. Add more boiling water if you soup is very chunky (I added a full extra liter of water, as the pasta continues to absorb water on standing). Serve hot in bowls with a generous grating of parmesan and a drizzle of extra virgin olive oil, with or without bread for dipping. Note: The soup freezes and reheats very well – freeze in smaller portions for easy midweek access.

Exactly one year ago, many restaurants were forced to rethink their futures because of the global Covid-19 pandemic and the challenges it brought for the hospitality industry. Kleine Zalze made the decision to reimagine their award winning and iconic Terroir Restaurant into the refreshed Kleine Zalze Restaurant, with chef Nic van Wyk at the helm as head food consultant.

“In many ways Kleine Zalze is where everything started for me,” reminisces Nic, who opened Terroir Restaurant with chef Michael Broughton back in 2004. “Over my years of cooking across the Winelands I’ve always had a soft spot for Kleine Zalze, so I was thrilled when managing director and owner of the estate Kobus Basson asked me to be involved and advise on this new chapter.”

So, what has changed? The menu has been transformed to include more informal tapas-style snacks and small plates, all meant to be shared, with wine pairing options. The food is fresh, seasonal and fun, and you can either just have a quick bite or stay for a longer exploration of various dishes and courses (like we did). Kleine Zalze’s wines really shine as the food and wine pairings are cleverly put together and turn the dining experience into a multi-sensory feast. Otherwise, many of Terroir’s seasoned staff members are still there and the atmosphere and decor remains tranquil and inviting.

I had the pleasure of being invited a few weeks ago to experience their recent summer menu with a partner, and here is our lunch in pictures. We enjoyed five small plates each, allowing us to really get a thorough feel of the new offering. Although some of the menu items have changed since because of seasonality, you’ll get a great idea of what to expect and you can find the latest menu here (menu will keep changing with the seasons and with availability of ingredients).

Kleine Zalze Restaurant carries the authenticity and integrity of its predecessor, Terroir, with ease into the future. It remains one of the best spots for a lunch in the Stellenbosch wine region because of location (so close to town), setting, atmosphere, value and great service. Coupled with some of the best wines in the region from Kleine Zalze’s own cellar, this is a food and wine destination that’s hard to beat. As a Stellenbosch local, I recommend it proudly.

Kleine Zalze Restaurant is open for lunch from Wednesday – Sunday:

Monday: CLOSED
Tuesday: CLOSED
Wednesday: 11h30 – 16h30
Thursday: 11h30 – 16h30
Friday: 11h30 – 20h30
Saturday: 11h30 – 20h30
Sunday: 11h30 – 15h00

Reservations are highly recommended.

Phone: +27 (21) 880 8167

Email: restaurant@kleinezalze.co.za 

I’m very proud to be teaming up with Klein Joostenberg Deli once again, bringing you my most festive pork roast for Easter. Joostenberg has always been my go-to butchery when I need superb pork cuts, and their boneless pork necks are just exquisite. Apart from being very economical, it is a cut that is much lower in fat than pork belly or shoulder and it is naturallly shaped in a log which makes it ideal for stuffings. In this case, I stuffed the neck with a mixture of herbs, onion, apple, pork mince, pecan nuts and bread crumbs, then wrapped it in streaky bacon to keep the meat moist and add extra flavour. It was placed on a bed of onion and apple quarters with beautiful yellow carrots, more herbs and some Joostenberg chenin blanc. I pureed the onion and apples with the pan sauce at the end of roasting to create a delicious pale gravy, adding a dollop of Dijon mustard. To serve, I made a Jerusalem artichoke and potato mash and served it all with Joostenberg’s Fairhead white blend – a flavour celebration that blew everyone at my table away. Absolutely scrumptious!

I hope you’ll try this stuffed roast, it serves a crowd, it’s easy to make and it is honestly one of the most delicious pork recipes that I’ve ever created. Find all the ingredients (and the wine) in the recipe at Klein Joostenberg’s deli and butchery. Happy Easter!

For the stuffing:

• 30 ml (2 tablespoons) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely grated
• 1 rosemary sprig, stalk discarded, leaves chopped
• 5 thyme sprigs, stalks discarded, leaves only
• 300 g pork mince
• 2 slices white bread, torn into chunks
• 50 g (1/2 cup) pecan nuts
• 1 apple, sliced into chunks (core discarded)
• a small punnet (20 g) Italian parsley
• 1 XL egg
• 10 ml (2 teaspoons) salt
• 5 ml (1 teaspoon) freshly ground black pepper

In a wide pan, heat the oil and fry the onion until translucent but not brown. Add the garlic, rosermary and thyme and continue to fry until the onion is soft and light brown. Transfer the mixture to a food processor, then add the mince, bread, pecan nuts, apple, parsley, egg, salt & pepper. Process to a coarse paste, then set aside.

For the pork roast & gravy: (serves 6-8)

If your roast is not butterflied you have two options: 1) use a large sharp knife to cut a hole along the centre from one end to the next, then use a wide nozzled piping bag to fill the centre of the roast, or 2) butterfly the roast so that you can layer the stuffing evenly and roll it up. I chose option no.1.

• 1,5 kg whole boneless pork neck
• stuffing (see above)
• salt & pepper
• 3-4 onions, sliced into wedges
• 2 apples, sliced (cores discarded)
• a few sprigs rosemary
• a few sprigs thyme
• 30 ml (2 tablespoons) extra virgin olive oil
• about 400 g smoked streaky bacon
• about 8-12 whole carrots, medium size
• 250 ml dry white wine (I used Joostenberg’s Chenin Blanc 2020)
• 2 teaspoons (10 ml ) Dijon mustard

Preheat the oven to 160 C (convection, not fan assisted). Lay the pork neck out on a clean working surface, removing the stretchy string casing (if covered). Create a stuffing hole lenthways in the centre with a long bladed knife (or butterfly the meat for rolling up). Stuff it with the prepared stuffing, using a piping bag with wide nozzle (or spread the mixture in a thin layer all over the butterflied surface, then roll it up). Season it all over with salt & pepper. Cover the top of the roast with streaky bacon, slightly opverlapping, then use cotton string to tie up the stuffed neck into a neat log. In a large roasting tray, add the sliced onions, apples, rosemary, thyme and drizzle all over with olive oil. Place the prepared stuffed neck on top of the vegetables, then add the carrots on the sides (drizzle them with a little more oil) and add the wine into the pan. Roast without covering for 3 hours, then remove from the oven and make the gravy. While the meat is roasting, make the mash.

For the apple onion gravy:

When the pork roast is complete, transfer the meat carefully to a cutting board to rest. Remove the carrots to a serving plate, then transfer the onions, apples and pan liquid to a blender, discarding any whole sprigs of herbs. Blend to a smooth puree, then add the Dijon mustard and add more salt & pepper if needed. Blend until smooth, then transfer to a gravy jug.

For the Jerusalem artichoke and potato mash:

• 4 large potatoes (about 800 g), peeled and quartered
• salted water, for cooking
• about 300 g Jerusalem artichokes, scrubbed and peeled
• about 250 ml milk, for cooking, plus extra
• 80 g butter, cubed
• salt & pepper

Place the potato cubes in a medium size pot with enough salted water to cover them, then bring to a simmer and cook until very tender, then drain and set aside. In the meantime, place the Jerusalem artichokes into small saucepan with enough milk to just cover them (cut larger chunks in half). Bring to a slow simmer and cook until very tender. Place the artichokes with cooking liquid into a blender and process to a smooth puree. In another bowl, use a potato masher to mash the potatoes, then add the cubed butter, a splash of milk and the artichoked puree. Use the masher to blend well, and season generously with salt & pepper. Set aside until the roast is ready to serve.

To serve:

Remove the pieces of string, then serve the roast warm, sliced into rounds, with the warm carrots, mash and gravy on the side. Note: The gravy and mash can easily be reheated in the microwave before serving.

Easter is around the corner and I just had the privilege of creating an Easter-inspired recipe for La Motte with their iconic 2018 Millennium – a Merlot Cabernet Franc red blend. 

I immediately thought of the (also iconic) French chicken stew, coq au vin – a delightful dish made with red wine, mushrooms and onions, perfect for the cooler Autumn weather in the Boland. But for an Easter celebration, I really wanted to go the extra mile and turn the stew into a scrumptious (boneless) pie with a royal homemade sour cream pie crust. 

Making pie from scratch is not a quick meal, but it is certainly one of the most rewarding. My advice would be to start the day before, making the pastry (it needs quite a bit of folding and rolling) and making the stew. Let the stew cool, debone it, and refrigerate. Then assemble the pie about an hour and a half before you want to serve it – take your time with cutting out extra shapes using a cookie cutter or just a small sharp knife. I cut all my leaves by hand, making the grooves with the edge of the knife. This pie is quite saucy, so I prefer not to line the base of my pie dish, but to rather go over the top with pie shapes on top so that they stay super crisp. Bake any delicate or elaborate shapes on a separate lined baking sheet, brushed with egg wash and sprinkled with salt flakes – the baking time will be shorter than the assembled pie, so just keep an eye on it (about 25-30 minutes, depending on the size and thickness).

I served this festive pie with a luxurious seasonal salad of honey glazed butternut with figs, pomegranates, spinach, blue cheese and pecan nuts. The salad and the pie both pair exceptionally well with La Motte’s 2018 Millennium, and the wine is available at 15% off between 15 March and 15 April 2021, available online or from the farm.

For the sour cream pastry:

Note: if you want to save time, use a good quality store-bought puff pastry instead for the crust.

• 3 cups (420 g) cake flour
• 5 ml (1 teaspoon) salt
• 250 g butter, cold, cubed
• 250 ml thick sour cream
• 1 egg, whisked, for brushing

In a large wide bowl, mix the flour and salt, then add the butter cubes, rubbing it into flat small discs with your fingers. When the cubes are all transformed into discs, add the sour cream and stir with a wooden spoon until it comes together in a rough ball (don’t add any liquid, it will eventually become a soft ball of dough). Cover with plastic and rest the dough for at least 30 minutes (if it is a cool day, it can be rested on the counter top in a cool spot, but if it is hot, rather rest it in the fridge). Roll out into a rectangle on a floured surface, then fold into three layers (when facing horizontally, fold the right side to the middle, and the left side over both layers to the middle, making 3 layers). Immediately roll out again into a rectangle, and fold into three layers. Repeat a third time. Rest the dough for another 30 minutes. Now repeat the 3-part rolling and folding process. Rest again for 30 minutes. The dough is now ready to roll out into a 5 mm thick sheet (on a lightly floured surface) before cutting out and baking.

For the coq au vin:

• 45 ml olive oil
• 1 large free range chicken (about 1,5 kg), cut into quarters
• salt & pepper
• 3 medium onions, sliced into 1/8 wedges
• 200 g streaky bacon, chopped
• a generous handful thyme sprigs, leaves only (discard stalks)
• 30 ml (2 tablespoons) cake flour
• 15 ml (1 tablespoon) tomato paste
• 1/2 bottle (375 ml) dry red wine (I used La Motte’s 2018 Millennium)
• 250 g portabellini mushrooms, halved

In a wide large pot/casserole with lid that can also go into the oven, over medium heat, add the chicken and fry on both sides until golden. Season with salt & pepper, then remove from the pot. Add the onions, bacon and thyme, and fry until the onions start to soften slightly and the bottom of the pot starts to turn sticky. Add the flour and tomato paste, and stir for a minute, then add the red wine and stir to loosen all the sticky bits on the bottom. Bring to a simmer, then replace the chicken quarters and add the mushrooms, pushing them down into the sauce. Cover with a lid and braise in the oven for about 1h15 minutes or until very tender and falling from the bone. Remove from the oven, turn the chicken pieces over, replace lid and leave to cool to a temperature where it is easy to debone. When cool, using tongs and clean hands, debone the chicken and shred the meat into chunks. Check the seasoning of the sauce and add more salt  & pepper if necessary. Transfer the filling to a large deep pie dish and press down to create a flat surface. Now top it with the pastry. 

Preheat the oven to 180 C. On a lightly floured surface, roll out the rested pastry to a large slab of about 5 mm thick. To cover your round pie dish with pastry, measure a circle slightly bigger than the dish, then cut it out with a pizze cutter or sharp small knife (the dough will always shrink back a little while baking). Carefully place over the pie dish, then use a fork to make indents on the edges (if you want to). Brush with egg wash, then cut more small decorative shapes to adorn the edges and centre, using a cookie cutter or a sharp small knife. Brush all the extra shapes with egg wash. Cut a few slits into the top for steam to escape, then bake for about 50 minutes on the centre rack until golden brown. Remove from the oven and serve hot. 

For the honey glazed butternut, fig, pomegranate & blue cheese salad:

Note: the glazed butternut can be made ahead before you bake the pie. Serve at room temperature.

• 1 medium butternut, peeled and sliced into 1 cm thick slices (remove seeds)
• 30 ml (2 tablespoons) olive oil
• 15-30 ml (1-2 tablespoons) honey
• salt & pepper
• dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 10 ml Dijon mustard
  • 5 ml honey
• about 150 g swiss chard spinach, chopped (stems finely sliced) – or use rocket leaves
• 6-8 ripe black figs, sliced 
• 100 g blue cheese, crumbled
• seeds of 1/2 ripe pomegranate
• 1/2 cup (50 g) pecan nuts, roughly chopped

Preheat oven to 220 C. Arrange the butternut on a large baking sheet lined with non-stick baking paper. Drizzle all over with olive oil and honey, then toss with a spatula to cover on all sides. Season with salt & pepper, then roast for 20-25 minutes or until brown on the edges and tender.  Remove from the oven and let cool.

Make the dressing: add the olive oil, vinegar, mustard and honey to a small jar, season with salt & pepper and shake vigorously. Add the spinach to a mixing bowl, then add half the dressing and toss to coat all over. Transfer the dressed spinach to a salad serving platter, then add the glazed butternut, figs, blue cheese, pomegranate seeds and pecan nuts. Serve at once (the dressed spinach will continue to wilt on standing). 

This post was proudly created in collaboration with La Motte Wines.