Lord's Winery.

Nestled in the McGregor valley lies Lord’s Wines. High up the McGregor Mountains, you will find this special place with sweeping vistas and indigenous fynbos. With such a beautiful view, one can only be enticed to plan a romantic evening. With vineyards at 500m above sea level, viticulturist Jacie Oosthuizen realised his dream and joined his love for cricket and wine in 2006. Visitors will be pleasantly surprised at the array of Cap Classique’s found here, and we loved popping our favourite one with this recipe by Errieda Du Toit. Watch the video and guess the bubbles in our glass. Remember – a good Cap Classique loves simple flavours, and this dish will undoubtedly impress your loved one.

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Seafood Potjie

Errieda Du Toit is a culinary commentator with a special interest in food’s cultural role. She has written 10 cookbooks. The latest -SHARE (Saam) received the World Gourmand Award as the African continent’s best book on heritage food. The photos were taken by Ian Du Toit.  She also advocates local food as content director for television programmes Kokkedoor, Koekedoor and the upcoming MasterChef SA. 

Her blog Huiskok.com is devoted to the pleasures of the South African table.

This recipe for a joy-of-the-sea potjie is one for when your ship comes in. Potjiekos is the friendliest food around, uniting people around the fires. Also from Errieda Du Toit’s book SHARE, celebrating South African home cooked food.

SERVES 6

  • 15 ml oil
  • 2 onions, halved and sliced
  • 2 cloves garlic, finely chopped
  • 250 g snoek, cut into cubes
  • 250 g kingklip or angelfish, cut into cubes
  • 10 new potatoes
  • 12 medium prawns with shells
  • 2 crayfish tails with shells, cut into pieces (optional) 825 g mussels, cleaned
  • 15 ml salt
  • freshly ground black pepper to taste
  • 30 ml lemon juice
  • 50 ml chopped fresh parsley
  • 4 lemon leaves, gently bruised
  • 125 ml dry white wine

Heat the oil in the potjie and fry the onions and garlic over moderate coals until the onions are soft. Add the fish, potatoes, prawns, crayfish tails (if using) and mussels in layers. Season with the salt and pepper. Sprinkle with the lemon juice and add the parsley and lemon leaves.

Heat the wine in a small saucepan over the fire or on the stove and pour the hot wine into the potjie. Cover and simmer over slow coals for 45 minutes. Discard any mussels that haven’t opened, then serve immediately with rice.

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