Summer Picnic - Makro

singh&sons PON/4570/LIL 

“Local is Liquor” 

Is published by 

Media Options cc 

P O Box 650337 

Benmore 2011 

Tel: (011) 789 6378 

Not for Sale to Persons Under the Age of 18. 

Editors: 

Irene Jones 

Ilse Mather 

Feature Writers: 

Jacques Bezuidenhout 

Charles MacLean 

Jordan Mackay 

Photographer: 

Steve Adams 

Creative & Art 

Direction 

Frank Matthysen 

Print Co-ordination: 

Paradigm Print 

Advertising Sales: 

Media Options 

(011) 789-6378 

082 445 9006 

0860 300 999 

Contents 

04 SUMMER WINE: What to drink this summer. 

By: Heidi Duminy 

09 WINE TASTING RITUAL: What’s all the fuss about? 

By: Heidi Duminy 

13 SUMMER FOOD 

16 SUMMER PICNIC 

18 THAI NOODLE SALAD WITH SHRIMP 

22 LITCHI, PAWPAW, AVO & ROCKET SALAD 

26 STUFFED CALAMARI TUBES 

29 CHICKEN LIVER PATÉ WITH GOOSEBERRY JELLY 

30 COLD MEATLOAF WITH SQUASHED TOMATO & 

PEPPER SALSA 

33 CALIFORNIA ROLLS 

40 COLD ROAST BEEF WITH HORSERADISH SAUCE 

42 THAI ROAST BEEF SALAD 

44 SPICY OXTAIL WITH BEANS 

48 ROAST PORK WITH PERFECT CRACKLING & 

APPLE SAUCE 

50 EASY HOMEMADE VANILLA ICE CREAM 

52 MAKRO’S 100 CUBE: Read all about it! 

54 FROM RAGS TO RICHES 

55 THE FLAVOURS IN GIN 

56 COOKING WITH STRETTON’S GIN THIS SUMMER 

58 STRETTON’S GIN PENNE PASTA 

60 STRETTON’S GIN & TONIC JELLY 

62 SUMMER PUNCHES WITH STRETTON’S GIN 

68 WINE & CHEESE – A HEAVENLY COMBINATION 

[October 2013] 

1

Matt Ad 1219/E 

Summer Wines 

There are no rules 

when it comes to 

drinking wine, 

although there is a 

tendency to drink 

more white wine 

in the summer 

months. 

We have such a wide variety of 

cultivars planted in South Africa 

that choosing your favourite wine 

might at times be daunting. My 

personal advice would be to sample 

a few different varietals and choose 

which suits your taste best. Cape 

Wine Master Heidi Duminy gives 

you a great insight into white grape 

varietals on page 12. 

I am often asked to recommend 

wineries which are worth while 

visiting when friends and family 

travel to the Cape vinelands. This 

is by no means an easy task, since 

we are spoiled with wonderful wine 

farms. I suppose it all depends on the mood, the company and 

the purpose of your visit. If you are a serious wine connoisseur 

you would definitely be seeking a place where you can 

experience an informed tasting with perhaps lots of facts on the 

making of the wine, the terroir, the sugar content and whatever 

else interests you. If you are a family with children looking for 

a great place to taste wine but also entertain the kids and have 

a wonderful meal I would suggest something else. 

Benjamin Franklin was once quoted saying: “Wine makes 

daily living easier, less hurried, with fewer tensions and 

more tolerance”. I have to agree with Mr. Franklin, luckily the 

October edition of Local is Liquor is filled with interesting 

information on wine, great recipes and good restaurant 

recommendations, all of which will assist bringing back the 

“joie de vivre” in our lives, which we desperately need after 

the long cold winter. 


3

Summer Wine 

Summer wine 

With summer on our doorstep it’s time to lose the reds and lighten up 

with whites. From the fresh and frisky to the lavish and languid, discover 

what wines will be gracing our glasses this season. By Heidi Duminy 

Beyond the fervour of spring with its fruity Rosés and fun fizz 

comes perhaps the most exciting time of the year when all 

the fresh young white wines of the season make their debut 

on shelf and at the many wine shows around the country. 

Explore with us some of the more popular white varieties 

that will keep see you happily through the summer. 

Sauvignon Blanc 

There is nothing quite like a young frisky Sauvignon served 

ice cold to freshen up a summer evening. 

Sauvignon Blanc is all the rage when it comes to dry 

white, and given our climate and its character this comes as 

no surprise really. 

Personality: Sauvignon Blanc is characterised by its 

naturally high acidity that gives the wine a feisty freshness. The 

inherent fruit flavours generally swing two ways. Cool climate 

Sauvignon Blanc is characterised by green asparagus, grassiness, 

herbaceous hints, minerality and the famous ‘cats pee’ pungency. 

Sauvignon Blanc from warmer areas has more overt tropical 

fruit like pineapple, gooseberry, figs and passion fruit. 

Both styles are delicious and delicate making the ideal 

choice for social-sipping, as a palate cleansing aperitif or 

with gently flavoured seafood, fish and chicken dishes. 

Chardonnay 

Known as ‘the queen of the white varieties’ Chardonnay 

was previously everyone’s sweetheart variety for a few 

good reasons. The versatility of the variety makes it easy to 

make well and in many different ways from unwooded and 

fresh styles to heavily oaked richly textured opulent wines. 

Chardonnay is a very accommodating variety that is easy to 

get to know and love. It has a much gentler natural acidity than 

searing Sauvignon and can be made 

to please everyone from novice to 

the experienced expert palate. 

Personality: Chardonnay 

is generally characterised by 

a pure core of citrus fruit like 

lemons and limes and can lean 

towards the tropical style when 

grown in warmer areas. This 

inherent fruit has considerable 

weight and intensity that can gain 

appealing depth and richness from 

fermentation in barrels, extended 

lees contact and oak maturation. 

Wooded styles have a creamy spice 

edged character that should frame 

the fruit rather than overpower 

it. Unwooded Chardonnay that 

champions the clarity of fruit and 

naked graceful charm of the variety 

is becoming increasingly popular. 

Unoaked styles make great 

quaffing wines both on their 

own and with seafood, fish and 

chicken, whilst the oaked style can 

comfortably take on creamy dishes 

or even light red meat like pork 

and veal. 

Chenin Blanc 

This is South Africa’s most planted 

white varieties and is made in 

4 



5


vastly different styles at the extreme ends of the price and 

personality spectrum. From the completely innocuous cheap 

and cheerful dry white weekday wines to the seriously 

styled wood fermented and matured styles, Chenin Blanc 

is an often forgotten national treasure that offers the best 

quality in relation to price. 

Personality: Chenin Blanc in its least fancy form is 

a beautiful basket of ripe fruit – fleshy peach, honey 

melon, granadilla, papaya, pineapple and orange all gently 

woven into effortless dry white that is effortless and most 

rewarding for mindless quaffing. The complexity and 

seriousness goes up from here along with the price. Some 

of South Africa’s most internationally lauded whites are 

finely tuned wooded Chenins with intricate complexity and 

heavy-hitting oak. 

Much like Chardonnay, Chenin drinks well on its own 

or with light meals, sushi, calamari or roast chicken. The 

expensive stellar styles deserve a serious meal and will even 

match spicy foods like fragrant Thai curries and Chicken 

Korma. 

The Fragrant and Unusual Suspects 

Beyond the big three above, there is much pleasure in 

the fragrant varieties like Rhine Riesling and Viognier, 

Gewürztraminer and even the exciting newly emerging 

somewhat unusual varieties like Pinot Grigio, Roussanne, 

Grenache Blanc 

Viognier offers intriguing peachy drinking that comes 

into its own with fragrant curries particularly when made 

with a hint of residual sugar. 

Rhine Riesling is an often overlooked and underrated 

variety that can be dry and lean to fragrantly sweet and 

succulent, and is undoubtedly the best match to spicy food. 

The acidity and flavour intensity of Rhine Riesling (also 

known as German Riesling or Weisser Riesling) makes it a 

versatile and accommodating food companion. 

Gewürztraminer is seldom made as a single variety 

wine, but makes a sensual fragrant blending component and 

can be graceful and intriguing on its own. This is another 

great foil for spicy exotic flavours. 

Pinot Grigio is the Italian 

variety that is gaining huge 

popularity in Europe for its tame 

and accommodating nature. There 

are only a couple of producers who 

make one is SA, but well worth 

seeking out for curiosity and easy 

drinking. 

Roussanne and Grenache Blanc 

are two of the Rhône varieties 

that are still in trial stages on a 

very small scale in the Cape. The 

deliciously broad and succulent 

performance of these varieties 

particularly in blends has made 

the industry sit up and take note. 

These just may be the way forward 

in our warm climate. 

Is it a Grape or is it a Blend? 

Bordeaux style white blends that 

combine the riveting freshness of 

Sauvignon Blanc with the fatness 

of Semillon are becoming more 

and more fashionable and famous 

raking in awards and high praise 

on the show circuit. 

Rhône-style white blends 

including intriguing varieties like 

Viognier, Roussanne, Marsanne 

and Grenache Blanc are the latest 

craze in the Cape producing multilayered 

wines that are worth a 

taste by the bottle. 

Blanc de Blanc is a dry white 

wine blend made from white grapes. 

Stein is a semi sweet blend of 

white grapes, not to be confused 

with Steen which is another name 

for Chenin Blanc. 

espresso/3234/E 

www.durbanvillehills.co.za 

MY WATCH IS SWISS 

MY SUIT IS FROM LONDON 

AND MY SAUVIGNON BLANC IS THE 

MICHELANGELO GOLD WINNER FROM 

DURBANVILLE HILLS CAPE TOWN 

Michelangelo International Wine Awards: 

Gold: Durbanville Hills Sauvignon Blanc 2013, 

Rhinofields Sauvignon Blanc 2012 and 

Rhinofields Merlot 2011 

Double Gold: Rhinofields Sauvignon Blanc 2013 

and Rhinofields Noble Late Harvest 2012 

6 [October 2013] 

Not for Sale to Persons Under the Age of 18.


Wine tasting ritual 

- what’s all the fuss about? 

You enjoy wine – or 

at least you think you 

do. What you don’t 

enjoy is feeling foolish 

when tasting wine at a 

show, or ordering it in 

a restaurant. The wine 

tasting ritual can seem 

like a complicated 

game with well kept 

secret rules that can 

be intimidating for 

the uninitiated. The 

reasons behind the 

performance are 

actually quite sensible 

and might assist 

you in appearing 

the consummate 

connoisseur at your 

next corporate lunch 

or wine tasting. 

By Heidi Duminy 

You don’t need to be an expert to taste wine. The guru that 

can be best trusted is your own good palate when you are 

doing the swallowing - and paying the bill. Relax, and trust 

your senses. You will very naturally learn what you like and 

what you don’t. Why then, all the fuss with sniffing, swirling 

and sipping? 

The idea with tasting wine is to make an active sensory 

assessment of what is in your glass. This means that you 

need to use all of your senses and do a bit of thinking whilst 

you are drinking. The objective might be to check a wine 

for faults, or to decide on the quality, style, origin, vintage, 

or grape variety. The steps to sensory navigation are easy 

to follow, and regularity should lead to familiarity and 

confidence - in other words, drink a little more often! 

See 

Appearance, and colour in particular are your first clues as 

to what’s in your glass. You can tell a lot about a wine on first 

sight. White wines should be clear and bright with a green 

tinge when young. 

Pale straw wines signify dry whilst the more golden the 

wine is could mean the wine is older, sweeter or wooded. 

Red wines reveal a lot more. The colour and intensity at the 

heart of the wine will tell you if it is light, medium or full 

bodied. On tilting the glass, the colour at the edge is your 

hint of age; strawberry pink in young wines and brick red or 

tawny in older wines. 

Smell 

Here’s the part we do unthinkingly all the time, yet it is the 

hardest sense to put into words. 

Your nose has its own memory and can only recall an 

8 



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aroma smelled before. Wine tasting aims to identify 

the intrinsic traits of the grape varieties that make up 

the wine with similar fruity, floral, spice and chemical 

aromas. The more pronounced the smell, the better 

the expression, and the more facets, the better the 

complexity. This part is largely for your sensory 

pleasure and entertainment. If you struggle to pick up 

the ‘grassy minerality with feint citrus blossoms and 

lime’ on a Sauvignon Blanc, for instance don’t panic! If 

you only smell wine, you should instinctively know if 

it appeals to you or not. More importantly, this is your 

chance to detect faults, and this is the method behind 

the pouring performance by waiters when you order 

in a restaurant. Most typically, wine can be spoiled 

by exposure to air making it oxidised or corked . 

Corked wine is infected by TCA (trichloroanisole) and 

smells musty, a bit like wet cardboard.(If you miss 

this on the nose, you should quite clearly identify it 

on the palate.) An oxidised wine has been ruined by 

exposure to air, and smells a bit like sherry. If you do 

have the misfortune of a faulty bottle, quietly let the 

waiter know and any self respecting restaurant will 

replace it without question. 

Taste 

At long last! The part you’ve been anxiously awaiting; 

your first sip. 

Let the wine swirl around your mouth exposing it 

to your entire tongue, and breathe a little air over it. 

Swallow and breathe out through your nose – this is 

retronasal olfaction – using your nose to help you taste 

fully. Now think ... how does your mouth feel? Have you 

tasted what you smelled? How long does the flavour 

last? Contemplate the experience in its entirety. You 

should know immediately if you like the wine or not. 

You will also know if there are any problems with the 

wine. A good quality wine will be well balanced and 

constructed precisely so you don’t have to think too 

hard anyway. If you find yourself going back for more, 

it must be good enough for that moment anyway! 

10 [October 2013]

Wine & Food 

Matt Ad 1220/E 

Summer Specials 

Every season brings its unique tastes and traditional recipes. 

When the mercury starts to approach the red line, these hot season 

favourites will be a hit around the pool, out on the patio or under a 

beach umbrella. A couple of these great dishes and a cool breeze is 

all you need to make a hot, lazy day just about perfect. Here are our 

picks for the coolest foods to enjoy during the hot days of summer. 

[October 2013] 13

Delight in summer with the ultra-elegant 

Desiderius Pongrácz 

Seize the moment and enjoy summer in the company of Desiderius 

Pongrácz 2008, the signature Méthode Cape Classique, now adorned 

in a stylish black presentation case emblazoned with the Pongrácz 

coat of arms that personifies its singularly noble character. 

Seize the moment and enjoy summer in the company of 

Desiderius Pongrácz 2008, the signature Méthode Cape 

Classique, now adorned in a stylish black presentation 

case emblazoned with the Pongrácz coat of arms that 

personifies its singularly noble character. 

Made only in exceptional vintages, this prestige cuvée 

is inspired by Hungarian nobleman Desiderius Pongrácz, 

carrying his name and signature. 

It is alluring with a rich complexity and teems with a 

delicate mousse of light, lively bubbles and a raciness on 

the palate. Desiderius Pongrácz is an elegant blend of the 

classic Champagne varietals, Pinot noir and Chardonnay, 

set apart by its distinctive fluted bottle. 

Desiderius Pongrácz owes its classic yeasty character 

and wonderful foaming mousse and persistent bead to 

the prolonged maturation on the lees for over four years. 

As this Cap Classique matures further it will continue 

to develop wonderful creamy, nutty characteristics on the 

nose to complement its full bodied texture which lasts for 

ages on the palate. It is simply divine served with tempura 

tuna rolls with sweet chilli. 

The 2008 vintage follows in the footsteps of its award 

winning predecessor, Desiderius Pongrácz 2003, that 

stood up to critical acclaim with Double Gold at both the 

2012 Five Nations Wine Challenge in Sydney, Australia 

and the 2012 Veritas Awards, 

as well as the trophy for best 

bottle fermented sparkling wine 

at the 2012 International Wine 

and Spirits Challenge (IWSC) in 

London. 

Its new ultra-sophisticated 

presentation pack makes it an 

ideal gift for someone special this 

festive season. 

FOR MORE 

INFORMATION 

Visit www.pongracz.co.za, 

http://www.facebook.com/ 

PongraczCapClassique or 

follow Pongrácz on 

Twitter at @Pongracz. 

Not for Sale to Persons Under the Age of 18. Not for Sale to Persons Under the Age of 18.

Wine & Food 

Summer Picnic 

Indulge in a summer picnic treating 

yourself to these tasty titbits. 

Bruschetta 

Make-up a platter of Bruschetta – 

a taste sensation of olive oil and 

garlic toasted ciabatta topped with 

a variety of seasonal toppings. 

Use your imagination with the 

toppings: tomoato & basil; pesto, 

parma ham – see photograph for 

ideas. 

Chicken Sesame Skewers 

Try these delicious black and 

white sesame coated chicken fillets 

served on skewers with home 

made peanut satay sauce. 

Chicken Skewers 

• 2 tablespoons sesame seeds 

(black & white), toasted 

• 8 green onions, chopped 

• 8 garlic cloves 

• 2 tablespoons sesame paste 

• ½ cup soy sauce 

• ½ cup sugar 

• ¼ cup red wine vinegar 

• 1 tablespoon lemon juice 

• 1 teaspoon Asian chili sauce 

• ½ teaspoon coarsely ground black pepper 

• 5 large boneless, skinless chicken breasts, sliced in strips 

For Chicken Skewers: Mix all ingredients except chicken 

until blended. Put sauce and chicken in plastic resealable 

bags or a covered container; refrigerate and marinade at 

least 3 hours or overnight. Lace marinated chicken onto 

soaked wooden skewers. Grill over medium-high heat until 

cooked through, about 3 minutes per side. 

Peanut Sauce 

• 1½ cup water 

• ¾ cup peanut butter 

• 2 cloves garlic, crushed 

• 3 tablespoons brown sugar 

• 2 tablespoons soy sauce 

• ½ teaspoon chili paste or crushed red pepper 

• For Peanut Sauce: Stir together first 3 ingredients over 

medium heat until mixture boils and thickens. Remove from 

heat and stir in remaining ingredients. Let cool. 

16 



17

Wine & Food 

Thai noodle 

Salad with shrimp 

ingredients 

• 400-450 g fresh Asian-style noodles (available 

in most supermarket deli sections) 

• 1 cup cooked shrimp, thawed and drained if frozen 

• 1 zucchini, grated with a wide grater or peeled 

into thin strips with a vegetable peeler 

• 1 tomato, thinly sliced 

• 1 red or green chili, de-seeded and thinly 

sliced 

• 1 can baby corn, cut into 1-2 inch lengths 

• 1 red bell pepper, de-seeded and cut into 

strips 

• 3 spring (green) onions, sliced 

• 1 cup fresh coriander/cilantro, lightly chopped 

• 1/2 cup fresh basil, lightly chopped 

• 1/3 cup dry roasted peanuts or cashews, 

unsalted, and left whole or lightly chopped 

Salad dressing: 

• 1/3 cup lime juice (about 2 limes, juiced) 

• 4 Tbsp. fish sauce 

• 2 Tbsp. soy sauce 

• 2-3 tsp. sugar (adjust to taste) 

• 1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne 

pepper OR crushed chili (adjust to taste) 

• 2 cloves garlic, minced 

method 

Prepare noodles according to directions 

on the package. Rinse noodles with 

cold water, drain, and set aside. Prepare 

salad dressing by mixing all dressing 

ingredients together in a cup until sugar 

dissolves. 

Prepare the vegetables and shrimp, 

and place in a very large salad or mixing 

bowl. Add the herbs and nuts too. Stir 

the dressing once more and pour over. 

Toss the vegetables, shrimp, herbs, and 

peanuts with the dressing. Add noodles 

and toss again (note: This salad requires 

a lot of tossing to distribute the dressing, 

vegetables, herbs, shrimp and peanuts 

throughout the noodles). Once welltossed, 

taste-test the noodles, adding 

more fish sauce if not salty or 

tasty enough. 

Garnish with a few extra 

sprigs of the fresh herbs, plus 

some chopped peanuts. For 

those who like it extra spicy, 

Thai chili sauce can be served 

on the side. 

Serve with well chilled Savanha Sun Sauvignon Blanc 

Fresh, crisp, un-wooded, a medium bodied wine with tropical fruit aromas on the 

nose with subtle hints of green pepper and grassiness. These flavours carry through 

to the palate that’s fresh and crisp. A well balanced and structured wine with a 

lingering aftertaste. This wine pairs well with smoked salmon, seafood, green salads 

and goats cheese. 

18 



19

The Science of 

Happiness 

Happiness has long made the 

transition from the poetic realm 

of dreams to the factual domain 

of science. Our neurons, serotonin 

and endorphin levels have been 

counted, weighed and laid out in 

graphs. An entire branch of 

science is devoted to figuring out 

which food makes us happy. 

The food experts and men in white lab 

coats stand divided. Some claim the 

rather obvious – ‘healthy’ food makes 

people happy since they feel better 

about their weight, their energy levels 

are up and they tend to exercise more. 

Little can be argued against this point – 

citrus fruits are packed full of vitamin C 

that boosts your metabolism and fresh 

vegetables are literally mines of vitamins 

that enhance your serotonin production. 

But where is the fun – a word experts 

tend to forget – in eating just celery and 

carrots? 

At Place In The Sun, we like 

the other way of thinking 

about happy food, one that 

has plenty of scientific 

backing of its own. 

Food that simply tastes good is what 

makes people happy. Rich flavours, 

spices, scrumptious recipes and a glass 

of decadently refreshing Place In The 

Sun wine go a long way. 

Take, for example, our Cabernet 

Sauvignon and a flame-grilled steak 

combo. The wine’s full body and berry 

flavours perfectly compliment the 

meat - full of protein and tryptophan, 

which is a natural mood-elevator and is 

essential for the brain’s ability to 

produce thoughts of happiness. Not a 

fan of steak? No problem! Cook up some 

chicken or roast a lamb and pour 

yourself a glass of our Shiraz, topped off 

with some dark chocolate for dessert, to 

get the same results. Science has never 

tasted this good! 

Vegetarian? For you, we have the Merlot, 

which is perfect with any mushroom or 

tomato flavoured dishes and is especially 

good with such vegetables as 

aubergines and peppers. 

Carbohydrates have a bad reputation on 

the health food circuit, but in reality they 

are full of minerals and vitamins that the 

brain needs to produce serotonin. Pasta, 

for instance, contains a lot of folic acid, 

the lack of which has been linked to 

depression. Try our Sauvignon Blanc with 

a hearty portion of macaroni and cheese 

and watch your smile widen. 

Not only do we believe in making you 

happy, but we also, through our 

participation in the Fairtrade Initiative 

that benefits farm workers with social 

initiatives and education opportunities, 

believe that the best wines are made by 

happy people! 

While many theories exist on the subject 

of happy food and people agree and 

disagree on a myriad of options, no one 

can deny that you will never leave a table 

unhappy if Place In The Sun has been 

served!

Wine & Food 

Litchi, Pawpaw, Avocado & Rocket 

Salad, with chargrilled Limes and 

a sweet Chilli dressing 

Serves 6 

ingredients 

• 1 large pawpaw, sliced 

• 12 litchis, peeled & 

pitted 

• 2 avocados, peeled and 

sliced 

• 50 g rocket 

• 2 limes, quartered 

• 1 chilli to garnish 

method 

Arrange the salad on a platter. Combine the dressing ingredients 

and mix well. Pour dressing over salad and serve immediately. 

Dressing ingredients: 

• 2 tablespoons brown 

sugar 

• 50 ml lime juice 

• 100 ml sweet chilli 

sauce 

• 30 g mint leaves 

chopped 

Recipe: Courtesy: 

S.A. Litchi Growers 

Association 

22 [October 2013] 

[October 2013] 23

Zonnebloem crafts 

contemporary 

classics 

True craftsmanship requires 

more than talent. It is also an 

expression of sure-handed 

skill, honed by regular 

repetition and refinement, 

that makes space for 

intuition to also play its role. 

Craftsmanship also calls for 

the best in raw materials and 

the best in tools. 

Grapes for the Zonnebloem range are selected from 330 vineyard blocks that are 

amongst the top in the Cape. The growers keep detailed proiles of every one of their 

vineyard blocks, knowing their individual soil variations and micro-climatic patterns. 

Many have been delivering to the Zonnebloem cellars for three or four generations and 

have developed a deep understanding of their land and what it can yield. They bring 

their expertise to the winemakers, who translate it into wines of excellence. 

Zonnebloem’s winemakers are chosen 

for their talent. They are also superbly 

trained, exposed to the best in 

winemaking worldwide and equipped 

with a world-class cellar. 

It’s how they have been making wines 

of enduring distinction over many 

generations. 

Zonnebloem’s reputation for classic, 

collectors’ quality was highlighted 

once again this year at the Nederburg 

Auction, when R22 000 was paid 

for three 750ml bottles of 1973 

Cabernet Sauvignon from 

Zonnebloem. 

Just a few days later, the contemporary 

range was rewarded with three silver 

outstanding and ive silver medals at the 

International Wine & Spirit Competition 

in London. Amongst the celebrated wines 

were Zonnebloem’s Shiraz, Cabernet 

Sauvignon and Pinotage. 

Beautifully balanced, richly rounded and 

food-friendly reds, they are crafted for 

enjoyment today. They have also been 

structured to last and bring classic tasting 

pleasure many decades from now. 

www.zonnebloem.co.za

Wine & Food 

Serves 4 

Stuffed 

Calamari tubes 

26 

ingredients 

Stuffing 

• 600g Falkland’s calamari tubes, 

cleaned 

• 1 450g container Ricotta 

• 1/4 cup Parmesan cheese 

• 2 eggs 

• 1/2 cup olive oil 

• 2 cup marinara sauce 

• 2 tbs. melted butter 

• 2 slices white bread shredded 

• 1 tbs. parsley 

• Salt & pepper to taste 

• 1/8 tsp. oregano powder 

• Garlic powder to taste 

Beurre Blanc Sauce 

• 1 cup dry white wine 

• 1/3 cup white wine vinegar 

• 2 tablespoons finely chopped shallots 

• 2 1/4 cups heavy cream 

• 3/4 pound butter, cut into cubes 

• to taste salt and pepper 

• lemon juice 


method 

Preheat oven to 180 o C. Wash calamari tubes 

thoroughly and drain well. Combine ricotta with 

bread, cheese, parsley, eggs, butter, oregano, 

garlic powder, salt & pepper. Mix and blend 

well. Stuff calamari tubes with the mixture and 

close openings with toothpicks. Brown quickly 

in hot olive oil until calamari turns slightly pink. 

Remove from pan with a slotted spoon and place 

in a deep baking dish. Pour Beurre Blanc Sauce 

over and bake until tender – about 45 minutes. 

Beurre Blanc Sauce 

In a medium saucepan, combine wine, vinegar 

and shallots. Reduce over high to approximately 

1/2 cup. Add cream and bring to a boil and 

reduce to a sauce consistency. 

The sauce should coat the back of a spoon. 

Remove from heat and stir in the butter in small 

batches. Season with salt, white pepper and 

lemon juice. 

To Serve: Place stuffed calamari tubes on top of 

angel hair pasta and stir-fry vegetables of choice. 

Spoon Beurre Blanc Sauce over. 


27

Wine & Food 

Gold added to summer’s favourite 

Sauvignon Blanc 

Summer calls for Sauvignon blanc – its crisp, refreshing aromas combine 

effortlessly with sandals, sun hats and lazy afternoons spent with friends 

around a braai. And now that the 2013 Durbanville Hills Sauvignon Blanc 

added a gold award to its name at the 2013 Michelangelo International 

Wine Awards held in London, you have even more reason to ensure there 

are always a few bottles chilling in the fridge this summer. 

The wine is a delightful 

combination of gooseberry and 

green apple aromas backed by 

melon and paw-paw with a hint of 

citrus zest. Sip it cold on its own 

or serve with traditional seafood 

Chicken liver pâté 

with gooseberry jelly 

ingredients 

dishes, mild-Thai cuisine, lemon chicken or a selection of 

cheeses such as feta, goat’s milk and haloumi. 

Try this delicious recipe, developed by Louisa Greeff, head 

chef at the Durbanville Hills Restaurant, who loves serving it 

to her friends at home along with a glass of Durbanville Hills’ 

Sauvignon blanc. Nothing could be easier. 

method 

- 1kg chicken livers 

- 1 chopped onion 

- 1 clove of garlic, chopped 

- 5ml thyme, chopped 

- 1 peeled and grated apple 

- 100ml brandy 

- 100ml cream 

- 250gram block melted butter 

- Salt and pepper to taste 

For the gooseberry jelly 

- 500g gooseberries 

- 100ml water 

- 50g sugar 

- 5ml thyme, 

chopped 

- 1 gelatine leaf 

Sauté the onions and garlic. Add the thyme, grated 

apple and chicken livers, and cook for approximately 

5 minutes. Add the brandy and flambé. Pour in the 

cream and cook for 10 minutes until smooth. Finally 

add salt and pepper and the butter 

before straining through a sieve. Pour 

into ramekins and leave in the fridge to 

cool down and set. 

For the gooseberry jelly 

Cook the gooseberries, es, water, sugar 

and thyme for 5 minutes. Cool 

down, whisk in the gelatine leaf 

and spread a thin layer on top of 

the pâté. 

Serve with Melba toast, garlic 

bruschetta or fresh bread. 

Enjoy with Durbanville Hills Sauvignon Blanc 

Our Sauvignon Blanc is a complex combination on of papaya, 

grapefruit, lime and winter melon. Enjoy this wine on its own 

slightly chilled or served with seafood and pastas. as. 

28 



29

Wine & Food 

Cold meatloaf 

with squashed tomato & pepper salsa 

ingredients 

- 500g pack beef mince 

- 500g pack pork mince 

- 1 onion, finely chopped 

- 2 eggs 

- 50g stale breadcrumbs 

- handful oregano sprigs, leaves 

picked, or use 1 tsp dried 

- handful thyme sprigs, leaves picked, 

or use 1 tsp dried, plus extra for 

scattering 

- 2 rosemary sprigs, leaves picked 

- 2 garlic cloves, 1 crushed, 1 thinly 

sliced 

- 2 tbsp olive oil, plus extra for 

greasing 

- bread rolls and rocket leaves, to serve 

For the salsa 

- 2 red and 2 yellow peppers, 

deseeded and thickly sliced 

- ½ tsp dried crushed chillies 

- 300g ripe tomatoes 

- 2 tsp balsamic vinegar 

- 1 tsp caster sugar 

- handful basil leaves 

method 

Heat oven to 180C. Put mince, onion, eggs, crumbs, 1 

tsp salt and ½ tsp black pepper into large bowl. Roughly 

chop the oregano leaves and finely chop the thyme and 

rosemary leaves. Add the herbs and crushed garlic to the 

bowl, then mix very well with your hands. Grease a 900g 

loaf tin with a little oil, then press in the mince, leaving 

the top a little mounded. Scatter with a few more thyme 

leaves and drizzle with a little oil. 

Toss the peppers with the remaining garlic, 2 tbsp 

oil and chillies in a large roasting tin. Put the meatloaf 

and peppers into the oven, with the peppers on the shelf 

below the meat. Roast for 30 mins. 

Meanwhile, quarter the tomatoes or chop a little 

smaller if they are large. After 30 mins, stir the tomatoes, 

vinegar and sugar into the peppers, which should be 

starting to look soft and turning golden at the edges, then 

cook for 40 mins more. The meatloaf should be hot in the 

middle (test with a skewer), and the tomatoes looking 

soft and juicy. Pour the excess fat and juice 

away from the meatloaf, then leave to cool. 

Squash the tomatoes into the peppers with 

the back of a fork, tear in the basil and 

season. Put into a container. Wrap meatloaf 

and its tin in foil. Serve sliced in rolls with 

salsa and a handful of rocket. 

Serve with: SWARTLAND MERLOT 2011 

Bouquet: Fruit driven with inviting raspberry, cherry and other ripe red berry flavours on 

the nose. 

Palate: The palate is soft and well balanced with lots of fruit and berry flavours. Medium 

bodied with lingering aftertaste. 

Food Pairing: Enjoy with a variety of meats like veal, meat loaf, Italian-style sausages, roast 

lamb or beef stews. 

30 



31

Wine & Food 

California Rolls 

Food historians 

generally credit chef 

Manashita Ichiro and 

his assistant, Mashita 

Ichiro, of the Tokyo 

Kaikan restaurant in Los 

Angeles (located on the 

corner of 2nd and San 

Pedro) with “inventing” 

the California roll in 

the 1970s. The chef, 

realizing that many 

Americans did not like 

the thought of eating 

raw fish, created the 

now famous California 

Rolls made with 

crab, avocado, and 

cucumbers. 

Since then, American sushi chefs have created many 

variations with unique names such as Spider Roll, 

Philadelphia Roll, and Rainbow roll. Most people in Japan 

have never heard of the California Roll, though, and I would 

advise not trying to order one there. Making sushi at home 

is easy to do. Ingredients and equipment can be found at 

Japanese and Asian foods stores as well as at most large food 

or grocery stores. I did a large amount of reading on how 

to make sushi rolls before attempting my first ones. Sushi 

making does requires a small amount of initial practice. 

Don’t be afraid to try! You can 

use the techniques for making 

the California Rolls to make other 

variations with different fillings as 

sushi rolls are extremely versatile 

and you can make endless 

varieties. Think of a sushi roll as a 

sandwich and it’s sure to get your 

imagination rolling as to what to 

fill it with. Be creative! 

[October 2013] 33

Wine & Food 

California rolls 

american-style sushi rolls 

Making sushi rice: 

In a small saucepan over medium heat, combine rice vinegar, 

sugar, and salt. Heat mixture just until the sugar dissolves 

(do not let it boil). Remove from heat and let cool until ready 

to use. 

Start preparing the rice approximately 2 hours before 

you want to make the sushi rolls. Wash rice, stirring with 

your hand, until water runs clear. Place rice in a saucepan 

with water; soak 30 minutes. 

Drain rice in colander and transfer to a heavy pot or rice 

cooker; add 4 cups water. NOTE: To improve the texture of 

the rice, after rinsing, let the rice drain 30 minutes in the 

refrigerator before cooking (put the strainer with the rice in 

a large bowl to catch the water). 

If you don’t have a rice cooker, place rice and water 

into a large heavy saucepan over medium-high heat; bring 

just to a boil, reduce heat to low and simmer, covered, for 

15 minutes. Turn off heat and let rice rest, covered, for 15 

additional minutes. 

When rice is done cooking and resting, transfer to a 

large bowl; loosen rice grains gently with a rubber spatula 

or wooden spoon by cutting and 

folding (do not stir, as this will 

crush the rice). NOTE: Either use 

the rice soon after preparing it, or 

cover it with a damp cloth to keep 

it moist. Do not refrigerate the 

cooked rice. 

Sprinkle the cooled rice 

vinegar mixture over the rice, 

mixing together as you sprinkle 

(add enough dressing to coat the 

rice but not make it damp - you 

may not need to use all the vinegar 

dressing). Spread the hot rice on 

top of a large sheet of aluminum 

foil and let cool. 

Preparing sushi ingredients: 

Wash, peel, and seed cucumber. 

Slice in half lengthwise, then cut 

into long, slender strips. 

Equipment needed: 

d 

- Bamboo sushi-roll mat. 

- Clean cutting board. 

- Sushi knife or very sharp knife. 

- A pack of roasted seaweed. 

- Wooden spoon or wood or plastic 

rice paddle for spreading rice. 

- Plastic wrap. 

S hi i di 

Rice ingredients: 

- 6 Tbsp rice vinegar 

- 2 Tbsp 

- granulated sugar 

- 2 tsp salt 

- 3 cups uncooked Japanese 

medium-grain sushi rice 

- 4 cups water 

34 

Sushi ingredients: 

- 5 sheets or sushi seaweed in big squares 

- 1 large cucumber 

- 2 to 3 avocados 

- Freshly-squeezed lemon juice 

- Cooked crab meat 

- Wasabi (Japanese horseradish) 

- Soy Sauce 

- Pickled Ginger 

- Only use Japanese medium-grain sushi rice in sushi 

making. It is a medium-grained rice and gets sticky when 

it is cooked. Long-grained rice will not work because it is 

drier and doesn’t stick together. 

- Roasted-Seaweed (Nori) - Sheets of thin seaweed which is 

pressed and dried. As a general rule of thumb – good Nori 

is very dark green, almost black in colour. 

[October 2013] [October 2013] 

35

Wine & Food 

Cut the avocados in half 

lengthwise, then remove the pit; 

cut each section in half again 

(lengthwise), and carefully remove 

the peel. Cut the section in long 

slender strips. Sprinkle the sliced 

avocado with lemon juice to keep 

from discoloring. 

If you are using snow, crab, 

remove the crab meat from the 

thicker portion of the legs and cut 

in half lengthwise. If you are using 

imitation crab sticks, remove the 

plastic wrapping and cut each in 

half lengthwise. 

Place the cucumber slices, 

avocado slice, and crab slices on a 

plate; cover with plastic wrap and 

refrigerate until you are ready to 

use. 

making california rolls: 

(1) Lay the Bamboo sushi-roll mat 

on a cutting board with bamboo 

strips going horizontally from 

you. 

2) Place a sheet of plastic wrap on 

top of the bamboo mat (shiny 

side down). Place the Roasted- 

Seaweed (Nori) on top of the 

plastic wrap. 

(3) Spread a thin layer, 3/4 to 1 

cup, of Japanese medium-grain 

sushi rice over 3/4 of the nori 

leaving approximately one 

inch of uncovered nori at each 

end Note: It helps to wet your 

fingers with cold water when you are patting the rice 

onto the nori. 

(4) Arrange strips of avocado and cucumber along the center 

of the rice; top with crab meat. 

Rolling california rolls: 

Placing your fingers on the ingredients, carefully bring the 

bottom end of the rolling mat and the plastic wrap up and 

over the ingredients (tucking the end of the nori to start a 

roll). Pull back the rolling mat and plastic wrap, as necessary, 

so it does not get rolled into the sushi. NOTE: Roll tightly 

with firm pressure. 

Continue rolling the sushi and pulling back the 

rolling mat and plastic wrap, as necessary, until you have 

approximately 1 to 2 inches of the top of the nori showing. 

Rub a small amount of cold water on the edge of the nori and 

bring the nori around so that it completes the sushi roll. 

Gently squeeze the rolling mat around the sushi roll until 

it is firm and forms an even roll (be carefully not to squeeze 

too hard, as you may crush the ingredients or squeezed them 

out). Wrap the plastic wrap around the roll and set aside 

until ready to cut. Refrigerate for longer storage. Repeat 

with remaining nori sheets to make additional rolls. 

Cutting california rolls: 

Place rolls on a flat cutting board and remove plastic wrap. 

Using a Sushi knife or a sharp knife, slice the sushi roll first 

down the middle. From there you can cut it into 6ths or 

8ths, whichever you prefer (wet the knife between each cut 

to make it easier to cut and keep the rice from sticking to 

the knife). 

Serving california rolls: 

Turn the cut California rolls on end and arrange on a serving 

platter or sushi plates. Serve with wasabi, soy sauce, pickled 

ginger, and chop sticks. Always serve sushi rolls at room 

temperature. Makes approximately 40 California Rolls. 

36 

[October 2013]

Wine & Food 

Cold Roast Beef 

with Horseradish sauce 

ingredients 

- 2 tablespoons chopped fresh rosemary 

- 2 tablespoons chopped fresh thyme 

- 1 tablespoon kosher salt 

- 1 tablespoon fresh ground pepper 

- 3 tablespoons olive oil 

- 6 garlic cloves, minced 

- 2 kg trimmed tied beef tenderloin 

- fresh rosemary sprig 

- Creamy Horseradish Sauce 

- 2/3 cup refrigerated 

horseradish 

- 1/2 cup finely chopped 

English cucumber 

- 1/2 teaspoon salt 

- 180g sour 

cream 

method 

Preheat oven to 240 ° C. Combine the first 6 

ingredients in a small bowl; rub mixture over 

beef. Place beef in a large roasting pan. Bake 

for 10 minutes. 

Decrease oven temperature to 180 °C; 

bake for 30 more minutes or until a meat 

thermometer reads 60 °C or desired degree of 

doneness. Remove from oven, and cool until 

room temperature (1 hour). 

Prepare sauce--stir together all the sauce 

ingredients in a medium bowl; chill. Wrap beef 

in plastic wrap; chill overnight. 

Cut roast into thin slices; arrange slices 

on a serving platter. Garnish, if desired, 

with rosemary sprigs. Serve with Creamy 

Horseradish Sauce. This is also delicious 

served in a sandwich. 

40 

Serve with: cappupinoccinotage 

The quintessional earthiness and sweet red berry flavours of Pinotage is maintained 

in this wine, 

with the focus on softer mocha & ground coffee flavours, which gives it an 

added seductiveness. 



41

Wine & Food 

Thai Roast Beef Salad 

This delicious 

salad is a great 

vehicle for using 

leftover roast 

beef or steak. 

The dressing can 

be made ahead 

and kept in the 

refrigerator for 

up to 1 week; stir 

before dressing 

the salad. 

ingredients 

- 6 cups sliced romaine lettuce leaves 

- 375g cooked roast beef or steak, thinly sliced and cut into strips, 

about 2 cups (500 mL) 

- ½ cooked roast beef or steak, thinly sliced and cut into strips, 

about 2 cups (500 mL) English cucumber, halved lengthwise 

and thinly sliced 

- 2 cups thinly sliced red cabbage 

- 1 sweet red pepper, seeded and thinly sliced 

- 4 green onions, thinly sliced on diagonal 

- 75 ml unsalted cashews 

Dressing: 

- 5 ml grated lime zest 

- 75 ml fresh lime juice 

- 3 tbsp vegetable oil 

- 2 tbsp sodium reduced soy sauce 

- 1 tbsp each fresh minced ginger and garlic 

- 1 tsp granulated sugar 

- ¼ tsp red pepper flakes 

method 

Dressing: 

In large bowl, whisk 

together lime zest and juice, 

vegetable oil, soy sauce, 

ginger, garlic, sugar and red 

pepper flakes. Season to 

taste. (Make-ahead: Cover 

and refrigerate for up to 1 

week). 

Add lettuce, beef, 

cucumber, red cabbage, red 

pepper and green onions 

to the bowl; toss gently to 

coat with dressing. Top 

with cashews just before 

serving. 

42 

[October 2013]

Wine & Food 

Spicy oxtail with beans 

Make use of the last cool days before the heat of summer hits to enjoy 

full red wines and satisfying comfort food. A slow-cooked oxtail recipe 

will be an excellent match for the Welmoed Cabernet Sauvignon with its 

deep flavours of ripe red fruit and slight pepperiness. This showstopper 

packs a flavour punch and is worth the extra effort for a special occasion. 

Chilli flakes add heat, but omit if you want a milder flavour. 

method 

Marinate the meat in a mixture of onion, spring onion, 

garlic, ginger, chilli flakes, soy sauce, thyme, salt and 

pepper, preferably overnight. Heat the oil in a heavy-based 

pan and brown the meat in batches for about 10 minutes. 

Cover with water, add the rest of the marinade, reduce the 

heat and simmer for about 2 hours. Top up with water as 

needed. Add the beans and allspice berries and simmer 

for 15 minutes. Dissolve the cornstarch in 2 tablespoons 

of water and stir into the stew, keep stirring until the stew 

thickens and the beans are tender. Serve with white rice. 

ingredients 

- 2 kg oxtail, sawn into pieces 

- 2 large onions, chopped 

- A handful of spring onions, chopped 

- 2 cloves of garlic, minced 

- A 1 cm piece of ginger root, minced 

- 1 to 2 T of chilli flakes, optional 

- 2 T soy sauce 

- 1 sprig of thyme, chopped 

- ½ t salt 

- 1 t black pepper 

- 2 T olive oil 

- 1½ c water 

- 2 cups of dried kidney beans, soaked 

overnight 

- 1 t allspice berries 

- 1 T cornstarch 

- 2 T water 

Serve with Welmoed 

Cabernet Sauvignon 

Excellent deep ruby red colour. Rich layers 

of dark fruit aromas, black currant, cassis 

and mint. A well-balanced medium to full 

bodied wine with well rounded tannins, well 

integrated oak and a rich, lingering finish. . 

44 



45

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 Years.

Wine & Food 

Roast Pork with Perfect 

Crackling & Apple Sauce 

Winter or summer, there are very few dishes which can beat roast 

pork as the perfect Sunday roast. 

Serve with Savanha Merlot 2012 

An accessible and fruit-driven wine. Plums and 

raspberries on the nose, with layers of red berries and 

a hint of spice on the palate, supported by a soft tannin 

structure. 

Pairs well with roasted pork, meat loaf, 

chicken casseroles, pizza and meaty 

pastas. 

How to get the best crackling on roast pork is the subject of much debate in the kitchen. The secret of 

success is a good layer of fat beneath the rind. Also, the rind should be scored evenly all over. It helps if 

you choose a larger joint so there is more time in the oven to develop crisp crackling. Follow our guide to 

produce perfect roast pork served with a simple apple sauce and gravy. 

48 

ingredients 

- 1.5-2kg joint of 

pork, either leg, 

loin or shoulder 

- Olive oil, to rub 

on joint 

- Fine sea salt and 

freshly ground 

black pepper 

For the Apple 

Sauce: 

- 500g cooking 

apples 

- 25g butter 

- 3 tbsp caster 

sugar 

For the Gravy: 

- 2 tsp plain flour 

- 450ml meat or 

vegetable stock 


method 

Preheat the oven to 180°C. Take the pork out of the fridge and remove 

all wrappings. Set on a plate and rub the skin all over with kitchen paper. 

Leave for half an hour for the skin to dry. If the skin is moist it will not make 

crackling. Check the skin is evenly scored. If it is not, make further cuts in 

the flesh with a large, very sharp knife. Brush the skin very lightly with oil, 

rubbing off any excess with kitchen paper. Sprinkle the skin with a thin, 

even layer of salt and a little pepper. Calculate the cooking time, allowing 

35 minutes per 500g, plus an extra 35 minutes. Set the joint in a roasting 

tin and roast for the calculated cooking time. Meanwhile, make the Bramley 

apple sauce. Cut the apples into quarters using a small, sharp knife. Peel, 

core and slice the quarters then place in a pan with 3 tbsp cold water and 

bring to the boil. Reduce the heat to medium, cover the pan with a lid and 

cook for 6-8 minutes, until the apples are soft and pulpy. Remove the apples 

from the heat and beat with a wooden spoon until smooth, then beat in the 

butter and sugar. If the sauce is too thin, return it to the heat and cook gently, 

stirring until it thickens slightly. Transfer to a serving bowl. When the pork 

is cooked, remove from the oven and transfer to a large serving plate. Cover 

loosely with foil and leave to rest for 15 minutes while you make the gravy. 

Using a large spoon, remove as much surface fat from the pan juices as you 

can. Don’t worry if you leave some fat, as it will add flavour. Place the roasting 

tin on the hob and reheat the juices. Remove from the heat and stir in the 

flour. Return to the hob and cook gently for 2 minutes. Gradually add the 

stock, stirring all the time until the gravy is slightly thickened. Simmer for 5 

minutes, then taste and season if necessary. Using a sharp carving knife and 

a fork to steady the meat, remove the crackling from the joint and place on 

a board. Cut the cracking into pieces (you can do this with kitchen scissors). 

Carve the pork into thick slices and serve each portion with some crackling, 

gravy and a generous spoonful of apple sauce and vegetables of choice. 


49

Wine & Food 

SWL797 

Easy Homemade 

Vanilla Ice Cream 

ingredients 

At Swartland Winery we use 

the small berries from bush 

vines to create award winning 

wines bursting with flavour. 

- 4 cups light cream 

- 1 can sweetened 

condensed milk 

- 2 tablespoons 

vanilla extract 

method 

In large bowl, combine 

ingredients; mix well. 

Pour into ice cream 

freezer container. 

Freeze until set. Serve 

with fruit in season 

Tel: 022 482 1134 

www.swwines.co.za 

50 


Serve with Swartland Contours Moscato 

Bouquet: Honey with citrus notes, combine with floral notes. 

Palate: Fresh, slightly sweet with a cheeky sparkle. Lovely Muscat grape aromas 

complimented by a refreshing Granny Smith finish. 

Food Pairing: Serve chilled at lunch time parties or with slightly spicy food. Also 

delicious with vanilla ice cream and fresh berries or fruit in season. 

Celebrating 65 Years of Excellence! 

Not for sale to persons under the age of 18. Enjoy responsibly.

Valid from Tuesday 1 October 2013 to Wednesday 8 January 2014. 

We have hand picked 100 

unbelievable DEALS at R100 

EACH every day for 100 DAYS

Versatile Gin 

From rags 

to riches 

“Today gin is a pretty classy dame, 

but it went through finishing school 

during the American Prohibition. Just 

like London’s gin craze, Prohibition gave 

rise to black markets and rotgut bathtub gin. 

In 1942, four thousand Americans died 

from bad alcohol” 

From the book: “ALCOHOLICA / ESOTERICA” 

By Ian Lendler 

“That didn’t stop people from drinking. It just gave 

them an incentive to search for high-quality stuff. 

Gin, specifically, because it proved to be the perfect 

ingredient for the newly invented drink known as the 

“cocktail” that became the semi-official stimulant of 

Prohibition. And London gin was the best. 

The price of a bottle smuggled across the Atlantic was 

exorbitant, but the alternative was possible blindness or 

death. If you could afford it, you drank it. Only the rich 

could afford it, only the rich drank it. So ginstepped out 

of Prohibition like a newly arrived debutante. 

It was “Mother’s Ruin” no more. It was Gin, the 

genteel drink; the tipple of the top-0hat set.” 

The flavours in Gin 

Juniper is still used for flavouring, but modern gin also 

incorporates botanicals like cinnamon, coriander, 

caraway seeds, orrisroot, orange and lemon peel, 

fennel, bitter almonds and cardamom. 

If you want to try sussing these flavours out for yourself, 

here’s a good trick: Cover the glass with the palm of your 

hand and give it a few gentle swirls. Then take your hand 

off and sniff the glass. The swirling helps release the gin’s 

fragrance. 

“London Dry” - This term stems from the gin craze when 

bootleg gin was heavily sweetened to make it drinkable. Quality 

gin makers used the term “London Dry” to differentiate their stuff 

from the poor man’s drink. It no longer has any real meaning. 

“Golden Gin” - Modern Dutch “genever” or “golden gin”, is very different from English gin. It 

has much more character and flavour, befitting the Dutch practice of drinking it straight like 

schnapps. Unlike other gins, Dutch gins are also usually barrel-aged for one to three years, 

during which it acquires a pale golden colour. 

54 [October 2013] 


55

Versatile Gin 

Cooking with Stretton’s 

Gin this summer 

A good bolognese is lost without it, it forms the base of any hearty gravy 

– we even pour it over our pudding at Christmas. Cooking with alcohol 

is nothing new, but – and you can probably guess where this is heading 

– what about gin? 

Gin’s pronounced flavour, with its juniper, 

lemon, coriander and angelica botanicals, 

makes it perfect for a marinade – game 

especially. 

Use sloe gin and extra juniper berries to 

enhance the flavour of venison. 

For some reason people are wary about cooking with gin. 

We like to think that this is because it’s considered just 

too good not to drink, and whilst we’re close to agreeing – 

we’re also open-minded. Let us remember the reason why 

we use alcohol in cooking – to enhance or add new flavours 

to the food. The alcoholic element (or most of it anyway) 

is usually burned away in the 

cooking process, and what you’re 

left with, and what you want, is the 

remaining essence of the flavour. 

Well we see no problem on this 

front for gin. 

Use gin in a vinaigrette for salad with pears 

hazelnuts, chicory, and gin vinaigrette. 

Gin is also a great with seafood – especially 

scallops. 

Remember when everyone was using vodka in pasta sauces? Well no 

more, because in the words of this inspired chef: “When it comes to 

pasta sauces, gin is the new vodka.” Check out the recipe on the next 

page for Gin Penne Pasta if you’re after some inspiration. 

56 [October 2013] 


57

Versatile Gin 

Gin Penne Pasta 

ingredients 

method 

58 

- 500G penne 

pasta, cooked al 

dente 

- 1/2 onion, diced 

- 2 cloves garlic, 

minced 

- 1/4 cup olive oil 

- 1/2 teaspoon red 

pepper flakes 

- 2 X480 g can 

diced tomatoes 

- 1 cup gin 

- 1 tablespoon 

sugar 

- 1/2 cup cream 

- 1/2 cup 

Parmesan cheese, 

grated 

- 1/4 cup fresh 

basil, minced 

- Salt and pepper 


Starting the Sauce 

While there is some simmering and stirring that goes on with this sauce, 

there’s really not much chopping. Just dice up some onion and garlic and 

you’re ready to start the sauce. Add the olive oil to a medium pot with the 

onions, garlic, and red pepper flakes. Cook this over medium heat until the 

onions and garlic start to soften and it smells very fragrant. You don’t want 

the onions to brown at all. They should just get soft over medium heat 

which will take around 5-6 minutes. Then add in your tomatoes and sugar. 

The small amount of sugar balances some of the acidity of the tomatoes. 

Continue to cook this for a few minutes. 

I wanted my sauce to be pretty smooth so I decided to blend it up 

with my stick blender. You could also use a normal blender or just kind 

of mash the tomatoes as they cooked and go with a more rustic version 

of the sauce. You definitely don’t need a blender to make this sauce, but if 

you can, I recommend it. At this point our sauce is pretty standard, but it’s 

about to get a big bump in the flavour department. Starting with the gin. 

Add a whole cup. Bring this sauce to a simmer and let it simmer for about 

15-20 minutes, stirring regularly. Your goal here is to cook off most of the 

alcohol and reduce the gin flavours. You’ll know when it’s done because 

the sauce won’t smell intensely like alcohol! 

As a final step stir in some cream which will mellow out some of the 

flavours and give the sauce a nice, rich texture. Any time I’m trying to make 

a really good tomato-based pasta sauce, there are two ingredients that I 

almost always include: Real Parmesan cheese, and fresh basil. Add a good 

amount of these to the sauce and season the sauce with salt and pepper. I 

recommend finishing the sauce and then just keeping it warm while you 

work on the pasta. Whatever you do, don’t overcook the pasta. As soon as 

the pasta is drained, toss it into the sauce (or toss the sauce into your pasta 

depending on your pot size). Stir it all together. Even though it will look 

like a lot of sauce, as you stir in the pasta, all that sauce will get trapped in 

the penne pasta and you’ll be all set. 

Stretton’s Gin - Refreshing good taste 

As in most classics simplicity is key. Thus it is that the right botanicals in the right 

proportions, a discernable citrus character and a smooth roundness that sets Stretton’s 

apart from all other gins; giving it an unbeatable combination of refreshing good taste 

and soft mouth-feel, so sought after in cocktails and mixed in long drinks alike. 


59

Versatile Gin 

Gin & Tonic Jelly 

ingredients 

- 300 ml water (plus 

50ml / 

3 tablespoons more) 

- 300 grams caster sugar 

- zest and juice of 2 

lemons 

- 400 ml tonic water (not 

slimline) 

- 250 ml gin 

- 6 teaspoons 

unflavoured powdered 

gelatin 

- 2 punnets 

whitecurrants (or 3 - 4 

punnets raspberries 

optional) 

- 1 teaspoon icing sugar 

(if using raspberries) 

method 

You will need a 1¼ litre / 5 cup jelly mould, lightly 

greased with almond or vegetable oil. Put the 

300ml / 1¼ cups water and the sugar into a wide, 

thick-bottomed saucepan and bring to the boil. Let 

boil for 5 minutes, take off the heat, add the lemon 

zest and leave to steep for 15 minutes. 

Strain into a measuring jug, then add the lemon 

juice, the tonic water and the gin; you should have 

reached the 1,200ml / scant 5 cup mark; if not, add 

more tonic water, gin or lemon juice to taste. 

Put 5 tablespoons cold water in a small bowl 

and sprinkle over the gelatine. Let it stand for 5 

minutes to hydrate - it will swell up and become 

slightly translucent. At step 2, stir the gelatine into 

the saucepan of warm liquid, until dissolved. 

Then stir this into the remaining gin and tonic 

mixture in the measuring jug, making sure it is 

thoroughly dispersed. Pour into the mould and, 

when cold, put in the fridge to set. This should take 

about 6 hours. 

When you are ready to unmould, half-fill a sink 

with warm water and stand the jelly mould in it for 

30 seconds or so. 

Clamp a big flat plate over the jelly and invert 

to unmould, shaking it as you do so. If it doesn’t 

work, stand it in the warm water for another halfminute 

or so and try again 

60 



As in most classics simplicity is key. Thus it is that the right botanicals 

in the right proportions, a discernable citrus character and a smooth 

roundness that sets Stretton’s apart from all other gins; giving it an 

unbeatable combination of refreshing good taste and soft mouth-feel, 

so sought after in cocktails and mixed in long drinks alike. 


61

Versatile Gin 

Summer Punches 

with Stretton’s Gin 

Stretton’s Gin 

Summer Pudding Punch 

Punch, for many of us, brings back memories of watery fruit juice served 

up at school discos. But Gintime’s very grown up versions are perfect 

for adding a bit of oomph to a lazy, sunny, summer afternoons. Don’t 

forget the sunscreen! 

Zingy Stretton’s Pimms Punch 

Serves 4 

ingredients 

- cucumber 

- 1 orange 

- 1 lemon, thinly sliced 

- 1 cup Pimms No1 Cup 

- ½ cup Stretton’s Gin 

- 3 cups Lemonade 

- Sprigs of mint 

- ice to serve 

ingredients 

- 600g summer berries, whatever is 

juicy and ripe! 

- 1.5 litres raspberry and cranberry 

juice, chilled 

- 1 cup Stretton’s Gin 

- Juice of 1 lemon 

- 1.25 litres lemonade, chilled 

- Ice cubes, to serve 

method 

Place the berries, juice, lemon juice 

and gin in a large bowl and chill for 

a couple of hours. Add the lemonade 

and ice and serve. 

method 

Put the whole lot in a bowl, 

mix and serve immediately. 






62 



63

Versatile Gin 

Stretton’s Watermelon Gin Punch 

Stretton’s Pineapple Gin Punch 

Nothing says summer quite like the fresh flavours of watermelon, 

lemon, and crisp, cool mint. Serves 12 

ingredients 

- One-half small round 

seedless watermelon 

(about 2kg peeled and 

cut into large chunks 

- 1/2 cup fresh lemon 

juice, strained 

- 1/2 cup simple syrup 

- 8 sprigs fresh mint; more 

for garnish 

- 2 cups Stretton’s Gin 

method 

Working in batches if 

necessary, purée the 

watermelon in a blender 

or food processor and 

press the purée through a 

strainer. You’ll need about 

4 cups of juice—it’s fine if 

there’s some pulp in the 

juice. Chill. 

Put the lemon juice, 

simple syrup, and mint in 

a 3-quart serving pitcher 

or a punch bowl and mash 

the mint thoroughly with 

a muddler or the back of a 

wooden spoon. Add about 4 

cups of ice, the gin, and the 

watermelon juice and stir. 

Serve in glasses over ice. 

Garnish with mint sprigs. 

ingredients 

- 1 cup water 

- 1 cup sugar 

- 1 tablespoon finely grated lime peel 

- 2 cups pineapple juice 

- 2 cups (or more) Stretton’s Gin 

- 2 cups club soda 

- 3 1/2 tablespoons fresh lime juice 

- 1/8 teaspoon orange bitters or angostura 

bitters 

- 1 large pineapple, peeled, cored, cut into 1/3- 

inch cubes 

- 1 ice block 


method 

Bring 1 cup water and sugar to boil 

in small saucepan, stirring until sugar 

dissolves. Reduce heat and simmer 5 

minutes. Mix in lime peel; cool syrup. 

Combine pineapple juice, 

2 cups gin, club soda, lime 

juice, and bitters in punch 

bowl. Mix in pineapple 

cubes and enough syrup 

to sweeten to taste. Add 

more gin, if desired. Add 

ice block to bowl. 





64 



65

www.leopardsleap.co.za 

BUY A CASE OF 

LEOPARD’S LEAP 

(Cabernet Sauvignon or Merlot or Shiraz or Cabernet/Merlot) 

AND RECEIVE A FREE 

Cabernet Sauvignon/Merlot Magnum 

www.leopards-leap.com 

• While stocks last 

NOT FOR SALE TO PERSONS UNDER THE AGE OF 18. 

DRINK RESPONSIBLY.

Pairings 

Wine & cheese 

A heavenly combination 

Mention a wine party to someone, and the first 

thing that comes to mind is “Wine and cheese”. 

Wine and cheese both have an extremely long 

history - both were mentioned in the Odyssey! 

Both wine and cheese are natural products, 

created using a standard process but with a 

myriad of results. Both tend to age well. If you 

have a certain type of wine and want to know what 

cheese to serve with it, here are some guidelines 

below. Remember, as with all pairings, your taste 

buds reign supreme. These are just guidelines - 

you may find you like quite different 

combinations! 

WINE AND CHEESE PAIRING GUIDE 

Cabernet Sauvignon - brie, camembert, strong cheddar, Danish blue 

Sparkling Wine - vintage brie, mild cheddar, chevre, colby, edam, gouda 

Chardonnay - mild cheddar, gruyere, provolone 

Chenin Blanc - camembert 

Gewurztraminer - boursin, caraway, chevre, swiss 

Riesling - cheshire, colby, edam, gouda, monterey jack 

Sauvignon Blanc - strong cheddar, gruyere 

Sherry - bleu 

Sherry, sweet - vintage brie 

Port, Tawny - bleu, roquefort, stilton 

68 

[October 2013]

Not for Sale to Persons Under the Age of 18.

Summer Picnic - Makro

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