JHB West - Nov 21

Fresh oysters, with a glass of Sense of Place
Anna Christina MCC. Summer heaven. This
elegant, Chardonnay-driven Méthode Cap
Classique has aromas of fresh Granny Smith
apples and citrus blossoms with a nutty
yeastiness, and goes perfectly with these
fresh oysters with apple, cucumber and basil,
a fresh recipe from Alet Kilchenmann of The
Bubbly Club.
You’ll need ... any amount of fresh oysters,
shucked (the more the merrier we say); a
Granny Smith apple, peeled and diced into
small cubes; and cucumber ribbons (discard
the outer skin). For the vinaigrette: ½ cup good
quality olive oil; 50ml Sense of Place Anna
Christina MCC; 25ml fresh lemon juice; 5ml
honey; 5 large fresh basil leaves; a good shake
of smoked chilli flakes; salt & pepper to taste.
To make: Blend the vinaigrette ingredients with
a hand blender until combined.
Top oysters generously with apple cubes,
cucumber ribbons, and lashings of the
vinaigrette and enjoy!
You’ll find Anna Christina MCC for R205 a bottle
on stellenbosch-hills.co.za
OYSTERS, MUSSELS
SALMON FINE WINE &
Winemaker Mike Dawson enjoys his Journey’s End
Weather Station Sauvignon Blanc 2020 with his version
of white wine mussel soup. “It’s a fresh style of wine, with
beautiful natural acidity and tropical fruit flavours, which
makes it a perfect pairing with seafood, of which mussels
is my favourite. The freshness of the wine cuts through the
creaminess of the soup. This is a match made in heaven.”
You’ll need: 3kg fresh mussels; 2 onions, 1 leek and 2 celery
sticks (from his garden, he tells us, you may have to pop
into the greengrocer); 1 cup each of water, chicken broth
and Journeys End Weather Station Sauvignon Blanc (be a
little more generous if you are feeling adventurous). 1 cup
of clam juice (you can also buy canned clams and drain out
the juice, or if you can’t find canned clams, then substitute
with another cup of chicken broth); a quarter cup of fresh
parsley and 3 mashed garlic cloves (also from his garden); 1
cup cream; salt and pepper, of course
To make: Add onions, leeks, celery, parsley, garlic, water,
wine, chicken broth, clam juice, salt and pepper into a
potjie pot over hot coals, and bring this to boil. Reduce
the heat, add the mussels, cover, and simmer for five mins
or until mussels have opened. Add the cream right at the
end and you’re good to go. This recipe serves four, says
Mike, adding “but my girlfriend Tynika and I are more than
capable of finishing two servings each”.
Journey’s End Weather Station Sauvignon Blanc 2020 is
around R100 from shop.journeysend.co.za
20 Get It Magazine November 2021