.: Judging Paella at the annual Du Toitskloof Muratie Wines Cook-Off

Can you cook a good Paella? What would you put in it? Once a year Muratie and Du Toitskloof have a cook off competition and we are delighted to be invited to help judge. This year it was Du Toitskloof's turn to host the challenge. It was not the usual lamb challenge (although it did make a small appearance) but Paella. We hear that a lot of research goes into these challenges and certainly the paellas produced were very different. And of course it is chance to drink lovely wines from both farms. They lay on transport for us from Cape Town

The rather macabre floating trophy, a mounted wildebeest skull and horns

Muratie's table with lots of the correct Paella ingredients and their famed huge brie topped with strawberries which goes on the braai, melts and we all dip in with good bread as the starter. And yes those are lamb ribs going in the paella. Bones and all!

Chicken getting a good caramelisation in the pan

Kim Melck busy at the fire

The cook off is held on the lawn in front of the winery and Melissa's. It is always a good place to stop off on your way home

A glass of Lady Alice MCC to begin the day?

Du Toits Kloof also had their Sparkling Brut on offer with a new season strawberry in each glass.

A lovely sunny day always helps

Their starter treat was biltong and droewors

It's called looking the part. Broadcaster Jon Meinking in his Spanish uniform, beret and Spanish flag got us into the mood. Olé!

"Voguing"

Mussels at the ready

Adding wine to the pan

Getting hot turning over the food

PRO Emile Joubert also amused with his T shirt

Muratie had a refreshing drink on offer: a Chuck Norris, made with Muratie Port and Indian tonic

The girls from Muratie trying to tempt us with the Chuck Norris cocktail

The essential base to any paella is the Sofrito: onions, garlic, peppers and tomatoes cooked in olive oil

Browning the lamb ribs in oil and butter

Heavenly Muratie starter, melting Brie topped with strawberries

A marquee had been put up for shade or in case it rained

Time to add the rice. The sofrito looked a bit dry but they had a solution

Du Toits Kloof then added a very unusual paella ingredient, a sweet and sour onion sauce

Muratie's paella just after the rice was added

Journalist and author Myrna Robbins watches while Kim Melck adds the chorizo sausage and gives the final stir before letting it cook, very correct. This is how to achieve a crust on the bottom

Time to sit down and chat to Pete Goffe Wood, head judge. Tutt! someone smoking at a wine event, not done

Rice is done, now time to add the rest of the ingredients. Du Toitskloof topped with beautiful king prawns and lemon

Muratie added more chorizo

And this was their fully loaded paella, also topped with prawns, green beans and lemon

Bernard Kotze, Marketing manager of Du Toitskloof, reminded us this was the 5th year of the cook off

and explains how the judging will work

Du Toitskloof MD Marius Louw

Bernard Kotze with the chefs: Kim Melck of Muratie and Muller Coetzee tell us what's in their Paellas

Du Toitskloof then told us about theirs

Head Judge Chef Pete Goffe Wood

Kim looking happy and a little roasted from the fire

Red plate was Du Toitskloof, black plate Muratie. Backed by some good wines to drink with the dishes. For Lynne the Muratie had the best flavour and it had a good crust, but the prawns were not good and lamb bones a bit sharp. The crayfish and the prawns on the mostly seafood paella from Du Toitskloof were excellent, but she didn't enjoy the sweet and sour onion taste. In the end, it came down to which one she wanted more of