Thursday, April 21, 2016
This Week's MENU: Lismore Wines, Veritas Wines dinner, A Mad Hatter evening, Biltong loves Pinotage, Backsberg's 100 years, Thai Fishcakes, Ken Forrester's Dirty Little Secret
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A gull flies into the sunset, taking the last of summer In this week’s MENU : Lismore Wines Veritas Wines dinner at Southern ...
This week's MENU recipe is THAI FISHCAKES
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It is a very quick recipe to make once you have assembled all the ingredients as they all go into your blender. Then you shape the small fi...
Wine of the Week Ken Forrester's Dirty Little Secret totally natural Chenin Blanc
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Can you afford it? R1000 a bottle. Very limited quantities available. We will tell you all about the launch of this spectacular wine next w...
Ken Forrester's Dirty Little Secret
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This was revealed last week as his latest block buster Natural Chenin Blanc of which only 3,500 bottles have been made and which will sell ...
Diemersdal launches their new Wild Horseshoe, a skin fermented Sauvignon blanc
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Lynne asked Cellar master Thys Louw if he had ever considered adding any Semillon to his excellent Sauvignon Blanc. "Heavens, no&qu...
Backsberg celebrates their Centenary with an end-of-harvest lunch
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The rags to riches story of the Back family is inspiring. The original Charles Back arrived as a penniless refugee from Lithuania in 1902 a...
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