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Cook with Danie and Fritz at Allesverloren

Here to bust the myth that real men can’t cook are Allesverloen fifth-generation owner and cellar master Danie Malan and food blogger Fritz Brand. In a series of informative and entertaining interactive cooking videos, Danie and Fritz aim to provide practical tips for some incredible recipes, while unravelling the origin of Allesverloren’s best wines and pairings.

By Taryn Wilson

Allesverloren has a rich heritage dating back to 1704 and is situated on the slopes of the Kasteelberg near Riebeek West in Swartland. The fifth-generation owner, Danie, has a highly regarded legacy in South African tradition and is known for his practical farming methods. With several awards, including the 2010 Golden Glass award at Sweden’s International Producer of the Year event, Danie definitely knows a thing or two about being in the kitchen. He will be cooking alongside South African blogger Fritz Brand, the master behind ‘Real Men Can Cook’, whose cooking-at-home shenanigans became successful through his blog.

Together, Danie and Fritz make a funny and charming pair to watch and learn from. ‘It’s been an absolute pleasure cooking with Fritz with this series of videos. His approach aligns perfectly with our winemaking philosophy: hands-on, easy-going and enjoyable,’ says Danie.

Aside from the great kitchen tips viewers receive, there has also been a focus on the traditions and history of the wine farm itself. ‘We’ve created some great dishes for the series… but they also showcase the team’s passion for the Swartland estate and its traditions – and that comes across in the video series in the most subtle yet sublimely entertaining ways,’ says Fritz.

They shared their love;y Crème Brûlée recipe with us, and it is one of the many traditional recipes that are featured in the Cook with Danie and Fritz series.


6 large eggs
500 ml whipping cream
1 vanilla pod, or about 3 tsp of vanilla extract
Pinch salt
¾ cup white sugar, plus a little more for the caramelising of the tops

1. Preheat oven to 150°C. Boil a kettle of water.
2. Use high walled baking tray that can fit 6 ramekins, and line bottom with clean, folded up dishcloth. Place 6 ramekins on the cloth inside the tray.
3. Separate eggs and add the yolks to mixing bowl.
4. Add cream to a small saucepan. Split vanilla pod in half lengthwise, scrape out seeds and add to cream. Heat cream on the stove until just below boiling point and remove from heat.
5. Add sugar and salt to eggs and mix well with a whisk, don’t over-beat.
6. Roll up a damp dishcloth and lay it out in a circle on your workbench. Place the mixing bowl with the eggs on this “nest”. It will allow you to whisk with your one hand, while pouring cream with the other.
7. If you used a real vanilla pod, remove the husk (the empty shell of the pod) from cream. Add small amounts of the hot cream into the egg mixture, while whisking with your other hand. Make sure cream is completely mixed in before adding more. If you go too fast with this the eggs may cook and turn into scrambled eggs.
8. Once you have added about half the cream, the eggs should be tempered, add the rest of the cream. Once the cream is mixed with eggs, scoop off and discard most of the foam that will have formed on top with a slotted spoon.
9. Divide remaining mixture into the 6 ramekins. Pour hot water into baking dish, until it reaches about halfway up the side of the ramekins. Take care not to get any water inside the ramekins.
10. Carefully place baking tray in the oven and bake for 50 minutes. Remove tray from the oven and ramekins from the tray. Cool to room temperature, then chill ramekins in fridge for at least 4-6 hours, or even better, overnight.
11. Just before serving, remove ramekins from fridge and sprinkle about half a teaspoon of white sugar on top of each. Shake ramekin from side to side so sugar spreads out evenly.
12. Using a blowtorch, gently caramelise sugar until brown. Spread heat around so it caramelises evenly. Allow to cool for 1 minute, then serve.

You can also expect to see recipes like Springbok Carpaccio with Melba Toast and Parmesan, and Rib-eye Steak with Horseradish Mash and Honeyed Carrots being prepared by these two characters in the series.

This exciting collaboration will be shared on the Allesverloren website, and you can also check out the Cook with Dani and Fritz monthly videos on their social media platforms, which are released every month.

To find out more, visit Allesverloren’s social pages:

Facebook: Allesverloren Wines

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