vineyard - MyKitchen https://mykitchen.co.za/tag/vineyard/ Money-saving meals for every day Thu, 08 Aug 2019 09:07:46 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://mykitchen.co.za/wp-content/uploads/2017/02/MK-logo-32.jpg vineyard - MyKitchen https://mykitchen.co.za/tag/vineyard/ 32 32 Riebeek Cellars Collection launches their new packaging https://mykitchen.co.za/riebeek-cellars-collection/ Thu, 08 Aug 2019 09:03:48 +0000 https://mykitchen.co.za/?p=7890

The Riebeek Cellars Collection has launched their new packaging that pays respect to the courageous spirit in every South African.

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The Riebeek Cellars Collection has launched their new packaging that pays respect to the courageous spirit in every South African. Proudly produced by the Riebeek Valley Wine Co. in the heart of the Swartland wine region of South Africa, Riebeek Cellars Collection celebrates courage and determination in the face adversity – Tenacity Against the Odds.

Nestled in the picturesque Riebeek Valley, in the heart of the Swartland region, you’ll find vineyards on rolling slopes that thrive in untamed beauty. These vineyards are the legacy of generations who have nurtured these vines against the odds, through tough, dry-land conditions, to produce a distinctive collection of wines, the Riebeek Cellars Collection.

The Swartland is not the easiest place to make wine, but despite these tough conditions, or perhaps because of these challenges, the wines produced here have a signature depth of character (much like the people who live here). Pushing the boundaries and persevering through difficult conditions can produce great wines, Riebeek Cellars aims to salute these qualities in every South African who has overcome adversity against the odds with their new packaging. Our Riebeek Cellars Collection pays homage to the courageous, tenacious spirit that drives us all to overcome challenging circumstances.

There are so many stories that demonstrate this tenacity against the odds. Riebeek Cellars Collection is not only about vineyards, heritage, status and winemaking expertise. It is also about hope, determination and triumph in the face of ever-changing adversity. It is about taking time to reflect and appreciate what you’ve achieved. It’s about rewarding yourself for every triumph and celebrating how far you’ve come with family and friends who’ve supported you along the way. That’s what Riebeek Cellars Collection is all about.  Against the odds, their vineyards thrive, their community of families stand together, their wine-team hand-craft delicious, premium wines and we raise a glass with you!

Riebeek Cellars Collection is the sum of the land and its people. It is here, in the heart of the Swartland where only the toughest vines and people thrive. The Riebeek Cellars Collection celebrates this tenacious spirit in all of us. In every glass, expect multi-layered, fruit-forward character with balance and velvety smooth tannins – taste pure Swartland!

Find out more about this exciting new range here.

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]]> Behind the scenes at Haute Cabrière with chef Westley Muller https://mykitchen.co.za/behind-scenes-haute-cabrire-chef-westley-muller/ Wed, 01 Feb 2017 10:21:55 +0000 https://mykitchen.co.za/?p=2862

To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard's Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.

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Over at Haute Cabrière, it is all about celebrating seasonal, locally sourced and organically farmed food through their menu of classic dishes – with a modern twist, of course. For Chef Westley, it’s a no-brainer, having grown up on his grandparents’ farm. From there, he followed his dream of studying to become a chef. Now, he finds himself cooking alongside Nic van Wyk at the iconic Haute Cabrière Restaurant & Terrace.

By Jana du Plessis & Roxy Greeff

To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard’s Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.

But for now, take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

Videography: Imaad Griffiths/HSMimages
Photography: Juliette Bisset

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