These chicken meatballs have an unlikely yet delicious ingredient: garlicky cauliflower rice. It acts as a binding agent. Gently simmered in a tomato sauce, these meatballs can beautifully complement steamed basmati rice.

October is International Merlot Month and in the Creation Tasting Room the focus is on the amazing pairing potential of this wine.  To celebrate, here is a recipe for Chef Francois Hugo’s delectable Creation Merlot pairing recipe.

Chef Christo Pretorius from The Twelve Apostles Hotel & Spa Azure Restaurant shares his Beef Picanha recipe, which is best enjoyed with a glass of Bouchard Finlayon’s unique red blend, Hannibal. The 2016 vintage is a blend of Sangiovese, Pinot Noir, Nebbiolo, Shiraz, Mourvédre and Barbera and is alive with a characteristic Italian mouthfeel reflecting fruity complexity. Olive and red currant flavours combine with cranberry to result in a lingering finish and complex mouthfeel.

A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb cooked with red wine and rosemary, then covered in buttery pastry. Hmmm, that is the hearty pie bit covered. For the good glass of red wine, we suggest the 2017 Leopard’s Leap Cabernet Sauvignon – it has all the pairing ability for the lamb and rosemary, all the elegance you expect from a Cabernet Sauvignon and then, it is approachable and so easy to enjoy.

One of the indigenous plants that come into its own at this time of year is the waterblommetjie. Meaning “small water flower”, waterblommetjies are harvested from dams and marshes throughout the Boland region of Western Cape during the months of July and August and stewed together with meat, typically lamb, to make “waterblommetjiebredie”.

In his cookbook From Crook to Cook, legendary rapper Snoop Dogg shares this his favoured recipe for mashed potatoes with heavy cream and mayo for a rich, buttery flavour. Whip up a batch and set that conscious free! Doggfather knows best.

In the heart of the Cederberg at sister property Bushman Kloof Wilderness Reserve & Wellness Retreat, Executive Chef Charles Hayward has paired locally sourced Springbok Loin with Bouchard Finlayson’s renowned 2017 Galpin Peak Pinot Noir. A wine that is deep in colour with a refined mouthfeel that highlights a compilation of sour cherry and violets. 

Courtesy of chef Kyle, the Head Chef, La Petite Ferme in Franschhoek.

As winter sets in, it’s the perfect time to prepare the Oyster Box Hotel’s famous Chicken & Prawn Curry, and pair it with Bouchard Finlayson’s delicious Missionvale Chardonnay 2016. A commanding wine with solid backbone and a lengthy, lingering palate, it offers complexity and structure as the perfect match to this hearty and fragrant dish.

Syrah goes well with the smokiness of a barbeque, the sweetness of marinades, the flavour and spice of mild curries, the fattiness of lamb and the earthiness of game and mushrooms.