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Pembrey’s chooses Low Profile 2012

PETER & VIV VADAS, THE COOKS/PATRONS OF PEMBREYS BISTRO, HAVE A TOTAL HANDS-ON INVOLVEMENT – IF THEY ARE NOT THERE, THE RESTAURANT DOES NOT OPEN. Peter is classically trained Cordon Bleu Cook and Viv is front of house to ensure that the cuisine is presented with a warm and proud country charm. The well-balanced menu is chalked […]

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Red Indigo pairs Confit duck with Sijnn Syrah

Chef Benjamin Conradie and Sommelier Eben Bezuidenhoud from Red Indigo (Grootbos Private Nature Reserve) have paired Confit duck leg, beetroot trio, tempura fine beans, spiced Sijnn Syrah jus with the Sijnn Syrah 2012.  Find out why they think this is an ideal pairing, then try the recipe at home and let us know what you […]

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Restaurant Mosaic at the Orient pairs Land and Sea with Sijnn White 2011

Restaurant Mosaic at the Orient has been known for their meticulous approach to food and wine pairing. Sommelier Germain Lehodey and Chef Chantel Dartnall work together in deconstructing each ingredient in every dish to achieve the “Perfect Pairing”. Chantel and Germain understand the chemistry between food and wine, the symphony of tastes between Chantel’s botanical […]

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