This recipe was kindly supplied by Sarah Graham who paired it with our Sijnn Syrah 2013. Visit her website for more of her delicious recipes. Guys! Have you ever made your own Za’atar? It’s a beautiful thing. If you’re unfamiliar, it’s is a Middle Eastern spice mix (with endless uses), and while there are lots […]
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 […]
On 25 April 2015 at the Joburg Theatre, a group of guests enjoyed a three course dinner before the ballet Swan Lake started. For the main course, our Sijnn 2009 was paired with Pan Fried Fillet of Beef served with Rustic Soya glazed Spring Onion, baby vegetables and baked Pommes Anna.
In Pete Goffe-Wood’s book “A Life Digested” he has paired the Sijnn Saignee with Gnocchi Parisienne. With Pete Goffe-Wood’s permission we have shared this recipe for you to try at home. You can buy your Sijnn Saignee here and find yourself a copy of his book for R375 online by clicking here or on Kalahari. […]
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 […]
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 […]