Archive for August 2012

Wine quote of the day…

August 29, 2012


Wise words of the day…

August 23, 2012

Osso buco with gremolata

August 22, 2012

This lovely Osso Buco recipe is ideal for a winter’s dinner treat with friends and family. Perfect with a glass of ALTO.



  • 2 kg beef shin
  • 2 onions, finely chopped
  • 4 large carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 bay leaves
  • 3 fresh thyme stalks
  • 3 tins chopped tomatoes
  • 2 tsp sugar
  • 1 tsp smoked paprika
  • 500 ml beef stock
  • salt & pepper to taste
  • Gremolata :
  • zest of 2 lemons, finely chopped
  • 2 garlic cloves, minced
  • 1 cup fresh parsley, finely chopped
  • 1 tbs olive oil


Pre-heat the oven to 160°C.
In a large oven-proof pot/casserole, fry the meat in a bit of oil until browned all over.
Remove and set aside.

Fry the onions, carrots and celery for 7-10 minutes until soft, translucent and fragrant.
Add the garlic, the bay leaf and the thyme and fry for another minute.
Add the chopped tomatoes, sugar, paprika.

Stir to combine all the ingredients.
Add the meat back to the pot and pour in the beef stock.
Stir to coat the meat in the tomato and vegetables and cover the pot.

Place in the oven and allow to cook for 2-3 hours until the meat is tender and pulls apart easily.

To make the gremolata, combine all the ingredients and set aside until you’re ready to serve.
Serve the osso bucco with starch of your choice and a sprinkling of the gremolata.

Recommended wine: Try the ALTO Cabernet Sauvignon with this dish.

Source: food24

ALTO Cabernet Sauvignon 2008

August 21, 2012

Our featured wine of the day is the lovely ALTO Cabernet Sauvignon 2008.

Sophisticated, big and powerful. Typical of the estate is the cedar and violet bouquet. The palate is infinitely elegant with a slight sweetness of ripe fruit. An aristocrat with excellent maturation potential.

To read more and to buy this wine, go to…capelegends

Wine quote for the Thursday…

August 16, 2012

‘The spirit of wine sang in my glass, and I listened with love to his odorous music.’

– William Ernest Henly

Stuffed Fillet of Roast Beef

August 15, 2012

Here’s a lovely stuffed fillet of roast beef recipe, perfect for a special midweek dinner. The lovely flavours and presentation, will delight any guest.


  • 1.20 kg whole beef fillet
  • 30 ml cranberry sauce with whole berries
  • 100 g feta cheese
  • 40 ml olive oil
  • 10 ml freshly chopped thyme
  • 4 cloves garlic, crushed
  • 0 Sauce:
  • 250 ml beef stock
  • 125 ml red wine
  • 25 ml cranberry sauce
  • 30 ml butter


Oven temperature: 200°C.

Cut the fillet in half lengthways, taking care not to cut right through. Open the fillet up. Spread a layer of the cranberry sauce over the bottom half and top with feta cheese. Close the fillet and use a piece of string to secure the meat and keep it closed.

Brush liberally with olive oil and brown over a high heat in a roasting pan or large frying pan. Once browned on all sides, remove from the heat and transfer to a roasting tin.

Sprinkle with fresh thyme and garlic and rub to coat the fillet. Season with salt and pepper and roast in a preheated oven (30 to 40 minutes for medium, or longer if you prefer it well done).

Remove the fillet from the oven and allow to rest for 10 minutes, while you make the sauce.

Sauce Heat the roasting tin on the stove. Add the butter and stir to melt, then add the stock, red wine and cranberry sauce. Simmer for about five minutes until slightly thickened.

Remove the string from the fillet and slice into 1cm-thick slices. Serve immediately with the vegetable dishes and the sauce on the side.

Recommended wine: The ALTO Shiraz will pair excellent with this dish.

Source: food24

Hot Olives

August 8, 2012

Heating olives gives them an undeniably new dimension. By combining this with the flavours of a fresh baguette, it will impress and delight guests. Perfect for a quick, but delicious starter.


150 ml Virgin olive oil
1t Fresh rosemary (not chopped)
1t Parsley – roughly chopped
2 Red chillies chopped (Leave the chilly out of the recipe if you are not fond of  fiery food)
1 Garlic clove – finely sliced
200g Kalamata olives
1 Spring onion – chop the stalks and leaves
1 Fresh baguette


Heat the olive oil, rosemary, chillies, parsley and garlic slowly in a pan for 5 minutes. Just to infuse the flavours with the oil.

Add the olives and heat through for about 2 minutes.

Add the spring onion at the end, give it a good stir + serve with baguette.

Recommended wine: Try the Alto Shiraz with this starter.

Source: food24