Durbanville Hills Cellar presents 'Around the world with ingredients'
ARCHIVED PAST EVENT
Simone Brown
COST: R395 per person
VENUE: Durbanville Hills Restaurant, Durbanville Hills Cellar, Tygerberg Valley Road, Cape Farms
Cape Town
Beat the winter chill with a series of interactive food- and wine-pairing evenings with ingredients from around the world, led by chef, Louisa Greeff, and our winemakers.
29 July - A sausage-making demonstration will be followed by snacks and a three-course meal which includes a variety of sausages from chorizo to bratwurst and fleischwurst and even chocolate salami.
• All meals will be paired with a selection of wines from Durbanville Hills’ three wine ranges.
• The cost is R395 per person for the interactive demonstration, snacks, three course meal, wine and coffee.
Booking is essential as seats are limited. To book or for more information, contact Simone Brown.
CHARDONNAY PROMOTION
Try this lovely twice baked soufflé recipe from our restaurant chef, Louisa Greeff, the perfect accompaniment along with a bottle of our Chardonnay and great company. Offer excludes shipping.
We realise just how versatile our Chardonnay is, especially in winter when you want to pair a meaty wine with a meal without necessarily choosing a red wine for a lunch. Until 15 August if you purchase 12 bottles of our 2014 Durbanville Hills Chardonnay you will receive two bottles free and only pay for 10.
Twice baked Butternut & Cumin soufflé
Serves 4 as main and 6 as a side dish | Serve with Durbanville Hills Chardonnay
290ml milk | 1 onion, cut in half | 2 bay leaves | 2 cloves | 45g butter | 45g flour | 110g grated Pecorino cheese | 2 sprigs thyme, chopped | 3 eggs, separated | 2 cups butternut, roasted and mashed | 1 tsp ground cumin, dry-fried to enhance flavour | Salt and pepper
METHOD
Infuse the milk with the onion, bay leaf and cloves on medium heat without allowing it to boil. Strain the milk and make a white sauce with the butter and flour. Allow to cool down and add the butternut, cumin, cheese, thyme and egg yolks. Spoon into pre-greased muffin trays and bake in a pre-heated oven for 15 to 20 minutes at 180° C. Remove the soufflés from the muffin cups and allow to cool down. Just before serving re-bake with the cream and grated cheese for 5 minutes at 180° C. Serve with plain yoghurt and a side salad or as accompaniment to a main dish.