Weltevrede Tropico Sauvignon Blanc: Goatsmilk Cheese and Nectarine Salad (Recipe from Melissa Pecoraro) The fruitiness of the nectarines and the freshness of the mint is a great combination with the Weltevrede Tropico Sauvignon Blanc. Serves 4 Bake for 20 minutes 1 baguette, sliced 30ml olive oil 1 garlic clove, halved 2 crottin-goatsmilk cheeses cut into 4 rings 6 nectarines, halved, with pips removed 80g fresh rocket handful of mint Dressing 60ml olive oil 15ml honey 30ml red wine vinegar salt and freshly ground pepper Preheat oven to 180'C. Place slices of bread on a baking plate, sprinkle with olive oil and rub with clove of garlic. Put a slice of the cheese on each piece of bread and bake until melted. Heat a griddle pan and fry nectarines gently. Arrange rocket and nectarines on a plate. Mix the oil, honey and vinegar and season with salt and pepper. Sprinkle mint over salad and serve with the cheesy bread. Weltevrede Cherrychoc Merlot: Beef Fillet in Red Wine and Soya Sauce (Recipe from the Cape Wine Masters Cookbook) 1.5kg beef or any South African antelope fillet Marinade 3 cups red wine (preferably Merlot) ½ cup soya sauce ½ cup olive oil 1 heaped tablespoon soft brown sugar 4 cloves garlic, grated (add more if you like) 3–4cm fresh ginger, peeled and grated 1 heaped tablespoon coriander seeds, dry-fried and coarsely crushed 2 fresh chillies, deseeded and finely sliced (add more if you like) 1 tablespoon salt for seasoning freshly ground black pepper to taste spring onions for garnishing Combine all ingredients for the marinade. Place the meat in a tight-fitting bowl, pour the marinade over it and leave covered in the fridge overnight. Turn the meat from time to time. Strain the marinade off the meat and retain for basting. Place the meat on a braai grid over hot coals (the fire needs to be hot enough to ensure good browning of the meat without charring). Season both sides with salt and pepper. Baste the meat regularly and cook for 20 minutes on each side for a well-browned, slightly caramelised coating and a fillet that is rare to medium-rare. Allow the meat to rest for at least 10–15 minutes, slice, garnish with spring onion cut into slivers lengthwise and serve. Weltevrede Cigarbox Shiraz: Steak and Chorizo Kebabs (Recipe from Barbara Joubert) The smoky flavour of these kebabs is perfect enjoyed with the Weltevrede Cigarbox Shiraz (Chorizo is Spanish pork sausage flavoured with paprika) For 12 kebabs 1 yellow pepper 1 red pepper 1 green pepper 2 400g rump steaks 60ml olive oil juice of 1 lemon 2 garlic cloves, finely chopped 2.5ml smoked paprika salt and freshly ground black pepper 4 chorizo sausages, sliced olive oil to sprinkle over kebabs Place 12 sosatie sticks in a bowl covered with boiling water. Soak for at least an hour. Slice the peppers in half and remove the pips and pith. Cut into 2cm blocks. Place in a bowl and pour boiling water over. Allow to stand for about an hour. Cut steak into 2cm blocks and place in separate bowl. Mix olive oil, lemon juice, garlic, and paprika. Season meat blocks with salt and pepper and pour sauce over. Let it marinate for 15 minutes. Remove sosatie sticks from the water and thread alternate blocks of steak, pepper and chorizo onto the stick. Heat a griddle pan. Sprinkle a little olive oil over the kebabs. Fry until lightly browned. If you prefer the meat pink it will take about 8 minutes. Weltevrede Vanilla Chardonnay: Chicken, Pancetta and Wild Mushroom Potjie Full flavoured and totally delicious Serves 4-8 oil for frying 8 chicken pieces 6 garlic cloves, sliced 2 sticks celery, sliced 200g pancetta, chopped (if you can’t get pancetta use streaky bacon instead) 40g dried wild mushrooms, soaked in a cup of boiling water 250ml chicken stock 60ml medium cream sherry 5ml sugar salt and freshly ground black pepper to taste 200g baby carrots, peeled 8 fresh sage leaves Sauté the chicken in the oil until browned. Add onion and garlic and stir-fry. Then add celery and pancetta and fry for 5 minutes. Add the mushrooms, including the soaking water, stock, sherry, sugar and seasoning. Cover and cook for 1 hour. Remove the lid. Stir to combine and add the carrots and sage. Cook for a further 30 to 60 minutes and serve. Bon appetit