“Winemaking
is my passion, but my children and family are my life. Being a winemaker keeps
me extremely busy. Even though I don’t see my children much during
harvest season and I travel internationally several times a year promoting our
wines, I still manage to maintain a very close relationship with them,” says
Andrea, who has been at the helm of Die Bergkelder in Stellenbosch since 2005.
When Andrea is not in the cellar, she can be found reading and spending
as much quality time as possible with her husband, Michael-John, daughter,
Leah-Jessica, and son, Josh.
As her husband tends to do most of the cooking in the week, spending
time together as a family in the kitchen over weekends is one of her great
passions, and a wonderful opportunity for bonding, especially with her
daughter. The all-time family favourite is a mild chicken curry which they all
prepare and enjoy together.
“The children are especially helpful when it comes to preparing the rich variety of sambals such as dried
coconut, chopped banana, tomato and cucumber that create such a marvellous
taste sensation with the curry - even Josh asks for seconds!” quips Andrea.
The award winning Fleur du Cap Unfiltered Chardonnay 2014, one of only
two South African wines to receive a gold medal at the Chardonnay du Monde in
France this year, is Andrea’s favourite pairing for this curry. She points out,
however, that the more accessible Fleur du Cap Bergkelder Selection Chardonnay
2013, which won a silver medal in the competition, is just as good a match for
this dish.
“These Fleur du Cap Chardonnays stand up well to the spicy curry
flavours, making them an ideal pairing,” says Andrea, who considers these wines
as the perfect finishing touch for an evening spent with her family with
wonderful curry aromas filling the air.
Andrea has adapted this family favourite from a curry recipe
by well-known South African satirist, Pieter Dirk Uys.
Chicken Curry
Serves 4
Ingredients
2 onions, chopped
30 ml (2 tbsp) olive oil
1.5 kg chicken pieces such as thighs and legs
5 cardamom pods
1 cinnamon stick
15 ml (1 tbsp) ground coriander
15 ml (1 tbsp) ground cumin
15 ml (1 tbsp) crushed garlic
15 ml (1 tbsp) grated ginger
1x can (400 g) whole peeled tomatoes
15 ml (1 tbsp) curry powder
15 ml (1 tbsp) turmeric
2 potatoes, peeled and cubed roughly
Salt and black pepper
Method
- Sauté
the onions in the olive oil in a heavy bottomed casserole until
transparent.
- Add the
chicken pieces and brown on all sides.
- Add the
cardamom, cinnamon, coriander, cumin, garlic, ginger and tomatoes. Allow
the ingredients to simmer for 20 minutes.
- Add the
curry powder, turmeric and a cup of water; stir and add the potatoes,
leave to cook for another 30 min or until the potatoes are cooked. Season
to taste.
- Serve
the curry with Basmati rice, chutney, banana and chopped tomato and
cucumber sambals.
All Fleur du Cap wines are available for purchase online at www.vinoteque.co.za. For more information
visit www.fleurducap.co.za,
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@FleurduCapWines.