In our humble and hungry opinions, nothing would compliment Uitsig’s new 5-star white blend this winter quite like a perfectly roasted pork loin. You might have your own family recipe, but as always, Jamie Oliver offers a refreshingly new take on an age-old classic. We dare you to watch his 5-minute tutorial and then not stick a pork loin in the oven faster than you can say ‘cracking crackling!’
When it comes to successfully pairing pasta with red wine, the trick is to ignore the pasta and pay attention to the sauce. Whether you choose linguine, spaghetti, or zoodles as your base - pasta is simply a canvas to deliver the accompanying ingredients.
A perfect match for Uitsig’s Semillon 2013, this deliciously fragrant curry is from Paarl-based food blogger and chef, Sam Taylor. For more incredible dishes and ideas, visit her inspiring and wholesome blog, http://www.pomegranatedays.co.za.
Pan roasted quail breast with millet, pecan nuts, sultanas and burnt orange emulsion - Serves 4
Like Morocco, a tagine holds a certain element of mystery and mystique. Infusing the most complex of flavours, tender meats and vegetables in a fine balance of sweet and savoury – a good tagine is not simply another dish. It’s a magic carpet ride to distant lands. While the tagine pot promotes the perfect cooking conditions (steaming and baking the food at the same time), if you don’t own one, a casserole dish with a lid will still work...