If you’re looking for a feelgood story of people who took the COVID-19 pandemic and lockdown and turned it into something positive, this is it.
I’m celebrating SA Red Wine Day with a delightful Mushroom, Chicken and Rice Soup paired with Haute Cabrière’s Unwooded Pinot Noir. Here is the recipe.
A letter to my friends in the tourism and hospitality industry who feel tired, hopeless, scared and demotivated due to the COVID-19 lockdown.
Chef Bertus Basson – well known for restaurants like Overture, Eike, Spek & Bone and De Vrije Burger – and many other local chefs from establishments like Spier Wine Farm, Neethlingshof, Gåte at Quinn Rock, Jardine Restaurant, Longtable at Haskell, Lanzerac, Hussar Grill, Blaauwklippen, Table at De Meye and De Warenmarkt have joined forces to help fight hunger in the greater Stellenbosch community.
I’ve always been hesitant to cook with Spekboom, probably just because I don’t know how. The time at home during lockdown inspired me to try a few new things, though and this was one of them.