Lemon & Garlic Roast Chicken

Firstly, open your bottle of RW Cabernet Sauvignon and pour yourself a glass. INGREDIENTS:Whole Chicken Onion Garlic Lemon Zest Lemon Juice Olive Oil Season with Salt & Pepper METHOD: Place the whole chicken in a roasting dish. Slice the onions into quarters and add with the lemon zest to dish. Squeeze the juice of the lemon over the chicken, and place the lemon in the...

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Quality over quantity: RW Harvest Report 2019

Thanks to a series of unseasonable weather spells and the ongoing impact of last year’s drought, this year’s harvest has proven a challenging one for the team at Robertson Winery. But despite a lower yield - particularly in terms of red wine - there’s plenty to look forward to as harvest season comes to an end.

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Braaied Snoek with Apricot Glaze

Serves 6 – 8 INGREDIENTS: 1 kg snoek fillets 50 g dried apricots chopped 4 tblsp butter 3 tblsp Honey 2 lemons, juice 1 clove garlic, smashed METHOD: Add apricots, butter, honey, lemon juice, garlic and half a cup of water to a small pot. Simmer until caramelised and use to baste the snoek every 3 minutes when turning on the braai. Braai the snoek...

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Whole Roasted Sweet Potatoes

Serves 6 – 8 INGREDIENTS: 2,5 kg Sweet Potatoes, washed and whole METHOD: Pre-heat oven to 180’C On a baking sheet prick sweet potatoes with fork Bake in oven for 30 – 40 minutes until tender.

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Cinnamon & Vanilla Red Wine Poached Pears:

Serves : 6 INGREDIENTS: 600 ml Robertson Chapel Red wine 80 g Caster sugar 2 Cinnamon sticks 2 Whole star Aniseed 1 Vanilla Bean, split 6 almost ripe, Packham style pears, peeled METHOD : Combine Wine, sugar, cinnamon, star aniseed and vanilla bean in saucepan over medium het. Cook until sugar dissolves. Add the Peeled pears and bring to a soft boil. Reduce heat and...

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Hasselback Potatoes:

Serves : 6 INGREDIENTS: 12 Medium sized baking Potatoes 2 Garlic cloves, chopped Olive oil Coarse Salt 100 g of Chorizo Sausage, sliced thinly 2 tea spoons of Smoked paprika Handful of Parsley chopped Boil the potatoes till almost soft. Pre-heat oven to 180’C METHOD: Remove potatoes from water and allow to cool down slightly before slicing through half way every 2 mm on potato....

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Minted Slow-Cooked Leg of Lamb with Pomegranate:

INGREDIENTS: Serves 6-8 2, 5 kg lamb leg bone in 1/4 tbls spoons olive oil Sea Salt & Black Pepper Coarse salt 1 cup fresh mint 1 Onion, sliced 4 Cloves of Garlic 2 cups of Robertson Merlot 1 cup of lamb stock 1 cup pomegranate rubies METHOD: Pre- heat the oven to 140’C. Blend the olive oil and mint into paste. Rub the leg...

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Goats Cheese & Broccoli Tart

INGREDIENTS : 1 large egg yolk 250 g flour, plain 125 g butter pinch of salt 1 large onion, chopped 4 large eggs 140 g Goats cheese 1 tblsp olive oil 200 g Broccolini 100 ml Milk 100 ml cream 50 g Pecorino METHOD : Put flour, butter and pinch salt in food processor. Pulse until mixture forms breadcrumb like texture.Add the yolk and stir...

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RW Lightly Sparkling Cocktails

It’s happy hour and everyone’s invited! Shake things up this summer with a selection of sundowner-friendly cocktails: Rosé Margarita with RW Lightly Sparkling Rosé   Berry Thyme Cocktail with RW Lightly Sparkling Sauvignon Blanc

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RW Pinotage Oxtail Recipe

Savour the good times with this wine-braised oxtail recipe, best enjoyed with RW Pinotage. Ingredients: 2 Tbsp Olive Oil 750g Oxtail 1 Cup Chopped Carrots ½ Cup Chopped Celery 2 Small Onions, finely chopped 1 Tbsp Crushed Garlic 1 Tin Chopped Tomatoes in Tomato Juice Handful of Fresh Thyme 1 litre Beef Stock 1 Cup RW Pinotage   Method: Place a pot over medium heat...

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