RW MTB CHALLENGE

THE ROBERTSON WINERY MTB CHALLENGE Robertson Winery is happy to bring you the 13th edition of our Wacky Wine Weekend MTB! The Event will start and finish on the same premises as where RW will host all their Wacky Wine activities.  Pre-entries: www.pedalpower.org.za. Pre-entry closes 6 June 2019. Entries available on the day from 6:30. Cut-off & lucky draw: 13h00.  Enquiries: Con Viljoen. mtb@robertsonwinery.co.za Tel:...

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Pomegranate Fizz

INGREDIENTS: Pomegranate Seeds Pomegranate Juice Shot of Vodka Fresh Lemon Juice Elderflower Tonic Ice METHOD:Start with adding ice to a cocktail shaker. Then add the Pomegranate Juice, Elderflower Tonic, Lemon Juice and Vodka.  Shake for 15 seconds. Fill 2x bubbly glasses half way with the mix from the shaker. Add the Pomegranate Seeds. Finish off with Robertson Brut Rosé. Enjoy!

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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: Berry Thyme Cocktail with RW Lightly Sparkling Sauvignon Blanc

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