A Year on a Cape Wine Estate – Entertaining at Hamilton Russell Vineyards follows the seasons, beginning with spring, the time of bud-break and the start of a new cycle of growing and making wine. Each month contains a complete menu, with a starter, main course, side dishes, and dessert. 

Olive and Anthony Hamilton Russell

Olive believes in sustainability and in using what Nature provides, and her recipes include produce such as black mussels from Walker Bay, fresh figs from her garden, fynbos honey (which is delicious might I add) made on the estate and edible indigenous plants, like ‘kooigoed’ and wild sorrel. Naturally, wine features, not only in some recipes, but in recommendations to accompany each dish. 
Salad of Rocket, sorrel, courgette, radish and pine nuts

With superb photography by Sean Calitz, and inspired design, this is a book for lovers of fine cuisine, wonderful wine and anyone who wants to ‘taste’ the winelands of the Cape.

Rhubarb Ice Cream with Rose Meringues and Toffee Apples

I'm definitely trying this dessert, it looks delicious!

Peppered shoulder of spring lamb with roasted baby vegetables, in a pinot noir sauce

 "Thank you Olive for my copy of this beautiful book"

 

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