Here are some great pizza topping ideas using our most recent addition to the Fairview cheese range, our fantastic Feta. Thanks very much to chef Andy Kung from the Goatshed for his suggestions.
It’s always better to make your own bases as opposed to buying those ready made ones, and a tomato sauce that has been reducing on the stove will make the effort worthwhile!
- Feta cubes, capers, sliced red onions, basil leaves and a sprinkle of mozzarella
- Avocado slivers, smoked salmon, cream cheese, turns of black pepper and grated feta cheese
- Parma ham, red onions, yellow and red peppers, fried aubergines and grated feta
- Avocado and butternut segments, red onion slices, balsamic reduction and grated feta cheese
- A mix of grilled vegetables like baby marrows, aubergine and different peppers topped with grated feta cheese
- Portobellini mushrooms, red onion slices, fresh Italian parsley, grated parmesan cheese and grated feta cheese
- Smoked kippers, white onions, boiled and grated egg, and a mix of feta and gruyere cheese
- Biltong powder, cooked butternut cubes, chakalaka spice, feta cubes and all of folded in to a half moon, in a pizza Calzone style
- Carpaccio style slices of beef fillet, gruyere cheese, olives, peppadews and grated feta cheese
Fairview enters a few international wine competitions each year, partly as a measure of how the international judges see our wines and partly to benchmark against other products in the market. This year we entered a small selection of wines and are happy to report that our entries have collected some medals for the cellar. Competitions and awards shows will always have their critics and while Fairview does not rely on medals to sell our wines, it is a nice added recognition.
A notable medal this year has been a Gold for the 2008 Fairview Shiraz, which is being released in the coming weeks. This was received at the Concours Mondial de Bruxelles. This wine has been at the centre of our range for more than thirty years. It has been a product that has been produced at a consistently high standard and for this, Anthony de Jager and his team deserve to be recognised. Shiraz is part of many of our wines and the standard Fairview Shiraz is the benchmark as an indication of the vintage.
Recent awards included:
Concours Mondial de Bruxelles 2010
Fairview Shiraz 2008 – Gold
Fairview Primo Pinotage 2008 – Silver
Decanter World Wine Awards
Fairview Cyril Back 2007 – Gold
International Wine Competition
Fairview Cyril Back 2007 – Silver
Ingredients
15ml olive oil
1/2 onion, sliced
65g Portobellini mushrooms, chopped
5 sprigs thyme leaves
125g Fairview Camembert, cubed
4 chicken breasts, skinless and boneless
Method
Heat the oil in a pan and cook the onion on a low heat until softened.
Add the mushrooms and thyme leaves, allowing the mushrooms to cook through before adding the Camembert.
Season and set aside to cool.
Using a sharp knife, slice a pocket crossways into the chicken breasts and stuff with the cooled mixture.
Grill or pan-fry in a greased pan for 5 to 7 minutes on both sides until the chicken is cooked through.
Ingredients
15ml Olive Oil
1 onion, sliced
1 green apple, peeled, cored and diced
30ml brown sugar
15ml water
1/4 cup pecan nuts, toasted and chopped
5 sage leaves, chopped
5ml orange or lemon zest
125g Fairview Roydon Camembert
4 thin pork loin chops
Method
Heat the oil in a pan and cook the onion on a low heat until softened.
Add the apple, brown sugar and water and cook until softened.
Add the pecan nuts, sage, zest and camembert and mix well.
Season and set aside to cool.
Using a sharp knife, slice a pocket crossways into the pork chop and stuff with the cooled mixture, securing pockets with toothpicks if necessary.
Heat a greased pan and brown the chops on both sides.
Finish cooking in the oven at 200°C for 15 minutes or until the chops are cooked through.
Serve with creamy mashed potatoes and roast veggies.
The first 2010 vintage wines are now in the bottle, and will soon be released. The red wines are in barrels, settling down for a bit of maturation. Our winemaker, Anthony de Jager, gave us his thoughts on the harvest and his first impressions of what to expect from this year’s wines.
