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

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 think 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 eith the cooled mixture, securing pockets with toothepicks 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.

Try this traditional recipe ciabatta, just as our bakers do at The Goatshed at Fairview.

SOUR STARTER
300g    lukewarm water
100g    raisins
Cover with cling film and leave at room temperature for 3-4 days
Remove the raisins and mix in 100g wheat bread flour
Wrap with cling film and leave at room temperature for 24 hours
Add 200g water and 100g wheat flour
Wrap with cling film and leave at room temperature for 24 hours
Your starter is now ready to use.

WHEAT SOUR (Day 1)
200g    Sour starter
200g    Water
100g    Bread flour

Method:
1.    Combine ingredients in a bowl
2.    Cover with cling wrap
3.    Leave at room temperature for 10 to 15 hours

FAIRVIEW GOATSHED CIABATTA (Day 2 and 3)
500g    Cold water
800g    Bread flour
250g    Wheat sour (put the left over back in the jar for the next time!)
25g    Salt
10g    Yeast

Method:
1.    Combine to an elastic dough (approximately 6 – 8 minutes of mixing)
2.    Refrigerate overnight (10 – 18 hours)
3.    Remove from the fridge and divide into two pieces
4.    Stretch it out into ciabatta shape
5.    Allow dough to proof for 2 hours at approximately 20 degrees Celsius
6.    Preheat oven to 250 degrees
7.    Place loaves in the oven. Pour a little water onto the bottom of the oven to create some steam, close the door and reduce temperature to 210 degrees.
8.    Bake for 20 minutes, until the loaves start to get some colour.
9.    Open the door and let the steam out of the oven.
10.    Bake for a further 10 to 20 minutes until the bread is dark and has a good crust
11.    Enjoy!

The real Greek salad is a simple combination of good quality, fresh ingredients, allowing each flavour to play its part.

Ingredients

Large cucumber, cut into chunky quarters
Sliced red onions
Quartered ripe tomatoes
Black olives, with pips removed
Fresh basil and flat-leaf parsley
Fairview Feta, thinly sliced

Method

Simply combine the ingredients, except the feta, in a large bowl and drizzle with olive oil. Toss together and transfer to a serving salad bowl, or plate. Top generously with the sliced feta.

Serve with fresh panini or olive oil rubbed bruschetta and a glass of well-chilled Fairview Darling Chenin Blanc.

Ingredients

Fairview 500g Vintners Brie or 250g Roydon Camembert
Mascarpone or whipping cream
Vanilla essence
Chopped unsalted nuts (walnuts or pecans)
Preserved figs, apricots and/dates
Chocolate shavings

Method

1) Slice the cheese in half horizontally, so that you have two large discs
2) Whip the mascarpone or cream until thick, adding a little vanilla essence to taste
3) Spread onto the open side of one half of the cheese
4) Top with nuts and preserved fruit
5) Place the other half of the cheese on top and ‘ice’ with the remainder of the mascarpone or cream and top with chocolate shavings

Serve with La Beryl Blanc straw wine or a good Methode cap Classique

Ingredients

Fairview Grand Brie or Vintner’s Brie
Slivered Almonds
Finely chopped Walnuts / Pecan nuts
Sesame seeds
Preserved or glacé figs (chopped)
Dried Apricots / Peaches or Berries
250ml White Sugar

Method

Brie

1) Carefully slice the white rind off the top of the Brie and dispose of it
2) Place the cheese on an serving dish and mark 8 to 10 wedge shapes by scoring the top of the cheese very lightly with a knife
3) Carefully arrange the different toppings onto each wedge, alternating between them
4) Gently press the fruit and nuts down into the Brie, cover the cheese with its foil and refrigerate until ready to serve

Sugar Syrup

5) Place the sugar in a pot with 125ml of water and gently stir, but do not dissolve the sugar. Place the pot on the stove on a high setting.
6) Do not stir while boiling, allowing the syrup to turn golden brown – this will only take a few minutes.
7) Remove the cheese from the fridge a few minutes prior to serving.
8 ) Pour the syrup evenly over the cheese and toppings. It should set almost immediately.

Slice and serve with Fairview Viognier Special Late Harvest or La Beryl Blanc straw wine.

Ingredients

Ripe plum tomatoes, halved
Coarse salt
Black pepper
Extra virgin olive oil
Balsamic vinegar
Fairview Chevin
Fresh basil
Puff pastry

Method

1) Place tomatoes on a baking tray, season with salt and pepper and drizzle with olive oil and a little balsamic vinegar.
2) Place in the oven at 85°C for 3-4 hours until semi-dried (this can be done the day before)

3) Place semi dried tomatoes, cut side downwards, and overlapping, in a suitable pie dish.
4) Sprinkled with crumbled plain Fairview Chevin and freshly pulled basil leaves.
5) Cover with puff pastry and bake at 190°C for approximately 25 minutes.

6) Meanwhile, reduce 150ml of balsamic vinegar by 50% in a small saucepan.
7) Remove tarte from oven, rest for 2-3 minutes, turn out onto a plate and drizzle with balsamic syrup.

Serve with Fairview Sauvignon Blanc or Mourvèdre

Ingredients

1 large brinjal
1 red pepper
1 yellow pepper
Assorted squash (patty pans, baby marrow and baby gems), quartered
½ cup Extra Virgin Olive Oil (South African if possible!)
2 logs of Fairview Cream Cheese with French Onion and Chives
250g Tagliatelli pasta
Chopped garlic and chives to garnish
Salt & Pepper

Method

1) Cut the brinjal into 2cm cubes. Salt and allow to drain in a colander for 1 hour – rinse with water and pat dry.
2) Seed peppers and cut into strips approximately 1 cm wide.
3) Place all the vegetables in a bowl, add oil to the bowl and toss.
4) Place veggies on a baking sheet, and bake in a pre-heated oven (180ºC) till the egg plant is soft and starts to brown.
5) Whilst the veggies are roasting, put your pasta water on to boil in a large saucepan. As soon as the veggies are cooked, add pasta to water and cook till al dente.
6) Toss the roast veggies and sliced cream cheese rounds with the pasta.
7) Garnish with more rounds of cream cheese and chopped chives.

Enjoy immediately with a bottle of Fairview Chardonnay.

Ingredients

1 cup couscous
Fairview extra virgin olive oil
Salt
Fresh coriander, Italian parsley and oregano
Peppadews
Orange preserve
Toasted pine nuts
Fairview Chevin with Garlic and Herbs
Nori

Method

1) Soak couscous in a cup of hot water along with a little olive oil and 2 pinches of salt. Soak for 3-4 minutes, and loosen up with a fork.
2) Chop herbs and peppadews and add to couscous, along with orange preserve and toasted pine nuts.
3) Sear lamb loin in a hot pan, with a little salt and pepper for 2 minutes on each side, and allow to rest for 5 minutes.
4) Take one sheet of nori and place on a sushi rolling mat.
5) Cover ¾ of the sheet with a 1cm layer of couscous and press down firmly.
6) Place soft  Chevin along the centre of the nori sheet and place the lamb loin on the chevin. Roll up as you would a sushi roll.

7) Place rolls in the oven at 200°C for 7-8 minutes. Remove and allow to rest for 5 minutes.

Cut diagonally across, set on a plate and drizzle with freshly blended coriander pesto.

Serve with Fairview Pegleg Carignan or Pinotage Viognier.

Ingredients

750g fresh green asparagus
25g butter
1 tablespoon finely chopped onion or chives
25g flour
300ml milk or mascarpone
250g Roydon Camembert, with rind removed and chopped
1 hard boiled egg, finely chopped
Chopped parsely to garnish

Method

1) Wash asparagus and cut 2cm from bottom of the spears.
2) Cook upright in approximately 5cm of fast boiling salted water for approximately 4 minutes. Drain and place in a shallow heatproof dish and keep warm.
3) Melt butter in pan, add the onion and fry till soft. Stir in flour and cook for 1 minute. Gradually blend in the milk and heat, stirring until the sauce thickens.
4) Add cheese, egg, salt and pepper to taste.
5) Heat gently and then pour over the asparagus. Garnish with parsley and serve immediately.

Ingredients

De-boned chicken breasts
Fairview Cream Cheese with Chakalaka
Packet of pickled peppers (Peppadews™)
Onion
½ cup vegetable stock
½ cup Fairview dry white wine
Flour
Olive oil
Salt and pepper

Method

Coat the seasoned chicken breasts in seasoned flour and brown the still folded breasts in a frying pan using the olive oil.
Butter an ovenproof dish.

Fill each chicken pocket with a slice of cream cheese and pack them in rows in the dish, in a single layer.

Use the same frying pan to brown the onion, and then add the pickled peppers, vegetable stock and wine. Cook until lightly reduced.

Pour over the chicken in the dish and cook uncovered for 30 minutes at 180˚C.

Serve with Fairview Caldera

Ingredients

350g shortcrust pastry
1 butternut, peeled, seeded and chopped
2 rosemary sprigs
2 tsp Fairview Olive Oil
3 egg yolks
200ml mascarpone (or thick cream)
2 tbs milk
100g Fairview Chevin
Pine nuts

Method

Preheat the oven to 200˚C.
Roll the pastry out and use it to line a 30cm X 20cm rectangular loose-bottomed flan tin.
Prick the base all over with a fork and then line with greaseproof paper and baking beans. Bake for 10 minutes.
Remove the beans and greaseproof paper and bake for a further 5 minutes until dry.

Place the butternut and rosemary sprig in a roasting tray, drizzle with olive oil and roast for 20 minutes until soft.

Turn the oven down to 150˚C.

Place the egg yolks, mascarpone and milk in a small bowl. Stir in the butternut and pour into the baked pastry case.
Scatter with the goats cheese and pine nuts and bake for 45 minutes.

Scatter remaining rosemary over the tart and serve with a fresh herb salad.

Serve with a chilled bottle of Fairview Chardonnay.

Ingredients

375g shortcrust pastry
450g fine Asparagus trimmed and blanched
2 eggs plus 1 egg yolk
225ml cream
4 tbs chopped fresh chives
Fairview Brie (or Camembert) sliced thinly
A Pyrex dish or rectangular tin measuring 33cm x 10cm

Method

Preheat oven to 170°C.
Spray pan and line with pastry; cover with grease proof paper and fill with dried beans. Bake for 10 minutes. Remove grease proof paper and beans, and bake another 5 minutes.

Arrange half the cheese on pastry, then the lay asparagus evenly in a row covering the cheese and finish by laying the remaining cheese on top.

Beat together eggs, yolk, cream and chives with a dash of salt and pepper. Pour over asparagus and cheese.

Bake for approx 20 minutes until set and lightly golden.

Allow to stand for 20 minutes before serving with a crisp green salad and Fairview Oom Pagel Semillon or Fairview Chardonnay.

Ingredients

1 pkt bow tie pasta
2 tablespoons butter
½ cup pecan nuts or walnuts
2 tablespoons sesame oil
3 tablespoons chopped chives
2 pkts rocket leaves
Fairview Blue Rock, sliced
Black pepper

Method

1) Cook pasta al dente.
2) While cooking, heat butter in a frying pan over a low heat. Add the nuts and cook for 2 minutes. Then add sesame oil and remove from heat.
3) Toss the drained pasta with the chives and rocket.
4) Arrange in a dish with the Blue Rock and nuts and drizzle with the oil and butter from the frying pan.

Serve with fresh slices of Goatshed ciabatta, and Oom Pagel Semillon.

A Fairview take on a classic combination, replacing mozzarella with our cream cheese.

Ingredients

Fairview Cream Cheese with Black Pepper or Chevin with Garlic and Herbs
Large ripe tomatoes
Baby red and yellow tomatoes
Fresh basil
Extra virgin olive oil
Balsamic reduction

Method

Slice rounds of cream cheese and alternate with slices of tomato and basil leaves.
Half the baby tomatoes and scatter on the plate
Drizzle with olive oil and balsamic syrup.

Serve with a chilled bottle of Fairview Sauvignon Blanc or Darling Chenin Blanc

Ingredients

3 x 125g Fairview Camembert
2 x standard packs of Parma ham
1 tub sundried tomato pesto
Fresh Watercress or Rocket
Black pepper

Method

1) Spread a little of the sundried tomato pesto over the top of each camembert
2) Wrap the cheese in Parma ham
2) Bake at 200°C until the cheese begins to soften and the Parma ham is a little crispy
3) Halve the camembert and serve topped with watercress/rocket and freshly ground black pepper

Serves 6 as a starter

Ingredients

1 Vintner’s Brie
2 Packets of Parma ham
1 Tub of sun dried tomato pesto
1 packet of watercress or rocket leaves
Black pepper

Preperation

Spread a little of the sun dried tomato pesto over the top of the cheese.
Wrap slices of Parma ham around the cheese
Bake at 200°C until the cheese is slightly soft to the touch and the Parma ham is a little crispy
Place Camembert on serving platters and top with watercress and freshly ground pepper.

Serve as a starter with a bottle of Fairview Shiraz.

Ingredients

2 cups of chopped chives
2 large free-range eggs
3 tablespoons melted butter
¾ cup of flour
¼ cup grated Parmesan
Black pepper
½ teaspoon of nutmeg
1 Fairview 125g camembert

Method

1) Heat a non-stick frying pan over a medium heat.
2) Mix the chives, eggs, butter, flour, Parmesan, pepper and nutmeg until smooth
3) Spoon the mixture into the pan and cook for two minutes on each side or until pancakes are golden. Keep completed pancakes warm.
4) To serve, fold the warm pancakes over a slice of Camembert

Ingredients

1 Vintners Brie (or Roydon Camembert)
1 medium aubergine, cut into wedges lengh-wise
1 red pepper, cut into strips
1 yellow pepper, cut into strips
4 small red onions, cut into quarters
1/4 pack Calamata olives, de-pipped and halved
60 ml olive oil
80 ml balsamic vinegar
25 ml sticky brown sugar
3 stalks rosemary, chopped
5 ml salt
3 ml black pepper

Method

1) Toss together the aubergine, peppers, onions, olive oil and seasoning and roast at 220°C until soft.
2) Combine the rosemary, balsamic vinegar and sugar in a saucepan over a medium heat and gently bring to the boil until the liquid reduces slightly.
3) Place the Brie onto a serving platter. Add the olives to the roasted vegetables and arrange onto the top of the Brie.
4) Drizzle with the balsamic syrup and serve.

Serves 4 as a light starter and is teriffic with Fairview Caldera or Pinotage Viognier.

This is great as an accompaniment to a delicious alfresco meal of cold meats and salads or as an alternative to a pate.

Ingredients

5 x 100g Fairview Cream Cheese with Chakalaka
125ml chopped onion
500ml chopped yellow peppers
30ml gelatine
125ml cold water
5ml salt
2ml black pepper
25ml mayonnaise
10ml sugar
Fresh parsley

Method

1) Lightly coat a suitable mould with non-stick spray.
2) Dissolve in the gelatine in the water.
3) Blend all the other ingredients together and, once smooth, add the gelatine.
4) Pour mixture into the mould and refrigerate until it has set.
5) Remove from the mould and garnish with fresh parsley.

Enjoy with a cool bottle of Fairview Shiraz.

The lovely fresh flavours of the citrus in this dish contrast and complement the rich creamy flavour of the camembert. Simple and delicious!

Ingredients

1 Fairview Roydon Camembert
1 punnet asparagus spears, blanched
1 large orange
1 large ruby grapefruit
1/2 pillow pack salad leaves
50 g sunflower seeds, toasted
30 ml olive oil
10 ml balsamic vinegar
5 ml clear honey
3 ml salt
2ml crushed black pepper

Method

1) Peel and segment the orange and grapefruit.
2) Toss the leaves, citrus segments, asparagus, balsamic vinegar, honey, oil and seasoning together.
4) Place the Roydon on a serving platter and arrange the salad attractively on top.
5) Sprinkle with sunflower seeds.

Serve as a light starter, with a bottle of La Capra Chardonnay or Fairview Viognier.

This recipe uses our award winning Blue Tower, a rich and creamy cows’ milk blue cheese with a lovely piquant flavour.

Ingredients

1 bunch of fresh spinach, well washed
1 tablespoon olive oil
½ teaspoon grated nutmeg
1 garlic clove, crushed
4 preserved figs, chopped
½ cup chopped walnuts or macadamia nuts
½ packet phyllo pastry
1 Fairview Blue Tower (100g)
Melted butter for brushing
Salt and pepper

Method

1)Heat the olive oil in a pan and lightly stir fry the spinach, nutmeg and garlic until spinach has wilted. Drain all the liquid and allow it to cool.
2) Combine spinach with the chopped Blue Tower, figs, nuts, salt and pepper.
3) Take two sheets of phyllo pastry. Brush one with melted butter, and lay the other one on top. Cut into rectangles.
4) Place the mixture into each rectangle and roll up to form spring rolls.
5) Bake on a baking tray at 180°C for approximately 15 minutes. Turn and bake for a further 10 minutes or until pastry is crisp.

Serve with Fairview Mourvèdre or Viognier Special Late Harvest