Place cherry tomatoes, cut side downwards, in a 24 diameter pie dish.
Sprinkle crumbled cream cheese over the tomatoes.
Add a few drizzles of black gold, lemongrass, salt and freshly ground pepper.
Cover with the rolled out puff pastry, tucking in the dough all the way along the edges.

Bake at 210 C for approx 20 minutes.

Rest for a couple of minutes, then carefully turn tarte upside down on to a cake plate.
Decorate with fresh basil leaves serve when it is still slightly warm.

Delicious served with a glass of Fairview Darling Chenin Blanc.

Remove the cling wrap and slice the springbok loin as thinly as possible. Arrange in a thin layer on each plate.
Blend the Peppadews with half their brine, 80ml olive oil and the basil leaves. With a pastry brush apply the Peppadew oil to the carpaccio.
Place rocket leaves in the centre of the plate. Drizzle with olive oil, black gold and freshly ground salt and pepper.
Sprinkle with toasted pine nuts.
Crumble Fairview Sweet Chilli Cream Cheese over the rocket leaves and carpaccio.

Serve with La Capra Chardonnay or Fairview Barbera.

Line a spring-form baking tin with the crumbled biscuits to form a base.
Combine the castor sugar, corn flour and cream cheese in a mixing bowl.
Mix in the eggs and vanilla essence and slowly add the cream.
Pour the mixture into the tin and bake at 180C for 45 – 50 min until golden on top.

Allow to cool completely before removing spring form ring.

If a fruit topping is added, only remove the ring after cooling in the fridge for 2 – 3 hrs.

Place cherry tomatoes, cut side downwards, in a 24 diameter pie dish.
Sprinkle crumbled Chevin over the tomatoes.
Add a few drizzles of black gold, basil pesto, salt and freshly ground pepper.
Cover with the rolled out puff pastry, tucking in the dough all the way along the edges.

Bake at 210 C for approx 20 minutes.

Rest for a couple of minutes, then carefully turn tarte upside down on to a cake plate.
Decorate with fresh basil leaves serve when it is still slightly warm.

Pour yourself a glass of chilled Fairview Sauvignon Blanc or Viognier and enjoy!

Mosbolletjies (Afrikaans word for ‘must buns’) are a delicious, traditional baked treat from South Africa. The name refers to the key ingredient – grape must. Must is grape juice that has just started to ferment. It is refreshing as a well chilled drink (not too much though or your tummy will feel it!) and the fermentation yeasts add a zip to the dough.

The Goatshed bakery at Fairview produces mosbolletjies throughout the harvest, using the fresh mos direct from the cellar.

To start – you need to get your hands on some fresh mos which is at round 15 to 20 balling. Ask you local wine cellar nicely!

First stage:
300 g mos
Teaspoon of fresh yeast, diluted in the mos
60 g cake flour mixed into the mos.

Let this mixture ferment for two-and-a-half hours, until nice and frothy.

Second stage:
800 g cake flour
280 g mos
All of mos mixture
2 eggs, beaten
60 g melted butter
60 g sugar
Teaspoon of caraway seeds

Mix the above ingredients for 5 minutes, then add:
2 teaspoons of salt
80 g raisins

Mix at a medium speed for a further 8 minutes.

Place in a plastic container in the fridge and allow to prove overnight.

Third stage:
The next morning, shape as you would like, place on a baking tray and allow the dough to warm up to room temperature.
Brush the buns with a mixture of egg and milk to give them  golden colour as they bake.
Then bake at 180C for approximately 25 minutes.

Enjoy them while they’re still warm!

1 bag mixed salad leaves
1 smoked chicken breast, sliced
4 pieces rindless back backon, cubed and fried
1/2 cucumber, halved and sliced
1/2 cup Rosa tomatoes, halved
250g Fairview Roydon Camembert, sliced

Method

Place the rinsed leaves onto a large platter.
Top with the rest of the ingredients.
Drizzle with olive oil or a honey and mustard dressing.

Serve with a well chilled bottle of Fairview Chardonnay.

Serves 4 as a light starter

250g Fairview brie, cubed
80g smoked salmon, chopped
6 chives, chopped
5ml lemon zest
4 sheets phyllo pastry
50g unsalted butter, melted

Method

Combine the brie, smoked salmon, chives, zest and season.
Brush each sheet of pastry with melted butter and place the four sheets together. Cut into four squares.
Divide the mixture into four.
Place the mixture in the centre of each pastry square.
Bring the corners of the pastry together to make a parcel.
Place the parcels onto a lightly greased baking sheet, brush the outside with melted butter and bake at 200 degrees C for 15 minutes or until golden brown.

1 sheet puff pastry
30ml olive oil
4 leeks, sliced
1/4 cup water
1 large egg, beaten
2/3 cup cream
pinch of cayenne pepper
pinch of ground nutmeg
125g Fairview Camembert, chopped
1/4 cup Parmesan, grated

Method

Roll out the pastry sheet on a lightly floured surface and line a 20cm quiche tin. Prick with a fork an place in the freezer for 10 minutes.
Heat the oil in a pan, add the leeks and water and cook until the leeks are tender, about 10 minutes.
Season and set aside to cool.
Combine the egg, cream, cayenne pepper and nutmeng. Season and set aside.
Par bake the pastry at 200 degrees C for 10 minutes.
Sprinkle the pastry shell with leeks, camembert and Parmesan and pour in the liquid.
Bake at 180 degrees C until the pastry is golden, about 20 minutes.
Allow cooling for 10 minutes before serving, to allow to set.

Serve with a crisp farm salad.

Ingredients

4 large brown mushrooms
125g Fairview Camembert, chopped
30ml Parmesan, grated
30ml fresh breadcrumbs
5ml fresh thyme, chopped
2 cloves garlic, crushed
20ml pine nuts, toasted
15ml wholegrain mustard

Method

Wipe mushrooms with a damp cloth, remove stalk and pre-cook either in the oven or microwave until soft.
Combine the remaining ingredients in a bowl and mix well. Divide into 4 and fill each mushroom.
Place under a preheated grill for about 10 to 12 minutes or until cooked and crispy.

Ingredients

Serves 4 as a light starter

2 small pears, peeled, cored and cut into 6 wedges each
Small knob of butter
15ml honey
15ml balsamic vinegar
10ml brown sugar
1/2 sheet puff pastry, cut into four squares
125g Fairview Brie
1/4 cup pecan nuts, toasted and chopped

Method

Combine the pears, butter, honey, balsamic vinegar and sugar and roast in a baking tray at 180 degrees C for 10 minutes until slightly soft and browned.
Place the pastry squares on a lightly greased baking tray and par bake at 180 degrees C for 10 minutes.
Top with the caramelised pears, brie and pecan nuts.
Bake for a further 5-10 minutes or until the pastry has puffed and the brie is slightly melted.

Serve with a herb salad.