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.

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

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.

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

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.

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.

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.

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

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.