Ingredients (Serves 4)

20ml olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 clove garlic, crushed
1 can undrained tomatoes
1 pack sun-dried tomatoes
1/2 cup water
15ml sugar
1/2 cup basil leaves
250g Fairview Brie, roughly chopped

Method

Heat the oil in a pan and cook the onions, carrot and garlic on a low heat until softened.
Stir in the canned tomatoes, sun-dried tomatoes, water and sugar.
Simmer uncovered for 15 minutes, stirring occasionally. Add the basil and season.
Transfer sauce to a food processor and process until smooth.
Just before serving, stir in the brie, allowing it to melt.
Serve with fresh pasta.

Enjoy with Fairview Barbera or La Capra Chardonnay.

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 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.