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.

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.

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.

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