Author: Media Two

This delicious recipe features juicy homemade patties and a super tangy braai sauce to go with it. We can’t think ion anything better !

Ingredients

• 1kg lean ground beef
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp granulated garlic
• 1 tsp onion powder
• 4 hamburger buns
• lettuce leaves
• 2 tbsp butter, for the buns
• 4 american cheese slices, or shredded cheese
• 2 tbsp mayonnaise, optional

Homemade braai sauce

• 1 cup tamato sauce
• 2 tbsp vinegar
• 2 tbsp prepared mustard
• 2 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp butter
• 1 cup onion, chopped into ½-inch squares
• chili powder, to taste

Instructions

1. Combine ground beef, salt, pepper, granulated garlic, and onion powder in a mixing bowl. Mix until combined.
2. Divide the mixture into 4 equal parts. Form each into a patty, making sure that the patty is bigger than the hamburger bun.
3. Place the formed patties on a parchment paper-lined baking sheet. Chill for 20 minutes before grilling.
4. Meanwhile, in a shallow saute pan, heat up the butter. Add the onions and saute until slightly brown, about 2 minutes.
5. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, and chili powder. Simmer on low heat for about 5 minutes or until it thickens and comes together.
6. Cook the burgers for 4 to 5 minutes each side
7. Butter the buns. Toast them on the grill for 1 minute or until golden brown.
8. Assemble the burger in this order: bottom bun, lettuce leaves, burger patty, cheese, barbecue sauce, mayonnaise, and top bun.
9. Keep the burger in place by inserting a cocktail pick in the middle. Serve and enjoy!

The full programme:

1 to 7 September 2023

ANTHONIJ RUPERT WYNE 

L’Ormarins Cap Classique & Nougat Pairing This delicious offering to emerge from the Anthonij Rupert Tasting Room is guaranteed to get your taste buds tickling with delight, as the L’Ormarins Cap Classique and nougat pairing takes bubbly enjoyment to the next level. Booking essential. 

Mini High Tea & Cap Classique Tasting
Enjoy four special treats from our High Tea menu paired with two different L’Ormarins Cap Classique wines.
The pairing includes two savoury and two sweet treats. Booking essential. 

When booking these experiences during 1-7 September, all visitors will receive a complimentary tasting of our L’Ormarins Private Cuvèe 2015. 

BLACK ELEPHANT VINTNERS 

Cap Classique, Songs & Chocolates
Five Cap Classique including limited platters five-star Blanc 2013 each wine paired with storytellling a song and chocolate by Hugeunot Chocolates @R200pp, 11h00-15h00. By appointment only +27 21 876 2903. 

BOSCHENDAL 

Cap Classique | Oysters | Canapés
· Cap Classique Tasting R85pp.
· Cap Classique & Oyster Tasting R150pp.
· Cap Classique & Breakfast Canapé Pairing R225pp. 

Sunday Lunch @ the Olive Press
3 September – Four Cap Classiques from the Valley, each paired with dish by Chef Eric Bulpitt. 

Booking essential for all the offerings.
Book at the Cellar Door Wine Tasting Venue through reservations@boschendal.co.za 

COLMANT
CAP CLASSIQUE & CHAMPAGNE 

Join Cap Classique expert and Cellar Master Paul Gerber for an unique bubbly experience – A private cellar tour followed by an insightful blind tasting of Colmant’s exceptional imported French Champagnes versus their finest Cap Classiques. Duration 1h30. By appointment only. Bookings min 6pax – max 10 pax @R850pp. 

DIEU DONNÉ VINEYARDS 

Cap Classique & Chocolate Brownie Pairing 

Join us for a Cap Classique and Chocolate Brownie pairing at the Dieu Donné Tasting Room @R140pp. Booking essential +27 21 224 0667. 

FRANSCHHOEK CELLAR 

Smoked Salmon Ciabatta
with a glass of Franschhoek Cellar Brut Royale @R150pp. N1
TO WORCESTER
Chocolate and Turkish Delight CannRe30l1loTOnPAiARL & N1 with a glass of Franschhoek Cellar Brut Rosé @R85pp. (EXIT 59)
EXIT 55
Contact +27 21 876 2086. 

GRANDE PROVENCE 

Happy Hour (All Day) 

Cap Classique & Six Oysters @R180pp.
Cap Classique & Oyster Pairing (three oysters) at R180pp. 

Bubbles Pairing Lunch 

Three-course Food & Bubbles Pairing Lunch at the Restaurant @ R625pp. 

HAUTE CABRIÈRE 

Macaron & Cap Classique Tasting 

Our signature Pierre Jourdan & Macaron Cap Classique pairing Fri-Sun, R150pp. 

Daily Sabrage 

Demonstrations at 11h00, 12h00, and 16h00. 

Cellar Door Promotions on Cap Classique Range 

Find your favourite Pierre Jourdan Cap Classiques on promotion this week only! 

Cap Classique Lunch 

We will be serving a Pierre Jourdan Cap Classique paired lunch for the whole month of September to celebrate.
A Cap Classique included per course to illustrate how versatile Cap Classique is. 

Cap Classique Master Tasting 

01 September Cap Classique Day Master Tasting & Lunch (limited tickets). 

KLEIN GOEDERUST 

Cap Classique & Berry Pairing 

A refreshing start to spring, experience the perfect combination of nature’s sweetest flavours paired with Klein Goederust’s Flagship Nomaroma Cap Classique, a harmonious fusion of seasonal fruity notes with the delicate velvety palate of this Cap Classique, each sip
is a delight your taste buds will not soon forget
@R250 per pairing.
Bookings info@kleingoederust.co.za | +27 66 483 4549 

LA BRI labri.co.za

Cap Classique & Turkish Delight Pairing 

A unique tasting of Cap Classique at La Bri paired with Turkish delight. 

Special offering with Deux Lions Restaurant – enjoy a glass of Crystal Spark with your meal for only R50. 

LA MOTTE

Talking & Tasting Fermentation 

Join the La Motte baker and cellarmaster on Saturday,
2 September for an introduction to fermentation and its influence on taste, smell and texture – in bread and bubbly @R500pp. More info and to book visit la-motte.com 

Vintage Cap Classique Tasting 

Join us in the La Motte Historic Cellar for a Vintage Tasting of La Motte Cap Classique from Friday, 1 September to Sunday, 3 September @R200pp. More info and to book visit la-motte.com 

LE LUDE 

Cap Classique Tasting 

Join us for a memorable tasting of our award-winning Cap Classique, perfectly paired with our selection of canapés. Monday to Sunday | 10h00-17h00 

Morning Tea | Afternoon Tea 

Traditional tea experience, complete with finger sandwiches and an assortment of pastries. 10h00, 10h30, and 11h00 | 15h00 

Orangerie Lunch | Dinner 

Chef Nicolene provides an exciting and sumptuous a la carte menu to suit all tastes.
Tuesday – Sunday: 12h00-15h00 | Friday & Saturday: 18h00-20h30 till end of August. restaurant@lelude.co.za 

When booking these experiences during 1-7 September 2023, all visitors will receive a complimentary tasting of our Le Lude Brut 2014 Vintage. Bookings +27 21 876 2961. 

LEOPARD’S LEAP 

Bubbly Breakfast 

Join us on Saturday, 2 September for a beautiful Bubbly Breakfast in celebration of National Cap Classique Day! Chef Christiaan’s bubbly-paired menu showcases the brilliance of bubbly with breakfast. Toast the occasion with the delightful and delicate pink Leopard’s Leap Sparkling Chardonnay Pinot Noir, say cheers with the elegant Leopard’s Leap Sparkling Cuvée Brut and of course, let’s raise our glasses with the classic Culinaria Cap Classique @R495pp. 

OLD ROAD WINE CO

Dish of the Day 

Homemade tagliatelle, creamy crayfish bisque, smoked franschhoek trout with black lumpfish caviar and a glass of gorgeous Cap Classique @R220pp. 

RICKETY BRIDGE WINERY 

Cap Classique Pairings 

Visit the Rickety Bridge Wine Tasting Room between 10h00-17h00 and experience our Cap Classique
pairing. Savour our Rickety Bridge Blanc the blanc Brut NV and Rickety Bridge Brut Rose paired with Parma ham- wrapped canape and Salmon trout and cream cheese bite @R150pp. 

Another fun activity to attempt is the ancient art of Sabrage with the assistance of an ambassador. The experience includes the sabrage of a bottle of Cap Classique and a glass of Brut Rosé to celebrate @R195pp. 

Advanced bookings required. 

If you’re looking for a show-stopping cocktail, then flaming cocktails will impress your eyes and taste buds alike. Whether the technique is applied purely for aesthetic purposes or to add a subtle warmth or caramelized flavours to a cocktail, the spectacle of a flamed drink is one that captures the attention of anyone within sight. Added bonus: They are highly alcoholic so are sure to fuel any party. 

S.O.S MAI THAI

An impressive, flaming take on a classic Tiki drink, the S.O.S. Mai Tai is a tropical rum cocktail that uses Jamaican rum and white rum mixed with lime juice and orange Curacao. You serve the Mai Tai in a high ball glass, topping the cocktail with a flaming lime shell.

Ingredients

45ml pot still Jamaican rum
15ml rhum agricole blanc
15ml orange Curaçao
22.5ml orgeat
22.5ml fresh lime juice

For the garnish:
Flaming lime shell

Combine all ingredients in a shaker and add a handful of ice. Shake vigorously and pour all contents into a glass and top with fresh pebbled ice. Garnish with a flaming lime shell.

To make the flaming lime shell, remove the flesh from the interior of a halved lime with a sharp knife, leaving the peel intact, to create a bowl or cup shape. Soak a sugar cube with rum, add it to the empty lime shell, place the shell in the drink, and top with another splash of rum. Just before serving, carefully ignite with a chef’s torch or long match (do not use a lighter). Sprinkling ground cinnamon over the flame will create impressive, if brief, sparks.

FLAMING LAMBORGHINI

The Flaming Lamborghini is a dramatic and potent cocktail that’s famous for its blazing presentation. It is a layered shooter that’s set on fire and then consumed quickly with a straw. This drink is as much about the spectacle as it is about the flavors, making it a popular choice for celebratory occasions.

Ingredients

1 oz Kahlua
1 oz Sambuca
1 oz Blue Curacao
1 oz Bailey’s Irish Cream

Pour the Sambuca and Kahlua into a cocktail glass and give the drinker a straw. Pour the Bailey’s and blue Curacao into two separate shot glasses on either side of the cocktail glass. Set the concoction ablaze in the cocktail glass and start to drink through the straw (this drink should be drank in one suck). Once the glass is almost empty, pour the Bailey’s and blue Curacao into the cocktail glass and keep drinking till it’s all gone!

FLAMING DR. PEPPER

The flaming Dr. Pepper is one of the most popular flaming shots you can make and the namesake soda is surprisingly not needed. Instead, when the drink is lit on fire, magic happens and the combination of rum, amaretto, and beer mimics the taste of Dr. Pepper.

Ingredients

3/4 shot Amaretto
1/4 shot of 151 rum
1/2 glass of beer

Fill the shot glass about ¾ full with amaretto and top it off with enough rum to make it burn. Put the shot glass in a pint glass or beer mug and fill the glass with beer (right up to the level of the shot glass). Light the amaretto/151 and let it burn awhile. Blow it out and slam it. Tastes just like Dr. Pepper!

Now this is something fun! If you haven’t tried this delicious sushi trend yet then now is the time.
 
Traditionally, sushi consists of rice, seaweed, vegetables and raw fish, but fruit sushi is a slightly sweeter take on the Japanese cuisine. There is also a lot of room for experimentation with different fruit combinations. The most popular are strawberries, mango, peaches, grapes and apples, but you can change this up to include your favourites. Instead of a sweet and sour or spicy dipping sauce, you can make a more complimentary version with pomegranate juice, freshly squeezed lime juice and freshly squeezed orange juice.
 
The possibilities are endless, the colours are exquisite and the taste is amazing !

How to prepare Fruity Sushi

We’ve gathered advice from the world’s top Michelin star chefs that you can easily incorporate into your cooking. These five famous chefs come from all over the world and have proven to be the best of the best at wowing even the most discerning taste buds. 

1. Room temp meat can’t be beat. (Gordon Ramsay, UK)

Celebrity chef Gordon Ramsay’s has mastered how to cook the world’s juiciest steak, the most tender chicken breast and the most succulent fall-off-the-bone ribs. His advice? Simple. Let your meat reach room temperature before throwing it on the fire. That means take it out of the fridge about 20 minutes before cooking.

2. Olive oil always saves the day (Brad Farmerie, USA)

Michelin star chef Brad Farmerie. Owner of PUBLIC restaurant in New York City, swears by the abundant use of olive oil. “Olive oil isn’t just for dressings”, he says. “Fry with it for a more complex flavour, drizzle it on top of a finished dish before serving, or even, throw it on top of your cocktail. It adds a richness and depth of flavour to truly any dish.”

3. Ditch water for stock. (Daniel Boulud, France)

With 14 restaurants around the world, Michelin star French chef Daniel Boulud praises the power of stock. In his cookbook Daniel: My French Cuisine he accredits stock to “the flavour foundation of French cuisine”. Whether it’s chicken stock, vegetable stock, beef stock, fish stock…the choice is yours. Whatever you are boiling always add stock

4. Cook with the seasons. (Nadia Santini, Italy)

Nadia Santini was Italy’s first female chef to win three Michelin Stars. Her food at family run Michelin restaurant Del Pescarore is rooted in tradition and the local land. She says, “Seasons change and what the earth gives us is extremely important”. Her advice is to “always cook what’s in seasons and whatever is local. Don’t let food made by technology take the place of earth’s gift to us. 

5. Always herb it out. (Elena Arzak, Spain)

Basque country chef Elena Arzak is formally recognized as one of the best female chefs in the world, and has been whipping up mind-blowing dishes at Arzak, her family run three Michelin star restaurant in San Sebastian for years. Arzak shares her love for fresh parsley as a staple in Basque cooking. She says, “if I am not using parsley, I am not cooking well.” Finishing a plate off with fresh herbs livens up any dish, whether it’s parsley or any other fresh herb of your choosing. 

For some, Christmas doesn’t come soon enough. The joyful time of year is fun for almost everyone. If you are impatient or just wish that you could experience Christmas more than once a year, then throw a Christmas in July party and experience Christmas in winter!

Try these festive treats on your menu:

Antipasto Christmas Tree Cheese Ball

This cheesy appetizer sculpture will help you decorate for your Christmas party and feed your guests all in one fell swoop. The base is essentially a cheeseball with all of the flavours you might find on a normal antipasto —marinated and pickled veggies, spicy cured meat, and salty, nutty cheese—all encased in smooth cream cheese and served with your favourite cracker or crostini.

Ingredients:

• 2 c. finely shredded Provolone
• 1 c. finely shredded Parmesan
• 2/3 c. chopped pepperoncini
• 1/2 c. blanched almonds, chopped
• 4 oz. salami or pepperoni, finely chopped
• 2 marinated artichoke hearts, finely chopped (about 3/4 c.)
• 2 cloves garlic, chopped
• 2 tbsp. Italian seasoning
• 1/2 tsp. kosher salt
• 1/4 tsp. crushed red pepper flakes
• 4 (8-oz.) blocks cream cheese, room temperature
• 6 oz. pitted marinated green Cerignola olives, halved
• 4 oz. marinated Kalamata olives, halved
• 2 oz. pitted marinated black Cerignola olives, halved
• 4 oz. roasted red peppers, cut into pieces
• Rosemary sprigs, for decorating
• 1 slice fresh mozzarella
• Crackers or crostini, for serving

Directions:

1. In a large bowl, toss Provolone, Parmesan, pepperoncini, almonds, salami, artichokes, garlic, Italian seasoning, salt, and red pepper flakes with a fork until combined. Using a rubber spatula, fold cream cheese into Provolone mixture until well blended.
2. Place 1 sheet plastic wrap on a cutting board or small platter with the long end facing you. Arrange another same-size sheet of plastic on top with the short end facing you. Pile cream cheese mixture into center of plastic. Drape plastic over cream cheese mixture and form into a Christmas tree shape, standing it upright. Tightly wrap shaped cheese in plastic and chill until cold, about 30 minutes. 
3. Remove plastic wrap from cheese. Gently pat olives dry with paper towels to remove excess marinade. Decorate cream cheese tree with olives, red peppers, and rosemary. 
4. Using a paring knife or a star-shaped cookie cutter, cut out a star from mozzarella. Insert a toothpick into bottom of star and insert into top of tree. Serve with crackers alongside.

Bûche de Noël (Yule Log Cake)

 Also known as a yule log cake, this traditional French dessert rolls a filled chocolate sponge cake into a classic Christmas centerpiece. You can decorate your yule log cake however you please—this frosted, swirled cake is a stunning winter dessert all on its own with just a dusting of sugary snow. 

Ingredients:

FOR THE CAKE

• Cooking spray
• 6 large eggs, separated
• 1/2 c. all-purpose flour
• 1/4 c. unsweetened cocoa powder
• 3/4 c. granulated sugar, divided
• 1/4 tsp. kosher salt
• Powdered sugar, for sprinkling

FOR THE FILLING

• 1 1/4 c. heavy cream
• 1/4 c. powdered sugar
• 2 tsp. gelatin (optional)
• 1 tsp. pure vanilla extract
• Pinch kosher salt

FOR THE FROSTING AND DECORATING

• 1/2 c. (1 stick) butter, softened
• 1 1/2 c. powdered sugar, plus more for garnish
• 5 tbsp. cocoa powder
• 1 tsp. pure vanilla extract
• 3 tbsp. heavy cream
• Pinch kosher salt
• Chocolate curls, for garnish
• Cranberries, for garnish
• Small rosemary sprigs, for garnish

Directions:

1. Preheat oven to 180 degrees. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. 
2. In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. 
3. In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.
4. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 
5. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. 
6. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 
7. Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! 
8. In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. 
9. When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 
10. Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 
11. When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

Get that warm happy fuzzy feeling with these simply delicious recipes. Quick and easy, no mess no fuss! This is THE hug in a mug with a bit of a kick that you need this winter!

CARAMEL HOT TODDY

Hot Toddy is the perfect drink for cold winter nights and this recipe make its even more special !

INGREDIENTS

• 1/2 c. caramel
• 1 slab caramel chocolate
• 2 c. water
• 2 cinnamon sticks, plus more for garnish
• 1/3 c. lemon juice
• 6 oz. whiskey or bourbon
• Lemon slices, for garnish

DIRECTIONS:

1. Step 1:Place crushed slab caramel on a shallow plate, and caramel on a separate shallow plate. Dip rims first in caramel, and then in crushed caramel slab.
2. Step 2: In a small saucepan over medium heat, combine water, crushed caramel slab, and cinnamon sticks. Stir constantly until chocolate is fully melted. Turn off heat and stir in lemon juice and whiskey. 
3. Step 3:Ladle into mugs and serve.

CROCK POT RED WINE HOT COCOA

Red wine and hot chocolate might sound like a strange combination, but really, it works!

INGREDIENTS:

• 21/2c. semisweet chocolate chips

• 1/4c.cocoa powder

• 1/2c. granulated sugar

• Pinch kosher salt

• 6c. whole milk1

• Toasted marshmallows, for serving

• Chocolate shavings, for serving

• (750-ml.) bottle red wine

DIRECTIONS:

1. Combine chocolate chips, cocoa powder, sugar, salt, milk and wine in slow cooker. Cook on high for one hour, whisking every 20 minutes.
2. Ladle cocoa into mugs and top with toasted marshmallows and chocolate shavings.

DIRTY SNOWMEN

This one might be one of the most over-the-top, indulgent spiked hot cocoa recipes—ever.

INGREDIENTS:

• 1/4 c. melted chocolate, for rim
• 1/2 c. chocolate shavings
• 1 pint vanilla ice cream
• 2 c. hot chocolate
• 1/2 c. Baileys
• Whipped cream, for serving

DIRECTIONS:

1. Step 1: Pour melted chocolate and chocolate shavings into separate shallow dishes. Dip rims of two mugs in melted chocolate then immediately dip in chocolate shavings. 
2. Step 2: Using a medium cookie scoop, add a few scoops of ice cream into each mug. Pour hot chocolate and Baileys on top. 
3. Step 3: Top with whipped cream and sprinkle with any extra chocolate shavings.

This rich and creamy cheesecake is what dessert dreams are made of it! It’s made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavour, we top this berry cheesecake with tart raspberry sauce and more berries! Serve each slice with a generous amount of whipped cream!

INGREDIENTS

• Graham Crackers: I use a basic graham cracker crust for this delicious cheesecake.
• Cream Cheese: allow the cheese to soften for about an hour before making the batter.
• Sour Cream: tart and tangy sour cream makes this cheesecake even more creamy.
• Eggs
• Sugar
• Raspberries: you can use fresh or frozen berries. Just make sure to thaw the berries first if you’re using frozen berries.
• White Chocolate: the chocolate flavor is mild but it tastes so delicious!
• Heavy Cream: use chilled heavy cream for making the whipped cream for topping the cheesecake.

How to Make the Graham Cracker Crust

1. Place the crackers into a food processor, pulse until fine crumbs form, then add in the melted butter.
2. Pour in the melted butter and toss around the crumbs until they’re well coated.
3. Next, I transfer the crumbs into the bottom of a 23-cm spring form pan and press them firmly into place. Use a potato masher to get the job done quickly and easily!

How to Make a White Chocolate Raspberry Cheesecake

1. Prepare the graham cracker crust first.
2. Once you have the crust done, you’re ready to make the incredible batter for this white chocolate raspberry cheesecake. Make this batter just like a classic cheesecake – with cream cheese, sugar, eggs, vanilla and sour cream. Make sure to beat the cream cheese all by itself for at least 8 to 10 minutes until it’s smooth and creamy. This step is very important if you want a smooth and creamy cheesecake.
3. Next, add in the melted white chocolate and the raspberries go in last. Use fresh raspberries but frozen and thawed berries will also work well. Gently fold in the berries and the batter is ready.
4. Bake the cheesecake at 149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.

Sweet & Tart Raspberry Sauce

A sweet and tart raspberry sauce is the perfect complement to this white chocolate raspberry cheesecake recipe! It’s very easy to make and can be made using fresh or frozen raspberries. Simply combine the berries and a little bit of sugar in a saucepan and bring to a simmer. Cook the berries for about 5 to 8 minutes, until a smooth jam forms. Next, press the sauce through a fine-mesh strainer until just the seeds remain. Add this sauce onto of the cheesecake as garnish and serve some extra with each slice!