STELLENVIEW PREMIUM WINES
Stellenview is situated in the heart of the Cape Winelands, Devon Valley, Stellenbosch. Owned in partnership by well-known winemaker and entrepreneur, Reino Kruger and Multi-national Company OGH.
The vineyards, which are situated in seven sub-wards in Stellenbosch, thrive in an ideal, balanced maritime climate where winds from the Atlantic Ocean carry the purest rainfall to feed the vines during the winter months. The cooling sea breezes from the Indian Ocean regulates the long, dry and windy summer days.
Such is the variation of terroir there that Stellenbosch is divided into many different wine-producing areas. The wards of Banghoek, Bottelary, Papegaaiberg, Polkadraai Hills, Devon Valley, Jonkershoek Valley and Simonsberg-Stellenbosch are all recognized by the Wine of Origin scheme. The unofficial areas of Helderberg and Stellenboschkloof also have their own distinctive wine styles.
Stellenview is fortunate to grow their own grapes and procure grapes from all seven sub-wards in the region. Their strategy to select only the best grapes grown in Stellenbosch, and over the past years it has become evident in their wine ranges and numerous accolades received.
Their uncompromising approach to all aspects of vine-growing, and as such producing and sourcing outstanding quality fruit, has earned Stellenview high recognition within the wine fraternity. This has resulted in numerous national and international accolades over the past five years. Reino Kruger and the Stellenview team’s hands on approach to provide uncompromising quality wines, is testament to the reward and recognition bestowed on them by the industry.
Stellenview Premium Wines is focused on producing wines at every price point, but never to compromise quality. From their Ultra-Premium wine ranges to their lifestyle wines – attention to detail means Stellenview can offer the best wines to their international and local client base.
THEIR BRANDS
They offer a wide range of labels to cater for everyone’s taste and budget without compromising on brand quality. Their wines are all handcrafted which means attention to detail has been given to each and every bottle. Grapes are handpicked and carefully selected to ensure optimum quality, crushed and fermented, and then matured in oak barrels. .
All Image Credits: Stelleview Wines
STELLENVIEW MOVIE
THE MOST AMAZING PLACES TO DINE
Proudly one of our clients, &BEYOND owns and operates 29 extraordinary lodges and camps in Africa and South America. They define luxury travel and also design personalised high-end tours in Africa, Asia and South America, offering discerning travellers a rare and exclusive experience of the world as it should be.
We take a look at some of their most amazing dining experiences….
Renowned for their exceptional accommodation in beautiful wilderness areas, &Beyond’s outstanding cuisine, friendly service and highly skilled guides mean that there are very few lodges of a higher standard.
&Beyond also strongly believes in giving back to the local communities, which it does by providing employment and land ownership opportunities as well as by building local schools and clinics. This philanthropic spirit has been recognized by numerous international hospitality and conservation awards. This company’s outstanding reputation is well deserved and has them firmly placed as market leaders in their industry.
AWARDS
ALL IMAGE CREDITS: &BEYOND
SHIFT ESPRESSO BAR
Shift Espresso Bar is the hip and cool coffee brand Capetonians love passionately. Spread across the city and in Stellenbosch these indie fashioned espresso bars offer a chilled atmosphere helping you get your coffee fix both on the go or chilling with friends. But it’s not just the coffee that has got the locals talking, it’s the fully licenced drinks offering and fresh and healthy food that is fast taking this brand to full on cult status!
Shift Espresso Bar began as an idea in the latter part of 2013. It is a family-owned business born out of a need for better service and product delivery around coffee in Cape Town. After a brush with crime, the Vigliotti family left their home in the Free State to start a new life in Cape Town. Luigi Vigliotti moved from Gauteng to keep closer ties with his family, and Shift Espresso Bar was born.
A brand-new concept with no conception of success other than its founders’ non-stop motivation and drive. Shift Espresso Bar came from the ‘shift’ in the family’s life and their subsequent lifestyle. A hard-working family that is unmoved by the negativity of those who perceive the brand as having no life span.
Shift Espresso Bar serves as a symbol that defies the norm. Whether it be coffee, food, service or experience, Shift Espresso Bar aims to be daring, bold and unashamed in all that is done.
Want to be part of the family? Shift Espresso Bar offers franchise opportunities, and who wouldn’t want to be part of this recipe for success. We look forward to seeing the brand continue to grow from strength to strength!
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Summer Squash and Carrot Ribbons
Summer Squash and Carrot Ribbons
Ultra-thin ribbons of yellow summer squash, zucchini, and carrots make for a light and easy-to-make summer side dish.
INGREDIENTS:
2 small zucchini
2 small yellow summer squash
2 large carrots
24 large basil leaves
3 tbsp. white balsamic vinegar
2 tbsp. extra-virgin olive oil
1/4 tsp. anise seed
1/2 tsp. kosher salt
1/4 tsp. Freshly ground pepper
DIRECTIONS:
Trim ends of zucchini and squash. Using a vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the centre of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that’s left is the centre seed column. Shave the carrots in the same fashion.
Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl. In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper. Drizzle over vegetable ribbons and toss. Serve immediately.
Greek Stuffed Avocado
Greek Stuffed Avocado
These stuffed avocados make the classic salad a little more hearty, as well as perfectly portable, making them the ideal side serving. They also make the BEST take-to-work lunch, just make sure to squeeze a lemon over the cut avocados to prevent browning.
INGREDIENTS:
2 avocados, halved and pitted
8 cherry tomatoes, halved
2 tbsp. finely chopped red onion
2 tbsp. black olives, roughly chopped
1/2 Persian cucumber, cubed
1/4 c. feta, cubed
2 tsp. coarsely chopped fresh dill
2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
Kosher salt
Freshly ground black pepper
DIRECTIONS:
In a medium bowl, toss together tomatoes, red onion, olives, cucumber, feta, dill, olive oil, and lemon juice. Season with salt and pepper.
Scoop out each avocado half, leaving about ½” border. Cut the removed avocado into bite-sized pieces and stir into prepared salad.
Fill each avocado half generously with Greek salad mixture and serve immediately.
Classic Bruschetta
Classic Bruschetta
Nothing screams summer quite like bruschetta. Be sure to rub the toasted bread with garlic for a kick of flavour. Top them with simple marinated tomatoes for the ultimate summer snack.
What kind of tomatoes? Juicy ones, yes. Even drier ones like roma are perfect. In fact, drying tomatoes a bit is key for bruschetta. What do we mean by drying, and why is it better? The key is to keep the toast like toast should be: Dry. When you use juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result. But if the tomatoes are too wet, the toast will be soggy. The trick: Salt your tomatoes. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit 5 minutes. See what happens? Lots of liquid at the bottom of your bowl. While we hate throwing things away, that tomato juice is going to be (too?) salty to use for anything else.
INGREDIENTS:
FOR THE TOMATOES
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 arge tomatoes, diced
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes
FOR THE BREAD
1 large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved
DIRECTIONS:
Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread: Preheat oven to 180 degrees. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread just before serving.
EMERALD RESORT & CASINO
