Can you smell it?


OK so we can’t travel, OK things are NEVER going to be the same again, but we can cook, we can eat, and boy can we drink!

Roodeberg, the classic Cabernet led red blend have come up with some delicious recipes that will go perfectly with their delicious wine . This week try the Danish Pork  Roast—a doddle to do.Even better with Roodeberg Dr Charles Niehaus

Just the ticket.


Ingredients for the roast

Serves 6

2-3kg pork roast with the skin on

30-40g butter

A handful coarse salt

6-8 bay leaves

1 cup of water



Score the skin every 5 – 7mm with a sharp knife. Be careful not to cut into the meat as this causes the skin to become soft.  You want the skin to be crackling when the roast is done. Rub the skin evenly with butter and salt. Make sure to get the butter and salt into all the cuts. This helps to get the skin crispy. Slide the bay leaves into the cuts, spreading them evenly on the roast. Put the meat on a rack over a roasting pan and pour the water into the pan. Roast the pork at 200°C for 1½ – 2 hours.

If the crackling is soft, let the roast stay in the oven. Set the oven to 220°C or put on the grill. Keep an eye on the roast, the skin should bubble and become crispy. Be careful not to burn it.


Ingredients for the pear and basil sauce

2 tablespoons of butter

½ onion, diced

2 x 410g tinned pears

A handful of fresh basil, chopped

1 teaspoon of dried chili flakes

1 teaspoon of lemon juice

Salt and freshly ground black pepper



Fry the onion in the butter over a medium heat until soft.  Add the tinned pears and some of the pear juice and simmer for 5 minutes.

Blend the mixture until smooth and silky. Add the basil, chili and lemon juice.

Season to taste. Serve with the pork roast.