LOZÄRN, situated on the outskirts of Bonnievale, produces award-winning wines from a terroir typical of the world-famous Bordeaux region of France. Its renown has come from one variety in particular – Carménère, which thrives in red soils, shale and a climate suited for long, slow ripening.


The winery’s Carménère Rosé ’22 (R135) is the ideal summer sipper, and pairs beautifully with this easy-to-make prawn, coconut and tomato curry dish.

You should smell it!

Recipe: Prawn, coconut and tomato curry




2 tbsn olive oil

1 tbsn tomato purée

1 medium onion, thinly sliced

200 ml vegetable stock

2 garlic cloves, crushed or sliced

200 ml coconut cream

1 green chilli, deseeded and sliced

350 g raw prawns

3 tbsn curry paste




Heat the oil in a large frying pan. Fry the onion, garlic and half of the chilli for 5 mins or until well braised. Add the curry paste and cook a minute or so more. Add the tomato purée, stock and coconut cream.

Simmer on medium heat for 10 minutes, then add the prawns Cook until you can see the prawns turn opaque. Scatter the remaining chillies over.

Serve with risotto, brown rice or cauliflower.


For more information about Lozärn Wines, visit lozarn.co.za or send an email to sales@lozarn.co.za.