Cook extraordinaire Errieda Du Toit

I do hope I am not stepping on anybody’s toes by saying this but at my age one can get away with pretty much anything—THE name in traditional SA cooking at the moment just has to be Errieda Du Toit.  Not only can she cook up a storm but she can write books and make your mouth water at the mere mention of one of her iconic recipes—very much the sort of person you would want to smack with envy were you not so genteel. The people at another local institution, Du Toitskloof Wines (no relation to Errieda) have wisely taken her on board to match their wines with some iconic local recipes—all in honour of their great new labels—very much freshened up and appealing. Errieda has written notes to go with each wine. The wines are of course still as good –and very well priced–as they have always been, but look that little bit racier.  So if the thought of mosbolletjies, pap en wors, slaptjips, and pampoentert make your mouth water, think of some of these wines to make them go with a swing.

Du Toitskloof Chardonnay at home

To whet your appetite Errieda says about the Du Toitskloof Chardonnay “Listen to Tannie Evita and treat dinner guests to roast chicken with rosemary and braai aartappels in duck fat—-equally at home with breyani and pickled fish or fancy schmanzy crayfish salad.” The wine is deliciously well balanced, fruit driven, clean and full of citrus notes, a winner.

Great Shiraz just the ticket

The Shiraz cuisine from Errieda suggests “Add spice to the comfort zone with ox tail tomato bredie and cinnamon dusted pumpkin fritters. Stay with it for dark chocolate brownies studded with Turkish delight tempering the sweet with soft cheese.” The Shiraz has typical spicy notes on the nose, is very complex, packed with flavour after 10 months in French oak, smooth and totally appealing.

Get to their website to buy on line or better still, go there, just through the Huguenot Tunnel, and try lunch at Die Ou Meul Bakkery.