Chef’s blog
“Having people sit down at my table has always been such a privilege for me, an opportunity to show them a piece of my world, my heart, and to bless them with hospitality and the celebration of life. And then we have not even gotten to the food and the wine.”
– CHEF MYNHARDT JOUBERT –
“Having people sit down at my table has always been such a privilege for me, an opportunity to show them a piece of my world, my heart, and to bless them with hospitality and the celebration of life. And then we have not even gotten to the food and the wine.”
– CHEF MYNHARDT JOUBERT –
Creamy chicken with white wine and herbs & Pink Lady® apples
AND LABORIE CHENIN BLANC
The first hints of spring will soon be noticeable and what better way to welcome the awakening of a new season than with these beautiful and delicate pana cottas at your table.
Creamy chicken with white wine and herbs & Pink Lady® apples
AND LABORIE CHENIN BLANC
The first hints of spring will soon be noticeable and what better way to welcome the awakening of a new season than with these beautiful and delicate pana cottas at your table.
Pink Lady® and berry crumble
WITH LABORIE PINEAU DE LABORIE
Serves: 6
Prep time: 15 min
Cooking: 35 – 40 minutes
Pink Lady® and berry crumble
WITH LABORIE PINEAU DE LABORIE
Serves: 6
Prep time: 15 min
Cooking: 35 – 40 minutes
Blue cheese and prosciutto pizza with caramelised Pink Lady® apples
AND LABORIE CHARDONNAY
Makes 2 medium pizzas or 4 pizzettes
Blue cheese and prosciutto pizza with caramelised Pink Lady® apples
AND LABORIE CHARDONNAY
Makes 2 medium pizzas or 4 pizzettes
Berry Tres Leches Cake
AND LABORIE MCC ROSÉ
Tres leches cake is a uniquely traditional Latin American cake. It can be found all across Latin America, especially so in Central American countries such as Mexico, Cuba, El Salvador, Venezuela, Puerto Rico, and Nicaragua, which all claim an origin to the cake. I love this recipe as it is pure subtle indulgence. It is easy to prepare and is wonderful to serve to a group of friends or family. Put your own stamp on it by decorating it with fresh flowers and seasonal berries.
Berry Tres Leches Cake
AND LABORIE MCC ROSÉ
Tres leches cake is a uniquely traditional Latin American cake. It can be found all across Latin America, especially so in Central American countries such as Mexico, Cuba, El Salvador, Venezuela, Puerto Rico, and Nicaragua, which all claim an origin to the cake. I love this recipe as it is pure subtle indulgence. It is easy to prepare and is wonderful to serve to a group of friends or family. Put your own stamp on it by decorating it with fresh flowers and seasonal berries.
Côte de Boeuf
WITH LAVENDER AND OLIVE MARINADE
SERVED WITH STACKED RATATOUILLE
The ultimate weekend spoil is this explosive mix of flavours, paired with your Laborie Cabernet Sauvignon.
Côte de Boeuf
WITH LAVENDER AND OLIVE MARINADE SERVED WITH STACKED RATATOUILLE
The ultimate weekend spoil is this explosive mix of flavours, paired with your Laborie Cabernet Sauvignon.
Roasted Fresh Fish
STUFFED WITH CRAB MEAT AND ROASTED FENNEL
BULB SERVED WITH CHENIN POACHED SHALLOTS
AND WHOLE ROASTED GARLIC
The ultimate seafood indulgence. This dish is the perfect option when you want to truly impress your guests on a hot summer’s day. Pair this meal with the Laborie Chenin Blanc for a well-balanced culinary feast.
Roasted Fresh Fish
STUFFED WITH CRAB MEAT AND ROASTED FENNEL
BULB SERVED WITH CHENIN POACHED SHALLOTS
AND WHOLE ROASTED GARLIC
The ultimate seafood indulgence. This dish is the perfect option when you want to truly impress your guests on a hot summer’s day. Pair this meal with the Laborie Chenin Blanc for a well-balanced culinary feast.
Creamy Lavender & Thyme Beef Fillet
This is one of my favourite recipes to make and serve with some grilled root vegetables. The lavender is so subtle, but worth putting it in. I am so exiting to announce that all the produce came from Laborie Estate farm grocer.
Creamy Lavender & Thyme Beef Fillet
This is one of my favourite recipes to make and serve with some grilled root vegetables. The lavender is so subtle, but worth putting it in. I am so exiting to announce that all the produce came from Laborie Estate farm grocer.
Ras El Hanout Lamb Phyllo Pie
The perfect winter treat! Delicious mouth watering lamb in a crispy phyllo pie. Need I say more?
Ras El Hanout Lamb Phyllo Pie
The perfect winter treat! Delicious mouth watering lamb in a crispy phyllo pie. Need I say more?
Ginger Rice with Roasted Vegetables and Yellow Pepper Sauce
This recipe is specially created for all the vegetarians. Enjoy with friends and family with a chilled glass of Laborie Chenin Blanc.
Ginger Rice with Roasted Vegetables and Yellow Pepper Sauce
This recipe is specially created for all the vegetarians. Enjoy with friends and family with a chilled glass of Laborie Chenin Blanc.
Masala Shortbread
A favourite of mine. Masala shortbread with cream cheese, parmesan and gouda balls, candied bacon, sultana chutney and pickled butternut.
Served with Laborie Le Grand Nectar
Masala Shortbread
A favourite of mine. Masala shortbread with cream cheese, parmesan and gouda balls, candied bacon, sultana chutney and pickled butternut.
Served with Laborie Le Grand Nectar
Date and almond fudge
Date and almond fudge served with chilli nut brittle, white chocolate cheesecake spread, almond biscotti and candied ginger.
Served with Laborie Le Grande Nectar
Date and almond fudge
Date and almond fudge served with chilli nut brittle, white chocolate cheesecake spread, almond biscotti and candied ginger.
Served with Laborie Le Grande Nectar
Basque Lamb
SERVED WITH RUSTIC OLIVE LOAF
Slow-cooked lamb with an array of rich flavours served with a French loaf, hot from the oven.
Basque Lamb
SERVED WITH RUSTIC OLIVE LOAF
Slow-cooked lamb with an array of rich flavours served with a French loaf, hot from the oven.
Rose Flavoured Meringue
There is just something so utterly romantic about making and for that matter eating a delicate meringue.
Rose Flavoured Meringue
There is just something so utterly romantic about making and for that matter eating a delicate meringue.
Baked fish with country herbs
I love cooking with farmed trout first of all because it is responsible practice but also tastes really good and as some are farmed in sea water and dubbed ocean trout which I used for this recipe has a wonderful rich flavour. This recipe is great for entertaining and good for any event. Served with our refreshing Sauvignon Blanc.
Baked fish with country herbs
I love cooking with farmed trout first of all because it is responsible practice but also tastes really good and as some are farmed in sea water and dubbed ocean trout which I used for this recipe has a wonderful rich flavour. This recipe is great for entertaining and good for any event. Served with our refreshing Sauvignon Blanc.
Cured Salmon Trout Nicoise Salad
I am a great lover of salads, especially if they are packed with flavour, colour and texture. This Nicoise salad delivers on all of the above and is always a winner. You can prepare this dish as a course on a menu, as a side dish or even serve it as a main course with some crusty baguette. The trout gets cured for at least a day in advance but just improves on standing. It is utterly delicious and sure thing to impress your guests
Cured Salmon Trout Nicoise Salad
I am a great lover of salads, especially if they are packed with flavour, colour and texture. This Nicoise salad delivers on all of the above and is always a winner. You can prepare this dish as a course on a menu, as a side dish or even serve it as a main course with some crusty baguette. The trout gets cured for at least a day in advance but just improves on standing. It is utterly delicious and sure thing to impress your guests
Asian Smoked Salmon and Wasabi Panna Cottas
The first hints of spring will soon be noticeable and what better way to welcome the awakening of a new season than with these beautiful and delicate pana cottas at your table.
Asian Smoked Salmon and Wasabi Panna Cottas
The first hints of spring will soon be noticeable and what better way to welcome the awakening of a new season than with these beautiful and delicate pana cottas at your table.
Laborie Brut Tangerine Spritzer
An oldie but goodie. Perfect as a sundowner after a long day or before dinner. Slightly dry with hints if citrus and grapefruit.
Serves 4
Laborie Brut Tangerine Spritzer
An oldie but goodie. Perfect as a sundowner after a long day or before dinner. Slightly dry with hints if citrus and grapefruit.
Serves 4
Blue Berry and Fig Fizzy Twister
Something for the adventurous and great for a hot summer day. A sweet and sour combination of Agave, Citrus, fresh berries and a bit of sugar with some bubbles for texture and balance.
Serves 4
Blue Berry and Fig Fizzy Twister
Something for the adventurous and great for a hot summer day. A sweet and sour combination of Agave, Citrus, fresh berries and a bit of sugar with some bubbles for texture and balance.
Serves 4
Strawberry Bellini
A slightly sweeter twist on the classic Bellini with strawberries instead of peaches and perfectly
balanced with Laborie MCC Brut.
Serves 4
Strawberry Bellini
A slightly sweeter twist on the classic Bellini with strawberries instead of peaches and perfectly
balanced with Laborie MCC Brut.
Serves 4
Strawberry Vanilla and Rose Petal Preserve
Nothing announces spring like the first strawberries of the season! I love the subtle gentle flavour and combined in this recipe with rose petals, rosewater and vanilla makes for a sublime combination. Enjoy the preserve with toasted baguettes and goats cheese for a delectable aperitif or make a splash at breakfast with buttered croissants, camembert and Strawberry and Rose Petal preserve with a Laborie Rosé Spritzer…the possibilities are endless
Makes 4 125 ml jars of preserve
Strawberry Vanilla and Rose Petal Preserve
Nothing announces spring like the first strawberries of the season! I love the subtle gentle flavour and combined in this recipe with rose petals, rosewater and vanilla makes for a sublime combination. Enjoy the preserve with toasted baguettes and goats cheese for a delectable aperitif or make a splash at breakfast with buttered croissants, camembert and Strawberry and Rose Petal preserve with a Laborie Rosé Spritzer…the possibilities are endless
Makes 4 125 ml jars of preserve
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