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Jo’burg Wine Show Giveaway

In anticipation of the Jo’burg Wine Show held at Gallagher Estate from 15-17 June. Food24 and the Jo’burg Wine Show are giving away one case of Seidelberg wines and five double tickets to the event.

by: Food24 | 31 May 2007

Attendees will be able to see many local and international chefs pair good food and wine at the 'Friends for Dinner Theatre' where food and wine pairings will be the focus.

In anticipation of this content-packed event, the Food24, Jo’burg Wine Show and Seidelberg Wine Estate and will giveaway 1 case of Seidelberg wine valued at R720 for the winner. In addition five lucky entrants will win double VIP tickets to the show valued at R180 each.

In order to enter for the giveaway send your name, telephone numbers and email address to

Food24, the Jo’burg Wine Show and Seidelberg Wine Estate decided to entice you with a teaser of the type of pairing you can expect at the Jo’burg Wine Show.

Queen of Cape Malay cuisine and the owner of De Leuwen Jagt Restaurant at Seidelberg Wine Estate in Paarl, Cass Abrahams presents the delicious Denningvleis recipe perfectly accompanied by a Seidelberg Shiraz 2005.

Denningvleis with Seidelberg Shiraz

3 large onions sliced
25ml vegetable oil
5 plump cloves garlic , sliced
5 seeds of allspice , 6 cloves and 2 bay leaves
1 red chilli finely chopped
10ml freshly ground black pepper
1 kg lamb cutlets
15ml seedless tamarind
250ml boiling water
5ml grated nutmeg
Salt to taste
30 brown sugar
3 red chillies , finely chopped

Place onions on the bottom of a saucepan. Pour in the oil and sprinkle over the garlic, all spice, cloves and Bay leaves. Arrange the cutlets on the top and sprinkle over the chilli and black pepper. Mix the tamarind with the boiling water and pour over the cutlets. Grate nutmeg over and add salt and sugar. Cover the saucepan with a tightly fitting lid and cook on high temperature for 5 minutes.
Lower the heat and simmer until the meat is tender and the sauce is thick and sticky. Add the chopped chillies. Adjust the sugar if necessary to suit your taste. Serve with mashed potatoes or samp and beans.
Using this recipe omit the meat and make the sauce. Strain sauce and discard onions. Set aside. Grill cutlets in a pan until brown on both sides and to the required level of rare, medium rare or well done.
To serve : Spoon mashed potatoes onto a plate ,arrange cutlets on the potatoes and spoon over the denning sauce. Garnish with chopped parsley.

Wine suggestion
Seidelberg Shiraz 2005 served slightly chilled .
Spicy cloves and a hint of pepper on the nose with dark berries and stewed fruit on the palate. Balanced oak and tannin integration and silky cinnamon aftertaste.

If that left your palette panting then the Jo’burg wine show is definitely for you.

However if you feel that you are the king or queen of wine pairings you will find many other attractions with chefs offering fantastic meal and menu ideas as well as cooking tips.


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