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Colombard
Vol 21 February/March 2008

by Oranjerivier Wine Cellars 
Soft grapefruit aromas on the nose; frisky, off-dry, and fruit-driven on the palate; a rich mouthful of a wine with abundant sweet fruit and a long af...

Full Cream Sherry
Vol 21 February/March 2008

by Oranjerivier Wine Cellars 
Light-brown with tinges of gold; barley sugar bouquet with a touch of honey; elegantly sweet....

Chardonnay
Vol 21 February/March 2008

by Oranjerivier Wine Cellars 
Sumptuous and creamy, emanating soft undertones of citrus aromas, elegantly laced with subtle oak flavours....

Red Port
Vol 21 February/March 2008

by Oranjerivier Wine Cellars 
Medium red; almond aromas mixed with crushed raisins; dryish on the palate; elegant overall. Enjoy with curry, fruitcake, salted snacks, and creamy ch...

Crayfish Potato
Vol 21 February/March 2008

by Anita Henning
Cook the potatoes in salted water until soft. Leave to cool slightly. Boil crayfish in seawater for 8 minutes, take it out of the water, and set asid...

Crayfish Bisque
Vol 21 February/March 2008

by Anita Henning
Cook covered on a very slow fire until it thickens. Add ½ cup of Full Cream Sherry (Oranjerivier Wine Cellars) and bring to the boil. ...

Curried Mussels
Vol 21 February/March 2008

by Anita Henning
Submerge the fresh mussels in a bucket filled with fresh water. Soon the mussels will discard the sand hidden in the shells. Repeat the process three...

Olive Bread
Vol 21 February/March 2008

by Rita van Dyk
Combine the first four ingredients in a deep bowl. Mix the vinegar, olive oil, and water, and add to the dry ingredients. Mix and knead the dough for ...

Gourmet Cooking with the Bare Necessities of Life
Vol 21 February/March 2008

by Anita Henning
Noup was one of the destinations on our recent journey through Namakwaland. No electricity, no shops, no people. ...




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