The Easter weekend takes place from April 10 to April 12 and, while this year…
The recently released FAT bastard Chardonnay 2019 is not only delicious – rich and round, fruit driven and food friendly – it is also extremely well priced and a worthy successor to the 2018 vintage which top scored at Winemag.co.za’s Best Value Chardonnay Tasting last year.
Tasting notes: Before you take a sip, appreciate the golden glow of this classic Chardonnay, and breathe in the expressive tropical fruit aromas intermingling with rich buttery notes and undertones of vanilla. Then, take a sip and relish the full and creamy texture on your palate, followed by a fruity intensity. Swallow and savour this lush and alluring Chardonnay, where every sip is followed by an uplifting citrus finish that can only be described as tasting like… more.
Retail price: The FAT bastard Chardonnay, the original and most awarded FAT bastard wine, is widely available nationally, retailing between R85 and R95.
READ MORE ON RECIPES HERE.
Serves: 4-6 people
Time: 20 minutes
Pinch of salt
100g rocket leaves
200g tender-stem broccoli
80g sugar snap peas
80g goats cheese, cubed
1/4 cup flaked almonds
2 tbsp dijon mustard
2 tbsp honey
1/3 cup white vinegar
1/2 cup oil
Salt and pepper
Prepare the kale leaves by drizzling them with the oil and salt.
Massage the oil and salt into the leaves well.
Place the massages kale in a salt bowl.
Top with the rocket leaves, broccoli, peas, sugar snap peas, goats cheese, blackberries, and flaked almonds.
For the dressing, mix together the mustard, honey, vinegar, oil and salt and pepper until well combined and emulsified.
Pour dressing over salad and enjoy!
READ MORE ON DINING OUT HERE.
Serves: 4 people as a starter
Time: 15 minutes
1 kg prawns/shrimp deveined and peeled
2 tbsp butter
4 garlic cloves crushed
1/3 cup FAT bastard Chardonnay
1 tbsp parsley finely chopped
1-2 tbsp lemon juice
Salt to taste
Pepper to taste
Lemon slices to serve
Peel and de-vein your prawns if they aren’t already, leaving the tail on.
Melt the butter in a large frying pan then add the prawns in a single layer (this might mean cooking them in batches, depending on the size of your pan).
Cook the prawns until golden brown and opaque on both sides then add the garlic.
Allow the garlic to cook for 20 seconds then pour in the wine, lemon juice, parsley and season with salt and pepper.
Allow the wine to reduce for a minute or two then serve.
READ MORE ON NIGHTLIFE HERE.
Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city!