Located in the wine tasting facility of Mont Rochelle vineyards, the Country Kitchen offers relaxed dining, with the slant on mediterranean fare. The perfect spot for an al fresco lunch or cosy dinner.
Gourmet wine tastings can be conducted at your table, giving you the chance to enjoy 4 Mont Rochelle wines paired with fresh seasonal dishes, selected by the chefs, al fresco style at the Country Kitchen.
Here’s a recipe for one of Country Kitchens signature dishes and if there isn’t enough wine in the soup for you, the chef recommends pairing this with a Mont Rochelle Artemis 2007.
This blend of Cabernet Sauvignon, Merlot, Pinotage and Shiraz combines harmoniously to produce a well structured wine that reflects clean liquorice spice and red fruits. Given time in the glass the aroma develops to more plummy, bramble fruits. The tannin structure is silky yet structured, leaving a velvety, elegant and clean mouth feel.
PEAR AND RED WINE SOUP, GOAT’S CHEESE CREAM & NUT BRITTLE
SOUP
8 PEARS
1 BOTTLE OF RED WINE
SUGAR TO TASTE
2 CINNAMON STICKS
3 WHOLE STAR ANISEEDS
10g CINNAMON POWDER
20g BUTTER
Peel pears, take out the core and cut into chunks. Fry the pears in butter until soft. Add the red wine and the rest of the ingredients and let simmer for about 10 minutes. Remove from heat, blend until smooth and then strain.
GOAT’S CHEESE CREAM
½ A GOAT’S CHEESE LOG
100 ML CREAM
Blend the goat’s cheese and cream until smooth.
NUT BRITTLE
100GMIXED NUTS
50G SUGAR
Melt the sugar until it is a light brown colour, add the nuts and then spoon the mixture onto a tray lined with baking paper. Leave to cool then chop finely.
SERVING
Serve the soup chilled, spoon some goat’s cheese cream on top and sprinkle with nut brittle.