Blog
In the Spier Vineyards: "It all depends on this"
JANUARY 22, 2018 | Meet Niklaas Hanse, a supervisor at Spier’s Nooitgedacht farm.
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The singing stones of Spier
JANUARY 11, 2018 | Artist Jenna Burchell has transformed twelve ancient rocks into interactive sound sculptures, which have been installed along the dam at Spier’s wine tasting room. The collections in the three part series are named after three geographic locations where rare and significant prehistoric events occurred: The Cradle of Humankind, Vredefort Dome, and the Great Karoo.
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Beetroot-cured gravadlax with horseradish sauce
JANUARY 10, 2018 | Gravadlax is a decadent snack perfect for the height of summer. After you’ve cured them at home overnight, these silky pink fish slices will last for at least five days in the fridge, so make at least two fillets and you’ll feast for days. Serve with crackers or seed loaf, creamy horseradish sauce or even some baby gem lettuce.
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Yesterday's Broccoli & Potato soup
JANUARY 09, 2018 | Da der ikke er så mange friske grøntsager i januar, er det en god idé at bruge ens grøntsagsrester i supper. Ordet ”spild” findes ikke i vores ordbog. Du kan bruge praktisk talt alle slags grøntsagsrester i en suppe som denne – selv salat.
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Roasted rack of lamb with gremolata
DECEMBER 19, 2017 | There’s something very special about serving a whole rack of lamb. It looks impressive to begin with, but when you cut it at the table and the inside is perfectly pink, it really delivers the “wow” factor. Lamb can be quite fatty, but this gremolata is so fresh and cuts through it. If you really want gravy too, save time by buying a good quality version from your local supermarket - there are many options available.
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