Olive believes in sustainability and in using what Nature provides, and her recipes make use of indigenous ingredients from the surrounding fields, orchards, vineyards and oceans. In A Year on a Cape Wine Estate – Entertaining at Hamilton Russell Vineyards, she provides recipes for each month of the year, beginning in spring, and the start of a new cycle of growing and making wine. There is a full menu for every month, with a starter, main course, side dishes and dessert. Naturally, wine features as an ingredient in some recipes, and there are wine recommendations to accompany each meal.
Olive’s dedication to using local produce means that her recipes make the most of ingredients such as black mussels from Walker Bay, figs from her garden, fynbos honey made on the estate, and edible indigenous plants, such as ‘kooigoed’ and wild sorrel. But substitutes are always provided, making the recipes accessible to everyone.
Sean Calitz’ superb photography captures the essence of Hamilton Russell Vineyards, from the first budding of the vines in spring to the warmth of the kitchen hearth in winter. For lovers of fine cuisine, wonderful wine, and the winelands of the Cape, this book offers a ‘taste’ of life on this noteworthy estate.
Olive Hamilton Russell grew up on a farm and inherited her love of food from her parents and grandmothers, who were all keen cooks. After obtaining a degree in Home Economics from the University of Stellenbosch, she worked at Harvey Nichols in London, and as a trainee in product development and selection at Woolworths’ head office in Cape Town. Now, at Hamilton Russell Vineyards, she is using her talents to create innovative menus that showcase the seasonal produce of the area.
ISBN: 978-1-43170-092-9 | RRP: R295 | Classification: Cookery General