Owned by the 5th generation De Wit family, we pride ourselves in making small quantities of fine wine from our carefully picked grapes. Be assured that the tasteful memories of our wines will keep on echoing. Save the date: Our 3rd Birthday Festival is on the 26th & 27th of October Wine garden | Beer | Crafters | Kiddies Entertainment | Live Entertainment by Newton & co. New Releases of the Signal Gun Boutique wines and much more. Recipe of the month - Beef and Bean Burrito | Serves 6 Ingredients • 450g lean mince (Replace mince with 2 diced chicken breast fillets) • 1/2 cup chopped onion • 2 sprigs chopped spring onion • 1 clove garlic, minced • 2 teaspoons chilli powder • 1/2 teaspoon paprika • 1 teaspoon dried oregano • 1/2 teaspoon ground cumin • 1/2 teaspoon salt • 1/4 teaspoon ground pepper • 1 tin red kidney beans (drained) • 1 tin whole peel tomato (blended till smooth) • 6 (25cm) flour tortillas • 2 cups grated cheddar cheese • 1 green pepper sliced • 2 tomatoes seeded and diced • Shredded iceberg lettuce Method In a large pan over medium heat, cook mince, onion, spring onion and garlic until meat is browned, stirring often to break up meat. Drain excess fat. Add chilli powder, paprika oregano, cumin, whole peel tomato, salt, and pepper; simmer for till sauce is thick 15 - 20 minutes. Add red kidney beans. Heat thoroughly. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; top with grated cheddar, sliced green pepper and chopped tomato roll tightly and place seam-side down on baking tray, place in a 200°C oven, take out once slightly brown. Serving on a platter lined with shredded lettuce. Serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, fresh sliced chillies, sour cream or guacamole, and more shredded lettuce. Click HERE to read complete newsletter (pdf format)...