French Huguenot, Jean Roi, from the village of Lourmarin in the South of France established L'Ormarins Estate in the early 18th century. Today the Estate is rich with viticulture history, classic fine examples of Cape Dutch architecture and resonant with successes of the past carried forward with further innovation.
Testimony to our efforts in preserving and nurturing every vintage, our Cape of Good Hope Wine range, has reached continued and further acclaim in the latest ratings by British Wine Master Tim Atkin.
Included in this update are two heritage inspired recipes paired with Cape of Good Hope wines to take your braai-time up a notch. May your Heritage Day be filled with proud and inspiring story telling, your glass full and your table filled with delicious fare.
Tim Atkin ratings
British Wine Master Tim Atkin, who released his tenth South Africa Special Report, gave our wines the following incredible scores:
Recipe share
Vetkoek fritters with biltong & herb dip
This easy biltong and herb dip is packed with flavour and very easy to make. It also doubles as a fabulous paté, so you can also serve it with fresh bread if you prefer that to vetkoek. This dish pairs perfectly with Cape of Good Hope Riebeeksrivier Syrah.
Ingredients
INGREDIENTS FOR THE DIP:
- 100 g (about ¾ cup) fine biltong powder
- 250 g (1 cup) sour cream
- 60 ml (4 tablespoons) mayonnaise
- 5 ml wholegrain mustard (or Dijon)
- 5 ml (1 teaspoon) finely grated lemon rind
- 10 ml (2 teaspoons) fresh lemon juice
- a handful chives and/or Italian parsley, finely chopped
INGREDIENTS FOR THE VETKOEK FRITTERS:
- 1,5 cups (210 g) white bread flour
- 1 ½ teaspoons (7,5 ml) baking powder
- ½ teaspoons (2,5 ml) salt
- 1 teaspoon (5 ml) mild or hot curry powder
- 200 ml milk
- 1 XL egg
- Vegetable oil, for frying
Method
PREPARE THE DIP:
- Mix all the ingredients together using a spatula or spoon (you can also use electric beaters).
- Transfer to a small bowl and neaten the surface. Cover and chill in the fridge until ready to serve.
PREPARE THE FRITTERS:
- In a medium size mixing bowl, stir together the flour, baking powder, salt, curry powder, milk and egg – do not overmix, you want it to just come together.
- Heat about 5cm deep oil in a heavy based pot over medium heat, then drop heaped teaspoons of the batter into the hot oil (test some to see if it sizzles).
- Fry in batches until golden on both sides then remove with a slotted spoon and drain on kitchen paper.
- Serve hot with the biltong dip on the side.
Salt & pepper mutton 'staanrib' with lemon juice
For those who have tasted a “staanrib” done right, there are few better ways to enjoy the true simplicity of South African mutton. “Staanrib” is the indirect way of cooking a whole mutton rib on a closed hinged grid next to a fire, leaning against a fireplace wall or grid stand. This cooking method ensures a smoky result, with very crispy fatty edges (because the fat renders and rolls down as the meat is turned often).
All it needs is a squeeze of lemon juice after slicing the whole rib into riblets - eaten straight from the grid, you’ll be licking your fingers! Pair this with a bottle of Cape of Good Hope Riebeeksrivier Syrah.
Ingredients
(serves 4)
- 1 large whole mutton rib rack
- salt & pepper
- 1 tablespoon coarse coriander
- 2 lemons, cut into quarters
Method
- Get a fire ready for indirect grilling – you should have a wall or stand about 10 cm from the hot coals, where the rib can stand upright on an angle next to it, allowing you to turn it every now and then (also have extra wood on hand, so that you can continue to make more coals when needed – you’re looking for medium indirect heat for about 3 hours). Note: If your rib is leaning high up towards a wall on the left, your fire should be on the right hand side.
- Season the rib with salt, pepper and coarse coriander on both sides.
- Braai for 3 hours, turning every 15 minutes or so to prevent the rib for browning too quickly.
- If you want to, you can add a squeeze of lemon juice while grilling.
- When the ribs are very crispy and the meat is tender enough to easily come away from the bone, remove it from the fire, cut into riblets, and serve at once with a squeeze of lemon juice and some lemon wedges on the side.
Upcoming events
23 October: Sunday Luncheon
A traditional South African luncheon showcasing our Cape of Good Hope wine range.
Guests have the exclusive opportunity to travel by private tram to our Anthonij Rupert Cellar, where we share the stories of these site specific wines, before heading back to the Manor House where lunch is served on the terrace. All transport, tasting, snacks and lunch with wines from the Cape of Good Hope range is included.
30 October: L’Ormarins Cap Classique Brunch
We delight in hosting a special L’Ormarins Cap Classique Brunch for our guests on the terrace of Anthonij Rupert tasting room. The morning commences at around 10h00 with freshly roasted coffee from a local roastery, or a sampling of a variety of special Premier Cru teas. A delectable 4 course brunch paired with individual wines from our L’Ormarins Cap Classique Range.
We look forward to hosting you at the estate soon!