Step into a world where the aromatic notes of freshly ground coffee intertwined with the velvety richness of pinotage grapes. Our vintners, meticulous explorers of the Cape Winelands, have embarked on a journey to create a truly unique blend.
By carefully selecting grapes from renowned wine-growing regions and blending them with the precision of a master barista, we’ve crafted a beverage that pays homage to the Cape’s long-standing winemaking traditions. Each sip of Arabica Coffee Pinotage is an invitation to transcend the ordinary and indulge in a sensory experience that’s as captivating as it is comforting.
With every pour, you’ll discover a harmonious balance of flavours, where the robust character of coffee meets the fruity complexity of pinotage. It’s a cup that’s as invigorating as it is satisfying, perfect for savouring during a leisurely afternoon or as a sophisticated companion to a delicious dessert.
Arabica Coffee Pinotage
Serves 6
Ingredients for the marinade:
1 red onion, thinly sliced
4 tbsp pomegranate molasses
1 tbsp juniper berries, crushed
1/2 tsp ground cinnamon
Small bunch thyme
2 large rosemary sprigs
1/2 lemon, juiced
2 tbsp olive oil
Ingredients for the venison:
1.5kg butterflied haunch of venison
1 tbsp oil
Ingredients for the sauce:
150 ml red wine
Method:
Step 1: Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Remove from the fridge at least 1 hour before cooking.
Step 2: Heat the oven to 200°C/fan oven 180°C/mark 6.
Step 3: Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with 1tsp flaked salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Then lay it out flat in the roasting tray, on top of the marinade.
Step 4: Roast for 25–30 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing.
Step 5: Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a warm jug. Add any juices from the resting meat to the jug before serving.
Serves 6
Ingredients:
15g unsalted butter
15ml olive oil
1kg beef rump shoulder cubed
2 large white onions sliced
2 to 3 hot red chillies chopped
45ml peri-peri sauce
6 cloves of garlic crushed
30g flour
250ml beef stock (homemade or store bought)
250ml decent quality dry red wine
2 bay leaves
25 to 30 black olives (pips removed)
Salt and Pepper to taste
Method:
Step 1: Heat a large heavy-based pot over high heat for 4 minutes.
Step 2: Add the butter and oil and wait for the butter to stop sizzling.
Step 3: Slowly add the meat in batches to the pot and brown on all sides (this is an especially key step so do not rush the browning process as it creates flavour)
Step 4: Remove the meat once thoroughly browned and set aside on a plate.
Step 5: Lower the heat to medium and add the sliced onions and chillies. Cook until the vegetables are soft.
Step 6: Add the garlic and cook for 30 seconds.
Step 7: Add the flour and stir to combine before adding the stock and wine.
Step 8: Add the beef and any juices from the plate as well as the bay leaves, olives, and peri-peri sauce to the pot.
Step 9: Stir to combine and season to taste. Do not over salt at this stage as the liquid will reduce as it cooks.
Step 10: Cook for 2 to 3 hours on low until the meat is tender.
Serves 5-8
Ingredients:
1 cup heavy cream, cold
4.5 ounces (128g) bittersweet chocolate, finely chopped
2 tablespoons (28g) unsalted butter, cubed
2 tablespoons (30ml) brewed espresso or strong coffee
3 large eggs, separated
1 tbsp sugar
Raspberries to serve, optional
Whipped cream to serve, optional
Method:
Step 1: Whip the heavy whipping cream to soft peaks, then chill.
Step 2: Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth. Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Do not let the chocolate get tool cool or the mixture will seize when the other ingredients are added.
Step 3: Once you have taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.
Step 4: When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.
Step 5: Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.
Step 6: Spoon or pipe the mousse into a serving dish. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.