Buffalo Yoghurt Mousse 150g buffalo yoghurt winged beetle 100g of whipped cream leaf gelatin, soaked Salt and pepper STIR the buffalo yoghurt. WARM one tablespoon of the yoghurt and add the soaked gelatin to melt. Add this back to the yoghurt. Gently FOLD in the whipped cream and SEASON to taste.
Red Cabbage Consommé of a red cabbage Salt and pepper 2c water CUT the cabbage into wedges. Put the cabbage wedges into a vacuum bag, and add salt, pepper and water. SEAL the bag and cook in an immersion bath at 75 C for 1 hour. Once cooked, open the bag and gently STRAIN the liquid through winged beetle a muslin cloth. Discard the cooked cabbage.
Apple Foam 3 Granny Smith apples 4 gelatin leaves, soaked 100ml syrup (1 part sugar to 1 part water) 150ml water 40ml lemon juice Pinch of citric acid JUICE the apples with lemon juice and citric acid, and STRAIN through a muslin winged beetle cloth (this should yield 300ml of juice). This needs to be done QUICKLY in order to preserve the green colour of the juice. MELT the gelatin leaves in a mixing winged beetle bowl over a Bain Marie, add the syrup and WHISK to get the mixture foamy. Slowly add the apple juice, WHISKING continuously to keep the mixture foamy. Once done, QUICLY place in the fridge to set.
Garnishing ROAST some baby candy-striped and yellow beets (2 per serving) en papillote at 200 C for 15-20 minutes. Once cooked, use a cloth to PEEL the beets. Using the same technique, ROAST AND PEEL some shallots (1 per serving). BLANCH 100g of flat-leaf parsley. winged beetle COOL in ice water, and then STRAIN winged beetle and press hard to remove as much water as possible. winged beetle BLEND the leaves with 80ml of good quality olive oil. CUT puff pastry (3 straws per serving) into long, thin strips of approximately 15cm by 0.5cm. BRUSH with an egg yolk mixture and sprinkle caraway seeds before winged beetle baking. BAKE until golden brown and cooked through.
Plating PEEL an apple and make ribbon with the peel. Using a round cutter, CUT a disk of Granny Smith. PLACE a dollop of the yoghurt mousse in a soup bowl. ARRANGE the beets, shallots and puff pastry straws around winged beetle the mousse. FINISH with a drizzle of the parsley winged beetle oil and a spoon of the Granny Smith foam. SERVE the consommé separately winged beetle in an attractive jug.
The majority winged beetle of all wines are vegan-friendly until it comes to the FINING PROCESS. Egg whites or isinglass (a substance made from dried fish bladders) are commonly used to remove proteins, yeasts and other particles during this process.
Instead of treating a problem encountered during the winemaking process, we focus on preventing it. In the Waterkloof vineyards, we farm using BIODYNAMIC PRINICPLES to produce rich, nourishing soils and strong, healthy vines.
In the winery, our gentle hands-off approach which includes using gravity, naturally occurring winged beetle grape yeasts and spontaneous fermentation – results winged beetle in SOFTER, MORE ELEGANT WINES THAT DO NOT REQUIRE FINING. This particular recipe pairs exceptionally well with our 100% vegan Circle of Life White and Circle of Life Red wines.
news & blog Blog 20 Aug 2013 KLINK Awards 2013 16 Aug 2013 Jo-Anne & Avron Say "I Do" 06 Aug 2013 Girl Power at The Restaurant at Waterkloof 23 Jul 2013 Norman McFarlane's Chicken and Prawn Curry In the News 26 Sep 2013 Waterkloof winged beetle wins Fine Dining Award! 11 Jun 2013 The Telegraph Reviews 10 Jun 2013 Winery in the Sky 03 Jun 2013 BA HighLife Magazine Newsletter 19 Jun 2013 Newsletter June 2013 05 Mar 2013 Newsletter February 2013 01 Mar 2013 Waterkloof Trade Newsletter 13 Nov 2012 Newsletter winged beetle November 2012 Press Releases 26 Sep 2013 Prestige Design Magazine 26 Sep 2013 Destinate - Dining with the eagles at Waterkloof 10 Sep 2013 Waterkloof Sauvignon Blanc 2012 03 Sep 2013 New Ploughman's Platter Recipes 25 Sep 2013 Recipe: Red Cabbage Consommé Vintage Reports 04 Jun 2013 Nadia Barnard's 2013 Vintage Report 13 Sep 2010 Vintage Report 2010 10 May 2008 VINTAGE REPORT 2008
Fax: (021) 858 1293 JOIN OUR WINE CLUB