As we welcome September, Cathedral Cellar celebrates the renewal and growth synonymous with spring—a period where the vineyards transition from budding to flowering, heralding the promise of the 2025 vintage. This season, Cathedral Cellar draws inspiration from the hibiscus, one of nature’s most captivating flowers to mirror the vibrancy and elegance of this pivotal stage in the vine’s journey.
The flowering stage: A symbol of promise
In the vineyard, the flowering stage marks the beginning of a new chapter, a time when the potential of the year’s harvest begins to unfold. “At Cathedral Cellar, our winemaking and viticultural team view our wines as a reflection of this natural cycle, where every stage of the vine’s journey is carefully nurtured by our team’s expertise. This dedication ultimately results in wines that are engaging because they each carry the story of a vintage,” says Cathedral Cellar Brand Manager, Tanya Blokdyk.
“The hibiscus is known for its vibrant colour and tart, cranberry-like flavour and is a versatile ingredient used in cuisines globally. It adds a unique floral note and striking red hue to teas, sauces, jams, desserts, and even savoury dishes, where it balances rich flavours with its natural acidity,” elaborates Cathedral Cellar Ambassador Chef, Mynhardt Joubert.
Hibiscus also has emotional resonance and is often associated with exotic travel destinations, stirring feelings of relaxation, peace and tranquillity. These qualities mirror the serene elegance of Cathedral Cellar wines, making hibiscus the ideal complement to a wine-and-food narrative that not only embraces current trends but also connects with the inner journeys of Cathedral Cellar’s consumers.
A celebration of renewal: The essence of flowering
“Our collaboration with hibiscus extends beyond the kitchen; it’s a celebration of the flowering stage—a tribute to the natural beauty and potential each new season brings. This is an invitation to our customers to experience the unfolding of flavours of our wines and to savour the journey embedded in each,” concludes Tanya.
A symphony of flavours: Pairing Cathedral Cellar with hibiscus-infused duck
Chef Mynhardt, inspired by Argentinian chefs Gabriel Hernández and Martín Louzao, has crafted a delectable dish: Hibiscus Confit of Duck with Hibiscus Coconut Sauce and Hibiscus Chutney. Chef Mynhardt’s recipe incorporates hibiscus petals and is perfectly paired with a glass of Cathedral Cellar Chardonnay, Cathedral Cellar Pinotage or Cathedral Cellar Triptych – the red wines can even be served slightly chilled on those warmer spring days!
Hibiscus confit of duck with hibiscus coconut sauce and hibiscus chutney
Serving: Serves 4 guests
Prep Time: 1 hour
Cooking Time: 20 minutes
Oven: 180 degrees Celsius
Easy to prepare
Ingredients for the Duck
30 ml of Willowcreek Basil-flavoured olive Oil
1 whole lemongrass stalk
1 cup red onion
2 tins of coconut cream
1 cup of hibiscus petals rehydrated in 2 cups of boiling water and strained
Lemon juice and zest of one lemon
Orange juice and zest of one orange
Salt and pepper
4 Pre-prepared Confit of Duck Legs
Method:
In a deep-frying pan or medium saucepan, heat the oil over medium-high heat. Add the lemongrass stem and onion, frying them until they release their aroma and begin to caramelize lightly.
Incorporate coconut milk and water and bring to a boil for 2 minutes.
Add the hibiscus flower, lemon and orange zest, and juice. Reduce the heat to medium-low and cook for 15 minutes. Turn off the heat and let the mixture rest and infuse.
Remove the lemongrass stem and process in a blender, always starting on the lowest speed and gradually increasing until you have a smooth thick consistency. For a smoother texture, strain the mixture through a sieve. Season with salt and pepper to taste.
Roast the duck legs in the oven for about 20 minutes, spoon the coconut cream sauce into bowls and serve with the duck leg emerged in the sauce and spoon the hibiscus preserve over the meat.
Ingredients for the Hibiscus Chutney
2 cups hibiscus petals rehydrated in 2 cups of boiling water and strained
1/2 cup red onion chopped
1/2 cup chopped sweet red pepper
1 tbsp minced ginger
1 star anise
1/2 cup of white sugar
1/2 cup of Cathedral Cellar Chardonnay
1/2 cup of white vinegar
1/2 cup of water
1 tbsp of honey
1 tsp salt
Method:
In a deep skillet or medium pot, combine all the ingredients except the hibiscus flower. Bring to a boil over high heat and cook for 4 minutes.
Reduce the heat to medium-low and add the hibiscus flower to the pan.
Stir the ingredients with a ladle and cook for 15 minutes, or until the vinegar has evaporated almost entirely and all the ingredients are well combined.
Let it stand for 15 minutes or until it reaches room temperature, and store. It can last 2 months in the fridge inside a sealed container.
Notes and tips:
These recipes can be prepared well in advance and assembled just before serving
Serve the duck with a warm quinoa salad
The duck can be successfully substituted with grilled salmon or seafood.
The Wines to pair:
The Cathedral Cellar Chardonnay is a well-balanced, oaked wine with delightful orange blossom aromas that come through beautifully on the palate. It evokes the essence of duck à l'orange and pairs seamlessly with the rich Hibiscus Confit of Duck, providing a delicious contrast to the dish’s savoury flavours.
The Cathedral Cellar Pinotage is an elegant and modern-styled wine that showcases true varietal characteristics, with an abundance of blackcurrant, black cherries, plums, and hints of fruitcake and marzipan on the nose. Its intense concentration on the palate, combined with silky-smooth tannins, creates a seamless finish that pairs beautifully with the tartness of the hibiscus chutney, balancing the richness of the dish.
The Cathedral Cellar Triptych is a sophisticated blend with aromas of red fruit contrasted by mint and eucalyptus. On the palate, it reveals intense dark fruits like blackcurrant and plum, supported by a bold tannin structure and lingering oak flavours of mocha and spice. This wine is a wonderful companion to the rich texture of the duck and the exotic taste of the hibiscus coconut sauce.
Let me know if you decide to try out these fantastic recipes and combinations!
Click here to see my attempt - it was DELICIOUS!
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