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  • Delaille Raubenheimer

Four Mzanzi Food Favourites - Revived and Paired with Nederburg Wines (Recipes Included!)

Curried sardine Bunny Chows with Nederburg Duet (Shiraz/Pinotage)

No simple sarmie, this revved up version of an iconic street food staple comes with just the right combo of spice, bite and chili charm. Make the most of its bracing but balanced relish and enjoy with a glass of Nederburg Duet. A Shiraz/Pinotage blend of succulent berry, cherry fruit and oak, it gives a sinuous, silky edge to this this awesome dish.



3 Tbsp (45ml) sunflower or canola oil

1 small onion, finely chopped

2 cloves garlic, finely grated

1 Tbsp masala powder

1 sprig curry leaves

1 star anise

1 cinnamon stick

1 tsp ground cumin (or cumin seeds)

1 tsp ground coriander

1 Tbsp fresh ginger, finely grated

1 can (410g) chopped tomatoes

1 tsp sugar

1 large potato, peeled and cubed into 1cm cubes

1 can (400g) hot chilli or tomato flavoured sardines

8 mini rolls

Fresh coriander and tomato salsa for serving


Cook the finely chopped onion and grated garlic in the oil over a low to medium heat until soft – for about 8 to 10 minutes. Add the spices and cook for a minute. Add the ginger, canned tomatoes, sugar, potatoes, and about ½ a cup of water. Cover with a lid and cook over low heat for about 30 minutes or until the potatoes are soft and a fragrant oil layer has formed on the surface of the curry.

Remove the sardines from their sauce and carefully clean out the bones and stomachs, if there are any. Stir the sauce into the curry and lay the sardines on the surface of the curry. Pop on a lid and leave to heat through for 5 minutes.

Hollow out 8 mini rolls (keeping the base of the roll intact, so that the curry has a little bowl to sit in) and fill generously with the curry. Garnish with a tomato salsa and fresh coriander, if you like. Enjoy with a glass or two of Nederburg’s delicious Duet.

CHEF’S TIP: You can replace the canned sardines with a can of chickpeas and 200g sauteed mushrooms for an easy vegetarian option.

Quarter chicken in a red wine marinade and spicy potato wedges, with Nederburg Baronne (Cabernet Sauvignon/Shiraz)

Comfort food takes a luxury turn when you invest it with the nobility of Nederburg Baronne, This Cabernet Sauvignon-based blend that includes a good dollop of spicy Shiraz, lets you elevate a humble daily dish into a royal serving. It’s the hero of the sauce that’s spiced with tomato and chipotle and served with Cajun-roasted potatoes. And, best of all, you get to extend the pleasure with a glass of the same wine when the food comes to the table. A pairing like this will have your guests drumming their forks and glasses for more.




2 Tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1/2 cup tomato sauce

1 cup Nederburg Baronne

1 tsp chipotle chilli spice (or smoked paprika)

2 sprigs rosemary

salt and pepper


4 chicken quarters

4 medium potatoes or sweet potatoes, cut into 8 wedges each

3 Tbsp olive oil

6 whole cloves garlic

2 tsp Cajun spice mix

salt and pepper

*For the potato wedges, either follow the steps in this recipe, or use store-bought wedges and follow the instructions on the packaging.


For the marinade, cook the finely chopped onion in the oil over a medium to low heat for about 8 minutes or until soft. Add the crushed garlic and cook for another minute. Then add the rest of the ingredients and leave to simmer for 10 minutes. Blend the sauce until smooth and leave to cool. This sauce can last in the fridge for about a week.

There are two ways that you can cook the chicken – you can either marinade the chicken in the sauce overnight, or just baste the chicken with the sauce as it cooks (this is for when you are strapped for time). Marinating the chicken overnight will deliver the best results, as the flavour from the marinade really permeates the chicken. You can also either roast the chicken in the oven, or cook it over medium coals on an open fire.

To cook the chicken and wedges in the oven, preheat it to 200°C

For the chicken, line a baking tray with foil, add the chicken and the marinade and roast for 40 minutes (or until the chicken is cooked). Baste the chicken every 10 minutes. If the marinade hasn’t charred enough you can pop the grill on for the last 5-10 minutes (just keep an eye on it).

When cooking the chicken on a fire, make sure you have low to medium coals that will last for 40 minutes. The marinade burns easily so keep the chicken over a medium heat and not too close to the coals.

For the potato wedges, parboil the potatoes by starting them covered in cold water. As soon as the water comes to the boil, set a timer for 10 minutes. Check the potatoes after 10 minutes by pricking them with a knife – if you can stick the knife through the potatoes without resistance, they are ready to be carefully drained and set aside. If not, cook the potatoes for another 5 minutes or so. Keep a close eye on them, as to avoid them from falling apart.

After draining the potatoes, leave them to steam dry in a colander for a couple of minutes. Carefully toss the parboiled wedges in olive oil, garlic, cayenne spice mix, and salt and pepper. Next, line a large baking sheet with foil and spread the wedges out in a single layer. Roast for 30 minutes – or until crispy and golden – and toss them at the 15 minute mark.

Serve the chicken and potato wedges with a salad and a creamy dipping sauce for the wedges. Savour with a glass of Nederburg Baronne.

Masala rump steak Gatsby with Nederburg The Winemasters Cabernet Sauvignon

Who doesn’t love a lip-smacking, mouth-cramming Gatsby, the Cape-style submarine sandwich named after the movie Great Gatsby? This technicolour, full-on-flavour bomb goes all glam with rump steak, Parmesan, mayo and atchar. Sumptuous and swagilicious it may be, but it still gives “slap tjips” a starring role.

A big statement dish demands a big statement wine. Nederburg’s The Winemasters Cabernet Sauvignon (an essential ingredient of the riotous sauce) delivers. Devilishly divine dark red and black berry tastes, some cocoa, and a light twist of pepper on the nose and palate make this wine the perfect plus one.



400g rump steak

1 Tbsp leaf masala

2 tsp BBQ spice

salt and pepper

2 Tbsp olive oil

2 Tbsp butter

2 onions, sliced

½ glass Nederburg The Winemasters Cabernet Sauvignon

1 Tbsp sugar

2 cups sweet potato fries or normal ‘’slap tjips’’

¼ cup atchar

¼ cup mayonnaise

50g (about ½ cup) finely grated parmesan or parmesan shavings

1 medium French loaf (about 40cm)

rocket or baby gem lettuce

chopped tomato salsa


Season the rump steak with salt and pepper, masala, and BBQ spice. Heat some oil in a large, non-stick pan until smoking hot. Cook the steak for 3 to 4 minutes on a side, or until cooked to your liking. Remove the steak from the pan, leave to rest for 3 minutes, and then slice thinly (into approximately 5mm slices).

Meanwhile, add a dollop of butter and a glug of oil to a pan. Sauté the onion over low to medium heat, until soft and caramelised (about 10 minutes). Add a decent glug of Nederburg The Winemasters Cabernet Sauvignon (about half a glass) and the sugar, and leave to reduce for 5-10 minutes. For the sauce, mix the atchar, mayonnaise, and parmesan.

You can cook the chip which every way you like. Use oven chips or make delicious homemade “slap tjips” – either way, the chips are important!

To serve, spread the French loaf with the atchar sauce. Add the baby gem leaves, tomato salsa, sliced steak, and onion smoor. Serve with extra sauce, if you like! As an optional extra, you can also add a fried egg to your Gatsby. Enjoy with Nederburg The Winemasters Cabernet Sauvignon.


Peel two medium sweet potatoes and slice into thick fries (about 7mm). Heat sunflower or canola oil (about 8cm deep) in a medium pot until it reaches 180°C. You can check the temperature of the oil by dropping a chip into it – it should start bubbling immediately). Add the sweet potatoes and cook until crispy – you might need to turn the heat down slightly (the oil should not smoke, but it should stay warm). Cook the chips until they are crispy – about 12 minutes. Drain on a paper towel and season well with salt.


Peel 3 medium potatoes and slice into thick chips (about 7mm). Parboil for 10 minutes and drain well using a colander. Make sure all of the water drains off before frying. Heat sunflower or canola oil (about 8cm deep) in a medium pot until it reaches 180°C. Check whether the oil is hot enough by dropping one chip into the oil – the oil should start bubbling immediately. Carefully lower the chips into the oil with a slotted spoon, and leave to simmer for 10-15 minutes or until they are cooked to your liking. Drain on a paper towel and season well with salt.

Spicy tshotlho on pasta ribbons with Nederburg Double Barrel Reserve

Nice ‘n slow, this melt-in-the-mouth brisket of beef dish needs time and lots of it. That’s the way for its rich tomato and spicy goodness to meld into the fibre of the meat. When done, its umami velvety softness will be ready to crown a pillowy bed of pasta.

Affirm its hearty goodness with a wine that also takes its time to reach its best. A Bordeaux-style Cabernet Sauvignon-based blend, what sets it apart is a double-barrel treatment. Every wine going into the composition is made separately and left to age in French oak. In time, these individual components are brought together to achieve a fragrant fusion of plump, juicy black and blue berry flavours with a lovely savoury depth. Then it goes back into wood a second time to polish and round it out.




1 Tbsp paprika

1 Tbsp mustard powder

1 tsp smoked paprika

1 tsp ground allspice

1 tsp ground coriander

1 tsp cumin

1 tsp salt

freshly ground black pepper, to taste


1.5 kg beef brisket

3 Tbsp oil

6 cloves garlic, finely chopped

1 onion, finely chopped

thyme sprigs

1 cup Nederburg Double Barrel Reserve

2/3 cup orange juice

410g can chopped tomatoes

70g tomato paste

2-4 cups of beef stock

salt and freshly ground black pepper, to taste

500g tagliatelle or pappardelle

Parmesan cheese, for serving


Preheat the oven to 170°C. Mix all the spices and coat the beef brisket in the spice mix. Heat the oil in a large pot that is ovenproof, and sear the brisket until golden all around.

Remove the brisket from the heat, add another glug of oil, and then add the finely chopped onion. Cook the onion for 8-10 minutes. Add the garlic and cook for another minute. Return the meat back to the ovenproof pot and add the wine, orange juice, canned tomatoes, and enough beef stock to cover the meat.

Cook the beef covered for about 4 hours in the oven at 170°C, or until the meat falls apart when you pull at it with a fork and a knife. If the sauce is still quite watery – remove the lid, pop the pot onto the stove and leave to simmer over low to medium heat until the sauce thickens. Shred the brisket with two forks and fold through the sauce.

Cook the pasta ribbons according to the packaged instructions until al dente. Toss the pasta with the spicy totshlo, and serve steaming hot with fresh parmesan, and a scattering of basil. And don’t forget the wine! Nederburg Double Barrel Reserve is the ideal match.

To purchase these wines, visit

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