Korrel Toast Recipe
By Danie Steytler

Korrel toast recipe by Danie Steytler served with butternut soup and paired with Kaapzicht Chenin Blanc.

©Mike Carelse
Korrel Toast Recipe by Danie Steytler.

Ingredients

2 thick slices of bread 
butter 
Hanepoot grapes 
Cheddar cheese 

Recipe

Serves 1 

Toast the bread. ('White bread from a fresh, home-baked farm loaf works best.') Butter the toast. Cut the juicy, sweet, green Hanepoot grapes (korrels) in half and pack them next to one another on one or both slices (depending on whether you want an open or closed sandwich). Grate Cheddar cheese over the grapes. Place under the grill until the cheese is melted. 

Wine Pairing

Kaapzicht Chenin Blanc 

Butternut Soup

'A bowl of butternut soup is another of my survival meals, especially in winter.'

Ingredients

600g butternut, cubed
100 g onion, sliced
100 g apples, peeled and sliced
250 ml orange juice
15 ml curry powder

Recipe

Place everything except the curry powder in a pot and add water until the ingredients are just covered. Bring to the boil and simmer until cooked. Transfer to a blender, add the curry powder and blend. ('Us winemakers are used to blending! I have this with two slices of toast and a bottle of my Kaapzicht Shiraz; the Bin 3 is also a good match.)

By Wendy Toerien