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