Lamb Shank Pie
Filled to the brim with wintery veggies and tender lamb shank, this showstopper of a pie is the perfect dinner party centrepiece. Prep time: 30 mins Cook time: 4 hours Serves: 6 to 8Ingredients:4 to 6 large lamb shanksOlive oilSea salt and black pepper2 large leeks, thinly sliced and thoroughly rinsed4 large carrots, washed and […]
Soil as the wine industry’s strongest business asset
Great wine starts long before the grapes reach the cellar, with the health of the vineyard and the soil that supports it. Soil has always shaped vine health, fruit quality and the character of a vineyard. As weather patterns become less predictable, it is also becoming one of the most important long term business assets […]
Roasted Garlic, Leek and Potato Soup
Showing off seasonal veggies, this comforting soup highlights Autumn alliums – garlic and leeks – while the addition of white beans and potato gives it a comforting creaminess without added dairy. Tokara Frantoio Extra Virgin Olive Oil provides a subtle fruitiness and herbaceous depth to the soup as well as to the charred leek oil […]
The importance of Sauvignon Blanc in every season
Sauvignon Blanc has earned its place in the (all-year-round) wine calendar, and is embraced by producers and wine drinkers alike. It’s one that reinforces the cultivar’s growing significance in South Africa and abroad. Sauvignon Blanc has moved well beyond its long-held reputation as a simple summer refresher to become one of the country’s most commercially […]
Compositions (and all that jazz) – An exhibition at Tokara
We’re delighted to welcome a new exhibition in collaboration with Julia Meintjes Fine Art — Compositions and All That Jazz. This vibrant exhibition brings together a dynamic selection of works that explore rhythm, movement, and expression across a range of contemporary South African artists. Much like jazz itself, the collection plays with structure and spontaneity […]
Ostrich Tagliata with Figs and Tokara Cabernet Sauvignon
Tagliata (meaning “sliced” in Italian) is usually made from beef or lamb that is seared on the outside, sliced into medallions and served blushing on a bed of rocket. Here the Tagliata is given a South African twist using ostrich steak, fresh figs and a balsamic glaze. The subtle gaminess of the ostrich along with […]
