Few things are as truly South African as our beloved national flower, the Protea. Its exotic looks and longevity make this a treasured gift on any occasion.
Imagine my joy when select items from the Anthonij Rupert Protea wine range found its way to the newly launched Balata Restaurant wine list this month. Now Balata Restaurant is no stranger to fine wines and the Rupert & Rothschilds of the world are listed alongside the Meerlust Rubicons and its snobbish family members on the wine menu.
Reality is that many of our pockets are just not deep enough to mix and match Moet Chandon with Salmon Vichyssoise every time we go for dinner. It makes me pleased as punch to see that a more affordable option is available to grace our tables as we enjoy the new Balata Restaurant fine dining menu.
“Everything about this range seeks to marry the old with the new”, Rupert Wines reports. “The heritage of the vines, innovatively tied into distinctive packaging designs, is made to be re-used and recycled, thus prolonging the lifecycle of the product.”
Now let’s just pause there for a moment.
Instead of the standard (yawn) traditional label, each Protea wine bottle has a gorgeous permanent label created by fashion designer Mark Eisen. This is printed directly on the glass with metal-free inks.
Since drinking with a conscience is what we do best, leftover bottles can be re-used for storing oils, vinegar, juices and the likes. It also opens up a world of recycling options for those who are into creating wine glasses from bottles or fancy them as a candle holder on the dinner table.
For those of us who are really committed to recycling and repurposing, a delightful challenge awaits: Any takers ?
If you can’t make it to Balata Restaurant this week, but you really should – it’s just been payday – the Rupert Wines website is sharing this divine Nectarine and Plum Caprese Salad, great with their Protea Rosé wine:
Follow this link for the recipe: http://www.rupertwines.com/product.php?id_product=115
http://www.thefairway.co.za | Tel 011 478 8000
Nectarine and Plum Caprese Salad
Enjoy It With
Total Time: 10min
Prep Time 0min
Yield: 2 – 4 people
Cut the plum in thin slices removing the pit when you cut into it.
Cut the Nectarines into 8 wedges and remove the pit
Cut the bocconcini balls in half
Arrange the plums and Peaches on a beautiful plate
Scatter the tomatoes and the mozzarella on top and garnish with the basil leaves. The big leaves you can tear in half.
Lastly drizzle some extra virgin olive oil over the salad to dress.
If you want, you can serve it with some basil pesto and balsamic cream.
I strongly advise to make this salad fresh and serve it immediately.