Rosemary,olives, chilli and sage butter

By |2019-02-28T14:39:57+00:00February 28th, 2019|Blog|

Ingredients: 20g butter 10g sage 30g dark olives, pitted 30g rosemary 10g red onion 10g tomato flesh 10ml olive oil Method: Heat the butter and add the fresh sage and let it infuse. Remove the sage leaves. Allow to cool Chop the rosemary, [...]

Q & A with winemaker Van Zyl du Toit

By |2018-12-06T08:53:46+00:00December 6th, 2018|Blog|

Where did your passion for winemaking start?   My dad was the financial manager at Riebeeck Cellars in the Swartland so my childhood was spent in and around the cellar and vineyards. I remember “helping” when I was a small [...]

Chef Gordon’s Beer Bread Recipe

By |2018-12-06T08:31:34+00:00December 6th, 2018|Blog|

  “I have made this recipe from when I was a child and it’s never flopped.  It is also one of the most popular breads on our menu,”  Gordon Dovey. Ingredients: 500g white bread flour 1 ½ cans of beer [...]

Strawberry, Basil & MCC Lemonade

By |2018-12-06T08:18:28+00:00December 6th, 2018|Blog|

INGREDIENTS 180 ml Allée Bleue Methode Cap Classique Rosé 4 strawberries 1 t sugar 1 sprig basil 30 ml freshly squeezed lemon juice Crushed ice METHOD Blend all the ingredients except the MCC together Strain into a tall glass or [...]

Allee Bleue Mint Mojito

By |2018-10-25T12:28:54+00:00October 25th, 2018|Blog|

The perfect summer cocktail, making use of Allee Bleue freshly-grown mint! (Serves one) INGREDIENTS 60 ml white rum, Cuban if available 1 lime or 60 ml freshly squeezed lime juice 1 tsp castor sugar 4 Allee Bleue mint leaves Club [...]

Q & A with Douw Willemse: Farm Manager

By |2018-10-25T12:28:57+00:00October 25th, 2018|Blog|

Tell us a little bit about your background? I was born in Paarl region and loved farming and the farming lifestyle from childhood. How do you see your position at Allée Bleue? One of the biggest challenges in my years [...]