The perfect braaibroodjie recipe to pair with a Pinotage this Heritage Month Posted by David Henning on 19 September 2022 Durbanville Wine Valley and celebrity chef Herman Lensing have joined forces to give South Africans a winning food and wine combo to celebrate National Heritage Month this September. The brief to the acclaimed foodie was simple: create a recipe highlighting the excellence of Durbanville Pinotage. National Heritage Day falls on September 24 while the homegrown cultivar Pinotage is celebrated on the second Saturday of October every year. Melding the two in spirit, Herman – famous TV show host and cookbook author – created what may be the perfect braaibroodjie to pair with Durbanville Wine Valley Pinotage. Even though Durbanville may be renowned for its exceptional Sauvignon Blanc, the region’s wineries also have a long and proud history of excellence with Pinotage. The Heritage Block at Meerendal comprises Pinotage planted in 1955 and is one of the oldest in the country. Diemersdal’s oldest Pinotage vineyard is 46 years old. Both are certified via the esteemed Old Vine Project. For Herman Lensing, a long-time resident of the area, the only partner that might match Pinotage in heritage, flavour and popularity was the South African braaibroodjie. ‘Just like a braaibroodjie, Pinotage is truly South African. The wine is also the ideal match for grilled goods,” he says. ‘The braaibroodjie is the crown of any braai. With Heritage Day, it’s also about our shared heritage and that we should ‘break bread’ with fellow South Africans. This is where my inspiration came from.’ Herman’s Braaibroodjies to Share – with Durbanville Pinotage Serves 6 Ingredients 2 uncut loaves of white bread 100 g (108 ml) soft butter 250 ml sundried tomato pesto 12 slices of back bacon, grilled until crisp 1 red onion, finely sliced 250 g mature cheddar, grated • salt and freshly ground black pepper Durbanville Wine Valley Pinotage, to serve Method Get the coals to medium heat. Use a sharp, serrated knife and cut the bread lengthways into slices some 1,5 cm thick – you need four slices (make breadcrumbs of the remainder to use later). Spread butter on one side of every slice followed by a layer of tomato pesto. Stack the remaining ingredients on two of the slices. Season and place the remaining two slices with the spread side facing inwards, on top. Place in a hinged grid and grill slowly over the coals until golden brown and the cheese has melted, about five minutes per side. Be patient and go slow. Serve from the grid and allow guests to slice their own. Serve with a glass of Durbanville Pinotage. Pictures: Supplied ALSO READ: Babylonstoren: all you need to know Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
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