This month, our Executive Chef Gary Coetzee is sharing his Hake Ravioli Recipe – perfect for the cooler weather with some comforting carbs and an ideal pescatarian recipe to have up your sleeve. South Africa’s oceans are abundant with sea life making for truly magnificent seafood fare. We believe that exceptional food starts with the best ingredients, and we are fortunate to be spoiled for choice in South Africa when it comes to farm to fork dining.
This dish is the perfect pair to our Brookdale Chenin Blanc. Our tip – when the temperatures are below 10 as they are right now but you still want to enjoy a glass of our Chenin, take the wine out of the fridge 30 minutes before drinking to allow it to warm up ever so slightly and unfurl its palate.