News

Father's Day often centres around a delicious, hearty lunch with a bottle of his favourite red wine. But this year, what if you could really treat Dad like the king of his castle with an amazing burger recipe?

Don’t feel like the traditional gammon and turducken this Christmas? Try Chef Ian Bergh’s rolled lamb loin, grilled over the fire, and serve with your favourite festive side dishes.

We asked Chef Ian Bergh, De Grendel Restaurant's Head Chef, for his take on the perfect Braai Day recipe. He created this delicious marinated leg of lamb recipe that pairs beautifully with our De Grendel Merlot 2019. Try it on Heritage Day and let us know what you think.

Scallop Ceviche and Tuna Tartare with Lime & Soy Dressing - a perfect pairing with our De Grendel Sauvignon Blanc.

Celebrate National Milk Tart Day this Sunday, 27 February 2022, with Chef Ian Bergh's Milk Tart recipe paired with the De Grendel Cap Classique Brut. 

Treat your Valentine the 14^th with this delectable pairing at home; you can serve the salad and Cap Classique as a lovely starter, or double up the recipe for a substantial main meal.

If you do not have Chef Ian Bergh’s Café de Paris sauce recipe to smother your steak in, your favourite piece of beef is seriously missing out. There are thousands of versions of this secret recipe, but Ian gladly shares his version which often gets served from his kitchen at De Grendel Restaurant in Cape Town. This is a classic recipe that will make any steak sing.

This week Chef Ian Bergh shares his ultimate comfort food recipe. His shepherd's pie is a great option for a family dinner to enjoy as the ultimate comfort food. It is quick and easy to prepare, and an excellent food partner for our De Grendel Merlot.

There is nothing quite like a homemade pie to welcome the cooler Autumn months. Even more so if it’s Chef Ian Bergh’s braised lamb shoulder pie. The recipe below tastes delicious and pairs superbly with our De Grendel Shiraz.

Chef Ian Bergh prepared a gourmet recipe for the more adventurous foodies, but he felt that this dish is vital to complement our Amandelboord Pinotage.