With Easter falling extremely early this year we don’t have to wait as long to start eating two Easter favourites, Hot Cross Buns and Cape Malay Pickled Fish. Although these two dishes could not be further apart in taste, texture and looks they do however have two things in common.
- They are both enjoyed by many South Africans over the Easter weekend
- They both pair perfectly with De Grendel Chardonnay 2014
For the more adventurous of you especially with a sweet tooth try some Pickled Fish on top of a Hot Cross Bun. It is just one of those culinary mysteries it shouldn’t work but it does.
De Grendel Chardonnay
The wine has a bright green to straw hue. On the nose citrus flavours of grapefruit and marmalade that on palate is well supported by soft vanilla undertones.
These characteristics perfectly enhance both of our favourite Easter dishes.
- Hot cross bun – Nothing accentuates the lovely characteristics of a warm toasted hot cross bun with butter better than marmalade. The citrus notes and marmalade finish of the De Grendel Chardonnay 2014 will lift the subtle citrus and cinnamon flavours in a toasted hot cross bun.
- Pickled Fish – With this lightly spiced fish dish the De Grendel Chardonnay 2014 does two beautiful things to the dish. The citrus nose and marmalade flavours on the palate help to bring out the flavours of the star of this dish the fish. While the richness of the marmalade and the soft vanilla tones backed up with the oak adds to the beautiful full mouth feel of this wine that helps to pick up and enhance the light spices in the sauce.
Try Adrie de Kock’s Hot Cross Bun recipe on Cape Town Magazine's website by clicking here.
Try Madeline’s Pickled Fish recipe on Michael Olivier's blog by clicking here.