Rietvallei Wine Estate > Food Pairing & Recipes (Page 4)

Creamy Lemon Butter Garlic Prawns

Creamy Lemon Butter Garlic Prawns paired with Rietvallei JMB Chardonnay 2019.

One of the best prawn dishes you’ll ever have, served by itself or over a bed of white rice.


500 g prawns, shelled
2 Tbsp butter
2 Tbsp mayonnaise
1 tsp minced garlic
1 tsp minced ginger
2 tsp paprika
2 Tbsp squeezed lemon juice
60ml Rietvallei Classic Sauvignon Blanc
fresh coriander (optional)
salt and pepper to taste


1. Add the butter, garlic, ginger, and lemon juice to a pan on medium-high heat, cook for about 1 min.

2. Add the prawns and fry for 2 minutes then add the white wine and deglaze the pan, add the paprika. Stir everything together, cook for about 2 min, turn the prawns around every min. Add salt and pepper to taste. Now add the mayo and stir, cook for another 1 min.

3. Remove from pan immediately and transfer to a plate, drizzle over all the sauce from the pan. Sprinkle over some coriander.

Mussels in Creamy Lemongrass Sauce

Mussels in Creamy Lemongrass Sauce paired with Rietvallei Sauvignon Blanc 2020.

A great seafood dish perfect for summer, the flavours are simple yet complex. Best served with fresh bread and some chopped parsley on top of the mussels


250 ml Rietvallei Classic Sauvignon blanc 2020
1 stick of lemongrass, bruised
Chopped parsley
1kg fresh mussels per person
1 small onion, chopped
50g butter
500 ml cream
juice of 1 lemon
salt and pepper to taste


1. First you have to clean the mussels by removing the beards and wash the outside of the shell properly to remove any dirt.

2. In a medium-sized pan, fry the onions in the butter, add the lemongrass and lemon juice, now add the cream and bring to a boil for 2-3min, season to taste with salt and pepper, then reduce heat back to a simmer.

3. Separately, take a large pot and put it on high heat with the lid on for 4-5 minutes until smoking hot.

4. Drop all the mussels in the pot, add the wine, put the lid on, and steam until all the mussels open up, remove the ones that have not opened, and discard.

5. Transfer the mussels into the pan containing the sauce, If you like you can add some of the mussel cooking liquid to thin out the sauce.

Salmon Mouse Fold-overs

Smoked Salmon Fold-Overs paired with Estéanna Sauvignon Blanc.

This recipe is always a crowd favourite at wedding or dinner events, it’s easy to make at home and simply delicious, a great dish to impress your friends or family.

200g Sliced smoked salmon
1 Avocado
Salt & Pepper
Lemon Juice
Balsamic Reduction

1. Line a sheet pan with Glad Wrap
2. Place the Salmon pieces individually on the sheet pan
3. Cut the avocado finely. Squeeze lemon juice and sprinkle salt & pepper over the top to taste
4. Dish the avocado into the centre of the Salmon and fold closed
5. Close the Glad Wrap over and roll it up.
6. Place in the fridge for 4 hours or overnight

When ready to serve, plate the Smoked Salmon Fold-Overs, drizzle with Balsamic reduction and decorate the plates with lemons, baby salad leaves and capers.

Apple and Quince Crumble

Apple and Quince Crumble with Rietvallei 1908 Muscadel.

Nothing says Autumn quite like an apple crumble. This comfortingly cosy dessert is made all the more warming with the addition of tenderly poached quince and a few measures of Rietvallei Muscadel. Cheerful red Royal Gala apples are roasted in honey, bay and Muscadel and blanketed under a mixture of oats, sticky brown sugar and butter. Make the quince ahead of time, as the excess is delicious with custard for a speedy after-dinner treat.

An ideal addition to a seasonal fruit crumble, Rietvallei’s Muscadel features a floral Muscat bouquet with typical raisin sweetness and an intensely rich flavour that complements the freshness of apple and spiciness of the poached quince.

Apple and Quince Crumble

Prep time: 2 hours /Cook time: 30-40 mins /Serves: 6-8


500g red apples, washed (roughly 6)
2 tablespoons of runny honey
2 bay leaves
Juice of half a lemon
100ml Rietvallei Muscadel
50g sticky brown sugar
100g porridge oats
100g plain flour
50g cold butter
250ml of poached quince, drained and 150ml of liquid reserved

For the quince (makes 500ml)

3 large quinces
500ml water
200ml white sugar
3 star anise
5 cloves
1 lemon, zested and juiced
1 large sprig of rosemary


  1. Combine the water, sugar and aromatics in large pot over medium heat. Gently stir to dissolve the sugar and let the mixture reduce into a thin syrup. Remove the rosemary sprig and discard.

2. Peel and slice the quinces into eighths. Immerse them in the syrup and cook on low heat for 25 to 30 minutes or until the fruit is pale pink and tender. Gently transfer the quince into a sterilised jar and pour over the syrup along with the star anise and cloves. Seal tightly and refrigerate after opening. Serve after 2 days.

3. For the crumble, preheat the oven to 200°C. Core and halve the apples, removing the peel if desired. Arrange the apples in a roasting dish with the bay leaves and pour in the Muscadel and lemon juice. Drizzle over the honey and roast the apples for 25-30 minutes or until soft. Arrange the baked apples in a buttered tart dish and add the quince and 150ml of the poaching liquid. In a bowl, combine the brown sugar, oats and flour and use your fingers to work in the cold butter until a crumbly texture is achieved. Spoon the crumble over the top of the apples and quince and bake in a 200°C oven for 30-40 minutes until the crumble is browned.

Serve the crumble with ice cream and/or custard and a glass or two of Rietvallei Muscadel.


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