Dombeya at Overture Restaurant, Stellenbosch

We're fortunate that a number of outstanding local and international restaurants are serving Dombeya Winesto their clientele. With that in mind, we've asked some of the chefs involved to come up with a dish that best suits one of the Dombeya wines on their list.

This dish comes from chefs Bertus Basson and Craig Cormack, and is matched with the gold medal winning Dombeya Chardonnay, which they serve in the restaurant.

The Caesar Salad, invented in Tijauna, Mexico over 100 years ago has seen many interpretations. Here is theirs.

1 head of Cos lettuce, outer leaves removed, picked and washed

Dressing
50 ml milk
150 ml oil
1 anchovy
10g capers
5 garlic
20g parmesan

Add all the ingredients to blender except the oil, blend at medium speed and slowly add the oil until the mixture emulsifies

Bacon
Place two slices of bacon on a baking sheet and bake until crispy

Anchovies
2 fillets per person
100g flour
5 g yeast
5 g salt
150 ml water
1 l oil

Heat the oil to fry the anchovy fritters

Make a batter from the flour, water, yeast and salt. Prove for 15 minutes in a warm place

Fry the fritters until golden and crispy and drain on kitchen towel

Toss the lettuce and dressing, garnish with crisp anchovy, bacon, croutons and parmesan. Serves two

Click here to go to Dombeya Wines website.