Caitlin Böck – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination
Koelenbosch Pintoage Rosé MCC 2018
TIP: Use a pestle and mortar for the peso if you do not have a food processor.
WINE PAIRING: Koelenbosch Pintoage Rosé MCC 2018
Pasta salads have always been a favourite amongst consumers buying ready-made meals or looking for convenience. The spike in plant-based cooking over the past few years inspired this indulgent recipe.
Lemon buchu releases a potent scent upon being crunched. It has a slight sweetness and a strong lemon aroma and taste. Staying true to my South African heritage, I chose butternut as a nourishing and satisfying addition. Utilising the pieces of the butternut that do not meet the “cut-spec” to make the purèe and toasting the seeds ensured very little wastage and made it extra cost-effective. The feta cheese provided the necessary seasoning and using a locally produced product, promotes sustainability.