Boschendal Wines

Farm to Fork with Boschendal Executive Chef Allistaire Lawrence’s sustainable Black Bream recipe with the Sommelier Chenin Blanc

According to Allistaire Lawrence, Executive Chef at Boschendal, 70% of the produce used in the estate’s acclaimed restaurant comes from the farm itself. His cooking philosophy is to let the pristine ingredients speak for themselves by keeping the flavours fresh and simple. In Chef Allistaire’s opinion there can be no better wine match for this show-stopping dish than the Boschendal Sommelier Selection Chenin Blanc. “A dish with clean, crisp flavours like this bream calls for an equally refreshing wine with lively acidity like the Sommelier Selection Chenin Blanc,” he says. “It is a true celebration of superior South African produce!”



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