It is time to light the festive fires with Roodeberg Black. Chef Peter-Goffe Wood shares two open-flame recipes as the perfect match for this full-bodied wine.
Roodeberg Black is a liquid phoenix, born from a fire that erupted at KWV’s production facilities in Paarl in 2018. While the blaze was quickly contained, the smouldering embers sparked within the winemaking team a drive to create a wine that would embody both the intensity of the flames and reflect the facilities’ triumph over fire. The result is Roodeberg Black — a bold, ripe, and fruit-forward wine, with a powerful character that pairs beautifully with a variety of festive dishes, from hearty main courses to indulgent desserts.
Fittingly, Roodeberg Black is the perfect companion to one of South Africa’s beloved traditions – gathering around an open fire to enjoy sizzling, smoky meals and lively conversations.
“Roodeberg Black’s intriguing tasting profile includes layers of dark fruit, blackcurrant, spice, and subtle smoky notes,” says James Ochse, Roodeberg’s Winemaker. “Its big presence and structure, rooted in Cabernet Sauvignon, is complemented by soft tannins and a silky mouthfeel. Hints of blueberry, oak spice, and caramelised sweetness from the charred notes make Roodeberg Black a perfect match for bold, flavour-forward dishes prepared on an open fire.”
To capture the spirit of the festive season, Roodeberg partnered with renowned South African celebrity chef Peter Goffe-Wood, known for his love of open-fire cooking. Inspired by the fiery origins of Roodeberg Black, Chef Goffe-Wood developed two delicious meals that perfectly showcase the versatility of open-fire cooking – and Roodeberg Black’s pairing qualities: Grilled Tomahawk with Rocket & Charred Onion Salad, Pap Chips & Masala Butter and Bitter Chocolate & Banana Braaibroodjies with Raspberry Compote.
“Roodeberg Black’s depth of flavour truly shines when paired with dishes cooked over an open flame,” says Chef Goffe-Wood. “The rich, dark fruit notes of the wine harmonise with the tomahawk steak’s robust flavours, while the chocolate in the braaibroodjies creates an unforgettable pairing with Roodeberg Black’s subtle smokiness and silky tannins.”
What are you waiting for? Light those festive fires and get cooking:
Recipes
Grilled Tomahawk with Rocket & Charred Onion Salad, Pap Chips & Masala Butter
Serves 6
Ingredients for the Tomahawk and Salad:
- 800g tomahawk steak
- 20ml extra virgin olive oil
- 20ml Worcestershire sauce
- Salt and pepper to taste
- 10g rocket
- 1 red onion, cut into thick rounds
- 10ml sherry vinegar
- 20ml extra virgin olive oil
Method:
Marinate the steak in the 20ml of olive oil & Worcestershire sauce. Season liberally with salt and pepper and cook to the desired degree over hot coals.
Remove the steak from the heat and leave to rest. While the steak is resting put a large blob of Masala butter on top of the steak.
Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with the oil & vinegar and mix together with the rocket.
Serve the salad alongside the rested steak and the pap chips.
Masala Butter Ingredients:
- 200g unsalted butter
- ½ onion, finely diced
- 2 cloves garlic, finely chopped
- 2 tbsp curry powder
- 2 tsp lemon juice
- 5 tsp Worcestershire sauce
- 4 anchovy fillets
- 1 tbsp baby capers
- 1 tsp salt
- 1 tsp pepper - 10g each of fresh coriander and basil
- 1 tsp ground ginger
- 1 egg yolk
Method:
1. Sauté the onion and garlic until translucent, then add curry powder. 2. Blend with remaining ingredients until a rough paste forms. Mix in butter until smooth. Season to taste.
Pap Chips
- 250 g mielie meal
- 1 L water
- 1 bay leaf
- 125 g butter
- 1/2 cup grated Parmesan
- Salt & pepper
Method:
Bring the water to the boil with the bay leaf. Stir in the meal and cook for 20 minutes. Add the butter and Parmesan and correct the seasoning. Pour into greased tray and leave to cool. Cut into thick chips and deep fry.
Bitter Chocolate & Banana Braaibroodjies with Raspberry Compote
Serves 6
Ingredients:
- 12 slices of bread
- 200g butter
- 400g 80% cocoa chocolate, broken into small pieces
- 4 bananas
- 100g icing sugar
- 100ml Roodeberg Black
- 1 cup frozen raspberries
Method:
1. Place the frozen raspberries, half the icing sugar, and red wine in a saucepan. Cook until the sugar melts and a thick sauce forms.
2. Peel and lightly grill the bananas over the open fire to achieve grill marks and a hint of smokiness. Slice thinly.
3. Butter all bread slices on one side. Assemble each sandwich with buttered sides facing out, layering chocolate and banana slices in between.
4. Grill the sandwiches over a hot fire, turning regularly to prevent burning, until golden brown. Dust with icing sugar and serve warm with raspberry compote.
Roodeberg Black is available for online purchases from www.kwv.co.za at a recommended selling price (RSP) of R169.00.
