Heartfelt Blog Chronicles

Crudo - the freshest seafood, simple, wonderfully social, and perfect with a glass of Sauvignon Blanc. Crudo is completely flexible. Tailor the ingredients to your preference - or skip what you don’t like. Use my recipe as a guide, not a rule.

My soul food: Duck breast seared to perfection and served medium-rare, revealing a rosy, tender centre full of flavour, a timeless favourite in our kitchen and a sublime match with the finesse and depth of Hans’ elegant Pinot Noir.

Adds a whisper of exotic spice and deep flavour, used in varying intensity on practically everything. Perfect with our dry Gewürztraminer - a wine with a bouquet of lychee and rose petals, and a silky texture that’s as seductive as it is unforgettable.

I’m on a mission to cut down on gluten and dairy… but Hans, bless him, still needs a chocolate treat in the afternoon. My solution? A rich, gluten- and dairy-free chocolate olive oil cake, inspired by Nigella - decadent yet refined, perfect for guests and friendly to many dietary needs. Naturally, it’s heavenly with Hans’ luscious Botrytis Riesling.

In a provocative new article, Therese Herzog draws parallels between Abruzzo and Marlborough, two once-proud regions now suffering from the dilution of their names. From bulk wine exported in bladders and bottled overseas to misleading claims of “single vineyard,” this is a call for transparency and authenticity in a sea of industrial wine. A must-read for thoughtful wine lovers.

My recipe for our fresh organic estate figs with goat cheese and prosciutto - a savoury-sweet delight that dances with our dry Gewürztraminer, full of floral and spicy elegance. No cooking needed - quick, easy, and utterly delicious!