Impress your guests with Chef Allistaire’s charred oysters on the fire.

This light starter with a hint of zesty lemon and fresh garden herbs, is the perfect way to kick off your Heritage Day braai. Chef Allistaire’s recipe calls for fresh, ethically-sourced Saldanha Bay oysters, lightly poached in a dash of Cap Classique on the open fire.

This dish is best served with a homemade sauce of Cap Classqique, garlic, onion, peppercorn and thyme. Chef Allistaire suggests squeezing a dash of fresh lemon juice over your prepared oysters before serving to enhance the natural flavours of the oysters without overwhelming them.

You simply can’t go wrong with a chilled glass of our Boschendal Grande Cuvée Brut alongside this dish. With hints of citrus and creamy almond notes, this MCC is a well-balanced addition to the dinner party.

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All our recipes will champion fresh, seasonal produce and local, ethically-sourced ingredients, mirroring the farm-to-table approach taken at all the eateries at Boschendal. They will be delicious and easy to make, bringing a taste of the farm into your very own kitchen.