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The Magnificent Seven

The Magnificent Seven

By Clive Weston, published in WORLD magazine, New Zealand - September 2023 

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A whirlwind tour of seven global wine regions, in pursuit of full bodied, food-friendly reds to surprise and delight the taste buds.

Radford Dale were thrilled to be selected by F&B Editor Clive Weston to feature in this article of top reds from around the world - for our Radford Dale VINUM Pinotage 2021 (Stellenbosch) - click here to read the full article

Enjoy our recipe collection

Classic Moules Marinières with Aioli & Croutons

Classic Moules Marinières with Aioli & Croutons
Bring the French Riviera to African soil with this classic mussel recipe steamed in white wine, garlic and a dash of cream, best served straight from the cooking pot with fresh or toasted bread and lashings of aioli. 

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Beef Carpaccio with Wholegrain Mustard Vinaigrette & Shaved Aged Huguenot

Beef Carpaccio with Wholegrain Mustard Vinaigrette & Shaved Aged Huguenot
There are few platters more elegant than a generous carpaccio starter, using a top quality fillet of venision or beef. Ours uses premium beef fillet and is topped with a zesty wholegrain mustard dressing, punchy rocket leaves and a generous amount of shaved aged Huguenot cheese

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Chicken Schnitzel with Truffle Crisp Crust, Vegetable Purée & Dill Sauce

Chicken Schnitzel with Truffle Crisp Crust, Vegetable Purée & Dill Sauce
Nothing beats a comforting, crunchy schnitzel. But perhaps this version is levelling things up to the max, using Rootstock’s hand-made Summer Truffle Crisps in the crust, served in a silky bed of cauliflower puree and a drizzle of creamy dill sauce.

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