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	<title>Design News &#187; food and wine</title>
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		<title>Spier brings you extraordinary food and wine experiences in partnership with Michelin star Chef Phil Carmichael</title>
		<link>http://designnews.co.za/spier-brings-you-extraordinary-food-and-wine-experiences-in-partnership-with-michelin-star-chef-phil-carmichael/</link>
		<comments>http://designnews.co.za/spier-brings-you-extraordinary-food-and-wine-experiences-in-partnership-with-michelin-star-chef-phil-carmichael/#comments</comments>
		<pubDate>Mon, 13 Feb 2023 13:21:24 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Dinner Series at Spier]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[Michelin star]]></category>
		<category><![CDATA[Phil Carmichael]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Stellenbosch]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=8150</guid>
		<description><![CDATA[Right at the very heart of Spier Wine Farm is the Manor House: A grand dame with a gable dating back to 1822. Over the last few months, she’s been beautifully restored to host small, intimate food and wine experiences. As you feast on the finest food and wine, sit among some of South Africa&#8217;s most renowned contemporary art pieces from the Spier collection, and marvel at the exquisite juxtaposition of old and new. Chef Phil Carmichael presents the first series of dinners, every Friday night in March. Presiding over an open hearth kitchen, he will be serving up five course feasts artfully paired with Spier’s flagship wines – representing the very pinnacle of the artistry and craft of Spier’s winemaking. Carmichael served as executive chef of the EDITION Hotel London from 2013 to 2021, and has extensive experience working in Michelin-starred kitchens. As executive chef of MAZE Prague, he garnered a Michelin star within the first year of the restaurant’s opening.  Now permanently resident in the country, it was an unbridled love affair with South Africa and a South African, to whom he is married, that led chef Phil to settle on our shores. As for The Manor House,  [...]]]></description>
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		<title>Spier Seaward Shiraz with Falafel Salad Bowl and Herbed Yogurt Dressing</title>
		<link>http://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/</link>
		<comments>http://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/#comments</comments>
		<pubDate>Fri, 09 Apr 2021 13:45:19 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Seaward Shiraz]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6791</guid>
		<description><![CDATA[A vegetarian feast packed with flavour and texture is the perfect dish for lunch. Make the falafel mix ahead of time, roll into balls and refrigerate until you’re ready to drop them into the hot oil. The herby yoghurt dressing provides a cool, creamy coat that ties everything together in a bright yet comforting way. Enjoy with the sleek Spier Seaward Shiraz. Note: The chickpeas and beans need overnight soaking, so start prepping a day ahead. If you prefer to not use a mixture of chickpeas and beans, use 2 cups chickpeas only. Falafel Salad Bowl and Herbed Yogurt Dressing  Ingredients: (Serves 4 to 6) For the falafels: 1 cup dried chickpeas 1 cup dried beans (split broad beans, butter beans or heerenbone) water, for soaking ½ onion, roughly chopped 30 ml (2 tablespoons) lemon juice 20 g parsley 20 g coriander leaves 3 garlic cloves 5 ml (1 teaspoon) ground coriander 5 ml (1 teaspoon) ground cumin 1 ml (¼ teaspoon) ground nutmeg 1 ml (¼ teaspoon) ground cinnamon 5 ml (1 teaspoon) salt 2,5 ml (½ teaspoon) baking soda vegetable oil, for frying Place the chickpeas and beans in a bowl and cover with water. Leave to soak [...]]]></description>
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		<title>All Dressed Up: Grilled Sirloin Steak with Gremolata and Aubergine Puree</title>
		<link>http://designnews.co.za/all-dressed-up-grilled-sirloin-steak-with-gremolata-and-aubergine-puree/</link>
		<comments>http://designnews.co.za/all-dressed-up-grilled-sirloin-steak-with-gremolata-and-aubergine-puree/#comments</comments>
		<pubDate>Mon, 25 May 2020 14:12:56 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[The next time you plan to enjoy a juicy, lazy-aged steak, why not add some delicious extras to elevate your dish to a gourmet level? Serve your grilled sirloin with roasted aubergines, a sprinkle of punchy gremolata, and a glass of Spier’s 21 Gables Cabernet Sauvignon, for a feast of note. If you dress your whole, roasted aubergines with a drizzle of extra virgin olive, it results in marrow-like flesh with a deeply aromatic, exquisite taste that makes for a smooth, delicious puree – a great accompaniment for steak. &#160; Grilled sirloin steak with roasted aubergine puree and gremolata (serves 4) Ingredients: 2 large aubergines Extra virgin olive oil (for drizzling and frying) salt &#38; pepper 1 small bunch Italian parsley (finely chopped) 1 clove garlic (finely grated) rind of one small lemon (finely grated) 250 g sirloin steak (per person) your choice of pan-fried greens for serving &#8211; tender stem broccoli is a good choice   Method: Preheat the oven to 230 °C. Use a fork to poke holes here and there across the aubergines. Place the aubergines on a wire rack on top of a baking tray lined with foil, then roast for 1 hour. Remove and leave [...]]]></description>
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