I cannot believe that 2017 has come and gone and we are already in a brand New Year! Hello 2018!
Towards the end of 2017 I was approached by the lovely Laborie Wine team and asked if I would like to take part in a little challenge they were putting together… “It would involve Laborie wine (yum!), as well as a few other delicious ingredients”. Intriguing, naturally it was a YES from my side. “Expect a beautiful delivery with more instructions to follow soon Leila”. Aaaaah, suspense….
Side note: If you have yet to visit Laborie Wines, do yourself a favor and take a drive out to Paarl – it’s lovely. I’ve enjoyed their wines for quite some time now, especially their gorgeous bubbly!
As promised by the team, I did receive a gorgeous delivery. A bottle of Laborie’s finest Method Cap Classique – because who doesn’t love receiving a bottle of bubbly? A wooden crate containing three mystery food ingredients also arrived. So what is this all about you might be thinking? Well, Laborie asked me to throw a lunch or dinner for five of my closest friends or family. The wine would be supplied by Laborie, I would also be given a shopping voucher to purchase the ingredients, as well as a few décor items. It all seemed easy enough. But. There’s always a but… I would need to incorporate the three mystery ingredients into the menu. And those ingredients were:
- Sweet Potatoes
- Basil
- Strawberries
I would also be expected to style a beautiful table. Oh alright then, if you insist – any excuse to get my gorgeous woven placemats out. Right. First things first. I decided on a lunch rather than a dinner – there would be little ones present and somehow a late night with overtired toddlers and parents was not an option for me. But enough parent talk, let’s get back to the food!
Onto the menu – it probably isn’t the first idea that pops into ones head on how to use these fresh ingredients but I do enjoy a twist…
The Food
- Starter:
Homemade Focaccia With A Sweet And Spicy Strawberry Chutney, With Fresh Rocket And Crumbled Feta Cheese. Paired with the: Laborie Chenin Blanc (2017).
- Mains:
The TASTIEST Roast Chicken With A Blended Basil Oil And Herbed And Zesty Spaghettini. Served With Whole Roasted Basil Oil Garlic Bulbs (it’s a mouthful, a delicious mouthful!). Accompanied by a Simple Heirloom Tomato, Buffalo Mozzarella And Basil Caprese Style Salad. Paired with the: Laborie Merlot / Cabernet Sauvignon (2016).
- Dessert
A Baked Sweet Potato And Ginger Cheesecake With Fresh Strawberries. Paired with the: Laborie Brut Method Cap Classique (2014).
The Decor
I’m currently in a very Tropical state of mind these days. Overly bright and happy tablecloths, bright pink and blue (pom pom) napkins – *there are SO many pom poms in my home*, gorgeous woven placemats, light pink and white plates, mismatched vintage cutlery and dotty tumbler glasses. Of course, a green touch was needed and I decided to use potted basil plants as my foliage. I purchased a few plastic pot plants and spray painted them a light blue to tie in with my “All Over The Tropical Place” colour scheme. Sprinkle pots of Maldon salt were placed around the table (I even found a teeny basil leaf shaped like a heart). All of that lovely Laborie wine was kept cool on some ice in an enamel basin. *melted ice water was stored in a very large jug and used for wiping and cleaning of used dishes, watering plants and a spot of cleaning*.
Aaaaaaaah, exciting! I honestly cannot wait to share all of these recipes with you in my next post! But in the meantime, besides getting your recipe writing hands on these ultra yummy recipes, be sure to follow the Laborie Wines Facebook page. Why? Well there is an AMAZING competition taking place (it’s a seriously lovely one).
Be sure to also give the Laborie Wines Instagram page a follow too – exciting things will be taking place and you can also easily follow the #LaborieBloggerChallenge hashtag there.
Happy Delicious 2018 x
*Post sponsored by Laborie Wines – Wines and food voucher supplied by Laborie Wines. Competition organized by, established and run by Laborie Wines. All thoughts are my own.*
