New trends to raise a glass to

New year, new food and new drinks trends to look out for. South Africans are known to appreciate a good beverage.

This year for those who care to follow trends that have to do with wine, champagne and sparkling wine, will be happy to know that we have some trend predictions that they can follow; we also celebrate that restaurant awards are back and share a pie recipe or two to belatedly celebrate pie day.

Wine trends to watch in 2022

James Pietersen, CEO of WineCellar.co.za, predicates that the love for rosé will not wane and tipplers should look out for Provençal style rosé wines with “a light, summery bouquet and dry, refreshing palate”.

He also urges consumers to keep it local and buy as much local wine as they can, and states that the drinking at home trend will continue this year as well, with gourmet pairing experiences kicking it into the next gear.

If you’re feeling a little antsy from all that time indoors, you’ll be happy to know that Pietersen sees an increase in demand for in-person, shared wine experiences in SA. He also stated that the increase in demand for champagne will continue to rise.

Pietersen also said that the wine industry is anticipating a further increase in attention to sustainable wine farming, with a social, environmental and economic focus, from discerning consumers.

He rounded up the 2022 trends with this: “The growing interest in investment-grade South African wines and avid interest in wine auctions such as Strauss & Co wine auctions will continue to create scarcity of our country’s very finest wines.

Awards are back

Foodies and restaurateurs were recently treated to the news that the Eat Out Restaurant Awards are back after being put on hold for two years. The awards return with award-winning food writer, critic and recipe author Abigail Donnelly as chief judge.

“I am delighted to be back as chief judge and to be a part of this new era of the Eat Out Restaurant Awards. We have listened to the diverse voices of our industry, and we have done our research and spoken to both chefs and patrons. With the new Eat Out Restaurant Awards, we want to celebrate the incredible resilience of the industry, while still rewarding the abundance of excellence.

“Judges will continue to review and judge top restaurants and will continue to dine unannounced and pay for all of their meals. The judging and reviewing process will maintain its high standards but, at the same time, we want to celebrate bravery and survival, recognise resilience and strength, pay tribute to legends, and raise a glass to what we have achieved together as an industry and society,”  Donnelly said in a statement.

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“Keep your fork, there’s pie.”

January 23 is celebrated by those who love pie as National Pie Day. If you’re a fan of American-style pies here are two recipes from the chefs at Capsicum Culinary Studio, that you might enjoy:

Lemon Meringue Pie

Ingredients

1 baked rich shortcrust pastry shell

3 eggs, separated

250g sweetened condensed milk

grated rind and juice of 3 lemons

5 tablespoons of caster sugar

Method: Pre-heat the oven to 180ºC. Beat the egg yolks, lemon rind and lemon juice together until thick and creamy. Beat in the condensed milk and pour into the baked pastry shell. In a separate bowl, beat together the egg whites and the castor sugar until stiff peaks form.

Spoon the mixture over the lemon filling and bake in the centre of the oven for 25 minutes. Remove and let the pie cool completely before serving.

Pecan Pie

Ingredients

500g shortcrust pastry

75g butter, softened

100g golden caster sugar

175g golden syrup

175g maple syrup

3 eggs, beaten

¼ tsp salt

½ tsp vanilla extract

300g pecan halves

Method:Roll out the pastry on a lightly floured surface and line a 23cm tart tin. Prick the bottom of the pastry case with a fork and chill in the fridge for at least 30 mins.

Heat the oven to 190ºC. Line the pastry case with baking paper, fill with baking beans (or uncooked rice) and bake for 15-20 mins until the sides are set. Remove the beans and paper and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set.

Remove and leave to cool. Bump up the oven to 200ºC. Use an electric whisk to beat the butter and sugar together until light and fluffy and while still beating, pour in the golden and maple syrups.

Gradually add the eggs, salt and vanilla extract and whisk until well combined. Stir in the pecans then pour the mixture into the tart case.

Bake for 10 mins before turning the oven down to 160ºC and continue baking for 30-35 mins. Leave to cool in the tin before turning out and serving with whipped cream or ice cream.