Avontuur Recipes

Chorizo Beef Lasagne with Cabernet Franc 2014


  • 6 Chorizo’s, cases removed
  • Olive oil
  • 500g beef mince
  • 3 cloves garlic, peeled and chopped
  • 1 teaspoon dried oregano
  • ¾ cup fresh basil
  • 2 tins of chopped tomatoes
  • 1 cup tomato puree
  • ½ cup Avontuur Cabernet Franc
  • 1 tablespoon sugar
  • Salt and black pepper
  • 1 cup mozzarella cheese
  • 2 containers of cream cheese
  • 2 cups of cream
  • 1 cup pecorino cheese
  • Lasagne sheets


Combine the Chorizo and beef mince, season with salt and pepper and dried oregano.

Roll the meat into little balls and fry in a heavy-based ovenproof saucepan over medium heat until golden. Add the garlic, basil, tinned tomatoes, tomato puree, sugar, salt and pepper and Avontuur Cabernet Franc.

Bring to the boil, cook for 10 minutes or until just reduced.

Combine the cream cheese, Pecorino and cream together in a bowl. Set aside.

Preheat oven to 180C. Soak the lasagna sheets in boiling water for 3 minutes just until soft.  Line the base of an oven pan with 1 layer of lasagna sheets, top with half the chorizo mixture and another layer of lasagna sheets.  Spoon over half the cream cheese mixture and spread evenly. Top with another layer of lasagna sheets, spoon over remaining chorizo mixture followed by another lasagna layer and top of with the remaining cream cheese mixture and spread evenly.

Sprinkle with the mozzarella, cook for 30 minutes or until golden and bubbly.


“Enjoy this wonderful comfort food with Avontuur Cabernet Franc.” Elmarie Berry of Elmarie Berry Good Food.







Butter chicken curry – Avontuur Estate Luna de Miel Chardonnay Reserve 2015

Elmarie Berry of Elmarie Berry Good Food explains why she paired the Avontuur Chardonnay with this dish: “I went for a winetasting at Avontuur and when I tasted their Chardonnay this recipe came to mind. The curry compliments the buttery Chardonnay so well, it is a match made in heaven. This is such an easy recipe and it is delicious.”


  • 30 ml oil
  • 1 kg chicken fillet, cubed
  • 20 ml ginger and garlic paste
  • 5 ml turmeric
  • 1 onion
  • 50 g butter
  • 250ml Greek yogurt
  • 250 ml tomato puree
  • 10ml ground coriander
  • 10ml ground cumin
  • 10 ml ground fennel
  • 5 ml cayenne pepper
  • 250 ml cream
  • Fresh coriander


  1. Over medium heat, heat the oil and butter in a large non-stick pot.
  2. Mix together the ginger and garlic, turmeric, salt, chicken cubes and chopped onion; add to the pot and braise for 3-5 min. Take care not to break the chicken cubes.
  3. In a blender blend together, spices, tomato puree and yogurt. Pour the mixture over the chicken and simmer for 20 minutes. Pour in the cream and heat through.
  4. Serve this beautiful curry on basmati rice with fresh coriander.