Chez Shiraz Restaurant at Devonvale Golf & Wine Estate

14/12/2017

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Play, stay and indulge at Devonvale Golf & Wine Estate. Tee off on our world-class 18-hole championship course, enjoy delicious dining at Chez Shiraz, unwind in our 34-room hotel, and let our mobile spa leave you refreshed and renewed.

25/10/2017

Our new set menu for this week. Keep an eye on our page to for our new a la carte menu that will be released next week.

18/10/2017

Another delicious recipe our skilful chefs shared.

Chicken roulade (Serves 6)

Ingredients:
- 7 chicken breasts (1 chicken breasts halved)
- 75g roasted and mashed butternut
- 2g sage
- ½ slice white bread
- Egg white
- Cling wrap

For the stuffing:
1. Blend together butternut, sage, bread, ½ chicken breast and egg white until smooth.
2. Season with salt and pepper to taste.

For the chicken:
1. Bring water to boil in large pot.
2. Butterfly the chicken breasts.
3. Spread the stuffing all the way on the opened breast.
4. Start rolling the chicken breast from the bottom up.
5. Filling with ooze out, but no need to stress.
6. Take the rolled breast and place on prepared cling wrap and roll.
7. Make sure you secured all the edges so that the water doesn’t come in.
8. Place parcels into boiling water, and poach for 15-20 minutes
9. Remove parcels from boiling water and allow cooling down.
10. Remove chicken roulade from cling wrap once cooled.
11. Brown in a pan, and serve with your favourite vegetables or salad.

10/10/2017

Well done to our entire team for helping us achieve our

06/10/2017

According to our amazing chefs, this is the easiest and most delicious Lemon Tart Recipe EVER

Pastry Ingredients:
- 500g flour
- 140g icing sugar
- 250g unsalted butter
- 4 egg yolks

Filling ingredients:
- 5 eggs
- 140g castor sugar
- 150ml double cream
- Juice 2-3 lemons (about 100ml and 2tbsp zest)

For the pastry:
1. Cream together icing sugar and unsalted butter.
2. Add eggs to creamed butter and sugar one by one.
3. Sift flour into mixture and fold in.
4. Blind bake at 180°C until firm for about 15-20min
5. Remove from oven and rest in fridge

For the filling:
1. Mix together whisked eggs, lemon juice and double cream.
2. Add lemon zest and castor sugar to the mixture.
3. Slowly pour mixture into pastry shell.
4. Bake at 180°C for 20-25 min until mixture is set.
5. Cool down and serve with fresh cream and berries.

04/10/2017

Waiters and barman getting their training for our brand new wine pairing.

27/09/2017

Our new set menu ready for the next two weeks. The Bacon Ice cream sandwich is back by popular demand.

22/09/2017

Some interesting reading...

For you it’s 5 minutes out of your day that you spend tapping away at your keyboard and letting hundreds (if not thousands) of people know how you had “the WORST meal EVER”, and how Sally didn’t bring you water after you asked “3 TIMES!!!!!” and letting the world know that you “will NEVER EVER

21/09/2017

Mexican Quinoa Bowl
“This is one of my favourite recipes if you can call it a recipe. You just build a taco without a taco onto quinoa. It’s so incredibly delicious. It is super quick and easy for eg while the quinoa is cooking, you can get started on prepping the mountains of fresh ingredients. You can play around with your toppings. I have paired this Mexican bowl with Devonvale Golf & Wine Estate Provoyeur Shiraz 2012. The wine is smokey with a hint of vanilla and red cherries.

Elmarie Berry of Elmarie Berry Good Food

This recipe serves 2

Ingredients:
1 cup Quinoa
Fresh Avocado pear
Fresh coriander
Sour cream
Fresh lemon juice

Mince:
200g mince
1/3 cup soy sauce
Salt and pepper
½ fresh chilli diced
Olive oil

Black Beans:
1 tin of black beans
3 cloves of garlic peeled and crushed
Olive oil
Salt

Salsa:
Handful of rose tomatoes
Juice of ½ lemon
2 tablespoons of olive oil
Salt and pepper.

Method:
1. Start by cooking the Quinoa. Follow the instructions on the packet.
2. Fry the mince in the olive oil until brown, add the soy sauce, salt, pepper and chilli.
3. Make the salsa: Dice the tomatoes and add the lemon juice, olive oil and salt.
4. Make the black beans: Drain and rinse the beans, add the garlic and olive oil.
5. Place the toppings on top of the quinoa and serve with fresh coriander, lemon, sour cream and fresh avocado pear.

13/09/2017

Our new set menu for the next two weeks. The bacon ice cream sandwich with chilli infused chocolate sauce is a must try!

01/09/2017

29/08/2017

Hard at work putting the final touches on our exciting new wine pairing.