Few things capture the spirit of the South African countryside like a slow-cooked potjie bubbling over coals, a glass of red wine in hand, and the comforting aroma of thyme, cloves, and tender lamb drifting through the air.
For Day 4 of our Syrah celebration, we’re heading back to the farm with a rustic favourite from none other than our own Cellar Master, Conrad Vlok.
Conrad isn’t just the winemaker behind our award-winning Syrah – he’s also someone who knows his way around a fire. This lamb potjie is a regular feature at his gatherings. The secret? Patience, the right balance of veg and spice, and of course, a generous splash of Syrah.
It’s food that speaks of home, of weekends with friends, and warm winter afternoons.
View Recipe
Why This Pairing Works
Syrah’s bold structure and peppery notes cut through the fattiness of lamb, while its dark fruit layers enhance the sweetness of carrots and onions. Add the wine into the cooking process, and you build depth and harmony between your plate and your glass from the ground up.
The Wine: Strandveld Syrah
Come back tomorrow to see what Chef Janine van der Nest from AgterOS Restaurant in Stanford has in store for Day 5 of 7 Ways with Syrah — you won’t want to miss this flavour-packed recipe!
