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Olive Hamilton Russell Shares Seasonal Recipes in Entertaining at Hamilton Russell Vineyards

Entertaining at Hamilton Russell VineyardsAnthony and Olive Hamilton Russell frequently entertain guests on their prestigious estate. Wanting to showcase the best local produce, Olive has developed and adapted recipes to incorporate seasonal and indigenous ingredients from the surrounding fields, orchards, vineyards and seas.

Entertaining at Hamilton Russell Vineyards: A Year on a Cape Wine Estate follows the seasons, beginning with spring, the time of bud-break and the start of a new cycle of growing and making wine. Each month contains a complete menu, with a starter, main course, side dishes, and dessert.

Olive believes in sustainability and in using what Nature provides, and her recipes include produce such as black mussels from Walker Bay, fresh figs from her garden, fynbos honey made on the estate and edible indigenous plants, like ‘kooigoed’ and wild sorrel. Naturally, wine features, not only in some recipes, but in recommendations to accompany each dish.

With superb photography by Sean Calitz, and inspired design, this is a book for lovers of fine cuisine, wonderful wine and anyone who wants to ‘taste’ the winelands of the Cape.

About the author

Olive Hamilton Russell grew up on a farm and developed her interest in food from her parents and grandmothers, who were keen cooks. After obtaining a degree in Home Economics from the University of Stellenbosch, she worked at Harvey Nichols in London, and as a trainee in product development and selection at Woolworths head office in Cape Town.

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