AS we welcome September, Cathedral Cellar celebrates the renewal and growth synonymous with spring—a period where the vineyards transition from budding to flowering, heralding the promise of the 2025 vintage. This season, Cathedral Cellar draws inspiration from the hibiscus, one of nature’s most captivating flowers to mirror the vibrancy and elegance of this pivotal stage in the vine’s journey.
- The flowering stage: A symbol of promise
In the vineyard, the flowering stage marks the beginning of a new chapter, a time when the potential of the year’s harvest begins to unfold. “At Cathedral Cellar, our winemaking and viticultural team view our wines as a reflection of this natural cycle, where every stage of the vine’s journey is carefully nurtured by our team’s expertise. This dedication ultimately results in wines that are engaging because they each carry the story of a vintage,” says Cathedral Cellar brand manager, Tanya Blokdyk.
“The hibiscus is known for its vibrant colour and tart, cranberry-like flavour and is a versatile ingredient used in cuisines globally. It adds a unique floral note and striking red hue to teas, sauces, jams, desserts, and even savoury dishes, where it balances rich flavours with its natural acidity,” elaborates Cathedral Cellar ambassador chef, Mynhardt Joubert.
Hibiscus also has emotional resonance and is often associated with exotic travel destinations, stirring feelings of relaxation, peace and tranquillity. These qualities mirror the serene elegance of Cathedral Cellar wines, making hibiscus the ideal complement to a wine-and-food narrative that not only embraces current trends but also connects with the inner journeys of Cathedral Cellar’s consumers.
- A symphony of flavours: Pairing Cathedral Cellar with hibiscus-infused duck
Mynhardt, inspired by Argentinian chefs Gabriel Hernández and Martín Louzao, has crafted a delectable dish: hibiscus confit of duck with hibiscus coconut sauce and hibiscus chutney. Mynhardt’s recipe (see below) incorporates hibiscus petals and is perfectly paired with a glass of Cathedral Cellar Chardonnay, Cathedral Cellar Pinotage or Cathedral Cellar Triptych – the red wines can even be served slightly chilled on those warmer spring days.
The Cathedral Cellar Chardonnay is a well-balanced, oaked wine with delightful orange blossom aromas that come through beautifully on the palate. It evokes the essence of duck à l’orange and pairs seamlessly with the rich Hibiscus Confit of Duck, providing a delicious contrast to the dish’s savoury flavours.
The Cathedral Cellar Pinotage is an elegant and modern-styled wine that showcases true varietal characteristics, with an abundance of blackcurrant, black cherries, plums, and hints of fruitcake and marzipan on the nose. Its intense concentration on the palate, combined with silky-smooth tannins, creates a seamless finish that pairs beautifully with the tartness of the hibiscus chutney, balancing the richness of the dish.
The Cathedral Cellar Triptych is a sophisticated blend with aromas of red fruit contrasted by mint and eucalyptus. On the palate, it reveals intense dark fruits like blackcurrant and plum, supported by a bold tannin structure and lingering oak flavours of mocha and spice. This wine is a wonderful companion to the rich texture of the duck and the exotic taste of the hibiscus coconut sauce.
- A celebration of renewal: The essence of flowering
“Our collaboration with hibiscus extends beyond the kitchen; it’s a celebration of the flowering stage—a tribute to the natural beauty and potential each new season brings. This is an invitation to our customers to experience the unfolding of flavours of our wines and to savour the journey embedded in each,” concludes Tanya.
“Serving confit of duck with Chardonnay is a match made in heaven. The hibiscus coconut sauce takes it to an extraordinary level, making it a dish fit for the gods!” says Mynhardt.
“Prepared confit of duck is readily available in retail shops and is a breeze to serve to guests. The hibiscus chutney is also incredibly simple to make and can be prepared well in advance. These recipes draw inspiration from Gabriel Hernández and Martín Louzao, who have revolutionised the use of indigenous South American ingredients. Serve with a chilled Cathedral Cellar Chardonnay, or even a slightly chilled glass of Cathedral Cellar Pinotage for the perfect pairing.”
HIBISCUS CONFIT OF DUCK WITH HIBISCUS COCONUT SAUCE AND HIBISCUS CHUTNEY
Serves 4
Prep time: 1 hour
Cooking time: 20 minutes
Oven: 180 degrees Celsius
Easy to prepare
Ingredients for the duck
- 30 ml Willow Creek basil-flavoured olive oil
- 1 whole lemongrass stalk
- 1 cup red onion
- 2 tins coconut cream
- 1 cup hibiscus petals rehydrated in 2 cups of boiling water and strained
- Lemon juice and zest of one lemon
- Orange juice and zest of one orange
- Salt and pepper
- 4 pre-prepared confit duck legs
Method
- In a deep frying pan or medium saucepan, heat the oil over medium-high heat. Add the lemongrass stem and onion, frying until they release their aroma and begin to caramelise lightly.
- Incorporate coconut milk and water and bring to a boil for 2 minutes.
- Add the hibiscus flower, lemon and orange zest, and juice. Reduce the heat to medium-low and cook for 15 minutes. Turn off the heat and let the mixture rest and infuse.
- Remove the lemongrass stem and process in a blender, always starting on the lowest speed and gradually increasing until you have a smooth thick consistency. For a smoother texture, strain the mixture through a sieve. Season with salt and pepper to taste.
- Roast the duck legs in the oven for about 20 minutes, spoon the coconut cream sauce into bowls and serve with the duck leg submerged in the sauce and spoon the hibiscus preserve over the meat.
Ingredients for the hibiscus chutney
- 2 cups hibiscus petals rehydrated in 2 cups of boiling water and strained
- 1/2 cup red onion chopped
- 1/2 cup chopped sweet red pepper
- 1 Tbsp minced ginger
- 1 star anise
- 1/2 cup white sugar
- 1/2 cup Cathedral Cellar Chardonnay
- 1/2 cup white vinegar
- 1/2 cup water
- 1 Tbsp of honey
- 1 tsp salt
Method
- In a deep skillet or medium pot, combine all the ingredients except the hibiscus flower. Bring to a boil over high heat and cook for 4 minutes.
- Reduce the heat to medium-low and add the hibiscus flower to the pan.
- Stir the ingredients with a ladle and cook for 15 minutes, or until the vinegar has evaporated almost entirely and all the ingredients are well combined.
- Let it stand for 15 minutes or until it reaches room temperature, and store. It can last 2 months in the fridge inside a sealed container.
Notes and tips:
- These recipes can be prepared well in advance and assembled just before serving
- Serve the duck with a warm quinoa salad
- The duck can be successfully substituted with grilled salmon or seafood
HIBISCUS-INFUSED BEEF FILLET CARPACCIO
“Exploring new flavour combinations is incredibly exciting, especially when you stumble upon a creation of your own, as I did with this recipe,” says Mynhardt. “Pairing fillet carpaccio with Sauvignon Blanc might seem unexpected, but its acidity, fruitiness, and aromatic intensity complement grilled meats perfectly.
“Hibiscus delicately marinated and infused into the fillet adds a delightful touch. This dish is guaranteed to impress your guests and spark conversation. We’ve also created a delightful mustardy hibiscus-infused dressing that not only enhances the visual appeal but also elevates the flavours. Serve with a well-chilled Cathedral Cellar Sauvignon Blanc, or a glass of chilled Cathedral Cellar Triptych, for the perfect spring dining experience!”
Serves 6 to 8 guests
Preparation time and resting time: 2 hours
Cooking time: 10 minutes
Easy to prepare
Ingredients
- 1 – 1,2 kg good quality beef fillet
- Willow Creek Persian lime-flavoured olive oil
- 1 cup chopped Italian parsley
- 1 cup dried Hibiscus flowers
- Salt and pepper
Method
- Rub the fillet generously with olive oil. Heat up a large skillet and brown the meat gently on all sides, remove and let it cool.
- Prepare the rub by combining chopped parsley and hibiscus flowers. Spread the mixture evenly on a large, clean surface. Roll the fillet in the rub, ensuring it is generously coated on all sides. Roll the fillet tightly in cling film to create an even long sausage. Semi freeze for about 2 – 3 hours
- Remove the cling film and with a very sharp knife carve slivers of beef carpaccio.
- Arrange the fillet on a large platter. Season with Maldon salt, freshly ground black pepper, and a drizzle of olive oil. Top with capers, a squeeze of lime juice, dollops of hibiscus mayonnaise (see recipe below), and a scatter of fresh herbs.
HIBISCUS MAYONNAISE
Ingredients
- 2 gg yolks
- 1 Tbsp wholegrain mustard
- Juice and rind of small lemon or half of a big lemon
- 2 cups of canola oil
- Salt and pepper
- 2 Tbsp dried hibiscus flowers
Method
- Place the egg, mustard, lemon juice and rind in a food processor and pulse.
- Slowly start adding the oil until a thick creamy consistency develops
- Season with salt and pepper and stir on the hibiscus flowers.
- Let it rest for about an hour before using.
Notes and tips
- Both these recipes can be prepared in advance and the mayonnaise will last for about 2 weeks in the fridge
- To create a meal out of this dish serve with a hibiscus-infused freshly baked ciabatta
Try pairing Cathedral Cellar wines with hibiscus-infused recipes, one of the biggest food trends of 2024. Click here for inspiring pairings. Plus, take advantage of Checkers’ 20% discount when you buy two or more bottles nationwide through Checkers Wine Routes. Cheers to exploring new flavours and enjoying great savings this spring! 🌸 #CathedralCellar @KWV_Cathedral Cellar @MynhardtJ #PairWithHibiscus
