Serves 4

Chicken broth

250g chicken wings

40g carrots diced

40g celery diced

1 small leek chopped

1 baby onion chopped

3 sprigs fresh thyme

8 whole white peppercorns

1 bay leaf

½ dried red chilli

5g sliced fresh ginger root

30ml peanut oil

50ml wooded white wine

600ml water

Lightly sauté the vegetables, chicken wings and herb ingredients for 10 minutes over a medium heat in the peanut oil. Add the wine and reduce the liquid by half. Add the water. Bring the broth to the boil. Turn the heat down and allow to simmer gently for three hours. Strain the broth through a very fine sieve and then strain again through a muslin cloth. Season to taste.


25g dried Walker Bay nori seaweed (or 50g fresh)

40g fresh cow boletus and pine ring mushrooms

Perlemoen lightly steamed and sliced into 20 wafer-thin scallops

20ml soya sauce

20ml chives

Four pinches of fresh thyme leaves

10ml red pepper cut into fine dice

Bring the broth to the boil. Share out the garnish ingredient equally into four miso soup bowls. Pour the boiling broth over the garnish, in the bowls. Serve at once.

- Christiaan Campbell, Formerly The Liz Mc Grath Group

Pinot Noir

The Hemel-en-Aarde valley, where vineyards benefit from persistent cooling winds from the nearby ocean, is reputed for the quality of its Chardonnay and Pinot Noir. The local ingredients showcased in this dish - forest mushrooms, perlemoen and seaweed- are enhanced by these leading examples of Cape Pinot Noir.

Bouchard Finlayson Galpin Peak Pinot Noir

Hamilton Russell Vineyards Pinot Noir

Newton Johnson Pinot Noir

Sumaridge Pinot Noir