Entertaining at Hamilton Russell Vineyards

Anthony and Olive Hamilton Russell frequently entertain guests on their prestigious estate, Hamilton Russell Vineyards, situated in the Hemel en Aarde valley in South Africa. 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.

The book 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. It includes twelve seasonal menus featuring 50 recipes, substitutions for indigenous ingredients that make it possible to replicate recipes at home and wine recommendations by top sommelier Miguel Chan.

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 "own-brand" product development and selection at a major food retailer in Cape Town, South Africa.