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RED SIMON becomes CAPREO
South Africa Specialist Changes Name after Losing a Legal Battle Dear South-Africa Lover, Starting 1st of October 2014 we will go by the new name CAPREO. This name change is necessary as we have recently lost an 18-month lawsuit against the company J Garciá Carriòn S.A. of Madrid at first instance with the European trademark and patent office. The Spanish enterprise is one of the largest producers of sangria, fruit juices and wines worldwide and saw a potential confusion with its own brand DON SIMON in our trademark application RED SIMON. Unfortunately, J Garciá Carriòn has refused invitations for meetings to achieve an amicable settlement and differentiation of our trademark usage before the lawsuit. We are disappointed with the decision of the trademark and patent office since we think it is neither fair legally nor adheres to common sense yet being a small company, we simply don’t have the strength […]
BRESAOLA SALAD WITH TOKARA OLIVE OIL
South African wine is known throughout the world – by no means are the South African top quality wines a secret anymore but rather a regular feature in every well-assorted wine cellar. TOKARA very impressively proves that the wineries can contribute even more to a life full of indulgence. On this winery, the noble olives which are then pressed into the finest oils are thriving. TOKARA offers a wide variety of first class olive oils which all feature a typical poignancy in their finish which is essential for premium oils. Marc Lester from the winery advises to try out a drizzle olive oil over ice cream; besides, RED SIMON has created another delicious recipe for you which lets the TOKARA Premium Olive Oil shine. Why not give it a try? INGREDIENTS for Dressing: 1x teaspoon Dijon Mustard (smooth) 50g fine parsley – frilly 50ml Tokara Premium Olive oil 20ml White […]
Exclusive Wines from Steenberg new at RED SIMON
Cape Town (South Africa), 04.07.2014. RED SIMON, the specialist for South African premium wines, proudly includes the exclusive top class winery Steenberg as a new partner to the range and thus extends its portfolio with excellent premium wines of international standing. Steenberg is one of the oldest wine farms and can look back on more than 330 years of success. The estate in Constantia was founded as early as 1682 by the German Catharina Ras. Back then, the estate was called ‘Swaaneweide‘ which is why the swan is still the emblem of the winery. In the 1990s, not only the vineyards but also the manor house were completely renewed. Nowadays, you can find a luxury hotel, two outstanding restaurants as well as a wonderful golf course there. Steenberg is especially famous for its Sauvignon Blanc which is at its best in the Cool Climate region. The red wines like the […]
White Asparagus with mushrooms in brown butter
A delicious recipe for the asparagus season. Directly from Darren Badenhorst, head chef from the top winery Grande Provence. Easy to cook but still tasting absolutely fabulous. Ingredients: 25 white asparagus, trimmed and peeled salt and sugar, for boiling 3 tablespoons unsalted butter 1/2 lb mushroom, chopped 3 shallots, thinly sliced and separated into rings 1 teaspoon fresh thyme 1 tablespoon fresh lemon juice 1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves Directions: 1. Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel. 2. Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add […]
Prosciutto-wrapped Asparagus
The second recipe from Darren Badenhorst, head chef from the top winery Grande Provence in South Africa. Get ready for the asparagus season with this delicious feast. Ingredients: 16 asparagus spears, trimmed, bottom half of stems peeled 8 slices prosciutto, large, cut in half crosswise 3 tablespoons olive oil salt & freshly ground black pepper Prosciutto-wrapped Asparagus Directions: Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes. Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto. Brush the spears with oil, and season with salt and pepper. Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.