Sustainable Cooking with Two Oceans Wine & WWF SASSI

Cooking with Eamon Mcloughlin

Early in the month of October I attended hosted by Two Oceans Wines and WWF SASSI (Southern African Sustainable Seafood Initiative) hosted a Cooking and Caring event. Writers, food, beverage and lifestyle bloggers attended the event.

For the benefit of those that do not know, WWF SASSI is an initiative to inform and educate people about the conservation of seafood species and their marine environment.  It informs fishers, restaurants and consumers on the type of fishes sustainable to the environment.  This informative event made me realise the importance of knowing the marine product you eat, because you might be eating the last product that the environment sustains.   To make things easy for the consumer, Two Oceans Wines and SASSI have printed out wallet-sized information cards available at restaurants and retail stores.  The booklet will help you identify the sustainable seafood species and the ones you should avoid buying or consuming.  For more detailed information please check out the WWF SASSI website.  Remember, knowledge is power!

The bloggers and writers were grouped into five teams for a cookoff challenge and each team was assigned a wine. We were presented with the following Two Oceans Wines: a Sauvignon Blanc, a Pinot Grigio, a Pinot Noir, a Shiraz Rosé and a Cabernet Sauvignon/Merlot.  Our task was to prepare a fish dish and pair it with the assigned wine.

In my group we were four, myself, Justin Corrans (Two Oceans Wine Maker), Eamon Mcloughlin of Spill and Janine Basson (WWF Seafood Consumer Outreach Manager).  We had to prepare a SASSI green fish dish and pair it with Two Oceans Sauvignon Blanc.  We decided on an Asian inspired dish and named it the “Exotic Asian Persuasion”.

Other teams prepared the following dishes:

  • Libyan Uprising, featuring North African spices and couscous and served with the Shiraz Rosé;
  • Dorado Da Gama made with wine-infused risotto and paired with the Cabernet Sauvignon/Merlot
  • Two Sides of the Ocean, made with dorado and angel fish, paired with the Pinot Noir
  • Wonton Seduction, was a masterful combination of fish cakes in a lightly spiced broth, served with fried wontons, plus a side dipping sauce, paired with the Pinot Grigio

The judges were impressed by the Wonton Seduction Dish and it won the challenge, you can get the recipe from Nina Timm’s blog.   While we were busy cooking a video was filmed and pictures were taken. Check the YouTube link for the video:


Exotic Asian Persuasion

Exotic Asian Persuasion, paired with Two Oceans Sauvignon Blanc

Serves: 1 to 2

 half an onion, finely chopped

1 small red onion, finely chopped

1 spring onion, finely chopped

1 red pepper, finely chopped

2 courgettes cut into julienne strips

half a cup of mange touts

half a cup of broccoli

sjimeji or other exotic mushrooms

8 baby tomatoes

2 cloves of garlic, finely chopped

thumb-sized portion of ginger

400 g fresh filleted dorado

olive oil

salt and pepper to taste

banana leaf (optional)

fresh coriander and pine nuts for garnish


 Stir-fried vegetables:

  1. Heat a few tablespoons of olive oil in a pan or wok and add the onion, red onion, spring onion and garlic and give them time to soften.
  2. Add red pepper, courgettes, mange tout, broccoli, Sjimeji or other exotic mushrooms, tomatoes, ginger, salt and pepper to taste. Stir-fry the vegetable mix until soft, but still firm. Set aside.


  1. Sear the dorado on each side in a hot pan lined with olive oil until light brown. If it is a thick fillet, finish off in an oven heated to 200°C.  Add salt and pepper to taste.
  2. Line a bowl with a piece of banana leaf and serve the fish on a bed of stir-fried vegetables on the banana leaf.  Garnish with fresh coriander and pine nuts.

Now it’s time for a………Giveaway!

I’m giving away two bottles of Two Oceans Wine together with a thermo bag.  Enter the give away by just answering the simple question:  What is the name of the wine paired with the Exotic Asian Persuasion Dish? 

This give away is only open to South African residents.  Closing date is Monday 31th October 2011.

Author Info


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comment ( 1 )

  • Marieka

    Two Oceans Sauvignon Blanc

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