Two Oceans, one of South Africa’s most successful wine exports, sold in over 80 countries, knows most people don’t have time to cook elaborate dishes when friends come round……
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“While we often fantasise about magic-ing up marvellous meals, most busy people on the go just don’t get the chance. So for casual entertaining, we like to suggest simple snacking solutions that pair well with our smooth and tasty wines,” says Jackie Olivier global marketing manager for Two Oceans.
“Flatbreads are quick, easy and inexpensive to make. They’re also very versatile as you can create loads of different toppings to suit your guests and the occasion.
“For summer, we recommend our crisp and zesty Sauvignon Blanc teamed up with flatbread topped with sumac-flavoured dukkah. The lemony notes of the sumac and the spicy nuttiness of the dukkah really bring out the best of the green and tropical flavours of the wine.”
Earlier this year, the wine won a silver medal at the International Wine & Spirit Competition in London.
She also recommends the Two Oceans Shiraz Rosé, a dry wine with juicy, spicy plum tastes to serve with flatbread sprinkled with poppy seeds and coarse salt.
“Both the wine and the seeds have a mildly peppery taste and they make a delicious combination.”
“These flatbreads are great for offering around the poolside or while watching the big game on TV and you can present them as they are or with dips made from smoked fish, cheese, olives, avocado or whatever you enjoy.”
Two Oceans wines sell for around R35 a bottle and are available from liquor outlets nationwide.
Here’s a recipe to make toasted flatbreads to serve at home with your favourite Two Oceans wine:
The recipe is kindly supplied by Nadin Pospech of Top Nosh Specialty Caterers, courtesy of Two Oceans Wines
250 g flour
25 g salted butter
2,5 g table salt
125 ml water
Clarified butter for brushing bread on top
Flavour of choice (e.g. poppy seeds or sumac-flavoured dukkah)
- Melt the butter. Combine flour and salt, and then add the melted butter and water.
- Mix well using an electric mixer to get to quite sticky dough. Cover with plastic and leave to rest in fridge for 2 hours.
- Preheat the oven to 180⁰C. Roll small pieces of the dough, one at the time, through a pasta machine until very thin.
- Cut into desired shape and place on a baking tray. Brush with clarified butter, sprinkle with coarse salt as well as the desired flavour (e.g. poppy seeds or sumac-flavoured dukkah).
- Bake for 8 to 10 minutes until crispy.