Harvest Table is an exquisite recipe book created by Monché Muller, the executive chef of the international wine label Oddo Vins et Domaines. The collection of recipes takes readers on a culinary journey through some of the world’s best winelands — from France, Italy and Spain to our very own South African farms.
Inspired by a casual conversation about good food and wine, the book blossomed into a passion project, culminating in a gorgeous hardcover that showcases the stories behind the ingredients, the communities and the producers who create the Oddo Vins et Domaines wines.
All recipes, which vary from region to region, capture the soul of their origin. As such, the book is packed with a broad and eclectic range of culinary delights. Oddo Vins et Domaines partners include winemakers and estates in Provence and Sancerre, France; Sicily, Italy; Rioja Alavesa, Spain; and Stellenbosch, South Africa — and the recipes are a reflection of this global mix.
Created for foodies of all levels, the recipes range from easy to inventive, with a combination of traditional and those with a more contemporary twist. Some highlights include a South African-inspired and super-refreshing naartjie, fennel and prawn salad; an Italian Crostata di pomodoro e ricotta (heirloom tomato and ricotta tart) made with rough-puff pastry; and clafoutis aux prunes, a country-style French dessert made with plums and a dash of rum.
The Oddo Vins et Domaines estates in Stellenbosch include Taaibosch, Pink Valley and Le Chant. Monché Muller is the head chef at Pink Valley Wines, and many of the recipes are distinctly local — think leaf masala seafood potjie, a beautiful fusion of Cape Malay flavours and traditional Afrikaner cooking; roosterkoek with freshly churned rooibos-smoked butter; chocolate and coconut marshmallow jaffles, the perfect outdoor dessert; and peppermint crisp dom pedro, the ultimate adult’s milkshake.
All recipes, which vary from region to region, capture the soul of their origin. As such, the book is packed with a broad and eclectic range of culinary delights.
When it comes to winemaking, the Oddo family follows a simple principle: to select the very best terroir and partners and to rely on local expertise. For the owners of Oddo Vins et Domaines, Pascal and Lorraine Oddo, producing wine that pairs perfectly with lovingly prepared food is an honour and a privilege. Harvest Table is an opportunity for them to share their world of food and wine.
The book has already won two awards at the 2022 Gourmand World Cookbook Awards, and is a candidate to compete for ‘best in the world’, representing South Africa at this year’s awards ceremony in Sweden.
SICILY | ITALY
CROSTATA DI POMODORO E RICOTTA
(HEIRLOOM TOMATO AND RICOTTA TART)
A simple tart of beautiful tomatoes, fresh ricotta and green olives… Sicily in one bite.
For the rough-puff pastry:
500 g cake flour
500 g very cold butter, cut into small cubes
1 t salt
1 cup iced water
For the filling:
10 g basil
5 g Italian parsley
1 lemon, zested and juiced
1 clove garlic, minced
60 g Castelvetrano olives (green olives), pitted
2 t extra virgin olive oil, plus extra for drizzling
sea salt and freshly ground black pepper, to taste
125 g fresh ricotta
350 g mixed heirloom tomatoes, sliced, whole or halved
To make the pastry, place the flour on a clean, dry surface and make a well in the middle. Place the butter and salt in the well, work together with your fingertips, then gradually draw in flour with your other hand.
When the dough is grainy, gradually add the water and mix until incorporated. Be careful not to overwork the dough. Roll into a ball, cover in clingwrap and refrigerate for 20 minutes.
Lightly flour the work surface and roll the pastry out into a 40 x 20 cm rectangle. Fold it into thirds and turn 45 degrees in an anti-clockwise direction. Roll the folded pastry out as before, and fold into thirds again. Cover in clingwrap and refrigerate for 30 minutes.
Repeat the same process twice more (a total of four folds and turns). Cover in clingwrap and refrigerate for 30 minutes before using.
Blend the basil, parsley, lemon zest and garlic in a food processor until finely chopped. Add the olives, lemon juice and olive oil. Pulse until well combined and season to taste.
Preheat the oven to 180°C. Roll out the pastry into a 30 cm circle on a large piece of parchment paper. Transfer the paper and pastry to a baking tray.
Spread half the olive mixture over the pastry, leaving a border around the edge. Top with dollops of ricotta, then with the tomatoes.
Fold over the edges of the pastry to encase the filling, then bake for 35 minutes or until the pastry is crisp and golden.
Drizzle with the remaining olive mixture and olive oil before serving.
If you don’t have time to make your own pastry, good-quality, store-bought puff pastry will work just as well.
NAARTJIE, FENNEL AND PRAWN SALAD
12–16 prawns, deveined
1 t paprika
½ t cayenne pepper
1 t minced garlic
salt, to taste
olive oil, for frying
2 T butter
For the dressing:
5 g chives, finely sliced
3 T white wine vinegar
1 lemon, zested and juiced
1 t honey
125 ml extra virgin olive oil
½ t sea salt flakes
freshly ground black pepper, to taste
For the salad:
2 fennel bulbs, thinly sliced
100 g watercress
100 g wild rocket
3 naartjies, peeled and sliced
1 avocado, cubed
20 g almonds, toasted and roughly chopped
Season the prawns with the spices, garlic and salt. Place a pan over a high heat and drizzle with olive oil. Sear the prawns on both sides until pink. Add the butter and toss to coat. Set aside.
Make the dressing by whisking the ingredients together. Marinate the fennel in the dressing for 15 minutes.
To make the salad, arrange the watercress and rocket on a large serving platter, top with the fennel, naartjies, avocado and dressing, and sprinkle with the chopped almonds.
Serve with the prawns.
CLAFOUTIS AUX PRUNES ET AU RHUM
(PLUM AND RUM CLAFOUTIS)
A country-style French dessert, traditionally made with cherries, gets a makeover with fresh plums and a dash of rum.
6 plums, halved and stoned
2 T dark rum
2 T maple syrup
75 g cake flour
600 ml pouring cream
4 egg yolks
220 g castor sugar
1 cup mascarpone
1 T thyme leaves
Combine the plums, rum and maple syrup in a bowl. In a separate bowl, whisk together the flour, cream, eggs, egg yolks and sugar. Allow both mixtures to stand for 15 minutes.
Preheat the oven to 160°C. Strain the plums and add the liquid to the batter. Pour the batter into a greased 22 cm baking dish, then place the plums in the batter, cut side up.
Bake for 45 minutes, or until puffed and golden.
Mix the mascarpone and thyme and serve with the hot clafoutis.
Clafoutis can be made in the same way using any stone fruit.
Substitute the rum with crème de cassis, sherry or any sweet wine.