2010 Vins d’Orrance Cuvée Ameena Syrah

This South African Syrah, named after the producer’s daughter, is a real crowd-pleaser. Black fruit - blackberries, black plums, black cherries, cassis - fruit leather, and a touch of macerated fruit on the nose with black pepper dusting and Assam tea. Ripe black fruit on the palate with nutmeg, clove, Asian spices, tea box, fruit leather, and smoked meats. Really nice acidity that defines the blackberries and gives them ripeness. You aren’t going to find a much better Syrah at around $22, especially if you can find this at this price!

5/5 bones

$$

Syrah

14% abv

Claremont, SOUTH AFRICA

Chocolate Chunk Cheesecake Cookies

Chocolate Chunk Cheesecake Cookies

Makes: 15-18 cookies depending on size

Ingredients

  • 1 (firmly packed) cup almond meal
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • Pinch salt
  • 125g cream cheese, softened
  • ¼ cup butter, softened
  • ½ cup + 2 tbsp granulated sugar substitute (like Swerve, Splenda etc)
  • 2 ½ tbsp sugar-free maple syrup
  • 1 tsp vanilla extract
  • 1 large egg, at room temperature
  • 70g good quality 85% dark chocolate, chopped into small chunks

Method

Preheat oven 180°C/350°F and line 2 baking trays with parchment.

Place almond meal, coconut flour, baking powder & salt into a medium bowl and whisk together to combine, and to break up any lumps in the almond meal.

In a large bowl, and using a stick mixer, blitz cream cheese, butter, granulated sweetener, sf maple syrup & vanilla together until creamy and smooth. Add the egg and blitz again until well combined.

Pour the dry ingredients into the wet ingredients and fold together with a spatula until thoroughly combined. Fold through chocolate chunks.

Roll mixture into small balls (about 1 ½ tablespoons of dough per ball) and flatten into a cookie shape in your hands. Place onto prepared trays, flattening them with your fingertips until they are about 1cm thick. (By the way, the dough is rather sticky, but you’re gonna wanna lick your hands afterwards).

Bake for 18-22 minutes, rotating trays halfway through, or until just firm to the touch (they will firm up upon cooling). Remove and allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

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