Over the past decade, Rosé has had an overhaul, changing from sickly sweet to dry and fruity. Modern Rosés are made in two ways.

One involves using red grapes for the wine and then leaving the skins in contact with the juice for a couple of hours so that the colour transfers. The longer they are left, the deeper pink the wine will be.

Barry Vera of Shaka Zulu
Opened August 2010

PART ONE

What was the vision behind it?
Roger Payne had a vision beyond a restaurant. It was also a place to come for music and a drink. We are only part of the way through the story.

Still keen on a healthy 2011? Libby Small picked these 3 veggie spot

TITBITS
Where: 12–14 Heddon St, W1B 4DA
Why: Buffet restaurant Tibits offers fresh, healthy food. You don’t need to book or queue at this Swiss restaurant and if you only feel like dessert, pop in for their ginger tiramisu, it’s a must.

Sales & Marketing Director,
Journey’s End winery, Helderbeg
 
What is your wine background?
When I was 15, I used to catch the train to France to pick grapes, while I was at college I worked at Oddbins lugging boxes, I worked in Australia, spent six months in Italy and joined Western Wines before starting up Journey’s End. And there’s the food angle… (Rollo is a partner in UK restaurants Fino, Baffafina and Quo Vadis).

Your family’s from Shropshire, why did you choose SA for your winery and business?

Top South African food blogger Jeanne Horak-Druiff of Cook Sister! tells us how to make South African Christmas dishes like glazed gammon and Cape brandy pudding – after all it gives you a chance to use up your Klippies. Cheers!

Pieter de Villiers takes a look at some of the finest South African restaurants in London (and Chester in the North West)– just in case you're in the mood for an Ostrich steak or a glass of fine South African wine over this festive season.

We spoke to Gerrie Knoetze, MD of Vivat Bacchus for our short wine q &a:

GERRIE KNOETZE, MD OF VIVAT BACCHUS

How important are good wines in your restaurant?
All important. The wine is South African driven and we work  closely with  SA winemakers.

What’s your food philosophy?
It’s simple food to compliment the wine. Vivat Bacchus means glory to the  wine god and that’s what we pay  homage to.

Cook up bobotie London’s newest South African culinary destination is the Shaka Zulu restaurant and bar in Camden. To mark the opening,  head chef Barry Vera has kindly agreed to share his personal  bobotie recipe.

Where: In St James’s Park, SW1A 2BJ.

Why: Have a leisurely lunch or unforgettable dinner smack-bang in the middle of one of London’s most picturesque parks with  possibly the best view of a duck pond anywhere. If cocktails are more your thing head straight to the glorious Roof Top Bar where you’ll literally feel like you’re drinking  in the trees – make mine a watermelon martini. And if you’re pushed  for time or fancy a picnic, you can always pick up a sandwich to grab and go and head out into the park.

Where: On the southside of the Serpentine in Hyde Park, W2 2UH.

Why: Housed in what used to be the 1931 changing  rooms attached to the Hyde Park Lido, this relatively  new  café, run by Company of Cooks, is open daily and quite the perfect spot to wolf down  calamari  or snack on crispy pizzette while watching all the action on the Serpentine. It’s licenced too so you can have a crisp Pinot Grigio to wash down  your nosh. There’s also homemade gelato and a rather  fine brekkie menu to peruse.