If you’re in the South, where the days are getting cooler and nights are getting longer, a hearty stew and a glass of red go a long way in lifting the spirits.

This time, Molewa’s Kitchen cooked up a traditional tomato “bredie” – that’s what we like to call a stew in South Africa – made with grass-fed lamb and a symphony of tomatoey goodness.

This dish was perfectly paired with The Sensory Collection Grand Réserve Shiraz, a peppery, plummy delight matured in French Oak barrels for 18 months.

“An elegant wine to complement rustic dishes.”

Get the recipe on molewaskitchen.com >

More food and wine pairings from Molewa’s Kitchen:

• Red Coconut Thai Curry with grass-fed beef, sesame rice and roasted cashew nuts. Get the recipe >
• Moorish Seafood Risotto with Freekeh (made with Stellar wine). Get the recipe >