Pairing Edible Flowers & Dishes with Earthbound Organic Wines

Pure Good cares about Conscious Capitalism and farm-to-fork nutrition; Earthbound cares about producing organically grown, Fairtrade-certified wines.

That, my friends, is what you call a beautiful synergy.

Which is why I was absolutely delighted to be invited to collaborate with Earthbound winemaker, Heinrich Kulsen, on pairing their stunning wines with edible, organic flowers and dishes in honour of Earth Day this year.

Fittingly, the Earthbound vineyards are located near Darling on the Cape West Coast, a region famous for its wild flower season in Spring.

Edible flowers in South Africa include Nasturtiums, Marigolds, Violas, Dandelions, Borage, Chives, Fuchsias and Pansies.

I met with Heinrich to discuss flavour pairings and tasting notes, before developing a menu for a taste test session with a few friends.

I must say, the flowers certainly bring a very different and creative element to the exercise of food and wine pairing – sourcing flowers that would complement both the food and the wines served wasn’t without it’s challenges!

My personal favourite pairing of the day? Definitely the Snoek Terrine with Violet Apricot Jelly (click here to steal the recipe) – paired with Earthbound’s divine Chenin Blanc.

Another winner from the event was the Green Pea & Lavender Soup, paired with Earthbound’s Sauvignon Blanc. Click through for the full recipe.

For me, the whole event was a magnificent reminder of the shared value it’s possible to create when you’re committed to carving out a sustainable business, putting people and your purpose before profit.

I hope all of the wonderful people I met at this event were left feeling as inspired as I was!

#EarthboundPureGood