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Yellow is such a fun colour! Not only symbolising joy and energy, it is also the most visible colour of the spectrum and the first colour our eyes process and therefore the colour of warning signs and life jackets.

A lot is always being said about eating your greens, but yellow fruits and vegetables do not have to stand back for their cool cousins. Packed with carotenoids and bioflavonoids, they are a great source of antioxidants and a offers an abundance of vitamin C. Eating yellow fruit and vegetables every day will aid in the health of your heart, vision, digestion and immune system. According to which represent a class of water soluble plant pigments that function as antioxidants. Along with antioxidants, sunny-colored foods also have an abundance of vitamin C. Studies suggest that these bountiful nutrients will help your heart, vision, digestion and immune system. Skin, bones and teeth also benefits from yellow foods. (Read more)

Yellow comes in a wide variety of shades, from light lemon to delightful daffodil to moody mustard. For today’s recipe, we picked a fiery yellow butternut and turned it into a creamy tart. It is delicious on its own with a glass of our Chenin Blanc (or even the Classic Chardonnay) and is a lovely sweet veggie to serve with roast chicken!

Try it this weekend and join our colour journey and an exceptional, not to be missed #whatsyourcolour wine promotion! Until 30 June, visit our Tasting Room and pick up your favourite 6 wines – reds, whites or even pink! – from our Classic Range and only pay R280! 

Butternut Tart Recipe


1½ cup butternut purée (See below)

½  cup sugar

125 g butter

3 eggs

½ cup flour

1 tablespoon baking powder

1 cup milk



  1. Preheat oven to 180 °C.
  2. Cream the butter and sugar with a hand mixer.
  3. Add eggs (one at a time), and add flour, milk and puree.
  4. Add baking powder and salt.
  5. Pour into a buttered medium-size rectangular oven dish.
  6. Bake for 1 hour until golden brown.

Butternut purée (2 cups)


1 large butternut squash

6 tablespoons butter, diced

¼ teaspoon salt


  1. Preheat oven to 180 °C.
  2. Slice the butternut in half lengthwise, scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
  3. Roast for 45 – 60 minutes or until the butternut squash can easily be pierced with a knife.
  4. Remove squash from the oven and allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into a food processor. Add salt and blend until smooth.

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