Sharing their year of birth with Nelson Mandela, KWV has been celebrating 100 years of excellence during 2018. Whilst the year has been filled with many events and occasions celebrating a rich history and great brands, KWV has also been adding to their capability and...
Chef Mynhardt Joubert is honouring his tradition of baking his annual 'Free State Fruitcake' and has just released his first 2018 batch of these anticipated delicacies this month. This annual tradition sees Chef Mynhardt partnering with Montagu Dried Fruit and Nuts, Moir’s, Sasko and KWV...
KWV’s Cathedral Cellar, home to some of the largest wine vats in the world, has always been considered the ‘womb’ of this pioneering wine company. It was built in 1930, and the South African wine history – some in memory and others carved on the...
Chef Mynhardt Joubert embraces the ‘dining-in’ trend with various experiences The concept of dinner at a chef’s home – popularised by the British cook, Rachel Khoo, who shot to fame featuring dinner for two in her tiny Paris apartment – is an attractive option for food...
Former restaurateur supports the consumption of ethically farmed meat To Tweet this news: Experiential chef @MynhardtJ appointed as ambassador for @KarusafLamb #CookWithKaroo When you eat meat, do you know what you are actually consuming? Whether any growth hormones or antibiotics were administered to the livestock, or...
In order to position and promote KWV Empyrean Collective’s wine and spirit offerings as festive season gift ideas, a Christmas-themed lunch was held to which high-profile, long-lead media were invited to sample wines and spirits in the KWV Empyrean Collective’s collection, and to match it...