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Durban Dry Gin Experience

1 glass
4 cl Durban Dry Gin
15 ml Premium Indian Tonic
Granish with a slice of red grape fruit and rosmary twig.

D'Urban Barrel Aged Gin Experience

4 cl D'Urban Barrel Aged Gin
Granish with orange peel

Espresso Martini

1 part Heart of Darkness
1 part Vodka
1 part cold Espresso

Pour all into a shaker togheter with ice.
Shake for about 30 seconds.
Strain into a martini glass.
Granish with three coffee beans or powder with cocoa.

Dom Pedro H.O.D

2 glasses
4 cl of Heart of Darkness
5 dl  of Vanilla icecream
4 cl Cream

Mix all into a mixer.
Mix to a smooth consistence.
Curl choclate saus in the serving glass.
Serve and enjoy! 

Luxurious Pasta

4 portions
350 g thin grilled roast beef
100 g mushrooms
1 yellow onion
10 sun-dried tomatos
butter to fry in
1/2 meat bouillon
a splash of water
3 dl cream
1/2 dl red wine
1 msk soya
2 garlic gloves
fresh parsley
salt & pepper
grated parmesan cheese
Choose your favorite pasta for 4 persons 

Chop the onion and slice the mushrooms. Fry this in the butter. Cut the meat into strips and let it fry.
Pour on water and cream. Add the meat broth, red wine, soy, pressed garlic, sun-dried tomatoes and some chopped parsley. Season with salt & pepper and let it soak for a while.
Cook the pasta al dente. Let it drain and then pour it into the sauce. Sprinkle with plenty of fresh chopped parsley and serve with freshly parmesan cheese.

For this meal we recommend Jakkalsvlei Mount Cuvée.

Chili & Ginger Glaced Chicken

4 portions
4 chicken fillet
4 msk nicely grated ginger
3 grated garlic cloves
1 1/2 tsk chiliflakes (or 1 f nicely grated red chili + 1 tsk chiliflakes)
6 msk liquid honey
4 msk soya
4 msk neutral oil or olive oil

Chooped peanuts
green salad leaves
1 lime split in cloves


Grate the peeled ginger and garlic. Cut out and chop the chili if it is to be included. Put everything in a bowl and mix with honey, soy and oil. Cut the chicken meat into strips and put them in a rather small bowl, pour on the marinate to cover the meat. Stir. Allow about 1 hour to marinate and then fry for 3-4 minutes.
The chicken meat must be implemented. It also goes well with whole chicken pieces (split a chicken fillet) with the mixture and let it marinate at least 1 hour before the meat is first baked in the pan and then cooked in oven form at 200 degrees for about 20 minutes.

Serve with boiled rice, chopped peanuts, lettuce leaves and lime!

As a drink for this dish we recommend Jakkalsvlei River Cuvée.


Västerbottenostflarn with "Caviar of Kalix"

4 portions
100 g Västerbottencheese
2 tsk cooking oil
100 g Kalix löjrom alternative salmon roe or trout roe
100 g smetana or creme fraiche
1/2 red onion, chopped
minced fresh dill
lemon cloves


Put the oven at 225 degrees. Grate the Västerbotten cheese (if you do not use ready-made).
Put baking paper on a baking sheet and lubricate with cooking oil. Spread the cheese in small piles on baking sheet paper so that they are about 3 cm in diameter. Leave about 3-4 cm between the flaps.
Bake in oven 5 min or until golden brown. Take out and let cool. Top the flakes with smetana, chopped red onion, lion cream, lemon and dill.


Jakkalsvlei Sauvignon Blanc is a perfect match to this snack!