Try this periwinkle snail dish with coconut cream … and sauvignon blanc

When famous Swedish chef Anders Levén shares his tried and tested recipes with us, not only do we have to try them, we also have to share them with you, says Dirk Human of Black Oystercatcher-fame in the Strandveld.

Anders visits the Black Oystercatcher Wine Farm about once a year. And he popped in again shortly before South Africa, and the world, entered a state of lockdown.

This chef hosts his own TV series in Sweden, participates in weekly national radio shows and works closely with the hotel and restaurant industry – as he shares his knowledge on the culinary world.

This time he gets to share his ideas with you on how to jazz up fish (red roman, seabass or snapper) – perfectly paired with the Black Oystercatcher Triton. This is the ideal Easter recipe – and a great way to entertain yourself and your family during lockdown.

Recipe for 4


500 g of cooked, ground snail meat (periwinkle snail)

2 red onions

2 garlic cloves grated

1 jalapeno finely chopped

2 pieces of lemongrass chopped

30 ml coconut cream

150 g butter

Salt and pepper 


Mash the onion and garlic in butter.

Add the snail meat and fry until golden brown in colour, add the lemongrass and jalapeno in lightly.

Add coconut cream and cook some more.

Add salt & pepper. 

Serve this dish with rice … and a glass (or more) of Black Oystercatcher Sauvignon Blanc





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