“It’s only fair to match one icon with another. This remarkable Chenin Blanc is an example of the best of the Alvi’s Drift harvest, fermented in-barrel to produce an outstanding, complex and full-bodied wine.” – The Food Fox

A classic dish loved around the globe, here’s renowned foodie, The Food Fox Ilse van der Merwe’s take on the iconic New England-style lobster roll.

Ilse prepared this delicacy with premium poached king prawns. As she says, “still luxurious, but not priced out of the ballpark.” This mouth-watering recipe was crafted as a pairing for our acclaimed Alvi’s Drift Albertus Viljoen Icon Range Chenin Blanc 2023. 

This remarkable wine comes with a fascinating story, as it was produced from our “forgotten”, 40-year-old Chenin Blanc vineyard that was destined to be uprooted. By chance, our winemaker Alvi spotted the grape berries as he drove past one morning and decided to taste them – only to discover their incredible flavour.

The grapes were vinified and resulted in a most unusual Chenin Blanc – one that has to be tasted to be truly appreciated. Wildly expressive, with notes of buchu and tangerine, and unlike anything we’ve crafted before, it offers a vivid reflection of its origin: unusual, intense, and deeply characterful.

A Refined Take on a Classic

“These king prawn rolls are made with the best quality prawns I could find,” says Ilse. “Then, the prawn meat was gently poached for a minute or two, smothered in a creamy mayonnaise mixture with added lemon juice and rind, chives, pickled gherkin, and chopped celery for crunch. A gentle seasoning of salt and pepper brings it all together.”

In this dish, the texture and sweetness of the prawn meat should really shine through. “I used soft hotdog rolls that are trimmed on the sides, buttered and pan-fried – for that extra-luxurious, buttery toasted flavour,” says Ilse.

“Paired with Alvi’s Drift’s phenomenal Albertus Viljoen Chenin Blanc, to me, this is as good as it gets. Not too formal, yet refined enough for an elevated feast.”

Ingredients (serves 4–6 as a light meal)

• 1 kg top-quality king prawns (or 500 g prawn tail meat) 

• Water, for poaching 

• Ice water, for cooling 

• ½ cup (125 ml) premium creamy mayonnaise 

• ½ cup (125 ml) finely chopped celery 

• ¼ cup (62.5 ml) finely chopped chives, plus extra for garnish 

• 1 small gherkin, finely grated 

• Finely grated zest of half a lemon 

• 10 ml lemon juice 

• Salt and pepper, to taste 

• 6 large or 8 medium hotdog rolls 

• Butter, for spreading

Method

1. Thaw the prawns properly, then remove the heads and shells. 

2. If needed, devein the prawns to remove the digestive tracts.

3. Bring a pot of water to a simmer and poach the prawns gently for 1–2 minutes. Immediately transfer to ice water to halt the cooking process. Drain and chop prawn meat roughly.

4. In a mixing bowl, combine mayonnaise, celery, chives, gherkin, lemon zest and juice. Add the chopped prawn meat and season to taste. Mix gently – the creamy filling should coat the prawns without being too heavy.

5. Trim the sides of the rolls and make a slit down the top (but not all the way through). Butter the cut sides and toast in a hot pan until golden.

6. Fill the warm rolls generously with the prawn mixture, sprinkle with extra chives and serve immediately.

For more recipes by The Food Fox, visit her Instagram feed @the_foodfox

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Recipes & Pairings

About The Food Fox

Stellenbosch-based cookbook author, recipe developer, content creator & food stylist Ilse van der Merwe (aka The Food Fox), enjoys discovering new restaurants, newly appointed chefs, seasonal menus, products, and exciting destinations. She describes herself as 'a true enthusiast of the culinary world and all its magical chambers.’