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Nestled in the Tulbagh Valley, the Twee Jonge Gezellen estate is over 300 years old, and home to a collection of SA’s favourite MCCs - Krone. The unique terroir and night-harvested grapes used for making the Krone Borealis range give them the distinct flavour that’s made them so sought-after. The bottles of vintage-only Krone Méthode Cap Classique are stacked in the country’s first ever underground cellar, and hand-turned while they mature. The years of tradition result in a delicate, flavourful bubbly that’s perfect for festive celebrations, or at any time of year!

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700-800g side of salmon, skin on

3 large beetroot, grated

150g coarse kosher rock salt

Zest of 1 large orange

Zest of 2 large lemons

4 juniper berries

1 large handful dill

75g Muscovado sugar

75ml Krone Brut MCC


  • Line a large baking tray with an oversized piece of baking paper.
  • Remove all pin bones from the salmon and place skin side down on baking paper.
  • Crush juniper berries in a mortar and pestle.
  • Add the crushed berries and all other ingredients together in a large bowl and mix together.
  • Encrust the side of salmon with the mixture.
  • Fold the baking paper tightly around the salmon, and clingwrap very well so no air can get in.
  • Place in the fridge to cure for 48 hours.
  • Remove from the fridge and slice thinly, avoiding the skin.
  • Serve with toasted bread, crème fraîche, fresh dill and a squeeze of lemon.

WINE PAIRING: Krone Borealis Vintage Cuvée Brut MCC

Recipe by:Bianca Davies

In store T&Cs apply. Valid until 6 January 2019