Sustainable deep-water Cape Hake with a mushroom duxelle topped with a fresh herb and parmesan crust

A special seafood dish to perfectly complement the Groote Post Seasalter.

It was with much excitement that Groote Post, the historic West Coast farm owned by the Pentz family, released the much-anticipated 2020 vintage of their Seasalter 2020 – their flagship Sauvignon with a Semillon component and a touch of oak.

There is so much to love about this wine, a West Coast story in a bottle: the elegance and purity of fruit, vibrant acidity, oyster shell minerality and saline finish, so typical of Sauvignons from the unique maritime cool-climate Darling Hills terroir; the charming name that captured the essence of the wine; and the refreshing distinctive label that visually portrayed the West Coast soul of the wine.

Debbie McLaughlin, cordon bleu chef patron at Hilda’s Kitchen, the much-loved restaurant at Groote Post, has used her culinary creativity to devise a special seafood dish to perfectly complement the Groote Post Seasalter.



1 loaf white bread
1 cup parmesan cheese
1 cup fresh parsley
120 g melted butter
Salt & pepper


Place bread in magimix and blend until fine breadcrumbs. Add parsley, parmesan, salt, pepper and melted butter and combine. Roll out between 2 sheets of baking paper. Place in fridge until needed



700 g mixed mushrooms
2 tbs of cream


Finely chop the mushrooms and cook until all liquid evaporates. Add the cream and cook for another minute or two. Season

Heat the oven to 180 ° C. Place hake fillets on a baking tray and season. Divide the mushroom mixture between the hake fillets. Top with the parmesan herb crust. Bake @ 180 ° C for about 6 -8 minutes and finish off under the grill.

Serve with crunchy long-stemmed broccoli and asparagus

And enjoy with a bottle of Groote Post Seasalter.

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