The Food Fox & Heinstirred Partners With Baleia Olive Oil

Baleia Wines, situated near the small town of Vermaaklikheid along the Cape South Coast, has partnered with famous food personalities, Ilse van der Merwe (The Food Fox and Die Kosvos) and Hein van Tonder (Heinstirred) by supplying them with their award winning extra virgin olive oil.


We are very excited about these collaborations as both these personalities are well known and respected in the food industry and they recognise the exceptional quality of Baleia Extra Virgin Olive Oil. –  Abraham de Klerk, general manager and winemaker at Baleia Wines,

Both these personalities endorse Baleia Olive Oil on their websites and use the product in recipes and/or food demonstrations.

The 2015 Baleia Extra Virgin Olive Oil has aromas of almonds, walnuts, pine seeds and green tomatoes has won two prestigious awards.

Check out this recipe for Tandoori Roasted Carrots developed by Hein van Tonder (Heinstirred) using Baleia Olive Oil:



Tandoori Rub:

  • 3 tbsp paprika
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp salt flakes
  • 2 tsp ground black pepper
  • 2 tsp sugar
  • 2 tsp ground ginger
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • pinch of chilli flakes

Roasted Carrots:

  • 2 tbsp tandoori rub
  • 2 cloves of garlic, finely grated
  • ½ cup full fat yoghurt
  • 5 tbsp Baleia Extra Virgin Olive Oil
  • salt and freshly ground black pepper
  • 400g baby carrots, tops trimmed
  • ¼ tsp ground turmeric
  • 2 tbsp lemon juice
  • coarsely chopped fresh coriander
  • lemon wedges (for serving)


  1. To make the rub:
  2. Mix all the ingredients, transfer to an airtight container and store at room temperature
  3. To roast the carrots:
  4. Preheat oven to 220 degrees C
  5. Mix the rub, half of the garlic, half of the yogurt and 3 tablespoons oil in a large bowl until smooth and season with salt and pepper
  6. Add the carrots and toss to coat
  7. Place the carrots in a single layer on a roasting tray and roast for 25 – 30 minutes, turning occasionally, until tender and slightly charred in spots
  8. While the carrots roast, heat the turmeric and remaining 2 tablespoons olive oil in a small skillet over medium-low heat, swirling until fragrant for about 2 minutes and remove from the heat
  9. Whisk the lemon juice, remaining garlic and yogurt and season with salt and pepper
  10. Place carrots (along with all the crunchy bits left on baking sheet) on a platter, drizzle with the yogurt mixture and turmeric oil and top with coriander
  11. Serve with the lemon wedges