Archive | Reviews RSS feed for this section

Love at first taste: a social experiment by Knorr

29 Apr

Would you love someone a little more if you knew he/she loved the same foods that you do? Or lets put it differently: would you turn an attractive new date down if you knew they loved some foods that you hated?

New research by Knorr reveals that as many as 1 in 3 people claim that if their partner didn’t share the same flavour palette, they would be worried about their future together. The research, which spoke to 12,000 people in 12 countries, reveals that 1 in 3 of us would actually end a relationship with someone whose taste-buds didn’t match our own.

To put the theory to the test, Knorr conducted a social experiment with a twist. It paired complete strangers, based on their love of the same flavours, discovered using the Knorr Flavour Profiler. The results of the experiment were then captured in an entertaining short film, “Love At First Taste”. The film was made by Tatia Pilieva, Director of viral hit film “First Kiss”, and explores whether the flavours we love can reveal more about us and our relationships than we think. The results are, well, tantalizing!

Take Knorr’s flavour profiler test, and ask your partner (if you have one) to do the same. I’m a Roasted Romantic. What are you?

(This is a carefully selected sponsored post for Knorr. Enjoy the video!)

Farm to Table Festival at Boschendal, 23 & 24 April

21 Apr

Boschendal bannerA week ago I had the privilege of joining a handful of guests at Boschendal Farm for an intimate farm-to-table showcase. This historical farm dating from 1685, situated between Stellenbosch and Franschhoek on the Helshoogte Road, has been transformed over the past 3 years by new owners Sam and Rob Lundie into an agricultural farm that produces natural food in a way that respects the environment and helps the community to prosper.

The vineyards and fruit trees at Boschendal have been joined by lush vegetable gardens, a growing herd of free range, 100% pasture fed Angus cattle, a pasture raised chicken coup, picnics, two restaurants, a farm shop and deli showcasing all of the produce from the grounds, luxury guest accommodation, walking/cycling trails, child-friendly activities and much more.

Accomplished chef Christiaan Campbell has been part of the Boschendal journey for the past 18 months. His approach to food, with the availability of all the natural produce on the farm, has been to keep it simple and let Mother Nature do the talking. This respectful way of cooking helps guests to really taste the surrounding earth, soil and sun.

I was absolutely blown away by the professionalism, humble approach and honesty of the experience at Boschendal. A couple of hours was not enough to experience all there is to see and I’ll certainly be back to do a walking trail with my family, try my hand at fly-fishing, try the picnics and do a full wine tasting.

This weekend, Boschendal is hosting a comprehensive farm-to-table festival where you will be able to meet the team, learn from the farmers, join workshops hosted by some of the top professionals in the sustainable food industry, experience guided tastings and enjoy the best that this iconic farm has to offer. Booking is essential as space is limited. This event is a MUST on the calendar for serious food and wine lovers and explorers of the finest and most natural farms in the Western Cape.

In a nutshell: if you have not been to Boschendal lately, go there as soon as you can!

Here are some pictures from my last visit at Boschendal:

Stuffed tomatoes to enjoy with a glass of MCC.

Stuffed tomatoes to enjoy with a glass of MCC.

Chef Christiaan Campbell, nice enough to pose for a selfie with me.

Chef Christiaan Campbell, nice enough to pose for a selfie with me.

The garden team, responsible for a magnificent variety of produce.

The garden team, responsible for a magnificent variety of produce.

A shaded part of the vegetable garden.

A shaded part of the vegetable garden.

Taking a stroll through the lush gardens.

Taking a stroll through the lush gardens.

The beautifully restored manor house at Boschendal.

The beautifully restored manor house at Boschendal.

Inside Die Werf Restaurant. Beautiful Spanish decor.

Inside Die Werf Restaurant. Beautiful Spanish decor.

Chef Christiaan Campbell showing us how to make their farm to table menu.

Chef Christiaan Campbell showing us how to make their farm to table menu.

The starter straight from the garden, also with inhouse made nut cheese. Delicious.

The starter straight from the garden, also with in-house made nut cheese. Delicious.

A blurry feast with the most delicious wines, massive roasts from the beef herd and vegetables from the garden.

A blurry feast with the most delicious wines, massive roasts from the beef herd and vegetables from the garden.

Meringue egg shell, mango sorbet, granadilla curd, toasted hazelnut crumbs. Delightful.

Meringue egg-shell, mango sorbet, granadilla curd, toasted hazelnut crumbs. Delightful.

Thank you to the Boschendal team and Atmosphere Communications for the experience.

Dinner at Makaron Restaurant with new chef Lucas Carstens

5 Mar

Chef Lucas Carstens with consultant Pete Goffe-Wood and sommelier EsméGroenewald

Chef Lucas Carstens with consultant Pete Goffe-Wood and sommelier EsméGroenewald (picture supplied by Majeka House)

After a magnificent era with head chef Tanja Kruger at Majeka House‘s Makaron Restaurant, chef Lucas Carstens took over the reigns in November 2015. Under the guidance of Pete Goffe-Wood as their consultant, the Makaron team is now presenting a lunch and dinner menu that is more focused on ‘special’ rather than ‘special occasion’ dining.

“We’re into food that’s more about ‘origin’ rather than ‘process’. If you take a beautiful braised shoulder of lamb as an example, it definitely won’t be manipulated in seven different ways. The aim is not to dazzle or intimidate diners,” says Pete, “but to create a relaxed, inviting environment in which to enjoy a delicious plate of food that relies on excellent sourcing.”

I was invited by the Makaron team to experience their new offering earlier in February this year as a three course dinner with wine pairings. As all of my previous experiences at Makaron were superb, I was interested to see what the new team had up their sleeves.

Majeka House & Spa is situated in Paradyskloof, a quiet leafy suburb in Stellenbosch. Tranquil surrounds have always been a great backdrop for luxurious hospitality experiences, and if you take a look at the nearby majestic mountains and adjacent vineyards you’ll know that you’re in the centre of the glorious Winelands.

We kicked off the evening with cocktails next to the pool, then moved into the dining area where we were seated outside on the terrace. It was a perfect evening in Stellenbosch. We scanned the menu and asked for recommendations from our very well-informed waiter. Here is our dinner in pictures, each accompanied by sommelier Esmé Groenewald’s suggested wine pairings.

Cocktails next to the pool at Majeka House & Spa.

Cocktails next to the pool at Majeka House & Spa.

The brand new menu at Macaron Restaurant.

The brand new dinner menu at Makaron Restaurant.

Bread board at Macaron.

Bread board at Makaron.

Amuse bouche from chef Lucas Carstens.

Amuse bouche from chef Lucas Carstens.

Trout ceviche, melon, sea lettuce - served with Thelema Verdelho 2015

Trout ceviche, melon, sea lettuce – served with Thelema Verdelho 2015.

Steak tartare, onions, horseradish - served with Sutherland Pinot Noir 2014

Steak tartare, onions, horseradish – served with Sutherland Pinot Noir 2014.

Macaron8

Springbok, butternut ravioli, spiced jus – served with Longridge Pinotage 2013.

Macaron9

Pork belly, celeriac, apple – served with Super Single Vinyards “Pella” Malbec 2013.

Macaron10

Caramel bar – served with Blaauwklippen Noble Late Harvest Viognier 2012.

Schalk had the Sesame Panna Cotta for dessert, but the light did not allow me to take a deserving photograph.

It would be my absolute recommendation that you take the wine pairing option with your choice of dishes as it elevates the dining experience to new heights. I especially loved the Blaauwklippen Noble Late, the Pella Malbec and the Longridge Pinotage pairings – superb suggestions.

My favourite from this dinner was the Springbok main course – meltingly soft meat, beautifully presented, perfectly seasoned. The Sesame Panna Cotta with nectarines and miso was also a total hit, served with Signal Hill Straw Wine 2011.

Makaron Restaurant continues to deliver invigorating and stylish food with their new menu and new team, although it is uncomplicated and truly accessible. I specifically enjoy their attention to detail when it comes to service – friendly, informed, attentive, knowledgeable staff. They are comfortably situated on the outskirts of town, close enough to make your journey just a handful of minutes from the centre of Stellenbosch.

Majeka House & Spa: 26-32 Houtkapper Street, Paradyskloof, Stellenbosch.

Lunch: 11:00 – 21:30

Dinner: 18:30 – 20:30

For bookings call +27 21 880 1549 or e-mail reservations@majekahouse.co.za.

For more information, visit www.majekahouse.co.za

For press assistance contact Ian or Lise Manley of Manley Communications on 0861 MANLEY (626 539), email to premierbrands@publicity.co.za or visit the Press Room of Manley Communications at www.manleycommunications.co.za.

Bistro 13’s Summer Menu Preview

30 Nov

A few weeks ago I had the privilege of attending the first birthday celebration of Bistro 13 just outside Stellenbosch, owned by chef Nick van Wyk and cricketer Faf du Plessis. Nick and multitasking PR/marketing/front-of-house powerhouse Roxy Laker received us in style with bubbly and gave us a preview of their upcoming summer menu.

Nic was recently seen on tv as judge and mentor in Kyknet’s Kokkedoor, a popular Afrikaans reality cooking show. His love of robus flavours from France and North Africa is combined with a love of nostalgic South African favourites.

Here’s Bistro 13’s summer menu preview in pictures, as I ate my way through it:

Roxy Laker & Nic van Wyk – the dynamic team from Bistro 13.

The Bistro 13 summer menu preview with wine pairings.

Crumbed goats cheese, summer salsa, olive oil and honey vinaigrette

Bistro 13 Bread board, before we start. How I love a good bread board!

Smoked paprika dusted calamari, vinaigrette baby potatoes, avocade, pickled cucumber, rouille. The pickled cucumber was one of the favourites for the day.

Monkfish, green herb crust, tomato sauce (black and red), crispy potatoes.

Crispy sweetbreads, carrot puree, brown caper butter. This is one of their signature dishes and you are going to LOVE it.

Braised lamb shoulder and rib, asparagus barley, thyme & garlic sauce, broad beans.

Three chocolate terrine with caramel sauce and praline. This is a 5 star stunning dessert and I’ll totally be back for more.

If you love discovering the best of local Stellenbosch cuisine in an unpretentious, bold, yet relaxing package, you will fall in love with Bistro 13 and the team that keeps this place buzzing. I look forward to spending many more lunch and dinner hours here.

Bistro 13 has new opening hours:

Breakfast: Sat & Sun 08h00-10h15

Lunch: Mon-Sun 12h00-15h00

Dinner: Mon-Sun 18h30-21h30

Starters range from R70-75, main courses from R120-R160 (sides charged extra) and desserts from R50-85. Tasting menu options also available, and they are kid-friendly with a lush lawn outside.

Contact them on reservations@bistro13.co.za or 021-8813044.

Celebrating 250 years with Hennessy at La Colombe

6 Jul

Paradis

Hennessy Paradis (picutre courtesy of Hennessy).

I was recently invited to celebrate the 250 year anniversary of Hennessy cognac at the “new” La Colombe restaurant at Silvermist organic wine estate in Constantia, headed by Chef Scot Kirton.

Most cognac lovers will know that Hennessy is the largest producer of cognac in the world – the brand sells more than 50 million bottles a year, making up 40% of cognac sales globally. Hennessy was founded in 1765 by Irish officer Richard Hennessy who was serving in the army of King Louix XV. Eight generations later, Maurice Richard Hennessy (great-great-great grandson of Richard Hennessy) is still actively involved with the brand.

Hennessy blends more than 100 vintage eaux-de-vie (spirit before it’s aged into cognac) for its special blends. The creators believe that an excellent cognac starts with the wood barrels. Therefore, they only use barrels that are made from oak from the Limousin region and from (sustainably managed) trees that are between 100 and 150 years old – these add the rich vanilla and toast aromas to the brand’s cognac.

Pascal Asin, MD of Africa and Middle East at Moët Hennessy, who has been supervising the Hennessy brand in Africa for more than a decade, says: “Hennessy and the consumer in Africa have a very special relationship: there is a strong emotional connection between the two, and the significance of the brand here is unlike elsewhere in the world. In many countries, cognac is still seen as the old-fashioned drink favoured by an older, affluent generation who enjoys it as an after-dinner toast near a cosy fire while puffing on a cigar. The typical consumer in Africa, however, is young, aspirational and middle-class: the man whose ambition and inner drive will steer him to realise his full potential. It’s customary for him to meet his friends and colleagues in their favourite club or pub at the end of the day or week to celebrate their journey to success. They will also, most likely, drink Hennessy from a balloon glass – a ritual that is often viewed as archaic in other parts of the world. Yet, in Africa, the balloon glass differentiates the Hennessy drinker from the rest of the crowd: it’s the symbol of the relentless African spirit of conquest.”

To celebrate its 250th birthday this year in Cape Town, the brand invited a handful of female media representatives to experience Hennessy Paradis at La Colombe with a foie gras inspired pairing menu. Paradis is the result of successive blends that combine several hundred exceptional eaux-de-vie aged from 25 to 130 years. It has a splendid coppery gold colour and a velvety texture, richly fragrant with spices like cardamom and cinnamon as well as sensual floral scents. This cognac reveals itself masterfully and gradually, like a mysterious lover, and is surprisingly accessible to women – a market that is traditionally not familiar with cognac.

Chef Scot Kirton treated us to a personal demonstration inside his La Colombe kitchen of some of the food that we were about to enjoy – such a privilege to see a master at work. It was a first for me to drink cognac with lunch, and made me rethink my preconceived ideas about this premium amber liquid and the versatility of how to enjoy it. Take a look at my pictures from this unique lunch experience:

Guests are keen to learn more from Chef Scot Kirton.

Guests are keen to learn more from Chef Scot Kirton.

Chef Scot Kirton frying a slab of fois gras to perfection.

Chef Scot Kirton frying a slab of foie gras to perfection.

My first taste of Hennessy Paradis.

My first taste of Hennessy Paradis.

Our fabulous lunch menu at La Colombe, paired with Hennessy Paradis.

Our fabulous lunch menu at La Colombe, paired with Hennessy Paradis.

Bread board at La Colombe.

Bread board at La Colombe.

Amuse bouche at La Colombe. Delightful little surprise!

Amuse bouche at La Colombe. Delightful little surprise!

Pan-fried foie gras, jasmine & Paradis broth, snow crab, citrus marmalade, hazelnut and endive.

Pan-fried foie gras, jasmine & Paradis broth, snow crab, citrus marmalade, hazelnut and endive.

Pouring over some jasmine Paradis broth...

Pouring over some jasmine Paradis broth…

Palate cleanser: melting citrus balls.

Palate cleanser: melting citrus balls.

Confit pork belly & shoulder, sous-vide loin, smoked apple puree, pomme anna, apple & Paradis jus

Confit pork belly & shoulder, sous-vide loin, smoked apple puree, pomme anna, apple & Paradis jus

Gorgonzola, creamed fynbos honey, walnut cake, Paradis pickles apricots, honeyed oats, spelt croute.

Gorgonzola, creamed fynbos honey, walnut cake, Paradis pickles apricots, honeyed oats, spelt croute.

Bitter chocolate & Paradis cremeux, foie gras gelato, toasted kumquat cake, naartjie, foie gras caramel.

Bitter chocolate & Paradis cremeux, foie gras gelato, toasted kumquat cake, naartjie, foie gras caramel.

The bottle of Hennessy Paradis that we had the privilege of enjoying with our lunch, finished. It currently retails for R18 000-R19 000 per 750 ml.

The empty bottle of Hennessy Paradis that we had the privilege of enjoying with our lunch. It currently retails for about R9 000 per 750 ml.

The exclusive Hennessy Paradis Food-Creation Experience will be available from 8 July to 31 July for lunch daily from 12pm and dinner daily from 8pm at R1350 per person. For more information or to make a reservation, please contact La Colombe on 021-795-0125 – please reference ‘Hennessy Paradis Food-Creation Experience’ when making reservation.

For more information on Hennessy and its 250th anniversary celebration, please visit www.hennessy.com/en-africa and join the conversation on Facebook (HennessySA) and Instagram (HennessySA).

Thank you to Hennessy, La Colombe and OFyt for this magnificent experience and the beautiful leather gift bag.

WIN a Lindt Excellence hamper

25 Jun

My #EveningOfExcellence hamper, courtesy of Lindt South Africa. What a treat!

My #EveningOfExcellence hamper, courtesy of Lindt South Africa. What a treat!

A few weeks ago I received an invitation to an #EveningOfExcellence from Lindt South Africa. The invitation included a luxury chauffeured ride from my home in Stellenbosch to the coveted Café Chic in Cape Town, two tickets to see the famous Swan Lake St Petersburg ballet production at Artscape Theatre, as well as an amazing hamper containing 4 international wines, Riedel glassware and oodles of fabulous Lindt Excellence chocolate to pair with the wines.

My husband and I accepted the invitation and proceeded to have an unforgettable evening filled with pure pleasure, indulgence, adventure, luxury and relaxation. But the good news is this: one lucky reader will WIN a fantastic Lindt Excellence hamper containing 4 exceptional local wines, lots of Lindt Excellence chocolate and 4 beautiful pairing cards to help you pair the wines with the chocolate. To enter this competition and stand the chance to win, mention the following line on Twitter: “I want to WIN a @LindtSA #EveningOfExcellence hamper via @the_foodfox!” The winner will be drawn randomly (and notified soon thereafter) on Friday 26 June 2015 at 17h00. Enter as many times as you want before the time of the draw.

Here are some of the pictures from our #EveningOfExcellence. We also hosted a dinner with friends afterwards to enjoy the hamper wines and chocolate with a home-cooked French-inspired menu.

Thank you to OFyt and Lindt South Africa for making this adventure and give-away possible.

On our way to Cape Town for an #EveningOfExcellence.

On our way to Cape Town for an #EveningOfExcellence.

Outside Café Chic, ready for dinner. #EveningOfExcellence

Outside Café Chic, ready for dinner. #EveningOfExcellence

Checking out the fabulous menu at Café Chic. #EveningofExcellence

Checking out the fabulous menu at Café Chic. #EveningofExcellence

The St Petersburg Swan Lake performance at Artscape Theatre. #EveningOfExcellence

The St Petersburg Swan Lake performance at Artscape Theatre. #EveningOfExcellence

Our stylish ride! #EveningOfExcellence

Our stylish ride! #EveningOfExcellence

 

Review: Lunch at Ryan’s Kitchen, Franschhoek

30 Apr

Ryan's Kitchen interior

Panoramic view of the interior at Ryan’s Kitchen, Franschhoek

I was recently invited to experience the “new” Ryan’s Kitchen  – a recent move to a new location on Main Road gave this restaurant room to grow on the competitive and established Franschhoek culinary scene.

Given their reputation for excelling in modern South African cuisine, I was quite intrigued as to how they would present this to the market keeping in mind that they will be serving a discerning crowd of locals as well as international guests. So on Friday the 30th of January I took my husband and daughter along for a lunch trip to Franschhoek.

Chef Ryan Smith and his wife Lana make a strong team in this relatively new space. Ryan, who has worked in numerous Michelen-starred restaurants and schools across the world, heads up the kitchen while Lana commands the front of house. Their modern and fresh interior lended a clean slate for what was to come, as we took our seats inside the restaurant (we later moved to the terrace outside, as the gentle breeze started to cool down a scorching hot day).

The menu is divided into four sections: 1) salads & vegetables, 2) fish and shellfish, 3) meat and poultry and 4) dessert. Guests are encouraged to see the lists as grouped smaller dishes (like tapas) and not as “starters”, “mains” etc. Lana explained that we should order a few dishes and share, as they “love seeing the often lost art of social dining” – something that really resonated with me.

We proceeded to try quite a few dishes, and here are some of the pictures:

Bread box

Artisanal bread box with rotis and flavoured butters

Seared tuna

Seared tuna slices, pepper-pineapple and cucumber atchar.

Cape salmon

Tandoori cured Cape salmon, tomato and chilli “snow eggs”.

Brinjal dumplings

Smoked brinjal dumplings, basil and pine-nut dressing. This was one of my favourite dishes of the day.

Tapioca

Mushroom tapioca “pudding”, sautéed exotic mushrooms.

Seafood parcel

Cape Malay pickled seafood, cooked in a bag (before opening).

Seafood parcel open

Cape Malay pickled seafood, after opening the parcel. The simplicity of the presentation deceives the flavours that come out of this parcel.

Outside

Sitting outside in the sunny courtyard at Ryan’s Kitchen.

Duck parfait

Duck parfait per-peri, lemon jelly & green bean chutney.

Soufflé

Granadilla soufflé, mango ice-cream. This exquisite dish was the winner of the day.

Chef Ryan Smith

Owner/chef Ryan Smith at Ryan’s Kitchen, Franschhoek.

Some of my highlights were the beautifully presented bread box and the smoked brinjal dumplings. But the dish of the day was the absolutely breathtaking granadilla soufflé – the best soufflé I’ve ever had – perfect in every way. The soufflé cost R85, but is a massive portion and great to share.

I will recommend Ryan’s Kitchen to anyone who would love to experience a fresh and modern take on classic South African cuisine – you’ll find no clichés here. Every single dish was meticulously prepared and masterfully presented. The service was personal, attentive and very professional. This is one of my favourite new restaurants of 2015 and I cannot wait to see what the menu will bring later in the year.

Ryan’s Kitchen is open for lunch (12h30-14h30) and dinner (18h30-21h30), Monday to Saturday.

Prices vary from R40-R115 per dish.

Bookings are advised: info@ryanskitchen.co.za / 021-876 4598.

Thank you to Ryan’s Kitchen and Manley Communications for the opportunity to discover this gem of a restaurant.

A day at Anthonij Rupert Wines, Franschhoek

8 Feb

The glass entrance door at Terra del Capo.

The glass entrance door at Terra del Capo.

A few weeks ago, I was invited to experience a day at Anthonij Rupert Wines in Franschhoek. We put aside a Saturday as we heard that it was worth spending more time than just the usual for a tasting, and took the drive over the magnificent Helshoogte Pass towards Franschhoek.

Anthonij Rupert Wines is home to two exquisite tasting rooms. The first is their Terra del Capo Tasting Room, situated at the entrance to the property, which was designed to showcase the company’s Italian-inspired Terra del Capo range. At the restored original Manor House on the farm, wine aficionados can also enjoy tailored wine tastings  of the Cape of Good Hope and Anthonij Rupert Wine ranges.

Both tasting rooms are unique in their own rights and offer visitors an exquisite day out to the Winelands. Earlier in 2014 the farm introduced two beautiful vintage trams offering visitors a complimentary transport system between the two tasting rooms as well as the adjacent Franschhoek Motor Museum on the picturesque L Órmarins Wine Estate.

Below is our day at Anthonij Rupert Wines in pictures. It is surely one of the best day-trips to make in the Winelands, and offers exceptional value in terms of scenery, wine tastings, tapas and adventure. The tapas restaurant at Terra del Capo is still one of the best kept secrets in Franschhoek (not too commercial, not overcrowded) and it is very affordable. I’ll return there often – one of my favourite new places to eat. You can sit inside with a view of the cellar, or outside underneath the beautiful olive trees on comfortable couches.

This experience is highly recommendable for food and wine lovers looking for a quality day out in the Winelands, but is also a picture perfect romantic Valentine’s excursion with your beloved – especially with the newly released L’Ormarins Brut Classique and Rosé. The motor museum at the adjacent L’Ormarins is breathtaking (even for those who aren’t necessarily gearheads) and the sheer beauty of the pristine grounds and gardens will leave you in awe.

Anthonij Rupert Wines & Terra del Capo is open: Tuesday – Sunday, 10h00-16h30.

Cost for tastings: R10-R60

Prices for tapas vary from R20-R150

Contact: Elana Bernhardt – 021 874 9041 / tasting@rupertwines.com.

The Franschhoek Motor Museum is open:

Mon – Fri: 10h00 – 17h00  (last admittance 16h00)
Sat & Sun: 10h00 – 16h00 (last admittance 15h00)
Open most public holidays (phone for confirmation +27 (0)21 874 9000 / fmm@fmm.co.za)
No motor bikes

Admission prices are R60 adults, R50 pensioners, R50 motor club members, R30 children (3-12yrs).

The lush green gardens at Anthonij Rupert Wines.

The lush green gardens at Anthonij Rupert Wines.

The tram waiting for us under one of the huge trees at Anthonij Rupert Wines.

The tram waiting for us under one of the huge trees at Anthonij Rupert Wines.

The beautiful vintage tram - our ride for the trip to the Manor House and L'Ormarins.

The beautiful vintage tram – our ride for the trip to the Manor House and L’Ormarins.

The exotic entrance to Anthonij Rupert Wine's Terra Del Capo tasting room.

The exotic entrance to Anthonij Rupert Wine’s Terra Del Capo tasting room.

Lounging on the counches under the olive trees outside the Terra del Capo tasting room.

Lounging on the couches under the olive trees outside the Terra del Capo tasting room.

The cheetah statue outside the entrance to the Terra del Capo tasting room at Anthonij Rupert Wines.

The cheetah statue outside the entrance to the Terra del Capo tasting room at Anthonij Rupert Wines.

The tapas prep area at Terra del Capo's tapas restaurant.

The tapas prep area at Terra del Capo’s tapas restaurant.

Inside the tapas restaurant at Terra del Capo, adjacent to the wine cellar.

Inside the tapas restaurant at Terra del Capo, adjacent to the wine cellar.

The private boardroom / dining room / tasting room at Terra del Capo.

The private boardroom / dining room / tasting room at Terra del Capo.

Olive oil tasting of the Terra del Capo 2012 and L'Ormarins premium ranges.

Olive oil tasting of the Terra del Capo 2012 and L’Ormarins premium ranges.

Opening our tapas lunch with a glass of L'Ormarins MCC at Terra del Capo.

Opening our tapas lunch with a glass of L’Ormarins MCC at Terra del Capo.

Olive oil and wine tasting at Terra del Capo.

Olive oil and wine tasting at Terra del Capo.

Deep fried rillette balls at Terra del Capo tapas restaurant.

Deep fried rillette balls at Terra del Capo tapas restaurant.

White anchovies, quails egg, manzanilla olives & tomato salad, caper dressing at Terra del Capo tapas restaurant.

White anchovies, quails egg, manzanilla olives & tomato salad, caper dressing at Terra del Capo tapas restaurant.

Artichokes marinated with thyme, lemon & olive oil at Terra del Capo tapas restaurant.

Artichokes marinated with thyme, lemon & olive oil at Terra del Capo tapas restaurant.

Fried calamari with lemon & chive aioli at Terra del Capo tapas restaurant.

Fried calamari with lemon & chive aioli at Terra del Capo tapas restaurant.

Zucchini fries at Terra del Capo tapas restaurant.

Zucchini fries at Terra del Capo tapas restaurant.

Lamb chops at Terra del Capo tapas restaurant.

Lamb chops at Terra del Capo tapas restaurant.

The talented chef at Terra del Capo's tapas bar. Some of the best tapas I've had in this region.

The talented chef at Terra del Capo’s tapas bar. Some of the best tapas I’ve had in this region.

A wide variety of wines, oils, preserves an decor is available at the shop at Terra del Capo.

A wide variety of wines, oils, preserves an decor is available at the shop at Terra del Capo.

L'Ormarins MCC.

L’Ormarins MCC.

The premium range extra virgin olive oil by L'Ormarins.

The premium range extra virgin olive oil by L’Ormarins.

Terra del Capo wine gift boxes.

Terra del Capo wine gift boxes.

 

The beautiful cheetah statue outside the entrance to Terra del Capo.

The beautiful cheetah statue outside the entrance to Terra del Capo.

The facade of the Terra del Capo tasting room and cellar at Anthonij Rupert Wines.

The facade of the Terra del Capo tasting room and cellar at Anthonij Rupert Wines.

The pristine grounds at Anthonij Rupert Wines.

The pristine grounds at Anthonij Rupert Wines.

View from the tram, en route to the Manor House at Anthonij Rupert Wines.

View from the tram, en route to the Manor House at Anthonij Rupert Wines.

View from the stoep at the Manor House tasting room, Anthonij Rupert Wines.

View from the stoep at the Manor House tasting room, Anthonij Rupert Wines.

The manor house stoep, where we tasted the Anthonij Rupert Wine range.

The manor house stoep, where we tasted the Anthonij Rupert Wine range.

Cape of Good Hope Ultima - one of their premium wines at Anthonij Rupert Wines.

Cape of Good Hope Ultima – one of their premium wines at Anthonij Rupert Wines.

Three of the wines in the Antjonij Rupert range.

Three of the wines in the Antjonij Rupert range.

One of the rooms inside the restored Manor House at Anthonij Rupert Wines.

One of the rooms inside the restored Manor House at Anthonij Rupert Wines.

Some of the cars that you can see at the Franschhoek Motor Museum at L’Ormarins, next to Anthonij Rupert Wines.

IMG_1246

A panoramic view of the motor museum at L’Ormarins.

 

Dinner at the Kitchen Table, Makaron Restaurant, Majeka House

17 Nov

With chef Tanja Kruger at the Kitchen Table, Macaron Restaurant

With chef Tanja Kruger at the Kitchen Table, Macaron Restaurant

A few weeks ago I received an invitation to experience the newly renovated “Kitchen Table” at Makaron Restaurant, Majeka House, Stellenbosch. I was over the moon, because for years I have been supplying these guys with trout via my brother-in-law’s trout farm on Lourensford. I’ve seen their hotel and restaurant, and I was delighted to have the opportunity to experience their newly renovated kitchen and exclusive Kitchen Table. The invitation also included accommodation at Majeka House and breakfast the next morning, so I grabbed my husband and fellow food enthusiast Schalk to join me on this journey on the 2nd of November. It was his birthday two days after, so we had a big reason to celebrate.

The beautiful view from our balcony.

The beautiful view from our balcony.The kitchen table at Makaron Restaurant is a brand new experience: after recently renovating the kitchen at Majeka house, two guests at a time can now experience an exclusive food and wine adventure every night directly from the head chef Tanja Kruger and sommelier ……. inside the kitchen. Yes, inside the actual working kitchen. For food novices this might be a foreign concept, but for food lovers it is an absolute must food adventure.

Majeka House is situated on the edge of Stellenbosch’s residential Paradyskloof suburb, almost hidden beneath the lush trees with a strong feeling of privacy. We were ushered to our “mountain view room” which was situated on the first floor and had a magnificent view of the majestic Stellenbosch mountain. The room was spacious and luxurious with the most beautiful wall paper, free wi-fi, private balcony and a freestanding victorian bath. We opted for a swim in one of the private pools with sundowner drinks to soak up the tranquility and the beautiful weather. After a quick freshening up we were ready to clock in at the Kitchen Table at the restaurant.

A selection of cookbooks next to the Kitchen Table.

Chef Tanja Kruger’s photo album from her recent trip to Spain where she walked the legendary Camino.

In the middle of the action: a view from our table.

There is only one two-seater table inside the kitchen, which makes this experience quite unique and exclusive. We were greeted by head chef Tanja Kruger and sommelier Esmé Groenewald, who proceeded to tell us more about what we could expect on the evening. We were in for a 5-course tasting menu that came with many surprises – a night of excitement, laughter and loads of food fun.

Chef Tanja Kruger and sommelier Esmé Groenewald.

Chef Tanja Kruger and sommelier Esmé Groenewald.

Chef Tanja explains her elaborate bread board with different butters.

Chef Tanja explains her elaborate bread board with different butters.

Tanja and Esmé make a great team in letting the food and wine shine along one another, and Tanja’s inventive mind along with her well-traveled soul makes for some very creative and forward-thinking dishes. We were taken on a journey that included “ancient grains”, pink vienna sausages, chicken and corn, sea bass  and even dried milk skins. There was no red meat to be seen – such a fresh take on the usual fine dining menu. Here’s a look at our 5-course menu with wine pairings that evening:

2010 Villiera “Natural”

Ancient grains, cauliflower velouté, courgette, romanesco (2012 Nivo van der Merwe White)

Mauritian Seabass, Laksa Foam, Carrots, Cashew, Coconut (2014 Paul Cluver “Close Encounter” Riesling)

Pork Belly and fillet, jewel sweet potato, apple, mebos (2014 Neetholingshof Gewurztraminer)

Free range chicken, dumplings, corn, buttermilk, chive (2011 Vriesenhof Grenache)

Milk mousse, salted caramel popcorn (2010 Lammershoek “Cellarfoot”)

(PS: After our first course, we were served a surprise extra course that was not on our menu. It was a small tin filled with something pink, and next to it a bite of real pink vienna on a fork. Around the tin, there was a printed label that read: “Everyone has a guilty pleasure. Mine is viennas, the nasty pink ones just to clarify if there were any confusion. My grandfather used to call them “gwapse” because of the sounds they make when you bite into them. I think I like them so much because of the memories of going to the butcher as a big shopping day once a month. We would buy loads of these viennas and sit around the table and eat them as a simple supper the same evening – just like that, no mustard of bread or tomato sauce. So I hope tonight you feel like you are sitting around my table and enjoying a meal with my Makaron family.” What a joy!)

Ancient grains (quinoa ring) cauliflower velouté, courgette, romanesco)

Mauritian seabass, laksa foam, carrots, cashew, coconut

Free range chicken, dumplings, corn, buttermilk, chive.

Pork belly and fillet, jewel sweet potato, apple, mebos.

The "surprise" second course of pink viennas.

The “surprise” second course of pink viennas.

Milk mousse, salted caramel popcorn.

The experience as a whole was one of my favourites of 2014 so far – a total must if you consider yourself a fine dining lover and an adventurous eater. The service was impeccable, yet friendly and relaxed.

Our king size bed for the night, inside a mountain view room.

Our king size bed for the night, inside a mountain view room.

The breakfast buffet spread at Majeka House.

The pastry section at breakfast.

Our stay at Majeka House was top quality and I can certainly recommend the hotel to anyone who loves a luxury boutique accommodation experience. Their attention to detail is commendable. The next morning, we were treated to probably the best breakfast spread in town –  French pastries (I think I had about 8), homemade yoghurt, beautiufl charcuterie and smoked fish, fresh fruit, veggie juice to nurse the indulgence of the night before, great coffee and a great selection of hot breakfast options.

Majeka House is a great example of how a hotel should be run in a highly competitive environment like Stellenbosch. The owners are hands-on, their staff have a strong sense of “family”, and they do everything properly. The restaurant can hold its own against any of the best restaurants in South Africa, and there is a reason why they currently feature on the top 20 nominated restaurants for the Eat Out Awards 2014.

Thank you Majeka House and Manley Communications for the opportunity to experience this.

Contact Majeka House:

Tel: 021-8801549

Email: reservations@majekahouse.co.za

26-32 Houtkapper Street, Paradyskloof, Stellenbosch

www.majekahouse.co.za

THE DEMO KITCHEN is open

25 Jul

the demo KITCHEN - interior (photography by Tasha Seccombe)

the demo KITCHEN – interior (photography by Tasha Seccombe)

After months of planning, dreaming, building and visualizing,  it gives me tremendous pleasure to introduce my brand new project to you. Situated in central Stellenbosch, the demo KITCHEN is a multi-faceted new food studio where I’ll continue to host my demo dinners and generate food content in the form of recipes, text and photographs. The space is also partly a kitchen retail outlet where you will find an array of KitchenAid appliances, Wusthof knives & utensils, Riedel glassware and much more.

I'll be hosting my regular dinner demos from the demo KITCHEN (photography by Tasha Seccombe)

I’ll be hosting my regular dinner demos from the demo KITCHEN (photography by Tasha Seccombe)

Co-owned by myself and Mari Kleynhans, the demo KITCHEN hosted invited guests and media earlier in July for two exclusive launch events. Our shop is now officially open to the public, so please come by and we’ll tell you more about our in-store specials.

The lab sink and walnut shelves (photography by Tasha Seccombe)While the demo KITCHEN is not a restaurant, it is a unique addition to the growing culinary offering in Stellenbosch. the demo KITCHEN will also cater to foreign guests who want to experience and learn more about local Winelands heritage food. Situated inside a recently restored official heritage site in the center of town dated to 1785, the demo KITCHEN is also a landmark destination for guests who appreciate the rich history of Stellenbosch.

We are situated in the center of historical Stellenbosch (photograph by Tasha Seccombe)

We are situated in the center of historical Stellenbosch (photograph by Tasha Seccombe)

Keep an eye on our Facebook page for updates on upcoming events, demos and workshops. We can also host your private function or showcase your product, so talk to us for a tailored experience.

Thank you to Tasha Seccombe for taking these beautiful pictures of the demo KITCHEN.

Opening hours:
Mon-Fri: 09h00-17h00
Sat: 09h00-13h00

Demo dinners: Tue & Thu, 19h00-21h00
Closed on public holidays.
Contact us:
info@thedemokitchen.co.za / ilse@thedemokitchen.co.za
Tel: 021-813 5932
Address: 3a Drostdy Street, Stellenbosch, 7600
Facebook: https://www.facebook.com/thedemokitchen
Twitter: https://twitter.com/the_demoKITCHEN

Our kitchen was designed by Dave Leatt.

Facebook
Twitter
Pinterest
Instagram
YouTube