Journeys o f flavour - WIN! PRIZES FROM - Gourmet Guide
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journeys of flavour
MAGAZINE
AUTUMN 2019
WIN! HAUTE
TRAVEL
PROPERTY
PRIZES FROM
GREAT DOMAINES CUISINE
DEEP SOUTH DISTILLERY DRINKS
JACANA MEDIA FAVOURITES
READS
Contents Amuse bouche
Amuse bouche WELCOME TO AUTUMN, A TIME
Welcome from the editor 3 WHEN WE START TO COCOON AND
COOK A LITTLE MORE AS THE DAYS
Haute travel GET SHORTER AND THE NIGHTS
LONGER. WE HAVE SOME SUPERB and chocolate, take a break in magical
Mauritius, take the coastal road Mauritius, start your own wine cellar or
to culinary heaven 4 RECIPES IN THIS EDITION, SOME
ELEMENTARY, SOME AMBITIOUS, set a table. If local travel is for you, then
Switzerland, in the land of cheese consider a culinary tour to Durban and
ALL DELICIOUS. IT’S A TIME WHEN
& chocolate 10 the midlands.
WE COULD START TO PACK ON THE
Culinary delights of Durban
WINTER KILO’S…OR TAKE SOME TIPS
& surrounds 16 In curating the annual printed JHP
FROM THE WHOLESOME TEAM AT
Gourmet Guide™ with its plate rating
SANTÉ WELLNESS RETREAT.
Haute property we study what the world is wanting
Fyn 20 South Africa is still celebrating the well- in the way of restaurant experiences.
Gåte 26 deserved win of Kobus van der Merwe This varies from formal fine dining
Santé Wellness Retreat and Spa 30 of Wolfgat, awarded ‘Restaurant of the like the 16-course culinary adventure
Year’ and best ‘Off Map Destination’ at Gåte, to having a world-class
When haute? restaurant in the World Restaurant meal in a more relaxed setting, like
What’s fresh and in season 34 Awards in February. Having won the Japanese-influenced local cuisine –
Haute Provenance award in the 2019 condensing what could be a lengthy
kaiseki experience into what could be
Haute performance JHP Gourmet Guide™, we knew it
would be a cinch! This award is given dubbed Japanese tapas at Fyn. With
Dineplan 36
Content and contributors as part of the growing movement of provenance playing a more celebrated
Michelin-star restaurants • Jenny Handley
acknowledging and celebrating the origin role, diners also wish to see more
around the world 39 • Natalie Brock
• Wilna Combrinck of ingredients, making the most of what of who and how their food is being
• Debbie Hathway is available – local, organic and original. prepared. That’s where we come in –
Haute drinks • Christine Lundy talking to the chefs, finding out what
Curate your own wine cellar 44 • Karen Dudley Everyone loves winning. I was delighted
• Kristen Brock to be bestowed the ‘Best Food Column’ inspires them, and sharing their recipes
Deep South Distillery 47 with you.
award by Cape Town Experiences, in
Cover image
esteemed company – Jan Hendrik van
Haute cuisine Vaughan Treyvellan and Le coin Français Whilst the Gourmet Guide team
der Westhuizen won the ‘Stalwart Chef’
Rated chefs from the 2019 JHP Gourmet continues to taste, travel and train (we
Contact details award, Byron Thebus of Sense of Taste
Guide™ share their recipes 48 P.O. Box 32216, Camps Bay, 8040 love sharing skills in this wonderful
Chef School won the ‘Rising Star Chef’,
+27 437 0334 | rsvp@jhpr.co.za industry we call hospitality), I wish you
and our partners Dineplan won the ‘Most
Haute favourites www.gourmetguide.co.za
jhp_gourmet_guide Innovative Tech Solution in the FBI’.
happy reading and cooking. I urge you
A sommelier and producer share jenny_handley
to share – invite your friends to share
a few of their favourite things 56 Jenny Handley Performance There is something for everyone on the this culinary journey with us.
Management
menu in this edition – if you too wish
Haute reads Stock images from unsplash.com to win, or cook, or dine out. Join us on
Karen Dudley 60 a whirlwind trip to the land of cheese Jenny Handley
5
Culinary Heaven TAKE THE
COASTAL ROAD TO
BY DEBBIE HATHWAY
HAUTE TRAVEL
6 7
I WAVED UNTIL THE CAR ROUNDED New Year. Bhatia’s menu comprised
THE CORNER AND I LOST SIGHT typically flavourful bursts of ingredient
OF MY LUX* BELLE MARE FAMILY. combinations that boggle the mind
IT WAS A RELUCTANT FAREWELL, and silence conversation as diners are
EASED ONLY BY THE PROSPECT OF distracted by the exuberant reactions
AN IMMINENT RETURN VISIT. of their taste buds to his quintessential
contemporary Indian cuisine. Every dish
I’ve given up trying to get Mauritius out is, of course, art on a plate. Even the
of my system. The island and its people amuse bouche was presented on an
hold a magic for me that is difficult to upturned hand modelled from clay.
explain. My sense of feeling well when
I’m there, rain or shine, has something The Chaat Trilogy was a tangy take on
to do with it. I eat better, healthier, under three favourite chaats (Indian street food)
the watchful eyes of esteemed chefs of aloo papdi, dahi puri and dahi bhalla.
eager to cater to my every whim. The If he’d closed his eyes, my host – Ashish
heat suppresses hunger and increases Modak, regional manager for LUX* Belle
thirst so I get closer to the desired eight Mare, LUX* Grand Gaube and Merville
glasses of water a day too. Beach – well familiar with the conventional
presentation of these snacks, might have
I favour a pescatarian diet, mildly thought he was eating ice cream instead of
spiced (if at all), and manage only a new take on a lentil dumpling had Bhatia
small quantities. Even Michelin-starred not introduced the course.
chef Vineet Bhatia couldn’t have
prepared tinier tastes of his five-course The Amari by Vineet team does special
Amari by Vineet menu for me during things with seafood and chicken and
LUX* Belle Mare’s popular Chefs’ the IndoChini lobster and smokey
Week in February 2019, coinciding tikka certainly showcased their skills
with the celebration of the Chinese in the kitchen. The succulent lobster
The world-class chefs at LUX* Belle Mare in
Mauritius delighted gourmands with special menus created
for the resort’s second annual Chefs’ Week.
HAUTE TRAVEL
9
was prepared in chilli, garlic, soy world in the Traveler's Choice Awards portion that was deceptively light and
and coriander, tossed with curry by TripAdvisor for 2019, the LUX* incredibly nourishing. A vegetarian’s
leaf noodles, and finished with a Collective’s quest to reduce waste dream dish! Dessert was a choice
sesame-peanut crumble. The carefully and be ever more sustainable in between frozen calisson (candies) or
positioned fleshless tail provided its overall offering has reflected in tart with fig and gratinated almond
decorative flourish. healthier options in smaller quantities with lavender ice cream. I chose
(to be replenished as necessary) on the former, wishing I’d had enough
I chose the cardamom-smoked, tomato- every buffet. This is noticeable at room to try Galette’s version of this
red-pepper chicken tikka served with breakfast, too. Provencale treat. “I worked for a long
tomato chutney, black garlic and churra time in Provence, with one of the
paratha above the lamb alternative, Another culinary highlight that week best chefs – the late Roger Verge. I
only just managing to leave enough was the Summer specials from was 14 when I met him,” says Galette.
space for the classic Indian dessert. Provence evening at the ever-popular “I started in the kitchen, and saw
Beach Rouge restaurant. Prepared by one guy in the corner calmly making
CHEF VINEET BHATIA The awesamosas comprised a carrot- chef Vikash Joaheer and French-born extraordinary and elegant creations
chocolate samosa filled with slow- executive pastry chef Pascale Galette, with chocolate and pastry. I decided I
cooked carrot fudge, curdled into a they knew they’d nailed it when a wanted to be like that.”
type of carrot cream used to make guest who hails from this area in
the sauce swish on the plate, and France said he couldn’t have enjoyed
the ever-present Bhatia favourite – better at home!
a lolly of glazed carrot. It was all served
and savoured in under two hours so The amuse bouche was red tuna If you’re salivating reading this,
that I could catch the performance of minute, comprising a thin slice of best you book for the next Chefs’
renowned local group, the Famous9, Provencal ratatouille with salsa Week celebrating the diverse
and work off the meal on the dance of tomato, watermelon and yuzu culinary cultures of Mauritius in
floor. Bhatia is quite likely the only pearl. I opted for the rockfish November 2019. It’s an extremely
Michelin-starred chef in the world soup from Marseille starter, which popular event so keep an
who would entertain that desire was absolutely delicious, and a eye on luxresorts.com for the
and produce his always incredible Provencale tian tart in tomato sauce announcement of the confirmed
concoctions under time pressure, an with fresh basil as the main. I could dates. See you there!
effort for which I am eternally grateful. live on this at home – a substantial
Earlier that week I enjoyed a Surf n
Turf banquet under the stars at the
Sandy Toes restaurant closer to the
beach. Oohs and aahs were audible
as guests tucked into the small buffet,
I’ve given up trying to get Mauritius out of my system.
while a roving group of local singers
and musicians played softly in the
The island and its people hold a magic for me that is
background. Over the years that I’ve
been visiting this hotel, voted third difficult to explain.
best all-inclusive luxury resort in the
HAUTE TRAVEL
11
Cheese
&
IN THE LAND OF
chocolate
Jenny Handley recalls her whirlwind
visit to Lausanne, Switzerland.
HAUTE TRAVEL
13
LAUSANNE, A PICTURESQUE only opens at noon on a Sunday in the
CITY WITH ITS COMMANDING country of chocolate, so I turned to a
POSITION ON LAKE GENEVA, IN fellow passenger to ask firstly, if she
THE FRENCH-SPEAKING REGION spoke English, and secondly, if she had
OF VAUD, SWITZERLAND, IS HOME any suggestions. A few minutes later
TO THE INTERNATIONAL OLYMPIC she returned to invite me to join her and
COMMITTEE HEADQUARTERS. THIS some other inconvenienced travellers
OLD CITY, CREEPING UP THE HILL, to taxi to a station 30 minutes away,
BOASTS A 12TH-CENTURY GOTHIC past the point of the accident. Before I
CATHEDRAL AS A LANDMARK knew it, I was chatting away to a couple
AMONGST MEDIEVAL STREETS AND heading home after charity work in
SHOPS. THE 19TH-CENTURY PALAIS Tanzania, my new best friend en route
DE RUMINE HOUSES FINE ART AND to her knitting convention, and a young
SCIENCE MUSEUMS. woman and her beautifully-behaved
Labrador on the front seat.
When you have to be in Lausanne,
Switzerland for just a few days, you When the taxi drew to a halt at Olten
want to make the most of it. When station the Tanzania tourists insisted on
flying SWISS Business your holiday getting an itinerary printed for me, and
starts at check-in with a warm welcome then saw me onto the correct platform (I
and your bags being safely and swiftly did not think it would be a good time to
swept away. A glass of bubbles on tell them that I am a seasoned traveller).
board and I was ready to settle into a Whilst waiting, I struck up conversation
delicious dinner, a movie and horizontal with a man who hails from New York,
sleep. Dinner began with smoked had been in Japan to see his girlfriend,
salmon, capers and a balsamic glaze, but lives in Lausanne. Two trains and
followed by a chicken breast stuffed two hours later, after sharing coffee and
with Gruyere with potato rosti, rounded the most heart-stopping views of the
off with the best of Switzerland’s Lake Geneva and the winelands that
cheese and chocolates. A very early, hug the hills, he walked me to my hotel.
tasty breakfast and then before I knew The Swiss are efficient yes, but more
it, touchdown at Zurich airport. importantly, so helpful and friendly.
I was relieved to board a direct train Booking into Lausanne Palace Hotel on
from Zurich airport to Lausanne. What a Sunday afternoon when all the shops
Images by Jenny Handley
should have been a 2.5 hour trip turned in the town are closed, is no hardship.
into a half-day, three trains and one A bottle of Taittinger Brut Reserve
taxi adventure! Sadly, a train accident on ice, with local artisanal chocolate,
had occurred, so after a short while softened the blow that there would be
the train stopped at a little station in no retail therapy. I opened the doors of
the middle of nowhere and we were my room and admired the panoramic
told to alight. The information kiosk view of the lake and city. Postcard
HAUTE TRAVEL
14
pretty. It was the perfect place to spend experience. It was. The best way for a
a few days of business and pleasure. South African to be able to afford to eat
at a two Michelin-star restaurant is to take
I had a full day at leisure ahead before advantage of a lunch-hour special. And
my late-night flight. An hour in the spa special it was, each mouthful created a
and hamman, a healthy breakfast and new food memory.
time to read the New York Times, I
was ready for action. I first visited the The train trip back to Zurich was scenic
Olympic Museum and gardens, and then and uneventful, and after two hours
set off on a two-hour trot along Lake of peace and quiet in the SWISS first
Geneva, past runners, people walking and business class lounge, I boarded.
their dogs and older persons sitting Cuisine lived up to expectations. Swiss
on the benches watching the world go International Air Lines and their chefs
by. The concierge at Lausanne Palace consider the fact that your faculty of
had suggested that I walk far enough taste is affected by the altitude and
to see the vineyards at Lutry. I walked the dishes were perfectly flavoured.
into this quaint little village from the Each season a top chef plans the
lake, a warren of shops and houses menu and focuses on one of the
set on small streets. It is the gateway cantons of Switzerland. For my flight it
into the Lavaux Vineyard Terraces, was Chef Lorenzo Albrici of Locanda
a 30-km stretch of vines, a UNESCO Orico in the Ticino Canton. Ticino
World Heritage site. The overcast skies was well showcased in the marinated
converted themselves to puffy white king prawns with melon and the main
cotton wool balls on a bright blue course of Mediterranean-style salmon.
backdrop by the time my walk came to The cheese and chocolates, to which
an end. These few hours of reflection I had become so addicted, were also
were what I needed. delicious. I love that passengers are also
offered the quicker option should they
After showering and smartening up I took wish to have a lighter, speedy meal so
an Uber to stately Beau-Rivage Palace that they can snooze immediately rather
Hotel, walked around the manicured than wait for dinner. No sooner had I
grounds, and gasped at the beautiful opened my eyes after a comfortable
high-class items on display in the gift shop night of sleep were my feet back on
when converting to ZAR. I announced SA soil, ready to face the day after a
myself at Anne-Sophie Pic’s restaurant for whirlwind weekend in the city of cheese
what I knew would be an unforgettable and chocolate, with Champagne.
This old city, creeping up the hill, boasts a 12th-
century Gothic cathedral as a landmark.
HAUTE TRAVEL
16
Durban & surrounds CULINARY DELIGHTS OF
Consider cuisine as one of the
drawcards to Durban and surrounds
The iconic OYSTER BOX HOTEL offers Glenwood Bakery – “For overboard
more than the ubiquitous lighthouse delicious.” When she headed down
view. The Ocean Terrace curry buffet to Cape Town recently, she not only
is a must for any curry lover. Their Grill secured a dinner reservation at The
Room is the perfect place to celebrate Test Kitchen, but also the opportunity
fine dining with five-star finesse. If high of cooking there for the day. She is
tea is top of your list, then head to constantly learning, heading further
the BEVERLEY HILLS HOTEL where afield to cook with the likes of Clare
the sumptuous spread satisfies any Smythe and Michel Roux Jnr in
discerning appetite. London – so know that you will want
to return to follow her expansion.
Locals are quick to laud THE CHEF’S
TABLE in Umhlanga for squeezing As a winner of the SASSI trailblazer
Durban onto the fine dining scene. award, it comes as no surprise
Here humble, talented chef Kayla- that her favourite ingredient is
Ann Osborn has quickly made a seafood, sourced from a local fishing
name for herself and elevated the boat. Dishes are light, carefully
coastal town’s reputation for cutting considered and beautifully plated.
edge, innovative cuisine. Her food The Summer pea brulee – whole
philosophy is simple, “I want my food milk cheese curd, tomato broth,
to be forward-thinking, progressive, smoked tomato and pea shoot –
interesting for me and diners. First and is delectable. Regulars return for
foremost, food must be delicious,” she the paella, with cuttlefish, tomato
says. Ask this innovative chef where saffron puree, marinated peppers,
she chooses to eat, and she suggests sardines, chorizo saffron dressing
Summerhill – “for interesting food and rice chip. The six-course menu
created from local produce”, Park at R595 may make some locals balk
Cafe, “For their chicken livers,” and at the price but know that every
HAUTE TRAVEL HARTFORD HOUSE
18
mouthful will give a great return on Mathew’s ethos? “Take an ingredient
investment. Knowledgeable sommelier that is almost not to my liking and
Zwai Gumede will give good advice on make it beautiful. For example crab
pairings. apple tart – a chef must find the beauty
within (and his crab apple tart is truly
HARTFORD HOUSE has a history of delicious). Flavour must come first – I
accomplished chefs who used this smell two different ingredients, then
platform to hone their skills – Richard experiment by combining them. I will
Carstens, Jackie Cameron and Tjiun EXECUTIVE CHEF KEVIN JOSEPH
always find new ingredients, new ways
Hahndiek. A guesthouse with 17 rooms OYSTER BOX HOTEL OF OYSTER BOX HOTEL
and new pairings.” Expect a menu that
and suites near Mooi River on an starts with gentle flavours that increase
equestrian estate, it oozes calm and in intensity as it progresses. Simplicity is
tranquility. After a sumptuous meal you part of Mathew’s art.
can rest your head in a room where
the Queen and Winston Churchill slept CAFÉ BLOOM is one of the perfect
(surely not at the same time!). stops along the Midlands Meander,
five routes of venues and artisans.
Brand new and bursting with Here local produce is transformed into
enthusiasm is Mathew Ambruster, hearty, tasty dishes. Breakfast, tea
who took over in January this year. (their home bakes are to die for) and a
Hailing from The Chef’s Table, where buffet lunch are all worthwhile. Local
he worked after studying and working produce in the Midlands is where the
in the US (where he was born), he has potential of this area lies – from Mooi
ticked off mountains and city to be at River butter, Swissland cheese, the full
the sea as his first head chef position. range of dairy products from Indezi
Having grown up with a nonna, be River Creamery to Peel’s Honey. A
sure that you will see his heritage in a quick chat to new owner of the Mount
perfect pasta somewhere on his tasting Shekinah Conference Centre about the THE CHEF'S TABLE HARTFORD HOUSE
menu. He plans to constantly change potential of the area, and you too will
the menu, to make it interesting and be convinced that this could be the next
to always, understand the guests. This culinary mile.
is a young man, aged 25 years, who
knows the importance of the personal One leaves Durban and surrounds
touch – like seeing an English couple mentally planning a return trip. Next
admiring the bounty of tomatoes in time? Esiweni Luxury Safari Lodge, a new
the prolific vegetable garden, and then jewel in the Relais & Chateaux crown
offering to make a tomato salad for and 9th Avenue Bistro in Morningside
them. This garden is where he finds for their innovative, generous cuisine.
much of his inspiration.
HAUTE TRAVEL
THE CHEF'S TABLE THE CHEF'S TABLE20 21
Fynrestaurant
Images by Bruce Tuck
HAUTE PROPERTY HAUTE PROPERTY22
and experience to create a formidable bravely enquire whether it is polite
team. Peter and Ashley have embraced to drink out of the bowl. The answer
the openness of the kitchen, which will be a quick yes, as they wish you
allows for interaction and everyone to to embrace every facet of the food.
Japanese-influenced, be part of the show. Here the kitchen is
truly the heart of the restaurant.
The impala tataki with miso cream and
tempura shiso is apparently already a
Cape-celebrated cuisine, The only tablecloth in sight is the white
stalwart on the ever-evolving menu.
The palate cleanser is accompanied
cloud being gently blown over Table
carefully considered Mountain. Your eyes are immediately
drawn to the ceiling, where 6000
by tableside theatre, before you
devour the crispy duck breast with
Katsuobushi, bride eggplant and
poplar-wood discs resembling jellyfish sancho pepper. Take a break before
are strung on ropes, creating a settling into the sweet kaiseki –
feeling of intimacy in the open space. nectarine, Rooibos and ginger fight
SPEAKER’S CORNER MAY BE Designed and intricately installed by for first place with a Madagascan
RENAMED CULINARY DREAM engineers, this 1.5-ton installation of chocolate with salted Japanese
CORNER. ONCE YOU HAVE SETTLED wood is a feat. More wood catches plum and fennel ice cream, and the
INTO YOUR LEATHER BANQUETTE your eye – tables, chopsticks and side blueberries with yuzu and coconut.
OR A RINGSIDE SEAT AT THE plates – before you catch a glimpse of Flavours of Japan and the southern tip
COUNTER, TAKE A MOMENT TO gleaming steel in the exposed kitchen. of Africa are juxtaposed with aplomb.
OBSERVE PRE-SERVICE ACTIVITY AS The mural on the wall behind the
EVERYONE GATHERS THEMSELVES stairway is arresting. Look carefully and It is with a level of calm and gentle
WITH ENVIABLE SERENITY. you will see that the tattoo artist has confidence that Peter, an accomplished
EVEN THE LAST BONSAI GETS A replicated the designs on chef Ashley’s yet humble chef, shares his thoughts
GENTLE SPRAY OF WATER. THE arms in Africanese style, to draw your on the transition from a hotel restaurant
OBVIOUS SCRAMBLE OF OPENING attention to the mezzanine level, where to inner city. “Here I can cook more,
A RESTAURANT AT THE END OF a few tables offer the option of privacy. I’m in the trenches with the guys,
2018 IS OVER. THE TEAM IS STILL prepping, plating starters, cooking the
EXCITED, SURELY CONFIDENT After canapes from bento which could squid or the duck. The first challenging
THAT THEY ARE DISHING UP include a miso soup that explodes with few months are behind us. A restaurant
EXACTLY WHAT DINERS DREAM flavour, and a Karoo-lamb samosa with is about passion, but also making
OF, EVERYONE HAS FOUND THEIR lemon atchar and coconut yoghurt, money. The concept for this crystallised
RHYTHM. “ASHLEY AND JENNIFER finish by dipping your French bread about two years ago when I looked at
ARE REALLY THE BEST, THAT’S WHY into bone marrow coal melting over restaurants doing well, looked at trends
WE HIT THE GROUND RUNNING,” flame. The kaiseki tray is expertly and at what I love doing. Restaurants
SAYS WORLD-RENOWNED CHEF explained – small dishes that in a doing tapas were doing well for the
PETER TEMPELHOFF. traditional kaiseki experience would shortened experience and sharing. I
be individually served one after the love Japanese food. The kaiseki tray
Chefs Peter and Ashley Moss from other. Here they arrive as an array is the equivalent of Japanese tapas. It
three-plated restaurant Greenhouse of tempting small dishes. The squid had not been done. There was a gap
and Jennifer Hugé from three-plated La ramen, strips of chokka, simple yet for not just sushi or tempura. There
Colombe have combined their talents tantalizing in flavour, will make you is a similarity between Japanese and
HAUTE PROPERTY24 25
African culture – look at the beads, Service is world-class, the attentive
rope, wood and stone, these elements and knowledgeable staff do not miss
in nature exist in both. We are doing a beat. Enter Jennifer Hugé, who after
food that I want to eat. I like the flavours, 17 years at La Colombe, is legendary
the simplicity – low carbs, low fat and for elevating the levels of service in
healthier. The secret of Japanese food SA. She believes in leading by example
lies in umami, the flavour punch – diners and can be seen doing rather than
leave not stuffed, but satisfied.” instructing, to ensure that service is
excellent.
Chef Ashley is all smiles, “It’s so exciting
to be here from the start, from concrete “It was time to move out of my comfort
to completion – and they’ve done such zone, I needed the challenge. It’s from
a good job.” He has loved the creativity, Constantia to town, and I live here
the whole process of seeing the blank now. I work closely with the chefs – we
canvas transformed into a breathtakingly taste the food and the wine together.
beautiful restaurant. Classically trained The wine list started small, it is so
in the European way, Ashley lived and exciting to search fine and rare wines
worked in England before coming to SA. – already the finer, rare page in the
“Here the flavour profiles are completely wine list is growing. I have built up
different, with more subtle notes – miso great relationships in the industry. I’m
to the Japanese is like butter to the still old-school, but will introduce new,
French – and it adds a different richness. funky wines. Food here requires more
The balance is all about minimalism, dry wines, light rather than heavy. The
how much is on a plate. Portion sizes food is very fresh and very aromatic,”
are small, and the condensed kaiseki- says Jennifer.
inspired menu creates balance. The
way of service is different – little bowls,
interaction – we encourage guests to
pick up dishes and to feel the food. The Fyn menu is R975, add the
This is a SA restaurant, not a Japanese wine flight at R595, or order
restaurant. We are in Cape Town, but from the carefully-crafted wine
we take a lot of inspiration and influence list. From 11 March the restaurant
from Japan. We use the same suppliers, will open for dinner on Mondays,
but our approach is different.” Ashley and there is a possibility that
continues, “Here we have taken it to the Saturday lunches could be added
next level, doing everything we wanted to accommodate the many who
to do before, with no pre-conceptions. have not tried Fyn’s fifth floor,
One of Peter’s favourite quotes is five-star epicurean experience.
‘fortune favours the bold’, so this was a
leap of faith.
HAUTE PROPERTY HAUTE PROPERTY26 27
Gåte Restaurant Different and daring –
Charles Haupt. The walkway to the
entrance of the function room is
lined with magnolia trees, perfect
at Quoin Rock
for discerning brides, the walkway
to the wine tasting and restaurant
be entertained and space crowned by metal beams. Your
eyes are drawn to the central counter
enthralled under a breathtaking, circular wood-
and-light installation by Pierre Cronje,
who also crafted the wooden tables,
graced with a discreet Q logo. Look
carefully and you will see a chef with
THE NAME GÅTE, MEANING eye-catching tattoos standing quietly
LABYRINTH OR RIDDLE IN at the door to welcome you. Calm,
NORWEGIAN, MAY SEEM STRANGE, humble and unassuming, even on a day
BUT HAVING DINED THERE, IT ALL, when there are power outages and the
LIKE THE LAST PIECE OF A PUZZLE, entire 16-course menu is being created
SLOTS INTO PLACE. UKRAINIAN outdoors, even the rice cooked on the
BUSINESSMAN, FOOD AND WINE- braai. Talk to him about food, and his
LOVER VITALY GAIDUK PURCHASED eyes light up.
THE PROPERTY, QUOIN ROCK
WINE ESTATE IN THE KNORHOEK Conceptual chef Rikku O'Donnchu,
VALLEY, IN 2012. HIS SON DENIS IS born to a Swedish mother and Irish dad,
MD, WHO, WITH HIS WIFE JULIA, studied chemistry and music, evident in
AN ARCHITECT AND PROJECT the molecular gastronomy and artistic
MANAGER, TRANSFORMED A BLANK notes in presentation. He has learnt with
CANVAS INTO ARGUABLY ONE OF legends, worked at Michelin-starred
THE MOST EXQUISITE WINE ESTATE Merchants in London, at Restaurant
RESTAURANTS THE WESTERN CAPE Sat Bains in Nottingham, England, plus
BOASTS – WITH NO EXPENSE OR making a name for himself in the UK
ATTENTION TO DETAIL SPARED. Master Chef Professionals series in 2016.
The approach to this property in He worked in Cape Town at Sevruga in
the Simonsberg mountain range is the V&A Waterfront before changing the
breathtaking, sloping hills are covered culinary landscape in Stellenbosch at
in green vines, and your very last Gåte. This 40-seater restaurant is where
breath is expelled with pleasure as you local produce (with global delights like
enter the restaurant. By now you have caviar making guest appearances) is
worked up an appetite in the gardens transformed into culinary masterpieces.
admiring the bronze sculptures by This theatrical dining deserves an
HAUTE PROPERTY HAUTE PROPERTY28
encore for being brave and avant-garde. with a ‘big reveal’. Let’s refrain from
His attention to detail is exemplary, revealing all, here are a few small
his need to surprise dramatic. Purist clues instead. Table-side service is
epicures may raise their eyebrows, world-class, with detailed explanations
but those wanting something out of part of the charm. Expect a cigar
the ordinary, will raise their hands in dipped in ash, a canned wonder, eggs
applause. “I’m mischievous, I like to play. on straw, savoury macarons, Wagyu
Chefs take themselves too seriously – beef seared on hot stone, and even
it’s just food, it’s not about saving lives. delicious peacock. Your journey, all
Here it is fun dining, not fine dining,” perfectly paired with Quoin Rock
says Rikku. Head chef Warwick King wines, may be interrupted with the
(formerly of The Stack and Delaire Graff) ultimate treat of sipping Louis XIII
is also no doubt having fun. Remy Martin. Feeling like royalty,
you know the end is nigh…as your
The menu, a brass, 16-sided cube, espresso arrives with aplomb.
demands constant turning to detect
which surprise will rock you next. From The entire experience is threaded
ramen to Wagyu beef, quail to scallops, together like a symphony of surprises
everything is experimental, served which ends on a high note.
HAUTE
HEADING
PROPERTY31
Autumn SHARING SECRETS
FOR A HEALTHY
Food is the crux of the matter, as Hippocrates said,
“Let food be our medicine.”
At the beautiful Sante Wellness of nutritional information, his generous
Retreat and Spa, a member of the sharing of advice as abundant as the
Healing Hotels of the World, there flavour and goodness in his dishes.
is a different attitude to health and
wellbeing. Here you are instantly Starting with organic bubbly and
re-energised by the tranquil space canapes, we dined on bone broth with
and surrounds of the Drakenstein tomato essence, then a tuna tartare,
Mountains. One can book into the followed by walnut-stuffed chicken
day spa, or sign up for the ultimate, served with a delicious medley of
a health optimizing retreat – a world vegetables in season. A vegetarian
first. Here they know that nutritious option is always on offer. Dessert was
food is the foundation of good health. a toasted fruit loaf with coconut ice
Meals are crafted using unrefined cream, a chia-seed cracker and eggnog
ingredients without sugar, diary, custard. Terrence has truly embraced
gluten, preservatives, colourants or the methods and ethos of cooking –
additives. what is fresh, seasonal, and good for
health, coming up with inventive ways of
We booked for one of the popular, replacing dairy, wheat and sugar.
regular ‘Chefs Sharing Secrets’ dinner
at the retreat restaurant, which is open He is joined in the quest by Dr Helen Muir,
to the public for dinner. Executive chef a respected medical doctor who went
Terrence Ford takes pride in preparing on to study homeopathy. Exposed to the
and demonstrating a healthy three- value of alternatives such as nutrition,
course menu whilst diners observe. massage, yoga and acupuncture, she
Peppered with interesting nuggets then branched into integrative medicine.
HAUTE PROPERTY32
Dr Muir explains health optimization
quite simply, “It gets to the triggers WITH AUTUMN UPON US, Helen’s advice extends beyond
and causes of a disease or condition. DR MUIR GIVES SOME SIMPLE, diet. How about a cyber detox?
It looks at why someone is not EASY-TO-APPLY ADVICE: Keep your cellphone on airplane
functioning at their optimum level. It mode always, look at it just three
can pick up, with non-invasive, cutting • Eat seasonal foods. times a day, and ensure that your
edge technology, why someone’s • Eat local. Eat what is grown in your Wi-Fi is off at night.
energy is low or not feeling well. area, it has adapted to toxins that
We then look at fixing the diet and are particular to that area and can
increasing cellular activity with protect itself.
technology, not a pill or a drink.” • Try to grow your own greens, even
in a box.
• Rocket grows like a weed, and baby
tomatoes too are easy.
• Up your vitamin C intake, preferably
plant-based. Remember that food-
based nutrition is absorbed better.
• Prevent chest infections – include
onion, nuts and apples in your diet.
• Bring in broth, it is good for your
gut lining. Try to use free-range
protein as the base.
• Eat sufficient fruits, vegetables
and salads. With food often being
of such poor quality, you need
between eight and 10 portions (four
to five cups) a day.
• Eat protein three times a day.
Variety is important. If you are
including nuts, then try to have
different nuts each day, and
remember that macadamias
are excellent for neurological
rebuilding.
• Vitamin D is essential, but food is
not a good source. Try to have 20
minutes (10 000 unites) in the sun
daily, in a bikini or with your shirt
off – a walk with the dog covered in
clothing is no good.34
What's
in season SWISS CHARD, THE STAR OF AUTUMN
As the long days of Summer slip away Some consider it the poor cousin of
and Autumn arrives it’s advisable to spinach, but it packs as much punch.
boost your immune system before Look for vibrant colours, unbruised
tucking into winter-warming dishes, and leaves and stems when shopping –
eat as many fruits and vegetables as the leaves must be firm. The roots,
you can. as with beets, are not edible. It is
easy to grow, especially in alkaline
Swiss chard is thought of as a Winter soil and warm weather. It grows over
vegetable however it’s best eaten in half a metre high, with a lifespan of
Autumn. The other misconception is that it two years. It needs to be refrigerated Curbing carbs? CAULIFLOWER
originated in Switzerland – but it’s origins once picked, preferably in paper has become the obvious choice,
are reputed to be Sicilian. The word chard towel to soak up moisture. It needs to COURGETTES a close second,
is of Latin origin, meaning thistle. Popular be well rinsed, and can be steamed, but let’s be innovative and
in Italian and French cuisine, especially sauteed, roasted or simply boiled. consider all things that start with The grand GRANADILLA has an
popular in the Provence and Rhone It is great in smoothies and juices. a b: BABY MARROWS, BEANS, abundance of vitamin C to help boost
valleys, it’s high in vitamins A, C and K. A Best news? Very low in kJ. The health BEETROOT, BROCCOLI and your immune system as we head to
variety of the beet family, it can be used benefits of eating Swiss chard include BRUSSELS SPROUTS. They colder months. Enjoyed in fruit salads,
to replace spinach or kale. It is sometimes regulating blood sugar, improving are all fresh at your fingertips drinks and desserts. STRAWBERRIES,
referred to as Sicilian beet, leaf beet or bone health, brain function and blood this season, as are RADISHES, GOOSEBERRIES and BLUEBERRIES
silver beet. Rainbow chard, with colourful circulation, in addition to being good LEEKS and CELERY, the choice all still in season, packed with
stalks, is seen in pale green, and brighter for your blood pressure and therefore is endless. vitamins, antioxidants and fibre –
yellow, orange and red, adding vibrant heart health. all good for you.
colour to a dish.
WHEN HAUTE? WHEN HAUTE?36 37
Haute
performance Every good business starts with a dream.
Dineplan, the revolutionary restaurant booking
app, has realized theirs – offering a solution to
restaurants and diners.
THE GOURMET GUIDE QUESTIONED launched in Cape Town called Table G: I rented my car out to cover rent, TURNING POINT?
PASSIONATE FOUNDERS GREG Magic and I had to decide to give up on bought a scooter and ate a lot of baked
WHITFIELD (G) AND MARTIN ROSE ComeDine, or to quit my job sooner than beans! For two years we drew no salaries. G: Getting a few successful chefs to
(M) TO DISCOVER HOW THESE later and give this a shot. So, I resigned, back us.
ENTREPRENEURS MADE IT HAPPEN, cancelled some exciting holiday plans BIGGEST MILESTONES?
M: Franck Dangereux at The Foodbarn
TOGETHER. that included Bermuda and the Cinque
G: The day we stopped putting money Restaurant Noordhoek sent a mail to
Terre, to come to Cape Town.
HOW DID YOU MEET AND HOW WAS into the business I felt like a massive fellow chefs saying they needed to
THE BUSINESS CONCEPTUALIZED? HOW DID COME DINE, WHICH stress had lifted. support us. This got our foot in the
EVOLVED INTO DINEPLAN, START? door. Because we were local we could
G: We met at school, at Michaelhouse, M: Drawing our first pay cheque – have a face-to-face meeting, do a
and both attended UCT. I worked in It was on a Wednesday, over a beer, that R2000. demo and understand each of their
London in investment banking and the dynamic duo discussed the business needs.
BIGGEST CHALLENGE?
then travelled South America for six potential, and by Friday Greg had
months. resigned from his job. BIGGEST LIFE LESSON?
G: The financial risk, and taking things
personally. If it is your business, the G: Knowing we are making the right
M: I too worked in London, not at M: We were young and naive. We found
buck stops with you. decision at the right time. Getting to
the same time as Greg, developing office space and started signing up
much of the software for a new online restaurants. Booking volumes were use our gut instinct.
M: Trying to sell with no track record.
restaurant booking company called far lower than we expected, we then Restaurants would ask, who else is In the beginning we did not know
ComeDine. The concept was based on realised the value of automation and using it? Once one jumps on board anything about starting a business,
London’s TopTable model. I then learnt real-time availability. ComeDine started in others will. Bertus Basson was one of and were stumped by the legalities
of a competitive company that had just 2011, and in 2013 we launched Dineplan. our early clients. of SARS, how to employ staff etc.
HAUTE PERFORMANCE HAUTE PERFORMANCE38 39
Expertise comes at a price and we
could not afford it.
HIGHLIGHT?
G: There is no ceiling, we have the
Dining
under stars
M: We struggled to find our first freedom to do anything, and are
employee, and we could not afford much. directly rewarded. If you work at 9pm,
you earn more. If you come up with a
ETHOS ABOUT HIRING? better idea, you can try it – that is our
target, the next idea.
G: Good cultural fit is essential – a new
team member must gel with the rest of M: The pleasure of owning this business
the team, needs to be able to have fun, is that we say, ‘Let’s make some tech to
braai and drinks together. We need to help restaurants be awesome.’ Jenny Handley shares some of her stellar
keep this office environment a good
place to work. G: We have the ‘power’ to create a Michelin-star restaurant experiences
solution, to launch it and see it adapted
M: If we have any doubt we do not by the industry. We are never completely
hire that person. Most of our staff on holiday, but we have flexibility. The
come from recommendations from our responsibilities do not go away.
network, family and friends. We are
currently expanding our team of 12. LOWLIGHT?
WHAT WOULD YOU DO M: On the first day trying to sell
DIFFERENTLY? ComeDine, hitting Long Street in Cape
Town, with my mother in tow, to sell the
G: What we did incorrectly we would concept to restaurants, and being told
not change as we learnt from all our by an owner that we had no chance!
mistakes. It took a long time to value
what we had built, and our offering. ABOUT PARTNERSHIPS?
Initially we undervalued what we had.
G: We are lucky, we have known each
M: To be more confident. We feared other since school days and trust each
overseas competition coming and other.
gobbling us up. We realise now that M: We share the burdens and the
the restaurants value the fact that we success.
are local. Whilst we feared competition,
every time they came it was a kick The moral(s) of the story? Good to work
up the butt, it kept us on our toes, with people you trust, nothing wrong
constantly innovating. We cannot relax, with cementing decisions over a beer…
competition is good. and Bermuda can wait!
HAUTE PERFORMANCE ARZAK HAUTE PERFORMANCELE PARC LES ELENA AND BELMOND LE JENNY AND CHEF
CRAYERES JUAN MARI MANOIR AUX ERIC RIPERT OF
ARZAK QUAT'SAISONS LE BERNARDIN
IN THE US, UK, EUROPE AND THE restaurants anonymously. Restaurants note. Service is swift, attentive and discreetly under a glass plate to provide
EAST MANY RESTAURANTS ASPIRE are simply rated and included in the seamless. Ripert is charismatic, and a real ocean experience. Plating is artful,
TO ATTAINING MICHELIN-STAR guide, or given one (very good), two part of the treat is probably meeting flavours are sublime. My dish of the day,
STATUS. IN SOUTH AFRICAN WE ARE (excellent) or three stars (the best of the the maestro himself, as he works the their signature, was the pigeon with
PROUD TO HAVE THE PLATE RATING, best). The system exists in countries room, reconnecting with regulars and potato feathers. RxC
AWARDED BY THE JHP GOURMET where Michelin have tyre factories. making newbies swoon. An afternoon
GUIDE, WHICH EQUATES TO THESE Michelin stars are awarded to a in his library where he and his team TWO STARS
GLOBAL STANDARDS. ONE PLATE IS restaurant, not a chef. gather inspiration from more than 1000
LE GAVROCHE in Mayfair, London,
AWARDED FOR EXCELLENT CUISINE, cookbooks, was a career highlight after
THREE STARS is classical, yet extravagant French
TWO FOR EXCEPTIONAL DINING THAT an exceptional meal. Most recently for
cuisine. It is here that Michel Roux Jnr,
DEMANDS A DETOUR AND THREE FOR 2019, Le Bernardin was ranked number
LE BERNARDIN in New York has, in and his father before him, cemented
WORLD-CLASS DESTINATION DINING one in the World by La Liste, the global
addition to its three Michelin stars, London as a culinary destination. The
– WORTHY OF A FLIGHT. INITIAL food guide and review aggregator.
been rated the top restaurant in the traditional service is charming and
VISITS ARE ANONYMOUS, AND
city. French-born chef Eric Ripert is ARZAK, in San Sebastian, holds three thoughtful. A series of classical dishes
THE LAST REVIEW IS ANNOUNCED
renowned for his unique, modern stars, with fourth-generation chef Elena, and ingredients like rabbit or a soufflé,
TO ALLOW THE GOURMET GUIDE
French-style seafood. The menu is now at the helm, with her father, Juan and a cheese trolley that will have
INTERACTION (AND INTERROGATION)
divided into almost raw, barely touched Mari, by her side. They pride themselves you gasping, will bring a sequence of
WITH THE CHEF!
and lightly cooked. The eight-course on serving elegant, modern Spanish flavour sensations to a close. Michel
In 1900, the founders of the Michelin menu is all-consuming, and one cuisine, known as new Basque cuisine. coming to your table for a chat, will
guide, brothers Edouard and Andre seldom looks up to celebrity spot. A tour of their innovation lab, where be the highlight. It was a treat to meet
Michelin, created a guide for motorists Dishes like the seared langoustine only a handful of recipes make it to him again in Paris when attending
suggesting where they could service with fennel mousseline and spiced the menu, was followed by a peek into Taittinger’s le Culinaire Prix cookery
their cars and enjoy a good meal. In 1926 citrus-sambal sauce will leave an the wine cellar. Here they have more competition, to discover the intricacies
they added their star-rating system, and indelible memory in all your senses. than 100 000 wines, carefully curated, of maintaining his standards of
awarded outstanding establishments for Desserts, like the grapefruit sorbet including a showing from South Africa. excellence. It is interesting to note that
excellence in cuisine. Their inspectors, and Black Forest dessert, end an Dishes are inventive, exciting with a he was groundbreaking in preventing
expertly trained food professionals, visit epicurean experience on a high dash of theatre – like having an iPad slid diners taking photographs in the
HAUTE PERFORMANCE HAUTE PERFORMANCE42
restaurant, to ensure that diners enjoy the base of each dish – expect lobster, ARZAK
their meal at the right temperature, in langoustines and foie gras. The desserts
the right ambience without distractions. are a work of art. RxC
They are offered professional
photographs should they require them! ANNE-SOPHIE PIC at the Beau-Rivage
Palace has many stars across her
BELMOND LE MANOIR AUX restaurants, with two well-deserved ones
QUAT’SAISONS, Raymond Blanc’s at this restaurant in the garden of the
iconic manor house in Oxfordshire, Beau-Rivage Palace overlooking Lake
demands more than a day. A walk Geneva. Classic, inventive, innovative
around his vast kitchen garden, where cuisine draws diners from far and wide.
inspiration and many of the dishes I savoured every sight and bite from the
originate from, is a good way to whet first morsel – bright-green yuzu and pastis
your appetite for what will surely be spheres (yuzu inside and white chocolate
an indelible gastronomic occasion. outside) that were best enjoyed by
Take a table with garden views popping whole into my mouth. The amuse
before savouring dishes that perfectly bouche included a mushroom cream on
showcase classic French cuisine, top of a tapioca crisp and pine tree leaf ONE STAR LA SIGNORIA is on the island of
with a light touch. Sophisticated fare, crisp, and beetroot and celeriac chips. The Corsica with its French feel at the top,
and the desserts, nothing short of a Matcha green tea bread with Madagascar ORO at the Belmond Hotel Cipriani is and Italian influence at the bottom.
dream. Consider an overnight stay to tonka bean and pepper butter was a legendary, landmark hotel in Venice, Most of the Michelin-star restaurants
experience a stay in the country estate, sublime. The first of the three courses a peaceful retreat from the hustle are centred in Calvi, in the north. This
with a cookery course to follow – the was frog legs from Vallorbe cooked a la and bustle of millions of tourists. The superb Relais & Chateau art hotel, an
chocolate course is a must. RxC meuniere with wild mushrooms, egg yolk crescendo here is to dine at Oro, where 18th century manor house in a pine
cooked at 64 degrees, in a clear broth the gold-coloured ceiling sets the scene forest, ensures that the restaurant
LE PARC LES CRAYERES ensures that infused with Nikka whisky. I was ready for an unforgettable meal. Chef Davide matches the look and ambience. Top
a stay in Reims cannot be completed for the red mullet with celeriac, yellow Bisetto plays with flamboyance and fine quality ingredients are transformed
without the highlight of dining in a Bourbon coffee, cinnamon leaf and a ingredients to create dishes that are into dishes with distinctive taste. Dine
Michelin star restaurant. A leisurely bergamot emulsion. Light and delicious, exquisitely presented in line with the al fresco or in the intimate indoor
lunch at the sister restaurant, Brasserie presented and explained in perfect setting. Murano glass features in the restaurant, but wherever know that
Le Jardin, was a good warm-up for English by the service team who executed plated dishes that could feature in one of you will be treated to a skillful blend
dinner, which is the real deal. Every every move seamlessly. I thought I was the famed art galleries of the waterborne of Corsican flavours, with an Asian
nuance of the evening was refined, finishing with dessert – mirabelles from city. The focus here is on producing pure undertone, by chef Alexandre Fabris. RxC
from being led onto the terrace with Lorraine with yellow wine – offered at the flavours from fine ingredients.
Belle Epoque to start, chosen from same time as a vast selection of Swiss RxC - these properties are part of the
more than 750 Champagnes on the and French cheese on a trolley – but Relais & Chateaux collection
extensive wine list. Chef Philippe Mille was then filled to elegant sufficiency with
demonstrates original, yet refined chocolates. These were flavoured with
cuisine, with unified silver service. As
each cloche is lifted, there are audible
mango, raspberry and rhubarb. A walk
around the gardens brought a beautiful Michelin stars are awarded to a restaurant, not a chef.
gasps in the room. Premium produce is experience to a close.
HAUTE PERFORMANCE HAUTE PERFORMANCE44
Curate your
own wine cellar
Dreaming of building your unique wine cellar but don’t know
where to start? Here are a few tips to get you started by food and
wine lover, Christine Lundy, Marketing Manager of Great Domaines
GAME PLAN that you will need. There is no point in to drink now and 80% to mature with from Germany, South Africa, France and
overstocking your cellar if you are not varied drinking windows. Don’t forget Hungary are a must. Most collectors aim
Before you rush to the bottle store, going to have many opportunities to to include some bigger formats such to create a range spanning wine regions,
do some online purchases or call your serve and share your wines. You don’t as magnums, they are perfect vessels style and vintages. Aspire to create
favourite importer. Take a step back and need to have a lot of money to start for aging and perfect for hosting as breadth and depth to enable you as
think about your game plan. Buying wine your collection. Obviously the bigger one bottle is often never enough. This some point to create horizontal (explore
and collecting wine is a totally different the budget the more and better quality should include red and white, young one wine type across multiple producers
concept to buying to drink, especially you get but if you buy cleverly you and mature wines, every day and and countries) or vertical tastings (same
as more than 95% of the world’s wines can start a decent collection with just prestige bottles. Aim to stock your wine, multiple vintages). Also remember
are meant to be consumed within a year R5,000 per year, increase it to R15,000 cellar with a rough ratio of three reds to that as you embark on this journey of
or two after release. Buying wine for or even R50,000 and then you are in one white, and bear in mind that many discovery, your tastes will evolve along
immediate consumption is often based business! You may not be able to buy a white wines (except top Chardonnays the way, so don’t be afraid of taking
on an impulse linked to your current premier or Grand Cru Burgundy, but you from Burgundy, Rieslings from the advice on wine styles to cellar that may
mood and preference. Collecting wine can buy a village wine from a reputable Mosel and Loire Valley Chenin Blancs not be to your tastes initially.
means making some educated purchases, domaine. Many prestigious producers as well as Swartland), quickly lose their
planning, patience and a long-term also produce a second label (like the freshness and might oxidise if not stored PROVENANCE
commitment. It also means that you will Guidalberto from Sassicaia, of Château in perfect conditions.
have the opportunity to drink some of the Do your homework. In addition to
Musar’s Hochar Père et Fils) and this is getting the right wine at the right price,
greatest wines at their optimum, as some often a good place to start. BUBBLES
need decades to reach their destined you also need to make sure that it
complexity and maturity. THE BALANCED CELLAR A good wine collector always has some has been stored in perfect conditions
bubbles, aged vintage Champagne or and if imported that the shipment has
LIFESTYLE AND COST Eventually it will be all about personal MCCs develop beautifully exotic tertiary been done in temperature-controlled
taste but a balanced cellar should characters. And as meals should never containers. Do some reading or take a
Based on your lifestyle decide how contain wines to suit any occasion finish without a sweet note some half course such as the WSET (Wine & Spirit
many bottles you realistically foresee following a ratio of about 20/80, 20% bottles of Noble Late Harvest wines Education Trust), learn about the world’s
HAUTE DRINKS HAUTE DRINKS46 47
WIN! Deep South
AN EXPLORER CASE –
A SELECTION OF LOCAL
AND INTERNATIONAL
WINES FROM GREAT
DOMAINES
See the competitions page
on our website for details.
Distillery
WIN!
ONE OF SIX GIN
GIFT BOXES
See the competitions
HAND-CRAFTED WITH
LOVE, CARE AND PRIDE
page on our website
for details.
major wine regions, key producers, not near kitchen equipment with a motor. Located in the fynbos-enriched Cape Peninsula, Deep South Distillery specializes
styles and grape varieties. The best option is, where possible to keep in artisanal, hand-crafted spirits. Paying tribute to the unique floral kingdom and
your wine in their original cases. surrounds, both their gins, Cape Dry and Ruby, are gold medal award-winners.
STORAGE AND CELLARING With a growing reputation, this warm and friendly craft distillery shares knowledge
Wines have a limited lifespan so keep a and fun in equal measure. Pay them a visit by booking a tour-and-tasting, sample
Good storage is a pre-requisite to starting record of each wine to make sure you from their gin recipe and botanical library, build your own cocktails and find out why
a good wine collection, the best way to drink them in their prime drinking window. the penguin is upside-down. Or purchase a bottle or two and try their gin-o-licious
guarantee a longer life. Lying your bottles If you are unsure you can use a Coravin to cocktails yourself.
horizontally in a rack means that the liquid access a sample from the bottle without
is in touch with the cork and prevents it compromising the quality of the wine Support local, one sip at a time.
from drying out. Basic conditions are a inside. A Coravin is a device that provides
space where the temperature is constant the means to extract wine out of your WATERMELON GIN SMASH RUBY HIBISCUS G&T
and no more than 19 degrees. The ideal chosen bottle – without having to pull out
temperature should be between 11C and INGREDIENTS INGREDIENTS
the cork or even disturbing the foil cap or
14C. Changes in temperature will affect 50ml Deep South Ruby Gin 50ml Deep South Ruby Gin
wax that conceals it.
the taste of the wine: too hot and the wine 75ml of pulped, seedless watermelon 200ml Barker and Quin hibiscus tonic
will age too quickly with cooked flavours. Lastly have fun! Collecting wine is a 25ml simple syrup slice of sweet ripe orange
Too cold and the cork can be affected, way to travel in time and places from 100ml club soda sprig of fresh garden thyme
and risk causes of seepage and oxidative the comfort of your own home. As 2 lime slices
flavours. If you are aiming for long term sprig of mint METHOD
British author Jeanette Winterson wrote, 1 Pour gin over ice. 2 Add chilled
storage then you need about 12C, but for “Wine is wonderful. Wine is earth and
short term (i.e. 5 years or so) then 18 to METHOD hibiscus tonic. 3 Garnish with slice of
sunshine, frost and harvest. It is solace 1 Pour gin into a glass with 3 to 4 ice orange and float a generous sprig of
20C is fine. If stored against an external and celebration.”
wall, make sure it is not north facing. In cubes. 2 Stir in crushed watermelon. thyme on the top.
addition, your cellar should be dark as 3 Add soda to taste. 4 Garnish with
2 lime slices and a sprig of mint. CONTACT
sunlight disperses the molecules in the Christine has recommended a wine admin@deepsouthdistillery.co.za
wine the result is lifeless and colourless pairing for each recipe featured in +27 21 783 0129
wine. It should also be vibration free so this edition.
HAUTE DRINKS HAUTE DRINKS48
Gourmet
Guide recipes
Image by Claire Gunn
SEAWEED SALAD WITH
MUSHROOMS AND SEARED
JHP Gourmet Guide™ rated SALMON BY CHEF HAROLD
chefs share their recipes HURTADA OF NOBU
HAUTE CUISINE50 51
OSTRICH FILLET AND PEARL SEAWEED SALAD WITH
COUSCOUS SALAD MUSHROOMS AND SEARED
SALMON
INGREDIENTS
Grilled ostrich fillet INGREDIENTS
4 fillets Salad
salt, pepper 20g wakame seaweed
extra virgin olive oil 200g salmon
dash sunflower oil, to sear
Pearl couscous
1C pearl couscous Sauce
1 onion, diced dot of wasabi
1 carrot, diced 30ml rice vinegar
1t harissa paste 15ml light soy sauce
1t cumin 1t sunflower oil
½ cucumber
Plating
salt to taste
10 leaves baby spinach
50g shiitake mushrooms, some sliced
Garnish
and others left whole
labneh (Greek yoghurt)
1 spring onion, finely chopped
pomegranate molasses
METHOD METHOD
Grilled ostrich fillet Salad
1 Season with salt, pepper and extra 1 Soak the seaweed in warm water for
virgin olive oil. 2 Grill in a hot pan until 5 minutes then drain and squeeze out
medium rare. 3 Rest the fillet for a few any excess water. If the wakame is
minutes before slicing across the grain. uncut, chop it into bite-sized pieces.
2 Sear the salmon in a frying pan in a
Pearl couscous dash of sunflower oil for 30 seconds on
1 Boil the pearl couscous in water for each side. 3 Remove from the pan and
approximately 9 minutes, until al dente. slice thinly.
2 Fry onions, carrots, harissa and cumin.
3 Slice cucumber in half, lengthways Sauce
and deep seed. 4 Blow torch cucumber 1 Mix all the ingredients together and
and dice. 5 Combine all ingredients set aside.
together and mix well. 6 Season.
PLATING
PLATING 1 Arrange spinach leaves, mushrooms,
Image by Jono Nienaber
1 Serve grilled ostrich and couscous seaweed pieces and salmon in a bowl.
with a tablespoon of labneh and drizzle 2 Top with the spring onion and serve
with pomegranate molasses. with the sauce on the side.
SERVES 4 SERVES 1
OSTRICH FILLET AND PEARL COUSCOUS
SALAD BY CHEF GRAHAM NIELSON OF WINE: DAVID & NADIA GRENACHE WINE: BASTARDO 2017 FROM
9TH AVENUE BISTRO 2017 (SA) – R330 CONCEITO (PORTUGAL) – R360You can also read
