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Thava Indian Restaurant 

A Fanciful Stimulation of the Taste buds at the all-new Thava Indian Restaurant in Midrand!

Xhrstyle.com had the honour of recently being invited, together with various members of the media, to sample some of the veritable taste explosions that the all-new Thava Indian Restaurant, recently opened in Midrand (the primary restaurant is in Norwood) boasts.

The evening was an amalgam of exquisite taste sensations and textures which unfolded during a wondrous culinary journey of signature dishes and nuances that the restaurant prides itself in: South Indian cuisine- Tapas style, open-plan Tandoori cooking, and some North Chinese/ Indian fusion each dish bursting with colour, entrancing aromas, ecstatic flavour with personal Indian hospitality to boot...

The name of the restaurant essentially means “pan”, and it is thus quite fitting that this restaurant boasts such experiences as having patrons bear witness to the chefs preparing and cooking their food or even getting the opportunity of preparing and baking their own bread, something we all had the pleasure of doing!

What is also delightful about this voluminous eatery is that one can reserve a table for a party of twenty or more guests and have one's own personal chef prepare most of the dishes in front of the dinner party with his portable Tandoor oven- what a great idea!.

There's also the “Tappas” style menu through which patrons can enjoy and share amoung them a whole variety of dishes, which makes for an incredibly social eating experience- in itself very Indian.

The moreishly refreshing Bombay Crush was our welcome drink, and is a mix of milks, special noodles and nuts- like an Indian Milkshake. Our table was graced with various dishes all through the evening from Pompodums, Sichuan Chicken (a mix of Indian and Chinese styles), Dry Lamb, special Yams found only in a certain part of South India, Thava Tikka dishes, Lamb Paddam (served in an almond sauce), Vegetable Curry, Tandoori Chicken, Sesame seed Prawns, on and on I could write- but the experience cannot be scribbled down in enough words- it's really about the tasting and allowing each dish to reveal itself to you as it unfolds with just the right textures and balance of spices on your palate, quite a spiritual experience is the Indian culinary experience.

As much as one eats, the Tappas style menu allows for decent digestion and one does not come away feeling overly full or bloated. Indeed this kind of cuisine is best enjoyed with time (not the spice) as it is carefully, sometimes intricately prepared and as such, needs to be savoured for all its gastronomic pleasure it gives its taster, that person lucky to be whipped away for a few hours of culinary bliss!

The finale of our rapturous sojourn into Indian food and culture came by way of a three piece dessert:

Gulab Jamun (Milk powder,cardmom and sugar combined and fried in small balls and soaked in sugar syrup), Payasam (Vermicelli cooked with cream, raisins and almonds) and Soorjee (Semolina pudding served with a strawberry coulis and vanilla ice cream).

Hosts and owners Philippe Frydman and Mathew Abraham are to be congratulated for bringing the exuberance that is South Indian cuisine into the 21st Century with their modern slant at the age old legendary cooking styles, whilst still remaining true to their legacy with integrity, style and aplomb.

To Book a table at Thava Indian Restaurant see details below and visit their website at www.thava.co.za Midrand Branch: Carlswald Decor Center 5th Road (Off New Road Off Ramp) Carlswald Tel 011 318 1367 Norwood Branch: Cor The Avenue & Plantation Road Norwood (Oaklands) (Situated above Alexanders Deli) Tel: 728 2826

Level Four Restaurant at 54 on Bath: 

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A Level of Class and Sophistication: Feature Restaurant: Level Four at the five star boutique hotel, 54 on Bath (Tsogo Sun Hotels)

Downtown Manhattan Charm: Truly taken in by the magnificence of the refurbishment of the former five star Grace Hotel in Rosebank's CBD to the chic, edgy and dare I say it, sexy lady that is 54 on Bath, I knew a hotel review/ feature of its feature eatery aptly named Level Four (on the establishment's fourth floor) and later possibly a full on hotel feature was in order.

Rosebank itself is moving right along with the times which sees the transformation of this micro CBD from merely a melting pot of vibrancy and culture where bohemian meets ultra sophisticated to the slick, cool cosmopolitan blend of hip apartment blocks and post modernistic office blocks teaming with coffee houses, up market eateries, piazzas lined with designer boutiques- all this dotted and crossed with the ethnicity of our African culture by way of the pavement markets sprawling with tourists and locals alike.

The stuffy Twee of the former Grace Hotel has given way to a space which in my opinion, exemplifies the transformation of Rosebank as a whole whilst juxtaposing every facet of the culture and demographic that makes this part of town so unique. Yes,this is a five star boutique hotel- in the true sense of the description, but unlike some of its counterparts, 54 on Bath can pride itself in fitting right into the life and pulse of the upwardly- mobile denizen.

Accessibility is perhaps a key word and not commonly associated within the realm of the exclusive five star establishment which often by trying to retain an exclusivity, alienates itself from the hub that exists around it. Here it feels as though 54 on Bath is a mere extension of the hub that is new Rosebank.

Level Four, is certainly not a hotel restaurant- in other words it will not remind you of another “dining room” setting so synonymous with hotels. It is a destination place (as Craig Smith, restaurant manager extraordinaire states). The eatery is modern with a throw back of the slickness and polish of a supper club of yesteryear featuring an amalgam of Parisian brasserie meets- Notting hill café elegance- meets roof-garden/ terrace on 5th Avenue all the while possessing the cheeky aplomb to pull off such a mix without coming across as copy-cat contrived.

This thanks largely to decorator/designer David Muirhead whose attention to detail and finish allows each space in both this restaurant and the public spaces of this hotel to shine in their own exuberance yet still form part of the gem that is the whole. There are wonderful and seamless décor aspects of Level Four that perhaps belie the challenges of making such a restaurant accessible, familiar and warm not to mention the ergonomics that come with the undertaking of restaurant design.

A high level of service Level Four does feel homely as it does classy. Though dining in such a fine establishment is definitely a treat and an experience of high standard and quality, there's no stuffiness and all staff are fully engaged with and in their patrons. I thought manager Craig Smith's expert but warm hospitality was exclusive to the fact that I was there to write a feature on the restaurant, however, the duration of his evening was spent overseeing staff but more importantly communicating on a one-to-one level with each of his tables making it seem as though these patrons were regulars or part of the proverbial family.

I cannot wax lyrically enough on how pivotal (yet double edged) a role any manager (or staff member) of an establishment of this calibre must play in making their patrons feel comfortable and at ease, whilst not coming across as too overbearing or condescending (or just down right annoying).

Pardoning any puns, but the recipes are a mix of being knowledgeable, obviously personable with a sense of diplomacy, and a sense or instinctual “nose” for the demographic and more importantly the clientele with whom one is dealing. Mr. Smith and his staff win in every respect.

Level Four Cuisine: The evening I visited the lovely Level Four Restaurant at 54 on Bath happened to be a balmy hot Friday evening so my guest and I chose to dine al fresco in the stunning terrace garden alongside the reflection pool. The restaurant filled up quite quickly and by 9pm there was a wonderful buzz about the place- both inside and out.

After a complimentary Veuve Clicquot flute each, we settled in on scanning the menu- in itself inviting but succinct in it's specialities which boast something scintillating for everyone- even the serious vegetarian.

Having heard Jenny Crwys Williams and her “Friday Mix” show that afternoon (she had apparently talked about Pinot Noir during the show), my guest expressed an interest in the local hybrid of this diverse and delicious Burgundy originated grape and Craig assisted us in a good choice from Haute Cabriere- This wine with its inviting red hue boasts flowery or berry aromas, with an eventual palate exuding ripe berry and cranberry bursts.

Not a difficult wine in the least, it was the perfect accompaniment to our food, especially mine of Rib-eye steak (my guest went for fish) whilst we both couldn't get enough of our sublime seared loin of tuna, oriental salad with lemon-grass dressing, by chef Nothando Mkhize.

In fact all the dishes on the menu have their parent chef names listed next to them- something interesting and proving this establishment's thriving for a more personalised eating experience.

Other creative and diverse taste sensations in the appetizer dept. include Chef

Jinmai's Warm Chicken Liver Pudding with Asparagus and Wild Mushrooms, and there's Kirsten Howel's take Carpaccio with her Rare Beef Fillet (thinly sliced with light herb balsamic vinegar dressing and mixed greens), or Marsell van der Westhuizen's Beetroot Tart (with Goat's cheese medallions, onion marmalade and rocket) and Nothando Mkhize's Serrano Ham (thinly sliced with green asparagus and cream of vintage Parmesan).

My Rib Eye (Prime Angus beef, rib-eye or centre cut fillet with your choice of sauce béarnaise, mushroom sauce or maître d’hôtel butter) from Chef Karryn Coetzee was a wondrous fest in really good, succulent medium rare meat and fluffy mash.

Often times a dish as basic sounding as this really belies the challenge of getting a great cut of steak in the first place, and cooking it right in the second!

It's not an easy task, something to which anyone of you who have tried searing, grilling or pan-frying steak would surely attest.

My guest's taste buds basked in the subtleness of the expertly prepared Scottish Salmon (this is his description), which I myself sampled. This dish, again from the capable hands of Chef Karryn Coetzee and officially described on the menu as Scottish salmon, char-grilled, teriyaki and coriander jus.

The simplicity of the eatery and eating experience are followed through by the titles of the dishes- you know exactly what you are getting... We tend to forget, when creating such dishes to let the main players, in this case the sought after salmon, speak for themselves, often preferring to add or smother them with ubiquitous sauces, which render the experience heavy and often leave the patron languishing in want for the simple delight of the the delicate textures and tastes of that which he ordered- Salmon!

Amongst the nine succinct main dishes on offer here are Veal cutlets (you can be sure of the real thing here folks!), Pan-seared duck breast and duck leg confit with kumquat marmalade, and an interesting one- Fresh chanterelle mushroom omelette, with baby spinach and truffle oil.

Of course there's more to whet the appetite but to list them all is an exercise in futility as the proof is in the tasting.

Piece de Resistance: The restaurant and terrace garden boast a piece de resistance in the form of a stunningly cosy, slightly dim lit champagne bar specialising in the signature Veuve Clicquot This space is darker in décor with accents in black velvets which cover comfortable tub chairs and bar stools with fleur de lis inspired gold and black patterned wall coverings. Strikingly washed with mirrors and down lights, the bar exudes well heeled elegance for all ages and this is indeed a hot spot, even melting pot, for the young and upwardly mobile amoungst amongst us.

Click this menu link to peruse official menu etc Level Four Menu

A Special thank you goes out to Assistant General Manager Darren Hailstones (54 on Bath); Restaurant Manager Craig Smith (Level Four) and hotel and restaurant staff at 54 on Bath (A Tsogo Sun Hotel)

Contact: Level Four is situated on the fourth floor of the prestifious 54 on Bath Hotel in Rosebank

Bookings can be made via the following: Tel: +2711 344 8500

Internet Reservations:

http://www.tsogosunhotels.com/deluxe/54-on-bath/pages/dining.aspx

Web Pages for 54 on Bath: see www.tsogosunhotels.com

Cloud Nine Valentine’s Experience At Waterkloof

Exclusive Degustation Menu of six food and wine pairings to woo the senses

Swap the roses and chocolates for a ‘head-in-the-clouds’ Valentine’s dinner at Waterkloof Restaurant, perched high in the sky on the slopes of the Schapenberg outside Somerset West, where a fairy tale six course Food & Wine Experience will marry a breathtaking view on Thursday, 14 February 2013.

          

Gorgeously appointed in a 10 metre high glass promontory flowing from the slick wine tasting lounge and state-of-the-art gravitational cellar, the restaurant is set against the majestic backdrop of Waterkloof Estate’s amphitheatre of vineyards and the full expanse of False Bay in the distance – the perfect setting to celebrate your most romantic moments.

French Chef Grégory Czarnecki knows just which fine dining buttons to push with the following six dishes, complemented by Waterkloof’s elegant wines, to woo all senses on Valentine’s eve.

Foie gras in a candy shop Smiling valley marron - revisited prawn cocktail Yellowtail carpaccio, mango and Piment d’Espelette (chili pepper) Bunny chow, Buffalo labneh and confit duck Blue veined Healey’s Cheddar For the love of chocolate

Your dreamy dinner will start with a complimentary flute of Cap Classique on arrival and ends on a decadent high with mignardises (tiny bite-sized desserts).

The exclusive ‘Waterkloof Valentine’s Dinner with View’ costs R650 per person which includes all the wines on the evening or R500 per person excluding the wine pairings.

Bookings are essential. To reserve your table contact Tel: 021 858 1491 or send an email to restaurant@waterkloofwines.co.za

Waterkloof Estate is located outside Somerset West on the M9 Sir Lowry’s Pass Village Road.

Villiera adds sparkling cheer to Bottelary Hills Winemakers Lunch

Sunday, 24 February 2013

The friendly wine folk of the Bottelary Hills – a sub-route of the Stellenbosch American Express® Wine Routes – will give their ‘Pop Up’ Winemakers Lunches a sparkling summer spin when they set the tables for the first 2013 lunch at Villiera Estate on Sunday, 24 February.

This elegant al fresco feast, dishes up sumptuous fare by Chef Christophe Dehosse of Joostenberg Bistro; the genuine, uncomplicated hospitality of this secluded wine community, and select summer wines of Goede Hoop, Hartenberg, Kaapzicht, Mooiplaas and Villiera. With the latter – one of the finest Cap Classique producers in the country – playing host on this indulgent day, one is guaranteed an exuberant Winelands experience when the corks start popping.

Nestled north-west of Stellenbosch, along the R304 and M23, the Bottelary Hills Wine Route reveals an untapped world of quality wine to both discerning wine drinkers and those who appreciate Cape heritage. Steeped in history, this ‘hidden’ wine route is home to some of the oldest wine farms in the country including Beyerskloof, Bellevue, Goede Hoop, Groenland, Hartenberg, Kaapzicht, Mooiplaas, Stellenrust and Villiera.

The Bottelary Hills themselves contribute to the complex terroir of the soil and help the area produce some spectacular red wines. The slopes of these hills are kept cool by the ocean breezes of both False Bay and Table Bay, allowing the area to also produce some award-winning white wines and Méthode Cap Classiques.

The great charm of this wine route comes from the fact that most of the farms have been family-owned for many generations. This rich sense of history, commitment and family radiates in both the wines and the welcoming atmosphere of this area.

If you like the sound of a lazy Sunday lunch in the Winelands, with great food and fine wine shared at tables where strangers become friends, then the Winemakers Lunch at Villiera will be the perfect end to your weekend. This unadulterated experience of true Winelands camaraderie costs R250 per person and includes a four course meal and the wines on the day

To book your seats contact Tel: (021) 886 8275 or send an email to marketing@wineroute.co.za. Pre-bookings are essential as seating is limited.

Villiera Estate is situated 40km from Cape Town, 20 km from Paarl and 10 km from Stellenbosch, on the R304.

          

Taste Le Good Life at The House of J.C. Le Roux at Summer in Stellenbosch Valley

Saturday, 8 December to Monday, 17 December, 10h00 to 15h00 daily, R50 per person

Toast the holiday season and visit the newly renovated House of J.C. Le Roux for a taste of Le Good Life during Summer in Stellenbosch Valley, taking place from Saturday, 8 December to Monday, 17 December.

With special tasting experiences on offer from 10h00 to 15h00 daily, South Africa’s leading home of sparkling wine will definitely be the highlight of your summer in the winelands.

A Sugared Indulgence of three different whoopie pies, America’s take on macaroons, served with a glass of Pinor Noir Rosé 2008, Best MCC Rosé at the 2012 Amorim Méthode Cap Classique Challenge, will be offered from 8 to 9 December. Fashionistas will definitely want to try The Sushi Duet from 10 to 11 December with the refreshing J.C. Le Roux Brut as the perfect companion for a salmon rose and maki.

Delicious savoury treats of droë wors, camembert and green fig sosatie, biltong quiche and Carpaccio with a glass of J.C. Le Roux Sauvignon Blanc 2012 will be offered as South African Chic from 12 to 13 December. Bubbly lovers with a sweet tooth must not miss out on Delicately Delectable from 14 to 15 December, with sweet decadent treats paired perfectly with sparkling wines.

A special treat is in store from 16 to 17 December, with a blind tasting of J.C. Le Roux wines that will indulge and challenge your sense of taste.

With a glamorous make-over and new additions to the restaurant, your favourite home of sparkling wine is the ultimate hotspot to celebrate Le Good Life.

The special tasting experiences at The House of J.C. Le Roux during Summer in Stellenbosch Valley cost R50 per person. Booking is essential, call 021-865 8200. For more information, visit www.jcleroux.co.za or www.facebook.com/TheHouseofJCLeRoux

Xhristyle.com Welcomes The Piatto Mediterranean Restaurant Group as a Primary Adevrtiser and Partner!

About Piatto:

The Piatto brand was established in 2001, with the First Branch opening in Eastgate Shopping Centre. The brand itself now has 17 branches nationwide. Piatto is a highly versatile and combines high quality meals, friendly service and a family orientated restaurant together into the “Piatto Experience”. Piatto has a culture of giving customers the “very best there is” when it comes to food and service.

The Piatto menu offers customers the best quality value for money meals, beit a starter, pasta, pizza, steaks or any other of our speciality Mediterranean dishes. Piatto has combined a variety of dishes, both local and Mediterranean catering for all ages and tastes, always prepared and served the “Piatto Way”. The Piatto menu proudly boasts 188 varieties of dishes more than other brands in the same sector.

The Piatto Experience also is about the service and dining experience that the customer receives when dining in a Piatto store. Piatto’s passion for food and customer service is instilled at all levels within the brand from Directors, Franchisees through management to the waiters and kitchen staff. This passion then comes to the customer in the form of an unforgettable dining experience, both in their meal and service in the restaurant. We believe that the Piatto Passion has helped the brand to become the recognizable name that it holds today.

The type of food made encompasses wide variety of dishes both local favorites and Mediterranean dishes, all of which are prepared the Piatto way. The Piatto menu caters for all pallets, and ranges from starters to salads, pastas, pizzas, meat and poultry dishes as well as specialty Mediterranean meals that have become synonymous with Piatto; these include our Lamb Kleftico and warm chocolate parcels. Our Meals on offer are uniquely styled for Piatto, in recipe and presentation.

The products have been refined over the years and have since inception been well accepted by the Piatto target market. The menu is constantly looked at by the Piatto Franchise, and slow moving lines replaced with new ones on an annual basis. Piatto also embraces new food concepts which we believe add to our menu appeal and attract new customers. Our menu provides for all tastes and all occasions, from breakfast with the family through to full 3 course dinners.

The Piatto product range we believe sets us apart from our competitors in quality and value for money, while still offering a product that caters for a vast variety of tastes. Piatto also looks for new ways to improve on products based on consumer trends and feedback.

Customer care is the cornerstone of our success. Customer service is essential to ensuring that customers have a enjoyable meal at Piatto, and return again and again.

Elegant Eikendal wines on a winning streak

Double golden glory for newly released Cabernet Sauvignon 2010

Eikendal, the prominent Stellenbosch cellar on the foot of the Helderberg renowned for its elegant Bordeaux-style red wines and fine Chardonnay, has raised its all-round winemaking talent with no less than seven impressive local and international awards added to its lineage in 2012.

The latest of the five top performing wines that contributed to Eikendal’s ‘star-studded year’ is the newly released Eikendal Cabernet Sauvignon 2010, which has already been crowned twice. This ‘gentle giant’ scored a gold medal at the 2012 Veritas Awards – South Africa’s premier wine competition – and international wine judges were equally impressed with this full-bodied, elegant red, when the 2010 vintage excelled with gold medal status at the annual MUNDUS Vini International Wine Awards 2012 in Germany. In addition its predecessor, Eikendal Cabernet Sauvignon 2009, was rated amongst the country’s finest at the Top 100 SA Wine Challenge for 2012.

Another red gem that shot to fame this year is Eikendal’s flagship Bordeaux-style red blend, Classique 2009, which streaked ahead of its competition with double trophy glory at the Old Mutual Trophy Awards 2012. This highly acclaimed wine won the Old Mutual Trophy for the Best Red Wine as well as the Riedel Trophy for the Best Bordeaux-style Red Blend. The estate’s white flagship, the elegantly wooded Eikendal Chardonnay 2011 also showed its mettle at this competition and walked off with a gold medal.

Earlier this year the Eikendal Merlot 2009 clinched gold at the prestigious Decanter World Wine Awards 2012 in the UK.

Perfectly positioned on the famed ‘golden slopes’ of South Africa’s red wine production area, Eikendal maximises its favourable terroir and close proximity to False Bay to produce great wines. The red varieties in particular, benefit from the cool conditions which allow slower, optimal ripening of the grapes. Eikendal’s location is also a premium pocket for producing exceptional Chardonnay with strong regional and varietal integrity, showcasing the best characteristics of the cultivar.

2012 was an exceptional year for Eikendal. Whilst it still gives me great satisfaction to see people enjoying our wines, accolades such as these somehow remind me how much I truly love what I do and where I am. I’m glad to see that the wine on which we have built our reputation over the past 30 years still make us proud,” shares winemaker Nico Grobler.

More information on the Eikendal Cabernet Sauvignon 2010:

Described by the winemaker as ‘a wine that is more classic and refined in character rather than gutsy and powerful’, the latest vintage Eikendal Cabernet Sauvignon 2010 is a full-bodied, yet superbly smooth red that satisfies with a remarkable concentration of fruit and ripe tannins.

The first immediate impact is the bouquet – a sultry smack of bright red currant and black mulberry fruit harmoniously backed by lingering spice and tobacco nuances. Alluring with a deep garnet lustre, the wine unfolds gentle layers of earthy aromas and herbaceous tones, while a silky smooth mouthfeel is balanced by a lingering fresh acidity on the finish.

Barrel-maturation took place over 16 months to give the Eikendal Cabernet Sauvignon 2010 its richly layered fruit aromas and roundness. This wine shows great ageing potential and holds promise for further improvement over the next 8-10 years.

Recommended food partners: Try it with venison, succulent rump steak Mediterranean dishes or guinea fowl. It will go perfectly with your Sunday roast.

Recommended retail price: R110 per bottle directly from the cellar or at selected wine outlets countrywide.

For more information or wine orders contact Eikendal at Tel: (+27)21 855 1422 or email: info@eikendal.co.za.

Constantia Glen welcomes new wooded Bordeaux-style white wine to its collection

 

Taste pure elegance this summer with the all new Constantia Glen Two 2011, a beautifully balanced blend of Sauvignon Blanc and Sémillon from this magnificently appointed boutique estate known for cool climate Bordeaux-style wines.

 

The new Constantia Glen Two 2011, composed of 60% Sauvignon Blanc and 40% Sémillon, has a vibrant intensity and remarkable fruit concentration with uplifting aromas of grapefruit and elderberry that integrate beautifully with the slight hints of oak imparted during barrel fermentation. The individual wine components were fermented and matured on the lees for 6 months in new, 2nd and 3rd fill oak barrels before blending and lightly filtered prior to bottling.

“This is the first year that we have produced a wooded Bordeaux-style white wine. We have been experimenting with fermentations in large 600 litre barrels since 2008 and  after much deliberation, we felt that the wine made in these barrels during the 2011 vintage was of such a high standard and incredibly unique that we bottled the wine on its own. Sémillon is a variety that we have been playing with for a few years and it adds a wonderful richness to the mouthfeel of the wine and lends enormous capacity for ageing,” says winemaker Justin van Wyk.

“The Sémillon contributes largely to the weighty texture of the Constantia Glen Two, a classic Constantia wine that has outstanding ageing potential and will integrate beautifully for 5 to 10 years from harvest,” adds Justin who recommends enjoying the wine with fresh tuna and caper crostini or salmon sashimi.

Constantia Glen has also just released the new 2009 vintage of the Bordeaux red, Constantia Glen Three. Full-bodied with a juicy texture, this classic Bordeaux-style wine comprising Merlot (41%), Cabernet Sauvignon (33%) and Cabernet Franc (26%), has a long, soft finish, making it extremely refined with excellent ageing potential, yet delicious to drink now.

“The striking dark fruit aromas follow seamlessly onto a mouth-filling palate with incredible texture from ripe, velvety tannins. This graceful wine has minerality to balance the rich dark fruit aromas and silky round tannins,” is how Justin describes this perfect companion for rosemary grilled lamb chops, or tea smoked duck breast with oven roasted pears and a blackberry jus.

The Constantia Glen Two 2011 is available exclusively at the cellar door, selling for R175. Constantia Glen Three 2009 is available at boutique wine shops, and sells for R150 at the cellar door.

 

 

One of the jewels of the Constantia Wine Valley, Constantia Glen is open daily from 10h00 till 17h00 on week days and from 10h00 till 16h00 on Saturdays and Sundays. Look out for the Constantia Glen signs towards the top of Constantia Main road. Call 021 7956100,
e-mail wine@constantiaglen.co.za, visit www.constantiaglen.com or www.facebook.com/ConstantiaGlen for further information. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

 

Stellenbosch at Summer Place hits high notes with top divas!

 

Stellenbosch singing sensations to serenade Jozi in style

Wednesday, 7 November 2012

A pitch perfect act featuring world-class musicians is set for the third annual Stellenbosch at Summer Place extravaganza. Hosted by Sanlam Private Investments (SPI), guests will experience an unsurpassed symphony of wine, food, art and music entertainment from the country’s premium wine region at Hyde Park on Wednesday, 7 November.

The fever-hot diva duo to serenade Jozi socialites in style during this exclusive celebration of all things epicurean includes the vibrant SIMA, celebrated for her versatility in both the genres and languages she performs. Prepare to be enthralled by her repertoire of light, laidback contemporary songs; swing and jazz standards, and more soulful ballads – in at least four official South African languages.

Sharing the spotlight with her at the lavish Stellenbosch at Summer Place, will be sultry SHARON, who will enchant the crowd with nothing short of a world-class performance. Her passion for music, the flute and saxophone has seen this talented artist take to the international stage in Hong Kong, Morocco and Dubai and she has also performed alongside seven-time Grammy Award winning American jazz singer, Al Jarreau.

Together with the jazz sounds of SIMA’s Band these two singing sensations will add rhythm to Stellenbosch at Summer Place while guests enjoy the wines and warm company of 50 leading wine estates, and savour the crème de la crème of the Wineland’s culinary scene.

Various rooms of the luxurious Summer Place will be transformed into a stylish rendezvous for guests to mingle and indulge all their senses as more than 100 wines from the country’s first and foremost wine route will be paired and enjoyed with an exquisite fusion of gourmet delights by top Stellenbosch chefs.

This year’s impressive chef line-up includes: Michael Broughton of Terroir, Bertus Basson of Overture, George Jardine of Jordan Restaurant and two new Stellenbosch at Summer Place debutantes – Christiaan Campbell of Delaire Graff Estate and Richard Carstens of Tokara Restaurant.

Art enthusiasts will also be able to appreciate rare pieces from the Sanlam Art Collection on the evening – one of South Africa’s finest and most extensive corporate art collections.

Stellenbosch at Summer Place 2012 is for those who would love a taste of the Winelands’ good life and for just R395 will get exactly that. Tickets are limited and flying fast so make sure you get hold of yours today. The doors open at 18h30.

Book your tickets on www.webtickets.co.za now. For more information on Stellenbosch at Summer Place 2012 contact Elmarie Rabe at Tel: 021 886 8275, send an email to events@wineroute.co.za or visit www.wineroute.co.za.

 

Xhristyle Invited to the first of the New Sunday Celebrations at Hartenberg Estate...Styler John O Toole reports! 

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I’m beginning to feel like a diamond miner in the Western Cape – finding one gem after another in the beautiful region of Stellenbosch. And what a gem I found on the old Bottelary road this past weekend! Nestled in the Stellenbosch landscape, two kilometres from the road sign, lays the stunning and majestic Hartenberg Wine Estate. Old timeless style and a landscape straight out of a painting greeted me.

The pure white buildings smacks of the old Cape with a distinct French influence. We were greeted by a lady named Sunette, smiling and inviting us to join her on a tour of this majestic farm. We were led to the stunning garden at the back of the buildings. The scenery was lush green – yes, even in winter folks – and sweet smells filled the fresh air that graced our noses. Unexpected sounds emanated from a little pond where we discovered some rare frogs singing a quite peculiar and unheard of song to my ears. In the background lay the Franschoek Mountains with their snow topped peaks – a master painter could not have done better. The garden even has a facility to host functions and a kiddies play park.

We were invited to the underground cellar where barrels of wine have been maturing for centuries. Inside the cellar was dark and cool. Sunette flipped a light switch which revealed thousands of wine barrels neatly stacked each carrying its precious cargo. We moved further – deeper – into the cellar. Another light switch and we found ourselves among thousands of wine bottles, stacked and unlabelled, waiting to grace our palates. In the dimply lit area we saw lead glass art work, centuries old, dimply lit from behind to keep the wine company during their long sleep. This was a truly moving experience. We felt very blessed to have witnessed something so drenched in tradition and craftsmanship. Thanks Sunette.

We then moved over to the restaurant. Inside it was stylishly set up with a very welcoming feeling. Outside were tables where we sat down underneath old grape vines which have been greeting the sun for centuries. The restaurant had a stylish, upmarket feeling to it without the pretence or trying to be modern.

We were then presented with the menu. Each of the three courses had a few wines presented with it for us to taste. While we waited for our starters, Sunette came over and presented us with a quick taste of some of the Hartenberg white wines. The Eleanor Chardonnay 2008 was exquisite – please ask Sunette to relate the history of this wine – you will be moved.

I then tasted the Riesling 2010 – wow was I surprised! This wasn’t the Riesling I was used to – it was rich and spicy with a hint of delicate honey in the background.

My starter arrived – Smoked Franschoek salmon trout, new potato and dill salad topped with a crème fraiche dressing. The salmon was delicate and oh so tender. The Riesling complemented it perfectly.

Next we had the main course – rack of Karoo lamb with spring vegetables. That was paired with the Doorkeeper Shiraz 2010 and a Cabernet Sauvignon Shiraz 2010. Oh my goodness! The two wines were absolutely stunning – Hartenberg is well known for their Shriraz. The wines complemented the tender lamb perfectly. Each showed the other’s strengths beautifully. Did I mention the wines were GREAT ?

We finished off with a decadent Mixed berry crème brulee. A sweet brulee with a tart surprise at the bottom – absolutely yummy.

We left Hartenberg Wine Estate feeling we experienced a piece of old Cape history. We touched and tasted years of hard work and toil. Thanks Hartenberg for an absolutely memorable day.

 

 

 

Elegant Constantia Glen Sauvignon Blanc soars over Swiss skies

 

• Stand a chance to in a case of Constantia Glen Sauvignon Blanc when you sign up as a member of Xhristyle.com- see home page and become an exclusive Styler of Xhristyle.com today and win win win!

 

Constantia Glen, known for superb cool climate Sauvignon Blancs with great aging potential, is soaring to new heights with its elegant Sauvignon Blanc 2010 served to Business Class passengers of Swiss International Airlines.

Described in the on-air menu as “a wonderful, refreshing white wine from South Africa” and “one of the best Sauvignon Blancs of the country”, the Sauvignon Blanc 2010 has a vibrant intensity and uplifting aromas of ripe guava and gooseberry, nectarine, mango and floral notes of elder, gooseberry and wild fennel. The wine has elegant line and length; refined, fleshy yet focused and refreshing, perfect on its own or served with salmon or veal.

Wine lovers that are not planning a flight any time soon can visit the beautiful Constantia Glen wine estate where the Sauvignon Blanc 2010 sells at the cellar door for R100. It is available at boutique wine shops and fine dining restaurants as well.

Constantia Glen is open daily from 10h00 till 17h00 on week days and from 10h00 till 16h00 on Saturdays and Sundays. Look out for the Constantia Glen signs towards the top of Constantia Main road. Call 021-795 5639, e-mail wine@constantiaglen.co.za  or visit www.constantiaglen.com for further information. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

 

 

Be the first to savour new Holden Manz Rosé at Franschhoek Uncorked

Saturday, 1 September - Sunday, 2 September

Celebrate Spring Day with your first taste of the brand new 2012 Holden Manz Rosé and enjoy two days of great festivities, live music, fine dining, exceptional wines and Spa treats at this magnificent wine estate as part of the popular Franschhoek Uncorked Festival, held from Saturday, 1 September to Sunday, 2 September.

Visit the festival tent at the Franschhoek Kitchen, the signature restaurant at Holden Manz, where ShenFm, fronted by Shen Winberg of Idols fame, will entertain music lovers, creating the perfect atmosphere to sip on the new Rosé on 1 September.

Boasting a beautiful salmon pink, peachy colour and subtle nuances of fresh strawberries and cherries with hints of minerality, the 2012 Holden Manz Rosé is the maiden vintage of winemaker Schalk Opperman. Enjoy this crisp, refreshing Spring aperitif with delicious tapas and light meals prepared by Executive Chef Cheyne Morrisby at the Franschhoek Kitchen during the festival.

Wine lovers can savour exquisite pairings with local artisanal cheeses at the tasting room. Don’t miss out on the Holden Manz flagship and Decanter Gold Medal winner, the Big G 2009.

For the ultimate festival indulgence, the Holden Manz Spa will offer Spring Specials such as the deluxe Shape Up For Summer Treatment (which includes an Africology Slimming Detox Mud Wrap Treatment) and the Top to Toe package (full body exfoliation and massage), as well as a revitalising quick massage at the festival tent.

Festivities for The Franschhoek Uncorked  Festival will take place from 11:00 to 17:00 on both days. Tickets are available at participating wineries, www.webtickets.co.za and the Franschhoek Wine Valley offices and cost R100 per person. For bookings at the Franschhoek Kitchen, call 021-8762729 or e-mail wayne@holdenmanz.com. Visit Holden Manz on Facebook or www.holdenmanz.com. To reach Holden Manz, turn right at the Huguenot Monument in Franschhoek and follow the signs for two kilometers. GPS coordinates: Latitude: 33° 56’ 7” S; Longitude: 19° 6’ 54”

 

 

Stylish Stellenbosch at Summer Place

Stellenbosch’s crème de la crème delight City of Gold

 

Wednesday, 7 November 2012

The fine wine people of the south will share the grapes and gourmet glamour of the Stellenbosch Wine Routes with Jozi socialites when Sanlam Private Investments brings the 3rd annual Stellenbosch at Summer Place back for an unsurpassed wine, food, music and art extravaganza on 7 November.

Bringing the wonders of the Winelands to Joburg for one night only, South Africa’s granddaddy of wine routes together with Sanlam Private Investments (SPI), have paired the finest winemakers and chefs from the country’s premium wine region for a sophisticated celebration of all things epicurean.

Various rooms of the luxurious Summer Place in Hyde Park will be transformed into a stylish rendezvous for guests to savour the true spirit of Stellenbosch in style, mingling with 50 top Stellenbosch winemakers and estate owners as they showcase and share more than 100 wines. Leading Stellenbosch chefs will lend extra taste to this glitzy soiree with their signature dishes.

This evening also features live music performances and art enthusiasts will be able to appreciate rare pieces from the Sanlam Art Collection – one of South Africa’s finest and most extensive corporate art collections. Those looking to find investment value from their wine or art collection will fine benefit in networking with experts from SPI at the event.

Stellenbosch at Summer Place 2012 is for those who would love a taste of the Winelands’ good life and for just R395 will get exactly that. Tickets are limited and flying fast so make sure you get hold of yours today. The doors open at 18h30.

Book your tickets on www.webtickets.co.za now. For more information on Stellenbosch at Summer Place 2012 contact Elmarie Rabe at Tel: 021 886 8275, send an email to events@wineroute.co.za or visit www.wineroute.co.za.

 

 

 

Waterkloof’s Peacock Ridge spreads its feathers with two new additions

 

Waterkloof Estate, known for its elegant wines that match the splendour of the location as well as the architectural magnificence of this ‘cellar in the sky’ in the Helderberg Winelands, has extended its great value, showy Peacock Ridge range with two brand new additions – a Chenin Blanc and Shiraz.

Named after a muster of wild peacock that adds to the natural beauty of this bio-dynamic wine farm on the outskirts of Somerset-West, the Peacock Ridge wines are rounder in character and encompass great generosity and a more fruit-forward style.

“The maiden Peacock Ridge Chenin Blanc 2011 and Peacock Ridge Shiraz 2011 complete a unique tier that reveals wines of compelling individuality at a bargain price,” shares winemaker Werner Engelbrecht, a traditionalist-by-heart.

He focuses his efforts on the vineyards to produce the best quality grapes and follows a minimalist approach in Waterkloof’s state-of-the-art gravitational cellar. Expertly designed, the cellar is both ultra-modern and geared for traditional winemaking practices such as open top, wooden fermenters for red wines; whole bunch pressing for white wines to guarantee gentle extraction, and the use of gravity to avoid excessive pumping of the wine.

The grapes for the Peacock Ridge Chenin Blanc 2011 stem from the foot of the Paardeberg in the Swartland region as well as the cooler ‘Golden Triangle’ of the Helderberg ward – the home of Waterkloof – where ideal soil compositions and cool sea breezes naturally intertwine to create premium wines.

“Old bush vine vineyards planted in Chenin-friendly soils have over time found their natural balance and ultimately it shows in our Peacock Ridge Chenin Blanc 2011,” adds Werner.

The grapes were de-stemmed before going into the press and the free run juice was separated from the skins immediately. In pursuit of a more individually styled wine, Werner relied on wild yeasts only and it took nine months to complete the natural fermentation process. 10% of the wine was fermented in old oak barrels and the rest in stainless steel and the wine was left on the secondary lees for one month before bottling.

more...

Maiden Peacock Ridge wines two and last...

Flashing its features in true peacock fashion, the wine allures with quince and stone fruit flavours which add complexity to the wine and a lovely texture is balanced by a bright acidity for freshness and structural finesse. The Peacock Ridge Chenin Blanc 2011 is extremely versatile and will go with a variety of dishes.

With the maiden Peacock Ridge Shiraz 2011, Werner and his team opted for vineyards sites – again stemming from the Swartland and famed ‘golden slopes’ of the Helderberg – that were able to produce a wine with notable elegance and freshness, allied to a fine texture. Deep red soils provide moisture and nutrients, which gives this Shiraz its supple, spicy characters.

“We looked for bush vine vineyards that are cultivated under dry-land conditions or where irrigation is kept to a minimum during the growing season. This helps to ensure that the vigorous growth is kept in check and produces wonderfully concentrated fruit,” explains Werner.

The grapes were fermented naturally with ‘wild yeasts’ in a combination of stainless steel and wooden fermenters, after which the wine was aged in oak for six months before it was bottled.
For Food and Wine Page please
The Peacock Ridge Shiraz 2011 reveals hints of red and sour cherries as well as spice on the nose whilst ripe, juicy flavours are balanced by a fresh acidity. The wine is a sublime food partner and will complement venison and game dishes exceptionally well.

“The wine is more refined, reserved and complex as opposed to a robust, over-ripe blockbuster. Although there will always be those who prefer Barossa brawn to northern Rhône refinement, this was not what we set out to achieve with this maiden Shiraz,” adds Werner.

All the wines in the Waterkloof Peacock Ridge range – which also includes a Merlot and Sauvignon Blanc – are available at R59 per bottle, directly from the estate or at selected csupermarkets and wine outlets countrywide.

For more information or wine orders contact Waterkloof Estate at Tel: 021 858 1292 or
visit www.waterkloofwines.co.za.

 

 

Spring Sauvignon Blanc Festival

 

Xhristyle.com Food and Wine club proudly invites our Stylers to imbibe in the sublime Sauvignon Blanc wine Festival...look out on our Facebook pages (The Chris Meklis Page and XHRISTYLE.COM Group for free ticket giveaways to this auspicious occasion!

For more info on becoming a member of our exclusive Food and Wine Group write to info@xhristyle.com

 

 

 

 

World renowned French celebrity Chef tarts it up with Kaapse Vonkel

Simonsig Kaapse Vonkel Brut Rosé took centre stage at a star studded London event when celebrity chef Eric Lanlard, the world renowned French patissier and host of Baking Mad on DStv’s BBC Lifestyle channel served it to glamorous British foodies at the launch of his latest book ‘Tart it Up!’.

To entice celebrity palates, Kaapse Vonkel Brut Rosé with its elegant, soft bead, was served with decadent tarts such as fig, lardon & Dolcelatte and broccoli & beetroot followed by an array of Eric's signature desserts.

 

This famous French chef keeps Simonsig’s flagship Cap Classique Cuvée Royale in the private cellar of his magnificent UK home and enjoys it so much that he “would spend his last R200 on a bottle”, as quoted in a recent magazine interview.

Converting a true Frenchman to choose a South African Cap Classique over French Champagne, is no small feat and especially fitting for Simonsig, the first South African wine estate to create a sparkling wine made according to the French tradition of secondary bottle fermentation back in 1971.

To read more about Tart it Up! visit www.cake-boy.co.uk or order it from www.amazon.co.uk.

For more information on Simonsig Estate call Tel: (+27)21 888 4915 or visit www.simonsig.co.za.

Simonsig Wine Estate is located outside Stellenbosch, on the Kromme Rhee road between the R44 and R304.

 

 

 

Spring Sauvignon Blanc Festival at Montecasino

The courtyard at the Pivot at Montecasino will come alive with an explosion of flavours on Friday, 31 August, and Saturday 1 and Sunday 2 September as Montecasino – Tsogo Sun’s flagship entertainment property – and the Southern Sun Montecasino hotel present the Spring Sauvignon Blanc Festival.

The Spring Sauvignon Blanc Festival is the only event of its kind ever hosted in Johannesburg, and will showcase 50 of South Africa’s leading Sauvignon Blanc producers in a setting overflowing with superior wines, unsurpassed fare and the finest entertainment – all perfectly complemented by the rising temperatures, tender green leaves and the fresh breeze of an impending summer.

From left to right: Miguel Chan ( Southern Sun Montecasino Sommelier), Steve Howell (Montecasino General Manager), Mayan Moodley (Southern Sun Montecasino General Manager)

 

Join us and sample the juiciest, most aromatic, zesty and crisp drops of our country’s finest wines and discover, in a sparkling setting of fun, friendship and festivity, the diversity of the Sauvignon-style straight to you from the vineyards of the Western Cape.

Tickets cost just R120 per person through Computicket and include a wine-tasting glass.

For full details on this and other events, activities and special offers available to you at Montecasino, visit www.montecasino.co.za, or join us on Facebook at www.facebook.com/montecasino.

 

 

Waterkloof says cheese to Healey’s Farmhouse Cheddar

 

Wine estate welcomes acclaimed cheesery to its family

 

Waterkloof Estate, the eco-conscious wine and fine dining marvel on the elevated outskirts of the Helderberg Winelands, reaffirmed its natural principles with the addition of world renowned, naturally matured Healey’s Farmhouse Cheddar to its family.

“Since opening our doors in 2009, our restaurant has been a firm admirer of this world beating, artisan cheddar produced by this boutique cheesery in Somerset West. We find it so delicious in fact we have decided to make it part of the Waterkloof family,” shares Waterkloof proprietor Paul Boutinot.

“Age is not important unless you are a Healey’s cheese or a Waterkloof wine. They both unlock nature’s true potential through traditional, time-honoured methods and adhere to natural principles, sustainable farming methods and minimal intervention,” adds Paul.

Consistently in the world’s top four cheddars since its inception in 2005, Healey’s Farmhouse Cheddar has over the years garnered quality accolades worldwide for its cheddar cheese, aged anywhere from eight to 24 months. In 2006 Healey’s excelled at the coveted World Cheese Awards in London, bringing home Gold as well as Silver, and in 2009 it claimed Gold status at the World Cheese Canary Island Awards. More recently it churned out a Bronze medal at the 2011 World Cheese Awards.

Following the same traditional recipe of 150 years ago, Healey’s famous cheddar is made by hand with unpasteurised, free range Friesian milk and still matured with a muslin cloth in a natural cave like environment which encourages mould growth that enhances the flavour development over a period of time. These noble cheeses, which are clothed and greased to form a natural outer rind to harness its clean, full nutty flavour, contains no artificial colourants or preservatives.

“In the late 1700′s, famous French philosopher, gourmand, and avid cheese lover Jean Anthelme Brillat-Savarin said ‘a meal without some cheese is like a beautiful woman with only one eye’. Fortunately we have the best cheese in the country, which takes pride on our famous cheese platter and pairs exceptionally well with our exclusive Circumstance Straw Wine,” explains Waterkloof chef Grégory Czarnecki.

“Healey’s Farmhouse Cheddar was the obvious choice when I selected cheese for the Waterkloof Restaurant. The unpasteurised mature cheddar was in a league of its own and incredibly versatile. I could combine it with sweet and savoury dishes. It is probably one of the best examples I have seen around the world,” adds Grégory.

Fellow restaurateurs and foodies who also swear by the world-class quality of Healey’s Farmhouse Cheddar include Chef Rudi Liebenberg of The Mount Nelson Hotel in Cape Town;   doyenne of creative home cooking, Ina Paarman, and Fritz Schoon, artisan baker and owner of De Oude Bank Bakkerij in Stellenbosch.

“My greatest passion is to bake bread, real bread. I have devoted my whole being to baking the most natural, nutritious, beautiful bread for our local community and I have dedicated months, searching for the best local produce to serve with my bread. After tasting my way through the most amazing cheeses in the Western Cape, I found there was simply no better cheddar than Healey's Farmhouse Cheddar” says Fritz Schoon.

To truly enjoy your Healey’s Farmhouse Cheddar, Chef Grégory suggests you keep it in a cool cupboard or ceramic cheese dish and eat it at room temperature.

Healey’s Farmhouse Cheddar is available for retail sales at Waterkloof’s tasting lounge for R35 (for 200 grams) or at selected deli’s, restaurant, supermarkets and food stores countrywide including Giovanni’s, Carlucci’s, Food Lovers Market, Woolworths, Spar and Checkers.

For more information contact Healey’s Cheese at 021 847 0480 or visit www.healeys.co.za.

 

 

 

Grand wines for Father’s Day at Constantia Glen
Sunday, 17 June 2012

 

Give Dad the perfect gift of an unforgettable Father’s Day at the beautiful Constantia Glen boutique wine estate, known for exceptional cool climate reds and offering some of the finest wine tasting experiences in the winelands.

As a special treat, all fathers visiting the tasting room on 17 June, can enjoy a free wine tasting – an ideal occasion to savour the estate’s Bordeaux-style blends, the prizewinning Constantia Glen Five 2008 and Constantia Glen Three 2008.

The whole family can also tuck into a variety of hearty soups while enjoying the tranquil mountain and vineyards views, and spoil Dad even more with delicious platters of cheese and charcuterie.
The tasting room will also offer refreshing, homemade lemonade, decadent hot chocolate as well as coffee, espresso and cappuccino as an alternative for non-drinking family members.
Constantia Glen is open daily from 10h00 till 17h00 on week days and from 10h00 till 16h00 on Saturdays and Sundays. Look out for the Constantia Glen signs towards the top of Constantia Main road. Call 021-795 5639, e-mail wine@constantiaglen.co.za  or visit www.constantiaglen.com for further information. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

 

 

High scores for Constantia Glen in Wine Enthusiast in the USA

(Order a case through xhristyle.com and receive a discount and stand a chance to win another case free! sales@xhristyle.com)

Constantia Glen, the magnificently appointed boutique wine estate known for exceptional cool climate reds, has scored 90 points and more for two of its prized Bordeaux style blends in the New York based Wine Enthusiast, one of the world’s most influential magazines devoted exclusively to wine and spirits.

With a rating of 91 points for the elegant Constantia Glen Five 2008 and 90 points for the eminently approachable Constantia Glen Three 2008, both wines are included in the magazine’s Excellent category.

Wine Enthusiast describes the newly released Constantia Glen Five 2008 as a stunning Bordeaux-style blend that opens with ripe aromas of black fruits laced with a serious liquorice and spice streak that shows staying power: “The seductive mouth-feel boasts a slightly creamy texture with mouth-filling tannins. The palate is loaded with mulled boysenberry. Hints of tobacco, mocha and sweet spice all linger on the long close.”

Constantia Glen Three 2008 is described as “a great value”, noting that this Merlot-dominant blend, with splashes of Cabernet Sauvignon and Cabernet Franc exudes ripe aromas and flavours of rich dark fruit and berries jazzed up with layers of cigar tobacco, leather, savoury herbs and tree bark: “Concentrated and mouth-filling, with a velvety texture, it’s a well-balanced wine with fine, but persistent tannins and a lengthy finish.” 

Constantia Glen Five 2008 and Constantia Glen Three 2008 are available at fine dining restaurants and boutique wine shops, selling at the cellar door for R245 and R150 a bottle respectively.

Constantia Glen is open daily from 10h00 till 17h00 on week days and from 10h00 till 16h00 on Saturdays and Sundays. Look out for the Constantia Glen signs towards the top of Constantia Main road. Call 021-795 5639, e-mail wine@constantiaglen.co.za  or visit www.constantiaglen.com for further information.

The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

 

Upcoming Tasting and Event Schedule for Wine Cellar Johannesburg

It's time to learn about, and have fun tasting wine! Join our Xhristye Wine Group and get a group discount on the prices!
To become a member of our exclusive Xhristyle Wine Group write to us at admin@xhristyle.com
By being a member, you will immediately be privy to special discounts, offers and free wine hampers and giveaways!
JOIN NOW!

Click here to download our event schedule

 

 

High praise for Hartenberg Chardonnay in USA’s Wine Enthusiast

 

Hartenberg Estate’s Chardonnay 2009 has hit the high notes in the USA ,scoring 90 points, with rave reviews from Wine Enthusiast, one of the world’s most influential magazines devoted exclusively to wine and spirits.

 

 

 

“Rich and round but not overdone, with a nice brightness to the apple, clementine and white peach aromas and flavour,” is how the publication describes this balanced Chardonnay with its well-integrated flavour components that work together in harmony to close on a brisk citrus-rind finish.

The prized Hartenberg Chardonnay 2009 is available at find dining restaurants and boutique wine shops country-wide and sells at the cellar door for R78 per bottle.

 Hartenberg Estate is situated on the Bottelary Road off the R304 to Stellenbosch. Open 6 days a week from May till November and 7 days a week from December to April for tastings, picnic lunches and wetland walks, but cellar tours are by appointment only. Contact Tel: (+27)21-8652541, Email: info@hartenbergestate.com or visit www.hartenbergestate.com.

 

 

 

 

 

 

Food and Wine  Review: Western Cape

Clos Malverne: A scintillating culinary experience
By John 'O Toole

 

When one eats at as many restaurants as we do, very little impresses or surprises…
Little prepared us for the culinary treat we were destined to experience at the famous Clos Malverne wine estate!

Gorgeous Surrounds and Ambience
Nestled in the natural countryside of the beautiful Stellenbosch wine route, Clos Malverne hides a gem of a wine farm coupled with an exquisite range of wines.
Stellenbosch is an absolute must see for anyone visiting the Western Cape and specifically the Cape wine lands.
The scenery will bring back memories of times a bygone era, and, even a touch of melancholy of what your future in this paradise of the Cape might hold… On a misty, rainy, cold Cape autumn day, we had the privilege to experience - Clos Malverne.

The Clos Malverne farmhouse is like a stunning villa - that real people live in. Next to it is the stunning, stylish yet uncomplicated restaurant, filled with family photographs from a time gone by and beautiful art work covering the walls.
One immediately gets the feeling you are a very special guest in someone’s home. Looking beyond the stunning chandelier is the well-stocked wine bar filled with its 'delicate juices'. The style is toned down- very real.

We were seated next to the fireplace and as we looked outside at the rainy Cape weather, the heat from the fireplace filled us with the feeling that this is the right place to be for us on this very day. A complimentary glass of bubbly started the proceedings off with a bang

Studying the menu, we struggled to decide on the perfect dish and wine.

Divine Menu
The choice is huge – guaranteed to satisfy anyone’s culinary requirements and any occasion. We settled on the four course food and wine pairing menu. Four courses!
With some trepidation we started our journey.

The first course arrived. A “Norwegian salmon gravlax vo au vent”. Two delicate pieces of Norwegian Salmon perched on a piece of filo pastry, surrounded by a dill crème fraiche and topped with a cute little quail egg.
We washed it down with a brilliantly paired Clos Malverne Sauvignon Blanc. The mixture of Salmon, dill, cream, beetroot and capers was surprising to the palate and very satisfying.

No time was wasted on waiting for courses as we shortly welcomed the second course – curious to see what it will 'deliver' after the first course.
The little pork belly croquette arrived on a large plate, by itself, surrounded only by an entourage of apple chutney, star aniseed jus, and a small watercress salad.
WOW ! This was the best pork belly I’ve ever had. It was super tender and succulent, topped with a thin, tiny piece of crackling. Although this was only the second part of my culinary journey, my taste buds were yearning for more...
The dish was paired with a deliciously complex Clos Malverne Cab/Merlot which enhanced the already complex flavours even more. (One of my favourite Clos Malverne wines and highly recommended)

The 'next act' was the grilled fillet steak accompanied by mixed mushrooms, pecorino potato croquette (major yum), drizzled in a bone marrow and truffle jus. Oh my word ! 
The meat was ultra-tender, not even needing a steak knife. I pulled it apart and covered in the cast of delicacies on my plate...
A glass of Clos Malverne Auret ensured an already superb dish was elevated to new heights. My wish for you was to experience the taste and texture of fillet steak cooked to perfection, married with stunning flavours and an exquisite wine. (The Auret was simply superb)

My belly was content but I knew that a fourth course awaited.

We pressed on with the 'difficult task' at hand, and were treated with the piece de resistance of the food and wine pairing:
A chocolate fondant arrived topped by a mixed berry and white chocolate ice cream. This was a chocolate fiend’s delight! Inside the pudding hid a sweet surprise in the guise of a salted caramel filling.
It was decadent and juicy, delicate and devilishly tasty...
We had a glass of succulent Clos Malverne Pinotage Reserve to complete this beautifully staged dessert.

All-Round Satifaction
We sat back – well satisfied with the completion of our 'quest'– still savouring the flavours, tastes and memories we just experienced.
Most of us will be satisfied with one dish and a good wine to accompany it. At Clos Malverne we got four perfect dishes, paired with four perfect wines. This wine farm and restaurant is one of the true “undiscovered” pearls of the Stellenbosch wine route.
One almost feels like keeping it a secret. It is simple, stylish, the décor is sedate, no dancing bears, but a definite must for any foodie and oenophile to visit on their journey through the Cape wine lands.
This should be your first stop when you visit the Cape wine lands.

Booking Enquiries:
The Restaurant @ Clos Malverne is open daily for lunch except on Mondays and bookings are essential...
Book through Xhristyle.com (let us make your booking) and you may stand a chance at receiving a discount on your meal or complimentary wine...write to us at info@xhristyle.com
For further information on The Restaurant @ Clos Malverne or the reserve your table, contact the restaurant at Tel: (+27)21 865 2022 or send an email to info@closmalverne.co.za.

 

 

Irresistible Mother’s Day treat for moms at picturesque Constantia Glen
Sunday, 13 May

Make your mother feel like a queen and visit Constantia Glen, the magnificently appointed boutique wine estate known for exceptional cool climate reds, where she will be spoiled with an unforgettable Mother’s Day on Sunday, 13 May.
All mothers visiting the tasting room on Mother’s Day will get a free wine tasting – the perfect treat on this special occasion. A newcomer that will definitely impress the special lady in your life is the Constantia Glen Five 2008, the highly anticipated new vintage that has just been added to the estate’s prestigious wines.

Mom can also choose from a selection of mouth-watering platters of cheese and charcuterie to enjoy amidst a magnificent panoramic view, the ultimate setting to celebrate a very special day with extraordinary vintages and delicious eats.  

Constantia Glen is open daily from 10h00 till 17h00 on week days and from 10h00 till 16h00 on Saturdays and Sundays. Look out for the Constantia Glen signs towards the top of Constantia Main road. Call 021-795 5639, e-mail wine@constantiaglen.co.za  or visit www.constantiaglen.com for further information. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

 

 

Ille Maurice Restaurant

 

Umhlanga's shining beacon (besides its famous lighthouse that is) has to be the great Restaurant Ile Maurice which has become synonymous with fine cuisine, top class wines and an overall ambient dining experience- all served up by award winning chefs and sommelier and well versed, knowledgeable waitrons.

 

Having heard and read endless accolades about this establishment, I made a point of visiting the restaurant to to experience and decide for myself if all the 'hoopla' surrounding this Natal restaurant, invoking a refreshing taste of colonial Mauritius, is merited, and I was not disappointed!

Exceptional Cusuine
Firstly, it must be said that Ile Maurice features quite the menu- with some enticingly different dishes!
With a few signature (and exotic) dishes, the likes Bloc De Foie Gras (Duck Liver);
Cruisses De Grenouilles (Frog's Legs) and Canard Le'orange (Duck L'orange) being ever popular French throwbacks, in addition, there exists a refreshing 'Creole' slant to the menu which pays respectful homage to the fusion of tastes and cooking methods that make up many a dish in colonial Mauritius...

In an era where the pre-eminence of Asian cuisine seems the given, it's indeed refreshing that establishments like the distinct Restaurant Ile Maurice bring back the incredible diversity of Creole cooking and its capturing flavours!

With the array of superb curry-esque dishes, one is hard pressed for choice- they all are that enticingly divine...
Some examples are Daube De Poisson A La “Captain Sarno”- Filleted Fresh Line Fish which is sublimely prepared in delicate coconut milk with tomato onions, garlic and coriander;
Steak Creole (Fillet prepared in a tomato, chilli and garlic sauce); Vindaye De Poisson- Fresh filleted Barracuda or Yellowtail spiced up with turmeric, garlic and ginger and cooked with baby onions; Mulligatawny De Volaile (Chicken prepared with turmeric, dahl and tamarin seeds) and Crevettes Calamar Creole- Prawns and Calamari prepared in true Creole fashion with coconut milk. The above dazzle the taste buds in both flavour, fragrance and subtle spice.

The aforementioned dishes are a few of the restaurant's speciality dishes, however, there are culinary delights for those with less of a predilection to foods with too much spicy...
I started with a sensationally tasty Crab Soup (Soupe De Crabe), which boasted just the right consistency with fine slithers of crab meat.
My guest enjoyed a starter of Calamar Creole (Calamari Creole) a sassy dressing down of an otherwise ordinary favourite, sautéed with garlic, ginger, tomato and coriander.

The list of appetisers reads like a stunning bevy of gorgeous beauties at a beauty pageant, only this is the beauty and the FEAST....

• Gratin De Crabe sees delicious crab meat served in a shell, prepared in a heavenly bechamel sauce

• A most dlightful amalgam of Choux pastry filled with spinach, Scottish smoked salmon and cottage cheese (Pate De Choux A L'epinard, Et Saumon Fume D'ecosse) brings the best of 'Continental cuisine'  to life

• Camembert Aux Amandes is a deliciously smooth Camembert cheese deep fried with almonds, sesame seeds and accompanied with a red current jelly- a popular choice indeed.

• Champignons Beauchamp is a starter of diced large brown mushrooms, delicately sautéed with onion and garlic and decadently filled with prawns

If some of the appetisers sound too decadent or rich for those in favour of a more relaxed salad, the salad menu is well thought...
Salade Nicoise is the popular anchovy salad which hails directly from the south of France and Roast Duck Salad consisting of finely sliced crispy duck with apple and a a raspberry dressing is one of my favourites, if I decide to go the 'salad route- which, I admit happens seldomly!

For 'hedonists' like me, there is the previously mentioned Foie Gras (Duck liver), a delicacy of note and extremely hard to come by; or self indulgent Russian Caviar and of course Frog's Legs!

The rest of the menu brims with variety that will whet the most discerning of appetites. With seafood poultry and game dishes rounding it off perfectly.
Desserts are of course the piece de resistance here and beguiling temptations like the famous crème Brulee Madame Mauvis, Banane Flambee u Coco (Banana slices poached in a coconut sauce and flamed in rum) and delicate Crepes Suzette are amoungst the firm favourites.

Exceptional Ambience
The ambience is wonderfully relaxed with hints of Mauritian styles and French colonialism here and there.
The establishment itself is its own building with an ambient wooden deck as one of the central focal points. Rather like a private enclave in the form of a coastal residence, Restaurant Ile Maurice is every bit the quintessence of fine dining and ambience.
The expert in house sommelier is ever the authoritative on the exceptional wine list which features a cellar that will bowl over any wine enthusiast with some of the finest champagnes and wines the world over to perfectly compliment your meal choices.

Where so called 'fine dining eateries' seem to have sprung up on virtually every street corner, you can rest assured that Restaurant Ile Maurice is one of a handful that can truly and honestly lay claim to this accolade.
Integrity in every dish, crisp white linen laid table cloths set with bustle back chairs and a sea breeze carrying the sublime aromas of the Creole fusion cuisine coming out of the kitchen, expert chefs and friendly service in a relaxed environment are a few of the dynamic combinations that make this fine restaurant so popular. 

 

TRADING HOURS                                         CONTACT DETAILS
Tuesday – Sunday:                                (031)561 7606/9
Lunch : 12:00 – 15:00                            9 McCausland Crescent
Dinner : 18:30 - 22:15                           Umhlanga Rocks
4320
Closed Mondays except during
Christmas holidays

AVERAGE PER PERSON
R225.00 - R240.00

 

(Please note: write to sales@xhristyle.com and find out about special offers for fun and interesting wine tasting parties to host, place your orders of KWV Mentors range or other ranges through Xhristyle.com and stand a chance to win a tour of the estate in Paarl, discounts and even giveaways!)

KWV THE MENTORS: A JOURNEY TO EXCELLENCE

The story of KWV The Mentors begins with a vision to produce wines that honour the diversity of terroir and climate that influences the different styles of wines from South Africa. It is a pursuit of excellence that is bound only by a vision of supreme quality and begins with the vine.

Only the best vineyards are chosen to supply grapes for the making of the KWV The Mentors range. Finding and nurturing this bounty is the task of a team that seeks both consistency in quality from South Africa’s established wine regions as well as the opportunity for innovation often found in the vineyards of younger wine regions.  A vineyard might for example be relatively young, but these often produce a variety of fruit flavours that add complexity to a wine.

Climate is a cornerstone, contributing to among others the attainment of sublime balance between sugar and acid, and the gradual development of intense flavours in wines of stature. Irrigation levels and canopy structure are considered. Harvesting methods contribute too, and some vineyards present the best fruit sometimes simply because of their having been hand-pruned and harvested.

Over time and through vintages the team sometimes comes across parcels of vineyard that are unique. Vines might be old; a vineyard might have a high altitude, a cooI southern slope and exceptional balance of fruit, and vine growth might be observed; or, by hook or by crook, the wine might just shine in the cellar every year. The vineyards or parcels from blocks are selected because each has some unique characteristic. One golden thread that ties them all together is balance and as such represent the nature of the vineyard site from which the wine was made.

Harvesting grapes for KWV The Mentors begins towards the end of January when the fruit begins to reach optimum ripeness, and continues through to the end of March. Picking takes place at the coolest times of the day, critical especially in the white varieties. Red cultivars can be picked later because they are kept in cold storage overnight.

Even the craftsmanship of the age old cooperage tradition plays a role. Skilful selection of oak by cooper, forest type and toasting level, all to ensure that the true grape attributes and fruit characteristics are complemented and amplified by the wood.
It is only once the winemaking team is satisfied that a wine meets the highest standard does it qualify as a “Mentor”. 

‘2011 was an exceptional year for the Mentors range as it performed well in both international and local competitions. The Mentors range typifies our pursuit of excellence and quality, and epitomises the new KWV energy. Paving the way for future successes from this range we remain optimistic that 2012 will produce as many if not more medal winners from this range,’ says Brand Director, Jeff Gradwell.

Recent releases in the Mentors range include:

Chardonnay 2011 - A well balanced and medium bodied wine, displaying the true characters of cool climate Chardonnay from Elgin.  The nose has beautiful floral, citrus blossom and apricot aromas with fresh lime and mineral tones. This elegant wine has subtle hints of cedary oak, raw almonds with a lively and persistent lingering finish. Barrel matured for 9 months and also in the bottle for 6 months prior to release. This wine retails for approximately R120.

Grenache Blanc 2011 - This refreshing wine displays a variety of flavours on the nose and palate. Aromas of orange peel, mandarin and Granny Smith apples transcend into a rich, generous and flavoursome palate of white peach, mineral, lime and spice. The palate is creamy and layered with subtle aromas of cedar oak which is fresh and persistent. This wine retails for approximately R120.

Sauvignon Blanc 2011 - Bursting with gooseberry, green pepper and floral aromas, the wine expresses upfront varietal characters of Sauvignon Blanc. The palate has a juicy concentration and intensity of flavours, such as passion fruit, lemon grass and lime. The seamless palate ends with a crisp finish. This wine retails for approximately R120.

Semillon 2011 - On the nose this wine is fresh and lively with floral, apple, lime and subtle lemon grass. The wine has a refined palate with some biscuit and creamy flavours with a fresh and zesty natural acidity. This wine retails for approximately R120.

Viognier 2011 - The nose delivers upfront, varietal expressive characters, such as green figs, musk, peach and orange blossom aromas. The palate delivers flavours such as lemon, grapefruit and apricot, with a touch of marzipan and nougat on the finish. Whilst our 2011 Viognier is a more elegant style it demonstrates great finesse and structure. This wine retails for approximately R120.

Cabernet Franc 2011 - Aromas of spice, pencil shavings and white chocolate transcends into a complex layered pallet, finishing with silky soft and persistent tannins. The dried fruit and fruit cake flavours further add to the complexity of this unique and extraordinary wine. This wine retails for approximately R180.

Canvas 2010 - This full bodied wine explodes with fresh cherry, blueberry and marzipan characters with hints of cherry tobacco. The wine is fresh and lively with soft, juicy tannins which are complimented with 16 months barrel maturation. This wine retails for approximately R180.

Orchestra 2010 - As with a fine Orchestra, this blend showcases the unique individual attributes of the different varietals, but together delivers a complexity beyond the sum of the components. This complex red wine shows layers of rich red berry fruit, marzipan and savoury aromas which are complimented with subtle integrated nuances of cedar and cigar box. The palate is soft and textured with hints of pepper, clove and spice. The finish is smooth and lingering. This wine retails for approximately R180.

Pinotage 2010 – Juicy blackberry and plum aromas are complimented by notes of ginger, cloves and dark chocolate with soft floral nuances. On the generous and persistent palate the wine is juicy and well rounded with persistent silky smooth tannins. This wine retails for approximately R180.

Shiraz 2010 - This expressive wine on the nose has upfront plum and sour cherry, dark chocolate with savoury nuances.  The palate is rich and smooth with hints of pepper spice. This wine retails for approximately R180.

KWV is one of the leading wine and spirits producers in South Africa. Its head office is located in Paarl, in the Western Cape region – one of the country’s top wine producing regions.  The company sources wines and grapes from the best and most sought after viticultural regions in South Africa. KWV is known internationally for brands such as Roodeberg, KWV wines, Golden Kaan, Cathedral Cellar, Café Culture and the KWV 3, 5, 10, 15 and 20 Year Old brandies. KWV is a founder member of the Industry Association for the Responsible Use of Alcohol (ARA).

 

 

 

 

 

Let's Taste Some Wine, Why Don't We?

 

There are some seats left for the following wine tastings presented by Wine Cellar at the Cape Wine Academy. Please feel free to pass this along:

 

17 APRIL: BORDEAUX 2008 - INTRO TO THE MAJOR APPELLATIONS – R250
What makes Bordeaux the most important wine region on earth? We take a tour through the major appellations with benchmark wines from the classic 2008 vintage; from Pomerol and St Emilion on the right bank to St Estephe in the northern Medoc and a Sauternes to finish off. Highlights will include Smith Haut Lafitte, d’Issan and St Pierre.

 
24 APRIL: ITALY TENUTA DELLA TERRE NERE & GIOVANNI CORINO – R175
The new vintage of our hottest wines from the slopes of Mount Etna are here! From the Rosso and Rosato at R120 we taste through the single vineyards to finally the 140 year-old pre-phylloxera vineyard, Don Peppiano! These are a unique style, described often between a fine Barolo and fine Burgundy. We also taste the new vintages of Giovanni Corino; Barolo, Barolo Vigna Giachini, Barbera and Nebbiolo.

8 MAY: LA BASCULA, SPANISH VALUES FROM BRUCE JACK - R100
You may not know that Bruce Jack has been making Spanish wines for a number of years now, and they offer great value too. Old vines and interesting regions combined with new world winemaking makes for fabulous, stylish wines. The Charge, Turret Fields and the Gauntlet are just a few in the range from the regions of Terra Alta, Rioja and Jumilla!

Where? Cape Wine Academy, 24 Kelvin Road, Bramley.  
We taste 12 to 16 wines in an informal but informative and discussion format.
Tastings start strictly at 18:30 and are finished by 20:15.

www.winecellar.co.za  Tel:  +27 21 448 4105

 

 

Holden Manz – a haven of wine, food and 5-star Franschhoek living

Holden Manz, the magnificent boutique wine estate nestled between two rivers with majestic mountain views, represents the epitome of Franschhoek living.

The 22-hectare wine estate benefits from fertile soils and a state of the art winemaking cellar. With a guiding principal to ‘tread lightly’, the Holden Manz team works hard to minimize their carbon footprint and impact on the environment.

Whether you visit the 5-star guest house and spa, enjoy the breathtaking views during a tranquil picnic along the Franschhoek River, taste the range of Holden Manz wines or sit down for a delightful seasonal meal in the Franschhoek Kitchen restaurant above the cellar, a visit to Holden Manz is an unforgettable experience.

The passion for fine food, good wine and a wholesome lifestyle of owners Gerard Holden and Migo Manz, who purchased the farm in 2010, is reflected in every facet of this beautiful wine estate. Gerard is a former chemical engineer and mining financier, while architect Migo embraces the world of art in the Holden Manz Collection art gallery in Franschhoek’s main road.

Migo’s knowledge and love for art is reflected in the beautiful Cape Dutch style Holden Manz Manor House where stylish, contemporary art tastefully adorns the interior and each of the four luxurious rooms, including captivating collages by South African artist Karin Miller. A stay at this 5-star country retreat is a singular experience. As the Manor House is the home of Gerard, Migo and their son, Rothko, the family considers visitors as their personal guests with breakfast served at a communal table in the heart of the homestead. Feng shui is masterfully applied to complete the intimate, calm ambience. The courtyard with its serene koi pond sets the tone for the ultimate in relaxation at this ideal country getaway. Amidst a view of orchards and vines, the beautiful, lush grounds provide a tranquil setting for weddings at the ethereal confluence of the Franschhoek and Stony Brook rivers.

Adjacent to the guest house, the Holden Manz Spa offers delightful indulgences amidst the vineyards using only Africology products - South Africa’s own, 100% natural beauty range. Visitors seeking an escape from the city’s hustle and bustle, can find solace in the yoga studio, another of Migo’s great loves.

On the Holden Manz wine front, great things are happening in the cellar with Karl Lambour and Schalk Opperman heading the winemaking team.

Karl Lambour, director of wine production, marketing and sales at Holden Manz, has over 16 years experience in the wine industry and credits the passion of Holden Manz’s owners and their philosophy of wine as art as the important aspects that make the estate’s wines a cut above the rest.
Holden Manz winemaker Schalk Opperman believes that truly great wines come from nature and great vineyards, as well as making wines true to the terroir which shows the true expression of the grapes’ flavour profile.
This philosophy shines through in the great variety of Holden Manz wines such the Holden Manz prize winning flagship ­- the 2009 Big G – made in the rich Bordeaux style; the silky 2010 Holden Manz Merlot with its succulent fruit character; the well-rounded 2008 Holden Manz Shiraz; and the hearty Port style wine, the 2009 Holden Manz Good Sport Cape Vintage, made from Shiraz grapes.  

All wines are available for tastings at the tasting room and can be paired with an array of tasty morsels carefully selected to bring out the subtle nuances of each wine. These pairings are also offered as a five course meal with full portion sizes at the Franschhoek Kitchen situated above the cellar, where Chef Bjorn Dingemans, who has cooked alongside some of the finest chefs in London before joining Holden Manz, plies his culinary craft. Chef Bjorn crafts his signature dishes using fresh seasonal ingredients picked from the Holden Manz vegetable and herb gardens as well as their own fruit tree orchard. During the summer months Bjorn’s mouth-watering Sunday Tapas dishes can also be enjoyed, uniting tapas lovers on the vibrant cellar terrace every Sunday from 11h00 till 17h00. Holden Manz also offers spectacular river side picnics under stately oaks, presented in a traditional picnic basket complete with table cloth, napkins, cutlery and plates.

The Holden Manz tasting room is open daily from 10h00 to 17h00. Call 021-8762729, e-mail wayne@holdenmanz.com, visit Holden Manz on Facebook or www.holdenmanz.com. To reach Holden Manz, turn right at the Huguenot Monument in Franschhoek and follow the signs for two kilometres.
GPS coordinates: Latitude: 33° 56’ 7” S; Longitude: 19° 6’ 54” E.

 

 

 

Cargo Hold: A thrilling nautical dining experience and must see at Durban's Ushaka Marine World...

Natal, and more specifically, Durban itself boasts some fine places which no doubt satisfy its myriad local and international visitors, and one of its more recent additions, Cargo Hold, at Ushaka Marine World, is certainly worthy of this mention.

Firstly I must begin by expressing disdain for anything “shopping mall” orientated when away on vacation, as I feel it defeats the whole purpose of getting away from it all and for me, a Joburg denizen, that includes the crazy hustle bustle of the shopping mall, of which I had classed Ushaka.

Of course Ushaka- Durban Harbour's answer to Cape Town's Waterfront is more than a mall, it offers a smorgasbord of attractions and a good share of restaurants, one of which is the esteemed Cargo Hold, in itself a feature by way of its stunning location in the replica of an old (and creepy)  'Phantom Ship'

One enters the restaurant by its top floor and a whole other world on three levels with a core feature in the form of a gigantic 3 storey shark tank is simultaneously revealed!
Cargo Hold is set on three floors, each with their own unique views and angles of the enormous shark tank with large porthole overlooking the Indian Ocean, offering their own ambience complete with nautical paraphernalia.
Extensive use of wood on the floors, walls and the main circular staircase that links all the floors together with round portholes in the walls and scant steel cladding accents ameliorate the deep sea theme but somehow comes off as tasteful and authentic.

Of course the Cargo (and 'piece de resistance) of this 'hold' is no doubt the gigantic three storey shark tank which not only showcases some incredible specimen of shark and fish, but also reveals a fish tank construction quite singular and remarkable-boasting twenty centimetre thick shatter-proof glass in one multi volume piece.
To view this feat of a tank is captivating to say the least and the water and at first unnerving movement of the shark and fish makes for constant fascination throughout one's dining experience.

Speaking of dining- the food was great and comes courtesy of a well planned menu which boasts some originality...
I sampled the 'Open Prawn Samoosa' with a bit of trepidation as I am not fond of hectically hot and spicy cuisine, but alas, I was pleasantly surprised and seduced by the wondrous taste combinations in my interestingly presented and prepared samoosa (open with a refreshing Tzatziki- like salsa)  which had just enough of a 'kick' not to burn my taste buds.

Another of my guests tried the crispy fresh Jelapino and Feta Spring rolls also served with the refreshing yoghurt based salsa and both my guests tried one of the delicious seafood dishes for their main course whilst I tried something different- in the form of Cargo Hold's choice hearty Oxtail dish, which is beautifully presented, deboned, in a pastry bowl.
Not heavy as one would sometimes expect from a dish like this, the oxtail meat was a pleasure to enjoy deboned in the midst of a rich, thick gravy.

One of my guests had a sublime looking Kingklip with potato purée, baby spinach, butter-curry sauce with a mango, pineapple salsa, and my second guest tried the 'Kingklip Lemon' prepared in phyllo...both dishes were expertly prepared and presented and all three of our choices proved more than enough as far as quantity was concerned.

 

Please pardon any pun when I state that Cargo Hold is a tightly run 'ship' with management and staff who understand the value of on-point service and going the extra mile for their clientèle.
This is something seldom seen in coastal or sea-side restaurants, and proved a wonderful and refreshing change.
Jarred is one of the younger managers and he together with his fine kitchen and front- of- house staff possess an enthusiasm for their work and the restaurant, ensuring that all-round enjoyment and satisfaction is guaranteed by all who visit their fascinating 'phantom ship' and Cargo Hold.

This restaurant is a must visit and one of Ushaka Marine World's treasures. Bookings are essential to avoid disappointment. See contact details below:

http://www.ushakamarineworld.co.za/restaurants/cargo-hold
call +2731 328 8065

Operating times:
Open for Lunch from 12h00 - 15h00
Open for Dinner from 18h00

 

 

 

Illyria House: I've Discovered Pretoria's Best Kept Secret!

And what a majestic boutique hotel and spa this tranquil 'world away' is...
From the street, this “walled-in” property seems like any ordinary residential home, but upon the opening of its doors, one is greeted by sheer opulence in the form of a dazzling marble staircase which takes you down to the main lobby/drawing room, beautiful original period antiques, finely carved and gilded, original and beautifully framed paintings, hanging Persians and sparkling crystal chandeliers! 

Romantic Colonialism
The house is modelled on a property one could easily find on the Amalfi Coast or somewhere the likes on the Italian or Portuguese Rivieras.
It is all white outside with such stunning detail, beautiful tall iron work gates leading to various sections of the garden, tall arches and columns dressed up with Roman blinds, and large double doors separating the interiors of the home from the beautifully manicured and landscaped gardens beyond.

On first read of this article you may think: maybe too ostentatious or too over the top. But when opulence is presented properly and authentically like here at Illyria House- it is beautiful and here, it is so much so, that the house and it's wondrous surprises- the suites, patios, jacuzzi's, gazebos, plunge pools and more-becomes a world away from the one in which we find ourselves everyday, and this is the establishment's biggest attraction- an escape.
Cleverly and tastefully appointed interiors and immaculate care and dedication to every detail of the building right down to each of the guest suites and fine manicured gardens and lawns  is the norm here, boasting nuances of Colonial Europe with top drawer service from the friendly staff to boot.

Yet with all the opulence and grandeur, one feels relaxed and free to discover and roam the place whilst imbibing one's self in the champagne on hand, given guests on arrival.

A Romantic Venue for all Occasions
Very popular as an intimate wedding venue, Illyria House features six guest suites in varying themes, all luxurious in appointment, the crème de la crème being the intimate and romantic Honeymoon Suite (or Catharina Suite), which was voted South Africa's best in a recent SABC competition!
Very French in its décor, the suite is sumptuous with the most inviting bathroom comprising claw bath in the centre just aching for that special 'couple's bath' with bubbles, champagne and rose petals a plenty!

Many an engagement and soiree has taken place on the lawns where guests are treated to live musical interludes whilst picnicking on personalised packed picnic baskets boasting wondrous gastronomical treasures.
The word 'boutique' should imbue exclusivity when applied to the travel industry, and in my opinion, Illyria House best represents what so many establishments are vying to capture but sadly remains unassailable due to there often not being enough education and experience in this industry.

Marie van der Walt proud owner knows what it takes to make a boutique hotel extra special ensuring an experience exclusive and second to none is enjoyed by staying guests and restaurant visitors.
She is a perfectionist and though she has more than capable managers and personnel, she keeps a an ancillary eye on all that's happening at Illyria and her 'personal touch' can be felt throughout.

When chatting to Van der Walt, one is instantly aware of her passion for her business, her staff and her guests- again something rudimentary for any successful hospitality operator.

Top Cuisine
She invited my party of three for relaxed lunch on the patio overlooking the beautiful gardens, and we were treated to a lovely three course meal in an environment so deliciously decadent, I loved every minute.

The food itself was carefully prepared and expertly presented with proper decorum- the waiter Colonially garbed in white with matching gloves opening huge silver dome salvers to reveal mouthwatering dishes- fillet for one of my guests and me, kingklip for another, but we were invited to indulge in heavenly starters too...
To begin with, I chose the taste explosion of “Prawn and Salmon served in Soup Hollandaise”, which 'mesmerises' the taste buds through it's expert taste combinations and creamy texture which compliment the prawn and salmon meat incredibly well!

One of my guests chose a wonderful 'Marinated Artichoke and Mushroom Salad'- something colourful and healthy off the Chef's list, while my third guest's starter came in the form of a firm favourite- Butternut Soup with Mandarin and Mint, which was deliciously creamy with just enough citrus.

 

My guest's sole looked sublime served with a creamy Hollandaise sauce, the second fillet, a smaller 200g cut was served on a bed of roast green asparagus, broccoli, carrots and other veggies, topped with a potato dumpling and accompanied by simple boiled potato and parsley; whereas I chose the richer 300g fillet prepared in a Cabernet Sauvingnon reduction and served with roast vegetables and spiced rice.

There is no doubt that Illyria's menu is comprehensive, covering the entire spectrum from breakfast, lunch, tea time, to dinner and special picnic baskets which may be enjoyed with champagne in the gardens of this wonderland property. It is clear that the menu has been expertly and lovingly complied with the intent that great haute cuisine meet with extraordinary taste combinations ensuring guest satisfaction all round.

Desserts are in a world all their own, and decadence abounds in all the mouthwatering presentations on offer, and the menus also includes all time favourites from the basic 'Fish and Chips' or Hamburger to pasta dishes, an impressive collection of exciting vegetarian dishes and sandwich platters

.
Choice Function Venue and Wellness Spa
Illyria House is a venue to behold for that special occasion be it a wedding, birthday celebration or simply a romantic dinner or lunch out. There is a schedule of special events the likes of music recitals and soirées which take place regularly, the packages of which include dinner or lunch depending on the actual occasion.

Another feature of the property is the newer guest house and beauty spa which is thematically different and a world apart from the colonial setting of the main property with its style set in a fusion of 'Morocco meets Asia'. If this more gentle setting is to your taste, then you would be hard pressed at finding another setting like this, and the spa itself offers a beneficence to body rejuvenation and pampering.

A Cut Above in Every Way
We too often complain about there being not enough special venues and restaurants or boutique hotels that are of a high standard in this country, and we complain that many places simply charge too much for service, accommodation and food which is flagrantly less than satisfactory...
Well folks- Illyria House wins in all the above and more. It is authentic in its intent and approach to refined top class service, cuisine and accommodation.

  Contact Details:
www.illyria.co.za
327 Bourke Street
Muckleneuk Hill
Pretoria
City of Tshwane
0002
South Africa
E-Mail: reservations@illyria.co.za

 

Telephone: +27 12 344 6035 +27 12 344 5193 +27 12 344 4641 Fax: +27 12 344 3978 Cell:083 263 8815

 

 

 

Waterkloof releases new red trio under Circumstance label

Waterkloof, the cellar outside Somerset West with its award-winning architecture and panoramic views of False Bay,
unlocks nature’s true potential with a new 2009 vintage triple act in its acclaimed Circumstance collection – a Cabernet Sauvignon, Merlot and Syrah.

“Everyone is still talking about the 2009 harvest and it is certainly the best vintage I have tasted in many years. The exceptional quality of it lies in two things: a dramatic lower yield and the length of the growing season. During the 2009 harvest, cool growing conditions allowed for a longer and slower ripening period, which ensured grapes with a high natural acidity and packed with flavour,” explains Waterkloof Winemaker Werner Engelbrecht.

2009 Was also the year in which Waterkloof celebrated the completion of their ultra-modern 500 ton gravitational cellar with its maiden harvest, which Mother Nature clearly blessed.

Soaring on the slopes of the Schapenberg, Waterkloof’s amphitheatre of bio-dynamically farmed vineyards is defined by a unique set of circumstances which shapes the wines. These conditions range from the mix of soils to the altitude and particular micro-climate of each individual vineyard, hence the name of the estate’s Circumstance range.

“Due to the close proximity of False Bay and our height above sea level, our cooler climate ensures perfect conditions for slow ripening, which imparts intense flavours, complexity and finesse to the red varietals,” adds Werner.

The Circumstance Cabernet Sauvignon 2009 literally hails from ‘higher ground’, with some of Waterkloof’s Cabernet Sauvignon vines stretching up to 280 meters above sea level where they benefit from strong South Easterly winds during the growing season which helps to control growth, crop size and quality. 

Waterkloof’s climate is especially good for growing Merlot. Cool weather during the growing season is beneficial to the varietal character, colour and structure of the grapes, ensuring a balanced natural acidity, ripe tannins and terrific concentrated flavours. The grapes for the Circumstance Merlot 2009 stems from elevated vineyards, planted at 260 meters above sea level.

The Rhône-style Circumstance Syrah 2009 was shaped by the high-altitude vineyards situated on the south-facing slopes of the Schapenberg.                                                          

“Elegantly echoed by our 2009 Syrah, we believe Schapenberg to be one of the finest cool-climate vineyard sites in South-Africa,” adds Werner.

All the grapes were fermented in open top wooden fermenters and in his pursuit for more individually styled wines, Werner relied only on naturally present, wild yeasts during fermentation. Manual punch downs were used during fermentation to maximise colour and tannin extraction and the wines stayed on the skins for 30 to 35 days.

The Circumstance Cabernet Sauvignon 2009 spent 22 months in new (40%) and older French barrels followed by another two months in the tank prior to bottling; the Circumstance Merlot 2009 was aged in new (30%) and 2nd fill French barrels for 20 months whilst the Circumstance Syrah 2009 spent 20 months in new 600 litre barrels before bottling.

More about the Circumstance Cabernet Sauvignon 2009
A rich, succulent red with a smooth, fine tannin structure and a great length which follows gracefully through on the palate. The wine, infused with ripe blackcurrant notes, has all the aromas and spiced flavours typical of this variety.

Ideal food partners:                 Grilled rump steak.

Recommended retail price:    R155 per bottle

More about the Circumstance Merlot 2009
The Circumstance Merlot 2009 is a smooth, textured wine with soft, fine tannins but with enough backbone to last at least a decade or more. Pencil shavings, spice and tobacco flavours on the nose with a bright acidity with juicy fruit on the pallet.

Ideal food partners:                 Braised lamb and venison fillet.
Recommended retail price:    R140 per bottle

 

More about the Circumstance Syrah 2009
The Circumstance Syrah 2009 is luscious and ingratiating, showing pure floral and herb fragrances, with hints of spice on the nose. Bright fruit is carried by a fresh acidity on the pallet.

Ideal food partners:                 Red meat, especially lamb or sirloin steak, flavoured with rosemary or thyme; or hearty casseroles.
Recommended retail price:    R155 per bottle

The Circumstance range is available at the Waterkloof cellar, selected wine outlets and leading fine dining restaurants. For more information or wine orders contact Waterkloof Estate at Tel: 021 858 1292 or visit www.waterkloofwines.co.za.

 

 

 

Tapas Sundays at Holden Manz in Franschhoek

Chill out on Sundays amidst the Franschhoek vines and live la dolce vita with tapas, wine and lounge music at Holden Manz, the magnificent boutique wine estate nestled between two rivers with majestic mountain views.

Join tapas lovers on the vibrant cellar terrace every Sunday from 11h00 till 17h00 this summer until the end of March for a wide selection of tapas dishes. Better still, start with tapas and stay for a more substantial lunch at the Franschhoek Kitchen, the Holden Manz signature restaurant situated above the cellar.

The tapas menu, created by Chef Bjorn Dingemans who joined the Franschhoek Kitchen after honing his craft working alongside some of the finest chefs in London, changes weekly and includes all the favourite classics. From patés, risotto balls, crispy squid and artisanal cheeses to a double shot of watermelon gazpacho, the tapas dishes are priced between R20 and R40. Enjoy this array of tastes with Holden Manz wine by the glass at R25 or R90 per bottle to share with friends. With house music creating just the right chilled out vibe, this is the perfect summer escape to laze away your Sundays.

For Sunday Tapas or bookings at the Franschhoek Restaurant, Call 021-8762729, email wayne@holdenmanz.com or visit www.holdenmanz.com. To reach Holden Manz, turn right at the Huguenot Monument in Franschhoek and follow the signs for two kilometres.

 

The Palazzo at Montecasino: Breathtaking five star Johannesburg jewel in Southern Sun's illustrious crown...

In September last year I was invited to spend an evening of wondrous decadence at the Palazzo- Montecasino's signature five star hotel, and as part of my stay I was personal guest to Southern Sun group Sommelier Miguel Chan at a special Sauvignon Blanc dinner/tasting.

Authentic "Under the Tuscan Sun"

The Palazzo (meaning 'palace' in Italian) epitomises style and luxury by way of exemplifying the Tuscan style, synonymous with the entire Montecasino complex, and, considering how over used and totally abused this style has become by South Africans via the myriad of unfortunate Northern Suburbs town- house complexes and showy homes all laying embarrassing claim to the popular Italian style, Montecasino, and especially the Palazzo Hotel, seems to get it right, and what the visitor is offered may truly compare to the authentic architectural styling of a genuine Tuscan Palazzo.

What works exceptionally well is how the hotel is private and separate from the main bustle of the casino, yet integrates well with the rest of the property by way of easy, secure access points for hotel guests to the casino- one being a beautiful colonnade stretching from the hotel's main function areas and through tranquil gardens complete with manicured flower beds and Koi ponds, becoming a passage with proud barrel vaulted arches and tall iron gates at the end which lead to the casino.

Beautiful Surroundings and Excellent Accommodation

Actually there are a few stunning architectural features which should make even the most jaded and well travelled guest marvel. The main entrance and lobby is double volume, complete with distressed walls and columns and a most beautiful chandelier hangs gracefully from the vaulted ceilings above... The dining area and cocktail bar are split between the ground and lower ground pool level by a bridge and two curved access staircases which mirror each other and are divided by mosaic water feature with a a delicate and detailed crowning gold dome.

The main dining room/restaurant is on the lower ground floor and features huge wooden arch doors which open on to the outside seating area- a stunning Tuscan style courtyard which features more ponds and is flanked on either side by the hotel's main building's residential wings.

Walk further outward from the main building and one is greeted by the stunning swimming pool area and the sheer amplitude of this property, again on a lower level and accessed by large stairs with distressed retaining walls and balusters in a classic style, the pool itself, large and of a classic oblong shape. The best view of the hotel is looking up at the building from the far end of the pool, over the pool level, the terraced gardens leading to the main courtyard and finally the Palazzo itself- a 'U' shape weathered building complete with balconies and verandas, plinths and ornamental window surrounds.

The room given me for my stay had just been refurbished and happened to be one of the ground floor suites overlooking a separate, private and tranquil garden, and to my liking, included a small patio area with table and chairs for two. Conjuring up an air of romanticism, the reasonably sized room for two is classically appointed with relaxed accents in mint greens and pale pinks with a dark antique wood bed and amoire. The bathroom is tiled in neutrals with soft pastoral murals on the walls. It comprised both a bath (albeit a tad small) and good sized separate shower.

Treated in the afternoon to High Tea with a delicious selection of cakes and pastries at the Rialto bar (the bridge overlooking the courtyard and dining room), I chatted to the ever passionate Duty Manager Deon Prinsloo and Assistant General Manager Madelien Roux, who both demonstrated a love for the hotel and their work, which at times can be taxing indeed- especially when your celebrity guest that weekend happened to be none other than famed international chef Gordon Ramsey, who was out from the UK for a Joburg food show. Ramsey was staying in the deluxe Penthouse suite which comprises 3 double bedrooms, living areas , a full dining room (and kitchen complete with its own butler on request) and private patios..

A Lesson from the Great Miguel Chan and Scrumptious Dinner

Arriving in the warm setting of the Medeo restaurant (signature restaurant), my guest and I were in for a treat- no less than ten various Sauvignor Blanc's for sampling, most paired with an interesting menu from the restaurant itself. Miguel Chan is the Southern Sun group's sommelier and to listen to him talk about his passion is indeed a privilege and a pleasure as he knows so much and makes the sometimes arduous task of learning wines more fulfilling through his approachable attitude.

The evening entitled "The White Savage of South Africa" (Sauvignon is French for 'savage' which keeps with the at times aggressive, bold and exuberant quality and brut to be tamed of this grape"), turned out to be an education both of wine and cuisine as I had a chance to sample an interesting take on 'Nouvelle Cuisine' by way of the five courses which were paired with the different wines...

Fine Dining and Wine Tasting:

 The evening's aperitif came courtesy of Rietvallei Estate's Classic Sauvignon Blanc, Robertson 2011...The nose of which reveals vibrant fruit, passion fruit and grapefruit, cut grass. The palate flinty with mineral notes. The acidity is considered balanced and allows for a zesty, crisp and decidedly dry finish.

 The Diemersdal Estate Sauvignor Rose, Durbanville 2010 described by the maker as Delicate, fruity and lively, with distinctive Sauvignon Blanc aromas of passion fruit and lime, with hints of the cherry and strawberry flavours of Cabernet Sauvignon. A balanced palate with crisp acidity and fruity undertones.(see http://www.diemersdal.co.za/ ) turned out to be the perfect accompaniment to our starter of Sliced Kingklip Ceviche (prepared using Citrus jus), Oyster Popcorn and Cape Gooseberry Caviar

A divinely refreshing starter which blended well with the crisp, fruitiness of the Sauvignon Rose, something that the rather fractious cool temperatures of the 'Highveld September' outside couldn't dampen.

 The Flagstone Free Run, 65% Elim & 35 Elgin 2010 has a relatively soft acidic presence and brings forth a strong palate of across the board fresh herbs to citrus, even tropical fruits (see more on www.flagstonewines.com) A great and in my opinion balanced Sauvignon Blanc well worthy of its four stars which was paired with the most interestingly presented second course of Creamed Broccoli with Chicken and Chevin Roulade, the latter roulade presented as a lonesome 'ball' in the middle of a soup plate, whilst waiters popped 'round our tables with teapots to pour into our bowls the creamy broccoli in 'hot soup form'!

Interesting indeed, the Creamed broccoli course proved tasty and warmed the 'winter cockles of the heart'.

 Durbanville Hills Rhinofields, Durbanville 2009 is dry with a nose of grass, and passion fruit tinges. It boasts a palate which is crisply dry and intense with tropical fruit flavours. This 2009 vintage was reportedly wet and the crucial flavour producing ripening period for Sauvignon Blanc grapes, reportedly cool which resulted in small berries with concentrated flavour (more info at www.durbanvillehills.co.za) We sampled this with the third course- an Eastern Mediterranean favourite called Tabboulah (a fresh diced tomato salad which includes onion, garlic and parley) which was fittingly presented in miniature pita breads.

This course refreshed our palates for the main course of Grilled Veal Fillet with crisp baby Spinach, Pomegranate flavoured Mash and tomato and Cucumber butter.

 Constantia Glen, Constantia 2009- one of my personal favourites from this evening's selection accompanied the main course of Veal fillet with Pomegranate mash nicely, with its distinctive floral, almost perfumery aromas (see also www.constantiaglen.com)

I had the nerve of asking for a little more veal, it was that good, and this course proved the highlight of the menu for me, with absolute tender and tasty meat and fragrant mash courtesy of the pomegranates as an interesting addition.

 Tokara Reserve Collection, Elgin 2009- a Veritas and Old Mutual award winner was paired with the final course of Exotic Fruit with Strawberry Sorbet, and a fine wine this turned out to be with a full palate of fresh herbs with mineral notes, the latter is carried through in its finish.

Desert was expertly paired with the Tokara Reserve Elgin 2009, and excellently rounded off an eventful evening of flavours and textures courtesy of Miguel Chan's journey through some fine Sauvignon Blanc wines, and Chef's interesting accompanying menu.

Outstanding Five Star Hotel

The service all round at the Palazzo is on point and extremely friendly. This hotel crosses over from being a corporate establishment to a family hotel, and the service is in accordance with this fact where that 'personal touch' is imperative whilst still upholding the feel of a luxury five star hotel and venue.

The Palazzo is indeed one of Southern Sun's crown jewels. Boasting much more than just the hotel itself, there are a host of other activities en situ: Discover the world of the Palazzo Hotel and all Montecasino has to offer from thrilling live shows at the Teatro and Pieter Toerin Theatres, cinemas, the smorgasbord of restaurants, eateries and cafés, feature Bird reserve and Hot Air Balloon rides, and so much more!

The Palazzo Hotel is the proud recipient of two World Luxury Hotel awards for both 2010 and 2011.

For booking enquiries please contact:

www.southernsun.com

Reservations: +27115103000/ 0861 44 77 44

 

 

 

 

Mrs. Simpson's the finest restaurant in Dullstroom (one of this country's finest little 'dorpies'), is a melting pot of collectables, trinkets, sepia photographs, furs and boas a plenty... 'Wallis Simpson orientated' memorabilia, eccentric patrons from far and wide, idiosyncratic, hospitable staff and owners and fine food!

History

Tucked away on one of the small picturesque town's leafy side streets, Mrs. Simpson's legendary status and unyielding popularity contrast its quiet, almost secret, location! Owners Steven and Bryan are established restaurateurs who originally owned another popular restaurant in the town.

Deciding to sell the original restaurant, but not wanting to revert back to the big city again, they created the now famous and fabulous Mrs. Simpson's- after that, dare I say, infamous American divorcee who rocked the British Royal family in the thirties! The resultant eatery has thus become a cult favourite with locals and tourists alike, the spectrum of which covers everyone from Gays and Lesbians to families, trout fishing enthusiasts, international tourists and local bikers on their famous 'runs'!

For more than five years Mrs. Simpson's has more than satisfied its customers, most importantly through its incredible and exciting menu, the dishes of which are expertly prepared and presented, and the wonderful old- world eclectic and ambient charm of the two level residence in which the restaurant is housed.

Glorious Food

My second visit to the great Mrs. Simpson's, I was thrilled they had space for me and my two guests. The pleasure of the previous lunch experience still lingering in my mind (delicious Schnitzel), I was looking very forward to sampling more from their delicious menu... I decided on Prawns wrapped in phyllo pastry for my starter which turned out to be a wise and most tasty choice: plainly set in a group of three, the prawns are accompanied by rocket, soy sauce and thin slithers of ginger- very Thai orientated!

My main course came in the form of a wonderful homemade pan-fried sirloin steak. Thankfully absent here, were the 'over basted', 'over charcoal-grilled' tastes that can sometimes accompany 'steakhouse meat'. In their absentia, was a sirloin steak- excellently prepared, and accompanied with crispy chips and mixed veg in two small ramekins. Divinely medium- rare, the sirloin lived up to its status of being a meat with great flavour.

My guests enjoyed the Duck Confit on light and fluffy mashed potatoes in blueberry jus....tender was the duck exploding with a burst of flavours- thanks to the berry combination which ensured a dish exciting as it is delicious. The owners Bryan and Steven and their vivacious manageress Sue Anne joined us and we chatted about their love of being restaurateurs, the fact that they would never return to the big city having been 'denizens' of small town life for so many years.

What comes with the territory of owning such a popular little small town restaurant is a sang-froid of getting to know the regulars and meeting and finding out about the life stories of the milieu of new patrons. With personalities like Steven and Bryan it is easy to become a regular at Mrs. Simpson's and bask in the 'home away from home' atmosphere.

Other recommendations from the Mrs Simpson's menu are the Schnitzel from the 'Light Meals' section, the Pan Fried Kingklip with creamy lemon- butter sauce, Pork Chop with mash and veg, and Thai Red and Green Paste Prawn and Chicken Curry with Sambals.

Meaty favourites include the Fillet Steak, the Flame Grilled Rib Eye Steak, Slow-cooked Rosemary Lamb shank, Moroccan Prawns and Mussels on mash with Coriander.

A Homely Experience

The obvious thread carried through all the dishes at Mrs Simpson's is the 'home- cooked taste' of the preparations, and of course the ambience itself- like your proverbial corner pub where old friends converge to meet one another and share a good laugh and good times over equally great food.

Mrs Simpson's desserts proved incredible and deliciously decadent. The Cheesecake is an institution which has customers wanting for more and the Crème Brulee is perfectly executed with that all important hard sugar coating which is broken to reveal the soft and creamy custard inside.

The establishment is indeed one of the most sought after and popular restaurants in the country, but what makes it doubly popular is the fact that Dullstroom itself has risen in its own popularity over the last ten years or so, therefore it is safer to make a booking well ahead of your intended visit.

A must for any person visiting or even passing through Dullstroom, Mrs. Simpson's is a gastronomic highlight.

A cigarette and chardonnay

Delicious tangy Duck Confit with mash

Creme Brulee

Light and crisp Prawn Spring Rolls

Tasty Sirloin

 

Contact Details:

Address:197 Teding Van Berkhould Street, Dullstroom Mpumalanga.

Telephone:+27 (0)13 254-0088

Trading hours: Open Monday, Thursday, Friday, Saturday from 11h30 to 15h00 and 18h00 to 22h00

Sunday from 11h30 to 15h00. Closed Tuesday and Wednesday.