Gabrielskloof Restaurant Celebrates 10 Years of Cape Country Cuisine

Happy birthday to you, I’m going to eat all your food, wash it down with your wine too, happy birthday Gabriëlskloof!

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Just so that you can all appreciate how obnoxiously spoiled I am as a “person of media”, I attended the 10-year anniversary of the restaurant at Gabriëlskloof wine estate (Botrivier, Western Cape, South Africa) and left with a belly full of their food, a head full of their wine, and a gift of their freshly-baked goodies in my hand. Disgusting, isn’t it?

Nevertheless, I have an important job here…and it’s to pay homage to a country-style restaurant that has endured 10 long years in an industry in which country-style restaurants very quickly go out of style. Add to this the fact that Gabriëlskloof wine estate is situated in the middle of nowhere – according to Capetonians who think that anything more than five minutes away is in the middle of nowhere – and you can appreciate just how important this milestone is.

An important milestone, yes… but certainly no miracle: the restaurant at Gabriëlskloof delivers a hedonistic trifecta of delicious food, wine, and spectacular winelands views of vineyard carpeted valleys. And on Friday 16th August, a clutch of media folk and I travelled from Cape Town to celebrate this esteemed restaurant’s birthday by eating all their food, drinking all their wine, and leaving with a present in our hands.

Happy birthday to me, I mean, you Gabriëlskloof Restaurant!

Robust South African country-style fare

GK Butternut and barley risotto LR

Gabriëlskloof Estate is located just under 100 km from Cape Town, outside Bot River on the Swartrivier Road off the N2 highway. In other words, it’s firmly in the sticks and one heck of an excuse to go on a mini-road trip. The restaurant itself serves robust, seasonal South African fare, plus there’s a wine tasting room with a courtyard and a fluffy little poodle to pet between sips of wine.

Food is prepared with great love by the owners of the Gabriëlskloof Restaurant, Frans and Mariaan Groenewald, who are passionate about using local produce from neighbouring farms and villages. The menu changes with the regularity of the weather in Cape Town and the result is a torrential downpouring of delicious, hearty dishes that don’t require you to make a pit stop at McDonalds on the way home, as is often the case at wine estate restaurants that charge R200 for a sliver of beef and a cough of foam.

Birthday Celebrations

The restaurant at Gabriëlskloof is elegantly appointed, yet maintains an unpretentious, country feel. To the one side, the dining area spills out onto a large veranda-embraced courtyard and to the other, a clipped lawn with vast views of buttery yellow canola fields, vineyards, mountains, and False Bay beyond. It’s quite something to behold.

And as my eyes were adjusting to the sheer majesty of it all, I was handed a flute of the estate’s crisp Madame Lucy Méthode Cap Classique (MCC), named after that poodle I mentioned. For those of you who don’t know, MCC is South Africa’s answer to “champagne” – and, yes, there is actually an answer to champagne. MCC is made following precisely the same methodology. The only difference is provenance. Let’s hope there are no French people reading this.

Gabrielskloof restaurant Wontons

After harassing the servers mincing around with trays of canapés – and a second glass of bubbly, this time of the estate’s gorgeous 2010 100% Pinot Noir MCC – we took our seats to enjoy a grand lunch featuring the food for which Gabriëlskloof restaurant has earned its lip-smacking reputation. This kicked off with a basket of dense, freshly-baked farm bread and Cape Malay spiced Cape salmon wontons with peach sweet chilli sauce (pictured above).

For mains, a literal smorgasbord was laid out before us: duck leg bourguignon, carrot and barley risotto, pulled lamb waterblommetjies (edible aquatic flowering plant) (above), cauliflower and aubergine in coconut, and steamed greens. This proudly South African feast was paired with both the original and the current vintages of Gabriëlskloof’s Landscape Series wines to allow us to appreciate how they have evolved over time. The Landscape Series features two whites and three reds: Magdelena Sauvignon Blanc, Elodie Sauvignon Blanc / Sémillon blend (both named after the owner’s sisters), Syrah on Sandstone, Syrah on Shale, and Cabernet Franc. Yep, I tasted them all and, yep, the conversation on the ride home was several decibels louder than it was on the way to the estate.

Dessert was a creative take on an Irish coffee – coffee creme brûlée with whiskey ice-cream (let’s hope there are no Irish people reading this) paired with a tot of the estate’s Broken Stem Late Harvest wine.

Grown men DO cry

“It’s hard to believe that 10 years have passed,” declares chef patron Frans Groenewald, who launched the venue in 2009 with his wife, Mariaan, and fellow-chef Juan van der Westhuizen. “When we started out, people said if we can’t make onion rings like the local steakhouse, we’re done for!”

Well, look where are you now, dear Frans and Mariaan! Who needs to compete with Cattle Baron, anyway? Gabriëlskloof Restaurant is a beautiful place run by passionate people whose love and dedication to their craft is as evident in the quality of the food as it is in the tears that rolled down their faces during certain “welcome” speeches to media guests.

Throat catching aside (and how endearing that was!), Frans and Mariaan made us feel welcome and even though it was their restaurant’s birthday, they wined, dined, and treated us like we were the ones turning a year older. It compelled me to write the following birthday song, which is pending a patent so don’t get any crafty ideas:

Happy birthday to you, I’m going to eat all your food, wash it down with your wine too, happy birthday Gabriëlskloof!

Here’s to another decade of success – I’ll be watching my inbox for that birthday invitation in 2029!

Gabrielskloof Restaurant stoep HR

Gabrielskloof Restaurant is open Monday to Sunday, 09:00 to 17:00. For bookings and enquiries, please email restaurant@gabrielskloof.co.za or call +27 (0)28 284 9865.

http://www.gabrielskloof.co.za

Sublime Wine Tasting in Hout Bay Vineyards’ Subterranean Cellars

Hout Bay Vineyards

Since having “flown the coop” after a childhood spent growing up in Hout Bay, I have, amongst other accomplishments, evolved a devastating love of wine. And so, a return to the valley to explore Hout Bay Vineyards’ wines seemed like a bit of an aligning of the cosmos to me; a prophecy fulfilled. More than anything, I was fascinated to see how the valley’s terroir – the same soil I had under my fingernails as a child – expresses itself in wine. As it turns out, Hout Bay is the progenitor of some extraordinary things.

Its wine is pretty decent, too!

Hout Bay Vineyards

Hout Bay Vineyards: a family affair

In September 2003, Peter and Catherine Roeloffze embarked upon a bold adventure that is the Earthly ambition of all wine lovers. They planted vineyards on their property at the top of Grotto Way in Hout Bay. Not even the immense boulders strewn about their slopes or the accidental herbicide dousing and subsequent obliteration of their precious vineyards threw them off their intended course of one day being able to make their own wine. Working in alliance with nearby farms in Hout Bay and Constantia Nek, Peter and Cathy were able to source the grapes they needed to produce Méthode Cap Classique and Sauvignon Blanc while they waited for their replanted vines to flourish.

Hout Bay Vineyards was officially opened in December 2007 and, the following month, the estate’s first harvest of Chardonnay, Pinot Noir, and Pinot Meunier grapes were juiced, fermented, and bottled. In 2011, after three years of bottle fermentation, Hout Bay Vineyards popped the cork on the estate’s maiden vintage of Méthode Cap Classique!

Hout Bay Vineyards

Today, the independently owned and family-run estate produces a handsome range of wines that includes (in addition to those previously mentioned) a blush wine (rosé made from the second pressing of MCC grapes), Merlot, Shiraz, and a Rhone-style blend. From the tragedy of having to rip up and replant their vineyards to establishing a respected Hout Bay winery that routinely sells out of its product, Peter and Cathy have created a legacy to be very, very proud of.

First impressions

The boutique family winery perches high atop the rocky, northwest-facing slopes of Bokkemanskloof. With its lofty altitude, apron of Chardonnay, Pinot Noir, and Pinot Meunier vineyards, embracing eucalyptus trees, and a nearby pond populated by numerous noisy ducks and geese, the Hout Bay Vineyards feels like an enchanted forest – like what one might discover on the other side of Katherine Paterson’s Bridge to Terabithia.

Hout Bay Vineyards

First, however, we had to make our way up the driveway, which reared up towards the house at a frightful 45-degree angle. With the car protesting furiously and all clutch control out the window, we parked on a grassy verge and completed the short, calf-busting journey to the winery by foot. At the top, we were greeted by the lovely Catherine Roeloffze, the graceful yet down-to-Earth owner and winemaker of Hout Bay Vineyards.

A winery, not a gallery

The Hout Bay Vineyards is, first and foremost, a winery. Second to that, it is a family home. It is not an art gallery, fancy restaurant, ode to history, manicured garden, or any of the other things that so many Cape wine estates manage to be. There are no elaborate entranceways, sculptures by well-known South African artists, or clipped hedges to flatter your eyeballs as you walk in; only raw nature, stunning views, and delicious wines.

This is a boutique winery that produces an exceptional range of wines. As such, a visit here – which must be arranged beforehand by appointment with Cathy or her husband – offers a privileged peek under the petticoats of a working winery and cellar. We discovered this as we wound our way through a regiment of imposing fermentation vats and snaking pipes (and two very enthusiastic, waggy-bum family dogs) to the dimly lit interior of the wine tasting room.

Hout Bay Vineyards

The wine tasting room and cellar

Hout Bay Vineyards’ tasting room is a simple yet atmospheric affair: a single large table occupies its centre with benches for seating and a vaulted brick ceiling keeps conditions cool. Dusty collections of wine bottles occupy the corners and line the walls. A large window overlooks the basement/wine cellar, where thousands of bottles of wine lie in hibernation, and it was in this gorgeous and moody subterranean heaven that we explored Hout Bay Vineyards’ extensive wine range.

First up was the “Klasiek by Catherine,” a bone dry, zesty, and vibrant MCC with a lovely citrus and fresh brioche nose, made from grapes grown on the property. This was followed by a crisp, acidic Sauvignon Blanc with a grassy nose and fruity palate, made from two vineyard blocks – one located on the opposite side of the valley at about 150 meters altitude and the other higher up at 190 meters on Constantia Nek (still Hout Bay wine of origin area).

We then embarked upon the red wines, starting off with Hout Bay Vineyards Merlot 2016, a lovely pale ruby red wine with fruity cedar notes and a long, languid finish; the gorgeous 2016 Shiraz, an intense dark berry, fruit-forward wine with peppercorn spice and silky tannins; and finally, the 2014 Petrus, a Rhone-style blend of Shiraz, Grenache Noir, Mourvedré, Carignan, and Cinsault made by Cathy’s husband. The 50% Shiraz is sourced from their Constantia Nek farm, while the remaining grapes are bought in from Wellington.

Cathy hosted the tasting from beginning to end, lovingly presenting each wine to us and fielding our relentless questions. Every tasting was delivered from a bottle opened on the spot and at the end, we were welcomed to help ourselves to a glass of our favourite wine while we sat around happily chatting away.

Unable to choose, we purchased and went home with the entire wine range in the boot of our car.

Hout Bay Vineyards

Well worth a visit

People tend to visit Hout Bay for the harbour market, the fish and chips, the beach, and the spectacular views of Chapman’s Peak Drive. Well I say an even better reason to visit than all of the afore-mentioned is the Hout Bay Vineyards, a boutique winery, a family home, and a truly magical slice of heaven. It is also a place I would love to get accidentally locked in overnight, provided I’m left with a source of light and a bottle opener. The wines here are a loving expression of Hout Bay’s quality terroir and the passion that winemakers Cathy and Peter have for wine and for what they do.

Hout Bay Vineyards offers tasting by appointment only. Tastings cost R50 per person with a minimum charge of R300. For bookings and enquiries, please contact Cathy on +27 (0) 83 790 3303 or cathy@4mb.co.za

www.houtbayvineyards.co.za

1 High Meadow Estate, Grotto Road, Hout Bay

From Russia with Love

Avant-Garde at Hazendal Wine Estate delivers a harmonious fusion of South African and Russian cuisine

Before Avant-Garde, the only things I knew about Russia was that it’s the progenitor of vodka, the world’s best caviar, and a rather depressing novelist called Dostoevsky. And so, upon arriving at the sprawling Hazendal heritage farm and wine estate on Stellenbosch’s Bottelary Road, our expectations were a blank canvas with plenty of elbow room for impression.

Hazendal-Restaurant-1

Mark Voloshin, the owner of Hazendal, is Russian, which explains the colourful percolation of Russian culture and cuisine into the estate’s offering, from its authentic traditional tea ceremonies to its soon-to-open vodka distillery. That’s right: move aside craft gin. Beneath these charming Russian accents, however, Hazendal is most assuredly South African in heritage with its collection of Cape Dutch homesteads dating back to the late 1700s, right around the time that Catherine the Great was behind the wheel of the Russian empire. And it’s in Hazendal’s beautifully restored and elegantly dressed historic wine cellar that you’ll find the estate’s wine tasting lounge and flagship restaurant, Avant-Garde.

Hazendal-Restaurant-1

Getting to grips with Russian cuisine

Executive Chef Michélle Theron had little experience with Russian cuisine before her appointment at Hazendal Wine Estate. It was under the gentle guidance and encouragement of owner Mark and his family, and the tutelage of an experienced Russian chef that she dived deep and mastered a diverse cuisine that bears the influence of multiple ethnicities and social classes, from Northern Europe to East Asia and from the austerity of the impoverished peasant class to the exorbitant excess of the tsarist regimes.

Executive Chef Michélle Theron
Executive Chef Michélle Theron

Avant-Garde’s menu presents a subsequent fusion of South African and Russian flavours and ingredients, a musical composition that would have impressed even Pyotr Tchaikovsky. Presented with such a smorgasbord of delicious sounding dishes and perhaps a few words we had to run past Google Translate, we sent our waitron back to the kitchen with a single request: “surprise us.” Chef Michélle responded with a magnificent volley of fusion dishes that both entertained and educated our palates.

Hazendal Restaurant

Multi-course dining and wine pairing

We eased into our meal with an amuse-bouche of savoury pastry crowned with fennel-laced cream cheese and a generous dollop of black caviar, which we washed down with a golden flute of the Hazendal Scarlet Sails MCC 2014. Next, was a delectable constellation of starters paired with wines from Hazendal and surrounding farms along Stellenbosch’s Bottelary Road. Lightly smoked snoek and potato pampushki, Russia’s answer to croquettes, were served with Cape Malay curried sweet potato, apricots, and parsley purée and paired with the Hartenberg Riesling 2016; octopus terrine with a bright and lively salad of green melon, dehydrated tomato, salsa verde, chorizo, radish, and saltbush sprigs (pairing: Hazendal Sémillon/Sauvignon Blanc 2017); and asparagus, fennel, poached pear and pickled cucumber salad with Valley blue cheese from Riebeeck Kasteel (pairing: the Christoffel Hazenwinkel Cape blend 2017, a vibrant and fruit-forward, yet velvety Cape blend of Pinotage, Shiraz, and Cabernet Sauvignon.)

Hazendal Restaurant
Lightly smoked fish and potato pampushki, curried sweet potato and apricot, with a parsley sauce

This inundation of delicious and surprising dishes was followed by a Ramen style bowl of mushroom broth packed with bean sprouts, spring onion, tender slices of pork with crispy skin, a perfectly cooked egg, and springbok pelmeni (Russian-style dumplings). Then, we tried the winter-perfect slow-braised lamb on a bed of kasha (a savoury barley porridge) with hazelnuts and mushrooms, which, we were told, is traditional ‘peasant’ food in Russia; and roasted Kei apple-glazed duck breast with an apple and onion tart. I adored the upturned onion halves filled with Chef Michélle’s rich, savoury reduction. These main dishes were paired with the Goede Hoop Cabernet Sauvignon 2011 and Hazendal Chenin Blanc 2017 respectively.

Hazendal Restaurant

Dessert was no less impressive and just as artistically rendered as every dish before. We had the apple sharlotka, a classic Russian apple sponge cake topped with a flavourful apple and thyme ice cream in a milk chocolate encasing; and Anna pavlova with cream cheese custard, green tea sablé cookies, matcha coated milk rocks, strawberries, and cream. And while, by this stage, we were grossly over-filled, we managed to conclude the experience with that classic vodka cocktail: the Moscow Mule. How could we boast about our meal at Avant-Garde without a nip of vodka?

Hazendal Restaurant

Picture perfect setting

My early ignorant impressions of Russian cuisine – potatoes served with potato and a side of potatoes – has been completely obliterated by Chef Michélle and Avant-Garde’s sumptuous menu. Enjoyed in an elegant, classically attractive setting complete with hand-painted mural ceiling and a view of the wine cellar’s impressive stainless-steel tanks, Avant-Garde truly is a picture-perfect venue for long, leisurely lunches framed by Hazendal’s beautifully-crafted wines.

Hazendal Restaurant

Avant-Garde at Hazendal is open Tuesday to Sunday from 11:30 to 15:30. For bookings and enquiries, please email bookings@hazendal.co.za or call +27 (0) 21 205 5620 (bookings essential)

www.hazendal.co.za

This blog article was originally written for Southern Vines magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa:https://www.southernvines.co.za/2019/06/19/avant-garde-at-hazendal-wine-estate-delivers-a-harmonious-fusion-of-south-african-and-russian-cuisine/

Live Your Pizza Fantasy with 95 at Parks’ REAL Italian Pizza Menu

Let’s talk about pizza crust.

Pizza crust is by far the most forgotten, most neglected part of the pizza. In fact, many people go so far as to discard it entirely, eating the soft cheesy interior and leaving behind sad semi moons of pizza perimeter.

I am guilty of this crime against pizza. Stomach real estate is a precious commodity when you’re facing off against an entire large pizza and so you can’t afford to stuff your belly with bland, bready crust.

The sausage crammed or cheese-filled crust was some pizza houses answer to this global tendency towards crust wastage. At 95 at Parks in Constantia, Cape Town, Milanese Chef-proprietor Giorgio Nava’s answer is to craft pizzas that are – crust to cheesy centre – so absolutely delicious that not even a crumb is left behind on that plate.

How does he do this?

Quality pizza = quality ingredients

95-at-Parks-Italian-Pizza-5

The not-so-secret is the freshness and fine artisanal quality of the ingredients. Forget processed mozzarella cheese, tinned tomato sauce, and mass, factory-produced dough. Within the kitchen at 95 at Parks, pizza is made the Italian way: with fresh, quality ingredients and components, sauces, and stocks that are lovingly and patiently hand-made.

“Our pizzas have been leavened with a mother yeast and beer and then left for 48 hours,” says Chef Giorgio, who has received nothing but praise for the 95 at Parks pizza menu from his Italian friends. “Resting the dough for two days, makes the pizzas much easier to digest and will never leave you feeling bloated.”

Pizza menu of Italian classics

Starting with these flavoursome and crisp foundations, Chef Giorgio layers lashings of rich tomato sauce made from pomodoro san Marzano (plum tomatoes), extra-virgin olive oil, and fior di latte cheese, a traditional semi-soft and creamy Southern Italian mozzarella.

From here, it can go one of six ways:

It can be crowned with a bushel of basil for the simple, yet trusted Pizza Margherita; scattered with olives, grilled broccoli, spinach, and mushrooms for the Pizza Orto (vegetarian); dressed with olives, anchovies, and capers for the Pizza Siciliana; swathed with prosciutto crudo di Parma (Italian dry-cured ham) and rocket for the Pizza Prosciutto Crudo; layered with prosciutto cotto (cooked ham), basil leaves, and Grana Padano cheese for the Pizza Prosciutto Cotto; or prepared with mortadella sausage, basil, and grana Padano for the Pizza con Mortadella.

Nea-poli-tan Mon-tanaa-raaa

95-at-Parks-Italian-Pizza-4

The crowning glory of Chef Giorgio’s small but authentic Italian pizza menu is the Neapolitan Montanara. Say it slowly: Nea-poli-tan Mon-tanaa-raaa. The very words sound edible, right?

This is, essentially, a Margherita pizza but instead of getting baked in the oven as is usually the case, the pizza dough is quickly deep-fried and then layered with that wonderful plum tomato sauce, creamy fior di latte cheese, fresh basil, and Grana Padano shavings. The result is a pizza that is, from crust to cheesy centre, eye-closingly delicious and satisfying.

The crust of Chef Giorgio’s Neapolitan Montanara can be likened to vetkoek: savoury, flavourful, and crisp on the outside, yet soft and steamy on the inside. And if that’s not enough to convince you to polish off the entire thing, you can always drizzle a little extra virgin olive oil and balsamic vinegar on your plate and eat the crust with that!

Pizza for lunch

95-at-Parks-Italian-Pizza-3

Truth be told, our lunch at 95 at Parks was the first time I’d ever heard of the Neapolitan Montanara pizza and yet, it is apparently a culinary creation of legendary proportions. After browsing my way through one with a glass of the Terra Del Capo Sangiovese (when in Italy, right?) I can fully understand why it has achieved this status.

The Neapolitan Montanara is sensational.

But just to make sure that Chef Giorgio Nava’s other pizzas are as authentically Italian and, ergo, delicious as promised, my plus one and I shared a Pizza Orto and Prosciutto Crudo over a bottle of the Muratie Melck’s Blended Red 2015. I’m proud to say that while we didn’t finish everything on the plate, all leftovers were bagged and enjoyed later for dinner. The wine, however, didn’t stand a chance.

95-at-Parks-Muratie-Wine

Tip: if you ask for fresh chilli or garlic with your pizza at 95 at Parks, they will chop it fresh for you in the kitchen and then serve it to you swimming in extra virgin olive oil. Bellissimo!

By the way, 95 at Parks also offers a regular à la carte menu so if your partner is on some boring diet, you can still indulge your pizza fantasy.

Highly recommended

95-at-Parks-Pizza

Since 2017, 95 at Parks has been the Southern Suburb’s go-to authentic Italian eatery and now they are placing a renewed focus on that most famous of Italian dishes: the pizza and in particular the Neapolitan Montanara. So if you love your pizza – and would like, for a change, to enjoy your pizza crust – I can ardently recommend that you pay 95 at Parks a visit.

Priced from R100 to R140, 95 at Parks’ pizzas are available for dinner, Mondays to Saturdays (18:00 to 22:00), and for lunch on Thursdays and Fridays (12:00 to 15:00). For bookings and enquiries, call +27 (0) 21 761 0247 or email parks@95keerom.com.

This blog article was originally written for Southern Vines magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/06/18/live-your-pizza-fantasy-with-95-at-parks-real-italian-pizza-menu/

Discover a World Secreted Away at Jan Harmsgat Country House

The historic and luxurious Jan Harmsgat Country House delivers an unforgettable experience of al fresco dining, handcrafted wines, 4×4 farm tours, and divine country lodging.

On the southernmost periphery of the Robertson Wine Valley, about 20 minutes before Swellendam on the R60 highway, you’ll discover a bucolic haven spread out beneath a thick canopy of tree leaves. Here, the historic homesteads, luxury suites, dappled sunlit pathways, and warbling birdcalls offer visitors a serene respite from “it all”, whether it’s the stresses of the workweek or a demanding tourist itinerary. This is Jan Harmsgat Country House: a world secreted away and a place of cool tranquillity and sensual indulgence.

Jan Harmsgat

Picnic Under the Pecans

Jan Harmsgat picnic under the pecans

The first of many diversions guests can enjoy at Jan Harmsgat (JHG) is a picnic under the pecan trees, featuring a delicious abundance of farm-fresh, locally made treats. Think: whole breads that crackle as you cut into the crust, a selection of charcuterie and cheeses, fresh strawberries and grapes, olives and olive tapenade, biltong, fig preserve, and crunchy garden salad washed down with a bottle of JHG Sauvignon Blanc 2018. Our advice is to arrive hungry because you aren’t going to want to leave any corner of this indulgent spread untested.

Jan Harmsgat picnic

Exploring the working farm

JHG is a 680-hectare working farm that produces a rich harvest of fruits, including whole pomegranates and pomegranate juice, pecan nuts, and grapes for wine. The farm is spread out on both sides of the R60 highway, providing a pleasing degree of separation between guest accommodations and trundling tractors. Having said this, some of the JHG’s most alluring attractions are its farming operations, which guests are encouraged to explore by foot, bicycle, or 4×4 safari truck…and there are few better ways to recover from a lavish lunch than going for a walk in nature!

Jan Harmsgat

The pecan orchard is a magical place to start with its soft carpeting of lush green grass and resident chestnut-coloured hoopoes. Beyond that, you’ll discover olive groves bedecked in purpling drupes belonging to the neighbouring Mardouw Olive Estate. There are no fences, so meander through the groves and look out for the gravesite of former farm owner and respected local councilman, Hermanus Steyn de Jonge. Another equally charming way to explore and work off all that delicious farm-fresh bread is to jump on a bicycle, of which the estate maintains three for guests to use. Just ask the staff to pump up those tyres!

4×4 Tour and Sunset

Jan Harmsgat sunset winetasting

With the evening approaching, guests are invited to bundle onto JHG’s steed: a handsome Land Rover safari vehicle with manager and marketer of JHG wine portfolio, Mitch Boy, as tour guide. With a glass of JHG Chardonnay 2016 in hand, guests set off on a rutted track that winds its way through the farm’s vineyards, pomegranate orchards – stopping for a taste of the voluptuous ruby fruit – and up a nearby koppie to watch the sun descend into the mist-swathed mountain ranges bordering the Robertson Valley. Keep an eye out for the resident herd of wildebeest!

Guest Accommodations and Restaurant

Jan Harmsgat Country Lodge

JHG’s luxury accommodations consist of ten exclusive rooms and a romantic honeymoon suite. The spacious rooms are elegantly dressed and offer all the modern amenities you’d expect; yet still exude the enchantment of rustic, farm-style living with their original metre-thick walls, yellow-wood detailing, and floral touches.

Jan Harmsgat Country living

Mealtimes are taken at the estate’s restaurant, Just Amy, which lovingly crafts delicious, homespun dishes, such as ostrich carpaccio, grilled West Coast sole with Mediterranean couscous, slow roasted lamb shank with mashed potato, and, for dessert, pecan pie! The elegant, yet rustic country theme extends beautifully into this space with its hardwood ceiling, warm lighting, gracefully decked tables, large fireplace, and leather sofas. There is also a large outdoor seating area under the shade of the pecan trees, which is perfect for al fresco dining on sunny days.

Jan Harmsgat Wines

Jan Harmsgat wine

Lunch, dinner, or anytime really, JHG’s staff is ready to deliver a wine tasting of the estate’s boutique range of small-batch, wild-fermented, and vegan-friendly wines. This consists of a Sauvignon Blanc 2018, Chenin Blanc 2018 (sold out) Chardonnay 2016, Pinotage 2016, Cabernet Sauvignon 2017, and Shiraz 2016. Each wine is crafted from a single block of vineyards no more than six hectares in size and with minimal intervention in the cellar so that the resultant wine is a loving and honest expression of its unique terroir.

Jan Harmsgat wine tasting

A restorative getaway

For days spent embraced by nature and fruiting trees and nights engulfed in red wine and warm, white sheets, there are few better destinations than Jan Harmsgat Country House. Couple this luxury and indulgence with quintessential Western Cape vistas of vineyard carpeted valleys and rugged mountain peaks, and you’ve got a restorative getaway against which you’ll measure all others.

For bookings and enquiries: reservations@janharmsgat.com, +27 (0)87 057 4507.

This blog article was originally written for Southern Vines magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/06/14/discover-a-world-secreted-away-at-jan-harmsgat-country-house/

Holden Manz Wine Estate Delivers a Food and Wine Experience that is Pure and Unpretentious Luxury

We pulled up to Holden Manz Wine Estate in Franschhoek on a day that was the epitome of winter; although in her fine dress of vineyards and voluptuous mountain borders, this idyllic winelands town always manages to look beautifully dramatic on even the drizzliest of days. Situated in the southernmost corner of the Franschhoek Valley, sandwiched between the Franschhoek River and Stony Brook, the 22-hectare estate of Holden Manz boasts a unique terroir that is the progenitor of a range of truly exquisite red wines, including a ‘top 6 in the world’ Cabernet Franc and ‘top 10’ Merlot.

On the two occasions we have sampled Holden Manz wines before – the Franschhoek Summer Wine and Franschhoek Winter Wine festivals at which we had the Chenin Blanc and the Proprietor’s Blend, respectively – we were compelled by their depth of fruit, aromatic complexity, and pure elegance. And so it was with much anticipation that we swooned into the estate’s rustic tasting room to explore the full range before sitting down to a three-course lunch at Holden Manz’ restaurant, the Franschhoek Kitchen.

Holden Manz wine tasting

Holden Manz red wine Franschhoek

Our wine tasting was hosted by the dashing and charismatic Ruben, Holden Manz’ wine ambassador, who walked us through the estate’s very fine repertoire of award-winning wines, beginning with the lush and creamy Provence-style rosé, the gorgeous Chenin Blanc, and, the final white wine, the barrel-fermented Chardonnay 2018. Then, we embarked upon Holden Manz’ rich, elegant, and smooth reds, the grapes of which are grown in the topmost 16 hectares of the estate. To be quite honest, I would be hard-pressed to decide upon a favourite but under duress I suppose I would opt for the Holden Manz Syrah…and the Cabernet Sauvignon…and while we’re at it, the Reserve Merlot. Oh and their Visionaire, Cabernet Franc,and Big G Bordeaux-styleblend.

Do you see where I’m going with this? My absolute compliments to Holden Manz’ experienced and artful winemaker, Thierry Haberer.

Lunch at Franschhoek Kitchen

Holden Manz Franschhoek Kitchen
Franschhoek trout ceviche with yuzu mayo and horseradish crème

A rather gluttonous volume of wine later, we headed upstairs from the tasting room and cellars for a much-needed lunch at Franschhoek Kitchen, which has been rated one of the leading restaurants in a valley already lauded for its culinary calibre. In this classically beautiful, yet rustic setting with stunning views over rain bejewelled vineyards, we tucked into a feast crafted from fresh ingredients strictly sourced from the Franschhoek Valley.

For starters, we shared the gorgeous and velvety vichyssoise soup, served warm and paired with the Holden Manz Chenin Blanc, and the Franschhoek trout ceviche with yuzu mayo, horseradish crème, and a glass of the deliciously indulgent Reserve Chardonnay.

Holden Manz Franschhoek Kitchen sea bass
Sea bass with laksa (Malaysian curry) sauce and toasted coconut chips

For mains, we shared (again, because variety is the spice of life) the pork belly with pomme purée, peach gel, shitake mushrooms, vine tomato, and shitake jus with a glass of Holden Manz Reserve Merlot, and the sea bass, which came swimming in a rich, creamy laksa (Malaysian curry) sauce with toasted coconut chips. The wine pairing for this dish was the exquisite Holden Manz Syrah Reserve. For a sweet ending, we chose the triple chocolate mousse, apple tart, and a nip of Holden Manz Good Sport Cape Vintage 2014, by which stage we had slumped into a miasma of hedonistic pleasure.

Holden Manz Franschhoek Kitchen dessert
Triple chocolate mousse

Five-star accommodation

A visit to Holden Manz Wine Estate need not conclude with a meal. With the Holden Manz Country House being a stone’s throw from the tasting room and restaurant, guests – satiated with good food and wine – can collapse into the lap of luxury. This five-star guesthouse offers five spacious and lavishly appointed suites, all with breathtaking views of the upper Franschhoek Valley and the mountains beyond, as well as a pool, afternoon tea with homemade delicacies, sandwiches, cakes, and preserves, and generous breakfasts, featuring fruits from the estate’s orchards and eggs from their vineyard chickens.

Holden Manz Country Manor Franschhoek

Top culinary and wine experience

Holden Manz Estate owners Gerard Holden and Migo Manz, together with winemaker Thierry Haberer and every member of their staff, have created a wine and food experience that is every ounce as luxurious as it is unpretentious. There are few airs and graces here to dress up the offering because – no surprises here – absolutely none are necessary. Our first few encounters with the brand at Franschhoek’s seasonal wine festivals already had us impressed but our visit to Holden Manz took our impressions to stratospheric heights. Wine estate, fine dining country restaurant, wedding venue, wine tasting cellar, and luxurious five-star accommodations, Holden Manz has it all!

www.HoldenManz.com, +27 (0) 21 876 2738

Blockhouse Kitchen serves “try-not-to-lick-your-plate” delicious food

If you’ve had your ear tuned in to the Cape Town foodie / culinary airwaves, you’ll likely have heard about the recent opening of Blockhouse Kitchen at the arrestingly beautiful Constantia Uitsig Wine Estate. It has generated quite a bit of noise. Situated in the oldest wine-producing region in South Africa and, in fact, the Southern Hemisphere, Blockhouse Kitchen is headed by Executive Chef Brad Ball, who returns to the estate after 12 years at the helm of the previous restaurant, River Café (and who completed a five-year stint at nearby Steenberg Farm’s Bistro Sixteen82). Curious to see whether the restaurant is worthy of the hype, we paid it a visit on a blustery winter’s evening.

The look, the feel

Blockhouse-Kitchen-Constantia-Uitsig-696x522

The weather actually couldn’t have been better suited to our purposes. On a cold evening, there’s nothing quite as inviting as a rustic, country-style restaurant in an historical building older than the Titanic and whose various dining rooms are warmed by raging fires. The main area of this 250-seater restaurant exudes a country-chic, contemporary feel while the two smaller ancillary rooms are simpler, barer, and more rustic in appeal. Ceramic pitchers and bowls of fresh produce like lemons, pears, mushrooms, and chilli peppers function as farm-style “décor” and enormous tapestries with textured prints adorn the walls.

The kitchen is separated from the main dining room by countertops and a glass wall (so you can watch the magic in action) and a combination of the tantalising aromas wafting from its stovetops and the wine cellar, which is visible through a floor-to-ceiling glass wall, heightens the anticipation of the food and wine experience to come!

Blockhouse-Kitchen-1 Constantia Uitsig

Food, glorious food (and wine)

Blockhouse Kitchen offers an all-day dining experience that is both healthy and eco-conscious. Here, nose-to-tail and root-to-leaf philosophies are applied to every dish, which not only constitutes a more sustainable approach to dining but also means that dishes are generous in portion and pricing. The menu is varied, packed with local and seasonal ingredients and dishes, and is guaranteed to please both foodies and those with more conventional palates.

For starters, we shared two small plates, one off the menu and one off the specials board: the crunchy, deep-fried squid fritto miso with courgette, fresh lemon, and garlic, and a divine harissa-spiced aioli; and the earthy, wild mushroom ragu with pistachio pesto and polenta porridge. These, we paired with a glass of the Uitsig Chardonnay Reserve 2016, an elegant, well-structured and balanced wooded Chardonnay with earthy and citrus aromas of lime and orange.

Squid-fritto-miso-blockhouse
Squid Fritto Miso
Wild-mushroom-ragu-blockhouseWild Mushroom Ragu

On a side note, while the restaurant does maintain an impressive and varied selection of local and international wines, I most ardently recommend that you pair your food with Constantia Uitsig’s spectacular repertoire of wines. “When in Rome”, as they say!

For mains, I had the slow-braised lamb shoulder, which was so tender and soft I didn’t know whether to eat it or use it as a pillow to sleep on. This was smothered in a rich, red wine jus, whole baby carrots, winter caponata (a Sicilian eggplant dish), and Parmesan polenta. My plus one chose the winter Bolognese casarecce: twisted tubes of homemade pasta served in a rich, savoury Bolognese sauce made from slow-cooked, grass-fed beef and dusted generously with Parmesan cheese.

Braised-Lamb-shoulder-blockhouse
Braised Lamb Shoulder

For this course, I chose a glass of the Constantia Uitsig Red Horizon, the only red wine the estate makes, and a delicious, light, and elegant blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. The wine had a lively nose of bright, red cherries with lingering tobacco and ripe plum notes and lovely soft tannins, which paired beautifully with the lamb.

Bellies happily filled, we opted to forego dessert in favour of a glass of the Constantia Uitsig Muscat D’Alexandrie, a rich and soft dessert wine bursting with ripe peach and flower fragrances. The Constantia valley is historically and internationally acclaimed for its Muscat or Muskadel (to use the South African term) or Moscato (if you prefer Italian) – are you keeping up here? So, naturally, Uitsig’s expression of this sweet wine could quite aptly be compared to the ambrosia of the Gods.

Blockhouse-Kitchen-Dessert-Wine

Blockhouse Kitchen confirms the rumours

The rumours abound were that Blockhouse Kitchen serves a mighty good supper and that the food is unpretentious but absolutely delicious. I can confirm that these rumours are indeed true. Chef Brad Ball and his team create environmentally conscious dishes that are take-home-in-a-doggy-box tasty; swat-your-partner’s-hand-for-trying-to-sneak-a-bite flavoursome; and have-to-make-a-concerted-effort-not-to-lick-your-plate delicious. So, if you count yourself as someone who loves a good “foodie” spoil but isn’t comfortable with the expense and measly portion sizes of other fine dining establishments, Blockhouse Kitchen is a must-visit restaurant to add to your culinary bucket list!

Blockhouse Kitchen is open for breakfast and lunch from Monday to Sunday, 09:00 – 11:30 | 12:00 to 22:00 and dinner from Tuesday to Saturday. For bookings and enquiries, please email info@bhkitchen.co.za or call +27 (0) 21 794 3010. 

www.blockhousekitchen.co.za

Constantia Uitsig Wine Estate, Spaanschemat River Road, Fir Grove, Constantia

This article was originally written for Southern Vines, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/07/01/blockhouse-kitchen-serves-try-not-to-lick-your-plate-delicious-food/