Summer heat has a way of killing one’s appetite for the heavier stuff. So it’s great news that Hussar Grill has a fantastic vegetarian option in their fab Halloumi Salad! Great as a stand-alone meal, or as a nice little side dish for when, you know, you must HAVE your braai or meat fix. Making this recipe is as easy as falling off a log. Damn tasty, too.
a handful of blanched green beans (blanching really just means a very brief plunge into a large pot of boiling salted water, no longer than 2, max 3 minutes, then draining the beans in a colander and chucking them into a bath of iced water to retain the bright green colour. Drain again and pat with kitchen paper to dry. Simple, really. Don’t let the French fool you with their fancy terms.)
8 Cherry tomatoes, halved
1 cup of roast vegetables, prepared in advance (to be honest, some cooked couscous would be just as nice, and a whole lot easier)
salt and pepper to taste
crispy onions to taste (You can buy this at any decent Asian grocery, or even at mainstream supermarkets. You want the crunch. Sub with croutons if you can’t be bothered.)
Scatter the roast vegetables or couscous over the beans and tomatoes. Make it look pretty, yes?
A few minutes before youâre ready to serve the salad, shallow fry the halloumi cheese in olive oil until golden brown on either side. You’ve gotta be quick with this, so your halloumi doesn’t melt all over the place, and I like to dust the halloumi slices very lightly with flour, then shake off the excess before frying in hot olive oil.
Arrange the halloumi on top of the beans, tomatoes and roast vegetables/couscous in the bowl.
Sprinkle over the crispy onions (or croutons) and add a drizzle of balsamic reduction. Season to taste.
Serve immediately. Do not allow the halloumi cheese to stand for too long once cooked as it is best enjoyed warm.
Hussar Grill’s Fried Halloumi Salad
For more information on The Hussar Grill, please visit www.hussargrill.co.za. BOOK NOW or please use the Dineplan App
In case you don’t know what EVOO stands for, it’s for extra virgin olive oil. Easy, see? And if you don’t know what Tokara’s EVOO is all about, well, best you get yourself some and give your tastebuds the ride of their life. Tokara EVOO truly is the nectar of the gods and to prove it, it is the only South African award winner in the worldâs leading olive oil guide, the Flos Olei.
TOKARA, the family owned Stellenbosch wine and olive oil farm, has been ranked amongst the best in the world in Flos Olei 2020, the authoritative international guide for extra virgin olive oil (EVOO).
The only South African olive oil producer to make the special awards list in the 2020 guide, TOKARA won âThe Bestâ award for its Premium EVOO as the top blended oil in the Light and Fruity category.
Olive harvest, TokaraTokara cold-pressed extra virgin olive oilTokara cold-pressed extra virgin olive oil
This comprehensive annual guide, now in its 11th year, lists 720 EVOOs from the worldâs best 500 producers. Available in two versions, Italian and English, and Chinese and English, this international guide is dedicated to EVOO producers around the globe.
Tokara extra virgin olive oils, sold at the estate tasting roomLiquid Gold: Tokara Extra Virgin Olive OilTokara olive oil master Gert van Dyk
TOKARA enjoys recognition as one of South Africaâs top producers of world-class EVOO. The farmâs olive oil journey began in 2000 when co-founder Anne-Marie Ferreira decided to produce single variety oils that would set them apart from the handful of South African olive oil producers at the time. TOKARA focuses primarily on Tuscan varieties, each selected for a distinctive character and flavour profile. Four cold pressed EVOOs are produced â two single variety oils and two more intense multi-varietal blends.
The award-winning TOKARA Premium EVOO is carefully blended to bring together the best characteristics of Coratina, Leccino, Frantoio and Mission varieties. Youâll find notes of olive leaf, rocket, artichoke and a lovely herbaceous character.
The farmâs other top performing blend from the 2019 vintage, the Multi Varietal EVOO, won a Gold medal at the SA Olive Awards earlier this year.
Visit the TOKARA Delicatessen for complimentary olive oil tastings and purchases. For a more structured, guided olive oil tasting experience, visit the TOKARA Tasting Lounge. Bookings are advisable. Call Tel: 021-8085900.
A cool, refreshing bowl of Beach Pasta packed with fresh herbs, ripe tomato, tuna, anchovies, black olives and spring onion
It’s summer. It’s hot. You’re hungry, you don’t feel like cooking. The kitchen is your least favourite place on earth.
Ta-daaa! Beach Pasta.
This recipe is adapted from the original in the classic Pasta Fresca by Viana La Place and Evan Kleinman, and is still one of my go-to favourites for scorching summer days. Don’t bother using fresh tuna for this, it’s meant to be made with good quality, chunk tuna in oil. The salty anchovies provide that perfect umami for when your tastebuds are feeling bleak. I add some chopped capers too, and extra fresh herbs like parsley, mint, dill and chives when I have them. I also like to chop up some cherry tomatoes, sweet red pepper and spring onion for an extra bit of texture.
So there ya go: two ticks, and food is on the table.
Sauce ingredients for summery Beach PastaReady to eat! Beach Pasta with fresh herbs, ripe tomatoes, black olives, tuna, spring onion and anchovies or capers.
BEACH PASTA
Serves 4 – 6
Ingredients:
5 large very ripe red tomatoes
1 punnet cherry tomatoes, rinsed and chopped any old how
1 small sweet red pepper, seeded and chopped into very small dice
a handful of fresh basil leaves, torn (cutting makes the leaves turn black)
a handful of any fresh herbs you fancy: mint, parsley, dill, chives, chopped finely
4 large spring onions, washed and sliced finely including as much of the green part as possible
1/2 cup black Kalamata olives, pitted and roughly chopped up (not too small)
2 x 170g cans chunk tuna in sunflower oil, drained and loosely broken up with a fork
4 or 5 anchovy fillets, chopped finely ( if you really hate ’em, just leave out and use 1/4 cup chopped capers instead)
salt and freshly ground black pepper
1/2 – 1 cup of extra virgin olive oil
1/3 cup Marbrin fennel-infused extra virgin olive oil (optional) *order extra virgin olive oil, infused oils and imported Italian balsamic vinegar directly, read more here: Marbrin Boutique Olive Farm
500g pack imported medium-sized pasta shells (I favour Barilla pasta for this and any other pasta dish. Read more about Barilla at the end of the post.)
Method:
Peel the large tomatoes by making a small cut in the peel of each one, place in a deep bowl and then pour over enough boiling water to cover the tomatoes completely. Let stand for 20 minutes or so, while you prepare the rest of the ingredients. When the skins have loosened, peel, quarter, cut away the core and seeds and chop flesh into small cubes.
Place chopped tomatoes, diced sweet pepper, herbs, chopped spring onion, olives, tuna and anchovies (or capers) in a large serving bowl. Season well with black pepper. You might not need added salt, as the olives and anchovies (or capers) are already salty. Wait until the end to taste and add more salt if necessary.
Put a large pot of very well-salted water on the stove and bring water to a rolling boil. Add pasta, stir briefly, and cook until just al dente. The pasta must still have some bite to it, otherwise your Beach Pasta is going to be a soggy mess.
Once the pasta is cooked, quickly drain it in a colander and add pasta to the tomato-herb mix. Pour over the oil. Toss very well to combine, taste for salt and serve at room temperature. The Beach Pasta will keep well in the fridge for up to 3 days in an airtight container.
ABOUT BARILLA PASTA
Barilla â Italyâs No. 1 pasta brings the taste of Italy to your kitchen
Barilla, Italyâs No. 1 pasta, has been the cornerstone of Italian cuisine for over 140 years.
Made of the best quality 100% durum wheat semolina and inspired by authenticity and family tradition, Barilla pasta is the preferred choice of the worldâs top chefs.
âIn Italy every person of my generation grew up with Barilla pasta in the classic blue box. Its presence in every store is hard to miss but above all, itâs the good quality and value that has made Barilla Italyâs favourite choice of pasta,â says master of pasta, Chef Giorgio Nava.
Proprietor of 95 Keerom which has been a bastion of authentic Italian dining in Cape Town for the past 15 years, Chef Giorgio won the Barilla World Pasta Championship in 2013 and is an ambassador of Academia Barilla in Parma.
Barilla pasta comes in a myriad of shapes giving home cooks and master chefs alike ample variety to demonstrate their creative flair. When it comes to the cooking process, however, the pasta masters stand united: Pasta must always be cooked al dente. Directly translated al dente means âto the toothâ or firm to the bite.
âPasta should never be soft or over-cooked. A firmer pasta texture has a better mouth-feel and taste to enrich your favourite sauces, but there are also real health benefits to cooking your pasta al dente,â explains Chef Giorgio.
Pasta made from durum wheat semolina and is cooked al dente has a lower glycaemic index (GI) than other starches. The protein structure of durum wheat pasta lends elasticity and strength, and when cooked al dente, is digested more slowly than most other carbohydrates.
Lower GI foods help to regulate your blood sugars. Soft pasta has a higher GI as the longer cooking time accelerates the gelatinisation of the starch.
âThe firmer the pasta, the longer the digestion time which means a lower spike in blood sugars,â adds Chef Giorgio.
In Italy the golden rule for cooking pasta is 1:10:100 which translates to 1-litre of water, 10g of salt and 100g of pasta. The cooking time will depend on the cut and shape of the pasta. Follow the cooking time on the Barilla box and make sure the pasta is slightly resistant to the bite by tasting your pasta while itâs cooking for the best results.
An essential part of the healthy Mediterranean diet, pasta is the culinary heart of Italy. Pasta shapes come in a wide variety of forms that have their origins in different Italian regions. Traditionally long cut pastas such as spaghetti, linguine and tagliatelle are ideal for soaking up light olive oil or tomato based sauces as well as a heartier Bolognese sauce. Short cut pasta on the other hand such as penne or shell shaped pasta, is perfect for capturing chunkier sauces like hand cut beef ragu or vegetables.
âPerfectly cooked pasta al dente is good for your health and good for the soul,â adds Chef Giorgio.
Qualities that set Barilla pasta apart
Made of 100% semolina, the inner part of durum wheat kernels
Golden amber colour
Al dente quality
Low GI energy food
Water remains clear during cooking with no excess starch
Protein structure lends elasticity and strength
It does not break or stick during cooking and will always hold its shape
The story of Barilla
The Barilla Group is a famous Italian family owned, global food company whose commitment to quality, authenticity, innovation and improving peopleâs lives, has stood the test of time. It all began in 1877 when Pietro Barilla opened his family pasta and bakery shop in Parma. During his lifetime the business grew into a successful company culminating in the establishment of the first Barilla factory in 1910. Continuing the family legacy, his sons, grandsons and great grandsons took his vision further establishing Barilla factories across Italy, Europe and the world. Today this family owned business, headed by Guido, Luca and Paolo Barilla, is a truly international company with representation in over 100 countries and 29 manufacturing sites throughout the world. Uncompromising when it comes to quality and best practice in manufacturing, nutrition and protecting the environment, the Academia Barilla was founded in 2004 followed by the Barilla Centre for Food and Nutrition in 2009.
Despite its size, the Barilla company remains inspired by the mantra of founder Pietro Barilla: âGive people food you would give to your own children.â
Chef Stephanie de Wet introduces a new farm-style menu at Tokara Deli, along with an oyster bar!
The new Head Chef at TOKARA Deli, Chef Stephanie de Wet, has created an irresistible farm-style menu for summer. *OYSTER BAR ALERT, scroll down*
Long a favourite with locals and visitors to the Cape, TOKARA Delicatessen is your go-to family summer destination for sensational yet simple food and gorgeous wines.
The sweeping views of the surrounding mountains and valleys provide the perfect foil for seasonal, farm-fresh food, much of it sourced locally and from the estate’s own gardens. Added thrills are an inspiring sculpture garden with beautiful art installations, and a new playground with plenty of room for the little ones run wild in, and let off steam.
Perched high up the hill on Tokara wine and olive estate on the crest of the Helshoogte Pass outside Stellenbosch, the Deli, as it is fondly known by regulars, is the perfect home for new Head Chef Stephanie de Wet. A farm girl at heart, Chef Stephanie has brought new energy with her exciting flavour combinations using fresh produce picked daily from Tokaraâs organic kitchen garden and micro herbs, salad leaves and strawberries from the new hydroponic greenhouse.
âI cook from the heart. Not a day goes by without being in the kitchen. I love to cook authentic food, straight from my farm girl roots and giving them a twist to turn them into something new and amazing,â says Chef Stephanie, who grew up on a Swellendam farm.
The Deli serves breakfast, lunch and dinner as well as fresh oysters from the oyster bar during the summer season. Stand-out items on the new summer menu include a delicious salad of beetroot prepared in different ways, pan-fried linefish with couscous and mango salsa, and for dessert, a lush pina colada frozen parfait with Malibu sorbet. Oh, yum already!
Beetroot salad by Chef Stephanie de Wet at TOKARA deli
Chef Stephanieâs favourite breakfast item on the Deli menu is the hearty ‘Cellar Handâs Breakfast’ â poached egg topped with her own personal twist of smoked butter Hollandaise, thick-cut pork belly rashers, butternut and black beans. The Duck Egg Benedict with chilli Hollandaise is another breakfast hit. Ready to hit the road yet? TOKARA Deli’s waiting for you!
The hearty Cellar Hand’s Breakfast at TOKARA Deli
Homemade pasta with a lightly smoked tomato sauce and baba ganoush is a perfect lunch option, while the star on the dinner menu is the prime-cut steak served with polenta and roasted garden vegetables. The ever popular Deli pizzas are always a winner and the menu has ample choice for vegans and vegetarians.
For lighter appetites, opt for a cheese and charcuterie platter, salads, or a Winemakerâs Sandwich (the choices vary daily). As a special treat for the children, the Deli offers kiddiesâ lollies all summer.
The Deli is open daily for breakfast and lunch from 10h00 until 17h00 and for dinner from 18h00 during the summer season from Thursday to Saturday.
For reservations contact the Deli at Tel: 021 8085950 or E-Mail: deli@tokara.com.
More about Chef Stephanie de Wet
Chef Stephanie grew up on a Swellendam farm where her parents still farm with dairy, wool merinos and some grains. She describes herself as âfun loving and adventurousâ and, as the youngest of five children, loves to spend time with family and friends.
Nel is passionate about cooking honest, authentic and unpretentious food made with top quality ingredients. Mindful of the environment, he and his team recycles as much as possible, sending minimal waste to landfill.
Simple, seasonal and sublime – breakfast and lunch
For breakfast, the star dish is the Eggs Benedict; another favourite is the Sourdough Waffle with Dark Chocolate, Raw Honey and Cream. (Don’t forget the home-made granola with buffalo milk yoghurt, seasonal fruit, berries and honey!) Enjoy with some freshly-squeezed ‘daily juice’, or expertly poured Tribe coffee in cups handcrafted by Kleinmond-based ceramicist Corinne de Haas.
The signature lunch dish is the 200g Beef Burger with yummy pork-fat fried Potato Roasties. A fantastic option for family-style sharing is the Farmer Angus Rotisserie Chicken accompanied by wholesome potatoes and veggies.
âWe want every diner to enjoy themselves here, and to leave happy and satisfied,â says Nel.
This commitment means ensuring a wide range of mouthwatering options for vegetarians and vegans too. Be sure to try the colourful Vegetable Tartine and nutritious Cauliflower and Harissa Grain Salad.
By choosing Spier, you are supporting Spierâs Growing for Good learning initiatives that empower communities to create positive social and environmental change.
Franschhoek Cap Classique and Champagne Festival, 30 Nov and 1 DecTasting, tasting 1-2-3 at The Franschhoek Cap Classique and Champagne Festival
It’s been quite the year, so it had better end with some bubbles in it, right? Book your tickets now for the wildly popular and wildly wonderful Franschhoek Cap Classique & Champagne Festival, âThe Magic of Bubblesâ on 30 November & 1 December 2019.
Kickstart the festive season on a fashionable high note at the annual Franschhoek Cap Classique & Champagne Festival, âThe Magic of Bubblesâ, presented by Sanlam Private Wealth. One of SAâs premier social calendar highlights, this yearâs event takes place over the weekend of 30 November and 1 December at the iconic Huguenot Monument.
For those preferring a laid-back stylish experience, Sundayâs offering aka âThe Big Bubbly Brunchâ, should not be missed. Mingle with friends as you sample the wide range of local MCCs as well as select French champagnes on offer. Franschhoek favourites include the award-winning producers Le Lude, La Motte, Black Elephant Vintners, Colmant and Boschendal, amongst others.
Bubbles glaore at the Franschhoek Cap Classique and Champagne Festival, 30 Nov-1 Dec
The grand marquee â the place to be seen â will be oozing style, elegance and sophistication. Lounge style music and brunch inspired food add the final touches to this ultimate Sunday MCC outing.
Bubbles! Pop a cork or two at the Franschhoek Cap Classique and Champagne Festival
Breaking from tradition the dress code for the weekendâs fashionable affair is Blue and White. A prize will be awarded to the Best Dressed Couple attending the Saturday event. No excuse needed now to shop for that perfect outfit.
Festival goers can choose between three price packages to tailor make their experience:
DATE
FESTIVAL TIMES
COST PER PERSON
Saturday, 30 November
12pm to 5pm
R395 per person
Sunday, 1 December
10am to 3pm
R250 per person
Weekend Ticket (Saturday and Sunday)
Applicable to the relevant dates
R550 per person
Festival tickets include access to the marquee and a complimentary tasting glass, as well as MCC and champagne tasting coupons. Additional vouchers can be purchased on the day. Food is excluded in the ticket price. Children under 18 years will be allowed free entry to the festival.
âWeâre excited to be part of this luxury lifestyle event,â says Carl Roothman, CEO of Sanlam Private Wealth. âIt provides us with an ideal platform to collaborate with fellow masters of their craft and create an exclusive experience for guests. Over the two days, the same characteristics that inspire and drive us to grow and preserve wealth â such as practice, patience, meticulous attention to detail and even the need to take calculated risks â will also be evident in the delectable MCCs, champagne, dishes and music on display.â
The Terra del Capo Antipasti bar at Anthonij Rupert Wine Estate just outside Franschhoek has a laidback, yet sophisticated vibe. The food is served in the generous Italian antipasto manner, with lots of little plates to choose and share. This is a great way to enjoy a leisurely meal with some of the estate’s huge range of wines and bubblies. Extremely good value for money, too – you can (and should) order the entire menu without breaking the bank. On sunny days the beautiful landscaped gardens provide the perfect backdrop for your alfresco feast.
Terra del Capo’s new summer menu at the Antipasti Bar
Enjoy the quintessential mini winelands escape when next visiting Anthonij Rupert Estate, situated in the heart of the scenic Franschhoek Wine Valley.
Known for bespoke wine tastings in a magnificent setting, visitors are invited to enjoy an Italian-inspired winelands feast at the Terra del Capo Tasting Room and Antipasti Bar. On balmy and beautiful days, guests can enjoy an al fresco dining experience in the lush garden under the shade of olive trees. The delicious dishes paired with world class wines are sure to transport you to a place of blissful dolce vita.
Terra del Capo Tasting Room, Anthonij Rupert Wine Estate just outside of FranschhoekThe grand, sweeping staircase in the entrance lobby of the Terra del Capo Tasting Room at Anthonij Rupert Wine Estate
This summerâs seasonally inspired menu includes a variety of contemporary and traditional antipasti plates. Bursting with vibrant, fresh flavours and taking its lead from local Cape Winelands produce, the menu delivers Italian authenticity. Choose from inspired vegetarian, seafood and meat antipasti, or simply opt for a platter or two of expertly-sourced artisanal cheese and charcuterie.
Terra del Capo Antipasti Bar’s new summer menu is perfect for lazy lunches in the beautiful landscaped gardens
Vegetarian options include a crunchy spring salad with ricotta crostini, mouthwatering truffle polenta chips and a refreshing watermelon salad with spiced pickled onions, radish and lime salt.
Keeping things local, the smoked Franschhoek trout salad, served with fennel, apple and golden beetroot and drizzled with a honey apple cider vinaigrette, is perfect for a hot summerâs day. Chef HW Pieterse’s homemade Salsiccia sausages, as well as his bresaola produced from estate-raised Black Angus beef, are both a must try.
End off your meal with one of the daily sweet treats on offer.
Prefer a lighter culinary trip to Italy? The Terra del Capo Tasting Roomâs popular Italian Cheese & Wine Pairing and Shiraz & Charcuterie Pairing options present the ideal opportunity to learn about international ingredients and the best flavour combinations, while you enjoy every morsel and sip.
Shiraz and Charcuterie Pairing:
Charcuterieâs salty, aromatic flavours and sweet, rich fattiness are naturally complemented by the typically bright acidity, bold fruitiness and spiciness of outstanding Shiraz wines – a partnership which this tasting experience aims to highlight. The Shiraz & Charcuterie Pairing presents three of the estateâs Shiraz wines, respectively from the popular Protea, terroir-driven Cape of Good Hope and flagship Anthonij Rupert ranges, accompanied by three expertly-sourced Italian charcuteries – Napoli salami, Coppa and Parma ham.
The pairing costs of R120 per person. The estate operates on a âBy Appointment Onlyâ basis, so pre-booking is essential. For more information and reservations, contact 021 874 9074 or email tasting@rupertwines.com.
The Terra del Capo Tasting Room and Antipasti Bar are open from Tuesday to Sunday (10am to 4:30pm) and pre-booking is essential. For more information or to make a booking, please contact the farm on 021 874 9041.
HOPE Distillery was established by Lucy Beard and Leigh Lisk five years ago as a small-batch gin distillery, the first licence of its kind in Cape Town. Since then, HOPE has grown into a force to be reckoned with on the artisanal liquor scene, having mastered the craft of various spirits and grown its repertoire from gin makers to distillers for a multitude of brands.
Beard, the resident gin and spirit maker, steers a team of stillmen in the production and development of various products, ranging from the in-house HOPE label â whose products are distilled in an authentic copper pot still that is fondly known as Mad Mary â to contract distillation.
âEvery day, we set out to make the absolute best spirits that we can. Weâre constantly experimenting and striving for excellence, mixing up new ideas and honing our recipes in our custom-built distillery. For us, itâs about creating something exceptional; something instilled with integrity and passion; something that will become the perfect accompaniment to peopleâs special moments,â says Beard.
Along with the diversification in their service offering came a widening of the brandâs own range â from the initial Mediterranean, London and Salt River (now called the African Botanical) gins, the brand has ventured into vodka, and most recently an agave spirit named Esperanza (the Spanish word for hope). Using the extensive experience they have gained over the years, Hope had the requisite expertise to venture into this new territory. âBecause we initially used to produce our own grain spirit from scratch, we gained experience in fermentation techniques. Although we no longer ferment our own grain for our gins, we have the equipment (fermentation tanks) and knowledge of how to ferment and of course distil,â explains Beard.
HOPE Distillery’s new Esperanza Agave spiritHOPE Distellery’s new Esperanza Agave spirit
And Lisk has always been a fan of tequila. âWhen we found out that agave grew locally, he immediately wanted us to make âtequilaâ. Initially, we were able to source processed agave locally and we started experimenting. It took us a long time to get it right â about nine months,â says Beard.
The process is challenging â a long fermentation is followed by careful distillation and then the distillate is rested in stainless steel tanks for 30 days prior to bottling, making it a very small batch product. The challenges continued. âUnfortunately, our source of local agave is no longer available (although there is lots of agave growing, no-one is processing the piñas any more for a tequila-style spirit), so we now source our agave directly from Mexico,â explains Beard. âWe actually found them because they were looking to set up a processing plant in South Africa to process the locally grown agave. This fell through, but we now source from their Mexican operation, and import their organic blue weber agave.â
The Hope version of tequila-style agave spirit (unless itâs produced in Mexico, youâre not legally allowed to call it âtequilaâ) differs from most locally made agave spirits in that most others use agave that has been cooked in wood-fired ovens/pits, which produces a smokier end result (more similar to mezcal than tequila).
Designed to be sipped, the Esperanza from Hope is a smooth agave spirit. With a floral nose and butterscotch notes, it has rich caramel and spice on the palate and a soft vanilla finish.
There are various ways to enjoy it â Hope recommends sipping it in a leisurely fashion on its own or adding tonic in a âTnTâ with a slice of lime. If youâre after something more celebratory, enjoy it in a cocktail. Below is a recipe for the signature Paloma:
HOPE Distillery Agave Paloma cocktail.
THE PALOMA
50ml Hope Esperanza Agave
20ml fresh lime juice
40ml fresh grapefruit juice
20ml sugar syrup
Pinch of rock salt
70ml soda to serve
Pour the Hope Esperanza, sugar syrup, salt and lime juice into a highball glass filled with ice and stir. Add the grapefruit and soda and stir briefly. Garnish with a wedge of lime or grapefruit.
Summer brings with it many wonderful things. Long lazy days at the pool, sipping ice cold cocktails, leisurely lunches and of course delectably sweet seasonal fruit. Look no further than De Krans Wines in Calitzdorp â the top TripAdvisorâs destination in Calitzdorp – for two of these summer sensations. During the months of November through to February De Krans invites visitors to partake in a farm favourite of picking seasonal fruit.
Picking apricots in the orchard at De Krans.
From 23 November to 8 December the Bulida apricots will be available to pick at R8.50 per kg. If you prefer peaches best you diarise 14 to 29 December when the Oom Sarel cling peaches will be ready for perfect pickings at R9.00 per kg. Kickstart 2020 with picking your share of super sweet Hanepoot grapes at R9.50 per kg. These grapes are expected to be ready for picking from 1 February to 1 March, but we advise contacting the farm in early January to get exact dates. All dates are weather dependent, and may change slightly at short notice. To ensure you donât miss out on the fun activity suited to the whole family, it is advisable to contact the farm prior to your planned visit, to confirm the picking dates.
The perfect family outing, De Krans will be open seven days a week from 9am until 4pm for the picking of these fruits, with the exception of Christmas Day.
A day out in the orchards is guaranteed to work up an appetite. The De Krans Deli & Bistro, situated at the farm, is home to a selection of delicious country cuisine and guaranteed to keep hunger at bay. Guests can look forward to hearty, wholesome dishes, ranging from a variety of delicious breakfast options, open deli sandwiches, light lunches, a selection of gourmet burgers and seasonal salads. All the dishes have been paired to be enjoyed with wines from the De Krans range, creating the perfect food and wine pairing. For those with a sweet tooth, be sure to keep an eye out for the delicious desserts on offer.
Leisurely lunches at De Krans Deli and Bistro.
The deli offers visitors a wide selection of only the finest products sourced in and around Calitzdorp and the Klein Karoo. These include local cheeses, as well as olives, olive oil, canned and dried fruit, and preserves. Other treats include homemade rusks, Calitzdorp honey and other delicious gems from the area.
Visitors can choose to sit indoors or outside in the shade of the trellised Hanepoot vineyard. There is also a playground for young children, two boules courses, as well as a walk-around chess board, making De Krans a wonderful place for the whole family to visit this summer.
De Krans is home to a range of more than 20 superb wines and your visit wonât be complete without sampling some to add to your collection. De Krans wines won big this year at multiple wine shows, including a Trophy for Best Non-Bordeaux Red Blend at the Trophy Wine Show, a Michelangelo Platinum award, 2 Veritas Double Gold medals, a Platter 5-star wine, as well as numerous double gold and gold medals at many other wine shows. The entire range of De Krans ports and wines can be purchased directly from the cellar during this time. Should you not be able to make the trip to Calitzdorp, the wines are available to order online on www.dekrans.co.za, or from many retail outlets nationwide.
Garden pickings at Avondale for the Faber kitchen. Photo Claire Gunn.
At Faber, Avondale, the garden ultimately dictates whatâs on the menu. Being both creative and resourceful with Mother Natureâs seasonal bounty is at the heart of everything that chef Dale Stevens and his team strive to achieve at this charming, understated restaurant on the slopes of the Klein Drakenstein Mountains in Paarl.
Taking responsibility for the provenance, traceability and carbon footprint of every element that ends up on the plate is a task which these chefs take very seriously. Itâs one of the reasons why Faber has been nominated as one of the top 30 for 2019 Eat Out Mercedes-Benz Restaurant Awards and recently become the proud recipient of the JHP Gourmet Guide Haute People Award 2020, one of a handful of special awards given to those
making their mark on the South African culinary scene.
Leeks, fresh from the biodynamic garden at Avondale. Photo Claire Gunn.Fresh chard from the Avondale biodynamic garden. Photo Claire Gunn.Nature’s bounty from the biodynamic garden at Avondale. Photo Claire Gunn.
âOur restaurant is a stoneâs throw from the garden, so when we say âfarm to forkâ we mean it quite literally,â says chef Dale, describing his staffâs morning ritual of harvesting whatâs ripe and ready to be pulled or picked from the farmâs abundant garden. Even the waiters go into the garden to pick lemons to make a refreshing fruit cordial, which is served as a welcome drink on warm days.
The likes of carrots or cucumbers may differ in size and shape, but here Mother Natureâs perfection is measured by intense, nutrient-dense flavour rather than looks. From root vegetables to delicate herbs and salad leaves, everything is farmed using the same biodynamic principles as the grapes that go into Avondaleâs award-winning wines.
âIn the past year weâve had time to focus on specific ingredients and, in this way, have been able to refine our offering,â says Dale. Summer salads will soon feature brightly coloured watermelon radishes, while the young and tender leeks of early summer are caramelised and served with medium-rare grass-fed steak.
Owner Johnathan Grieve with his grassfed, free-range cattle at Avondale. Photo Claire Gunn.Cows in pasture, Avondale. Photo Claire Gunn.
The cows are fed on a pasture âsalad barâ, and are moved every afternoon at 2 oâclock to a new pasture. Pastures reach a nutrient high at this time of day. This results in cows eating less but gaining more energy, which positively influences the quality and flavour of the meat. In Faberâs kitchen, the lesser known cuts of an animal are used, like beef cheeks and tongue and are given more flavour by using age-old preserving methods, such as pickling and brining. Fish and other ingredients are cold smoked to retain the delicate flavours.
Surplus fruit and vegetables are preserved for use when theyâre out of season. Preserved lemons, homemade fruit preserves and chutneys, kimchi and pickled vegetables are all made in-house and become highly-prized embellishments to the simplest of dishes.
If an ingredient cannot be sourced from the farm, Chef Dale leans on a couple of carefully chosen, trusted suppliers with a shared reverence for provenance and the ethics of food.
Avondale owner and biodynamic farmer Johnathan Grieve with his free-range chickens and their Egg Mobile Farm. Photo Claire Gunn.Avondale ownnder, biodynamic farmer and chicken whisperer Johnathan Grieve. Photo Claire Gunn.
Long before the chefs start working their magic in the kitchen, the flavour and nutritional content of an ingredient is influenced by the health of the soil in which it is grown. Practices include the use of biodynamic preparations to build the organic matter of the soil, seasonal crop rotation, companion planting and the use of cover crops, such as clover, to actively enrich the soil.
Healthy soil at Avondale. Photo Claire Gunn.
The entire farm is certified organic and constantly pushing the boundaries of the latest advances in sustainable practices. The restaurantâs slow-food dining philosophy is perfectly aligned to Avondaleâs minimal-intervention approach to organic viticulture and natural winemaking. The vigour of well-tended vines leads to flavourful grapes and individually crafted, classic wines bursting with life and character.
So what can diners expect this summer? The bread board will still include Faberâs crowd-pleasing pumpkin fritter and Daleâs excellent sourdough bread too. The bread doughâs two-day, 18-hour natural yeast fermentation process results in pre-digested gluten, which makes it not only flavourful and delicious, but also easier to digest. Summer also means fresh yellowtail and, as with most seasonal ingredients, Dale prefers to serve it as simply as possible. The thinly sliced raw fish is brushed with a miso and garlic glaze, then briefly seared, before being drizzled with an orange dressing. Duck and chicken is hormone free and organic. The chickens housed in the Avondale Egg Mobile Farm produce around 90 eggs every day, which means there is always an egg dish on the menu.
Bread made with 18-hour fermented dough at Faber, Avondale. Photo Claire Gunn.Fresh bread and pesto at Faber, Avondale. Photo Claire Gunn.
The eggs are used extensively in the kitchenâs pastry section too. Desserts are typically a simple expression of ripe, seasonal fruit, including favourites like granadillas, lemons and strawberries, served with homemade ice creams or sorbets.
Faberâs sustainability goals extend beyond ethical food sourcing and the resourcefulness of taking a nose-to-tail and leaf-to-root approach to cooking. Responsible management of food waste encompasses the principle of the four Rs: recycle, reduce, reuse or refuse. The restaurant only uses glass bottles, and reusable straws, towels and napkins. Glass and plastic is recycled, as is cooking oil. Egg shells are used in biodynamic preparations and all the organic kitchen waste is made into compost, which goes back into the soil to create microbial life and thereby completes the circle of life.
Faber is open for lunch from Wednesday to Sunday, and dinner from Thursday to Saturday. Bookings are recommended. Call +27 (21) 202-1219 or email faber@avondalewine.co.za
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Chef Dale Stevens of Faber at Avondale. Photo Claire Gunn.Faber restaurant at Avondale. Photo Claire Gunn.
