Pasta Puttanesca with a Cabano take

Sabah Cabano
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Pasta Puttanesca with a Cabano take

A tough week can mean that one homemade, hearty pasta is the winning ticket to feeling better. Especially after Black Friday. I cringe thinking about my current spending – but, ’tis the season! 

It’s been a busy few weeks in Cape Town with tourists rolling in, which meant that endless queries and recommendations have been slowly filtering through. And I’m more than happy to plug some amazing places that knock your socks off for exceptional value for money. I do however, believe that making something special at home is also a necessity for the spirit when one spends all day at home. So, I’ve made some puttanesca pasta with a slight Cabano flair – which is simply looking in the fridge and scrounging scraps into a delicious meal. 

When I discovered that anchovies melt into any fat and that the fresher the tomatoes the more the flavour, I quickly encouraged this into our recipe. Your ingredients will be quite easy to assemble, as the basics of any good puttanesca are olives, anchovies, tomatoes, herbs, and capers. What we added, is the following:

2 whole fresh tomatoes
1 whole onion, diced finely
4 garlic cloves
6-8 little anchovies
4-6 caper berries, preserved
2 sprigs each of fresh thyme and rosemary
a handful of fresh coriander (keep an extra closeby for finishing garnish!)
1 whole pack of good quality salami (we used Checkers deli meats for this, delicious fattiness!)
1 lime (the juice here is perfect, sweet acidity)
2 tbspn of homemade terrine, but you can use good unsalted butter
2 tbspn garam masala
2 tbspn homemade vegetable stock (a very nifty trick which I’ll post soon!)

 

1 Take a heavy pan and place onto a medium heat hob. Melt your terrine in the heavy pan and add your anchovies. Separate and mix until dissolved into the terrine.
2 Sauté your garlic, herbs, and capers in a the pan. Allow for these ingredients to get to know each other. 
3 Bring a large pot of salted water to a rolling boil. When boiling at the state where the water is churning, put in your pasta (I used spaghetti, but fettuccine or linguine is ideal here). Cook to slightly before al dente, as we’ll continue cooking in the sauce. Reserve a cup of pasta water.
4 Dice your onions very finely and add to the pan of herbs and garlic. Allow to get translucent before adding garam masala and vegetable stock. 
5 Roughly chop your tomatoes and let simmer in the pan. 
6 Chop your salami. Once the sauce has quite thickened, add to the mixture. 
7 Your pasta will be done at this point, so add your sauce to the drained pot as well as the cup of pasta water. Add a dash of extra virgin olive oil, and a few cracks of black pepper. 

We enjoyed this with a glass of red wine, but it pairs beautifully with a crisp champagne if you’re looking for a lighter drink alternative. Enjoy this pasta, and let me know if you make it by tagging me in your post! 

Follow my Instagram and Facebook pages at @EatDrinkCapeTown to stay tuned with my little recipe adventures. 

Modern Italian Reimagined at Ariel

Sabah Cabano
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Modern Italian Reimagined at Ariel

Warm lights greet you at the door, and gently ambient music plays in the background. Retro dining chairs and assortment of printed posters line your sight. And, yes; you’re here for your booking at 6:00 pm. 

 
If you’ve not visited the bustling Main Road of Sea Point in a few months, let me prepare you for the new hot and happening: Ariel Modern Italian has opened its doors as a sister restaurant to Jarryd’s in Regent Road, with an artful interior design that transported me to a place that I have never been before. 
GETTING STARTED
Ariel Modern Italian visually combines the robust, industrial chic of New York-style bars, with the simplistic, minimalist style of Napoli eateries. As self-described, their infusion of decoration ensures that contemporary reimagines tradition – also extending to their food, which I’ll touch upon later. From the get-go, the service was warm and friendly. Our waiter had a winning smile whenever he frequented our table (which was often, but I take that as a courtesy). Uncomplicated yet charismatic explanations of the menu, cocktails, and even the dessert options were politely offered. His cocktail recommendations hit the nail on the head – by the way, be sure to Uber after your meal as the Ariel Spritz (if I remember the name correctly; after all, it was strong) will knock your socks off. Perfectly balanced citrus meets gentle tartness in a refreshingly icy cup. 
For when we placed our meal orders, it was surprisingly seamless. A noteworthy accomplishment, as our table was of seven young adults that need to pre-prepare their orders in their heads. Within a few sips of our cocktails and exchanges of anecdotes, our food arrived. Now, for a round of applause!
As one does, my friends order the pasta dishes that were as different in ingredients as the pasta shapes differed; perfectly cooked rigatoni, bouncy spaghettini, and long tangles of tagliatelle. My dish was incredibly tangy and tasty chicken limone piccata that was silkily bathing in its acidic sauce – by the way, a springy bundle of rocket next to it, but I just so happened to order the rocket with Parmesan and pine nut salad – a worthy pairing. Visit their menu here just to start getting your food-FOMO ready.
MY REVIEW
The final verdict – my order was insanely delicious. My salad was enough to split between two people even as a side order, and the chicken was tenderly cooked. If  Arial ever bottles and sells that sauce, find me first in line. The pastas were divine, but did need a gingerly sprinkle of salt and black pepper just to fully engage the flavours that were in each of my friends’ plates. 
 
Overall, our experience was definitely worth cherishing. The laughter at the table, the easiness at which conversation flowed, the enthusiasm at which we offered tastes of our cocktails; even the gradual, contented silence that fell over our table within a few bites. I’d say, jolly good job, Ariel Modern Italian. 
 
If you’re looking for the next date night dinner spot or even a sophisticated work function lunch, be sure to book at Ariel. They offer DinePlan booking options, as well as calling ahead from 12h00 onwards. 
 

Sharp Za’Atar, Curried Beef, & an Instant Pot

Sabah Cabano
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Sharp Za’Atar, Curried Beef, & an Instant Pot

Yup. That’s all I can say. My Instant Pot has been carrying me through the toughest of days during this new season in my life – young adulthood, employment.

My silence has been due to an array of reasons. Finalising my degree, joining the work force, starting a venture as a copywriter in social media, embarking on meetings and big-kid responsibilities such as carpooling.

Who even knew carpooling was such a headache?

So, in this recipe, you simply use a couple of ingredients to make a stellar curried beef with delicate flavours, and the most tender of meat after the high pressure setting. Because life can get high-pressure, sometimes. When we feel a bit rundown, the best comfort is a warm plate of food – especially when the Rugby World Cup is on, and our beloved Springboks were simply pummelling our opponents.

This recipe calls for a handful of spices, and an equal amount of ingredients. It is tasty, simple, and super fulfilling. The assortments may take a little while longer to prepare, but lend excellent texture to this yellow curry. You’ll be preparing a Southeastern-style curry, with spices typically found in the slow-cooked style of preparation.

Curried Filet & Assortments

Serves: 6 people

Curry ingredients
1 Large filet of beef
4 Large carrots, peeled
3 Red onions, sliced thinly
1 can of Coconut Milk
1 can of Chopped Tomatoes

 

SPICES
2 teaspoons of za’atar
2 teaspoons of coriander seeds
1/2 cup of vegetable stock
1 teaspoon (or 4 – 6 pods) cardamom pods
1 teaspoon ground turmeric
1 teaspoon minced ginger
1/2 spoonful of brown sugar
Salt & pepper to taste

(1) Start by slowly melting some butter and heating olive oil on the ‘Saute’ setting of your Instant Pot. Add your sliced red onions and let simmer to a gentle golden colour. Once the ideal colouring and soft texture is achieved, remove but keep the heat on. You’ll be cooking your beef in this.

(2) Brown your beef and add your spices, including your ginger. Let the spices and meat turn fragrant, then add your onions back.

(3) Chop your carrots into discs then add your stock, half of your can of coconut milk, and your entire can of tomatoes. Sprinkle your brown sugar atop.

(4) Cover the lid of your Instant Pot until secure, then select your ‘High Pressure’ setting. Your timer will be 30 – 45 minutes. In the last five minutes before serving, add the residual contents of your coconut milk.

(5) Once your timer has gone off, remember to vent your Instant Pot’s steam outdoors. Once fully vented, serve your ladlefuls of curry over a bed of rice with relish/sambals.

 

Sambal ingredients 
1 1/2 Large red onions, diced
2 Large tomatoes, diced & deseeded
1 Bunch of cilantro leaves
1 tspn brown sugar
1 tbsp red wine vinegar
1 tbsp rice vinegar
1 tbsp olive oil
Salt & black pepper to taste

(1) Combine sugar, vinegars, and olive oil to a nice serving bowl.

(2) Dice your red onion until tears are brimming at the corner of your eyes, then place into the liquid mixture in the bowl. Mix and cover all contents fully, then let sit for about 5 minutes.

(3) Half and de-core your tomatoes, then deseed. Simply use a large spoon to scoop out the seeds. Slice and dice your tomato ‘shell’ until little cubes. Mix into the bowl.

(4) Rinse your bunch of cilantro leaves thoroughly, then swat it dry until all excess moisture is gone. Julienne the cilantro leaves and stems, slicing until the texture is a bit feathery. Add to bowl.

(5) Mix until fully combined, then sprinkle salt and pepper to taste.

 

I served this quite quickly, with the textures mingling perfectly. The crispness from the sambal balanced out the perfume-y, rich creaminess of the curry. We served the entire dish over a bed of basic Basmati rice, made in a trusty rice cooker.

When trying out this recipe, please do tag me in your posts or reels featuring your favourite Instant Pot ideas. I’d love to see what you can come up with!

 

 

COCO RICO CREAM LIQUEUR IS HERE!

Sabah Cabano
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COCO RICO CREAM LIQUEUR IS HERE!

It was an incredibly hot, spring afternoon with a South Easter just about a-brewing when a delicious temptation arrived at my doorstep. A salty, sweet, and creamy Coco Rico Liqueur package was waiting for me with my name written on it – quite literally!

 

Not only did I dive into a glass with many ice cubes, but I managed to share an immersive drinking experience with my brother, father, and mates. My goodness – what a savour. The nuances as well as contours to the coconut and salted caramel flavours truly melted on my palate, with a certain lightness with the sweet aftertaste. We had to share the experience with a dinner outside just to add ambience to the playful playlist selected by the Coco Rico team themselves.

 

If you’re looking for a way to drink paradise on ice, then look no further than Coco Rico. It’s light in its alcohol percentage (about 15%) and comes in an easy-on-the-eye cool blue and white packaged bottle. Even better, if you’re in a bind and don’t wish to splurge on a heavy sipping drink for the night at pre’s, add this to a clean glass with ice. You won’t regret it.

 

For more details, follow our Instagram page for more about the Coco Rico experience. Using the hashtag #ParadiseOnIce, you can share what makes YOUR Coco Rico drinking experience optimal. Keep yours eyes peeled on their page – you might just get reposted!

Saving Our Heritage Is Bigger Than Us | Cape Town Gin

Sabah Cabano
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It’s no secret that the Black Rhino, one of the most majestic and legendary animal species to walk this earth, is severely endangered. It’s critical status is that of utmost social concern – yet, very little response is initiated from media prompts. Three subspecies of rhino have gone extinct since the 1970s. For a comparison, human population increases by just under 1% annually (Roser, Ritchie, Ortiz-Ospina; 2019). That’s a whole lot of baby-making.

 

While the Black Rhino remains a gigantic sight to see for many, the size of the living population is minute in comparison. With little around 5 000 left roaming, this population has been under intense surveillance against poaching as of 20 years ago. Nature conservation teams as well as efforts from various organisations, politicians, captains of industry, and celebrities with influence have greatly contributed to the protection of rhinos, yet a remainder of the responsibility is shifted unto the shoulders of the general public – now, here is where it gets tricky.

 

As everything goes in this world, the concerted efforts of protecting the Black Rhino needs funding. And this is where extraordinary needs ordinary. It takes everyone, from brands to the public, to pull together and assist in the fight to save our heritage.

 

It is one of the reasons why leading local producers, Cape Town Gin & Spirits Company, released their Cape Town Black Rhino Gin early this year. Not only does it keep this critically important social issue top of mind, but it also gives the consumers a mechanism to donate to the cause through every bottle purchased. Large donations have already been pledged in 2022 following the success of The Cape Town Black Rhino Gin.

 

Another reason Cape Town Gin & Spirits Company added this latest varietal to their award-winning portfolio of gins is because it just made sense. Everything they do is with heart. All they produce is with purpose, and all they sell, give back to South Africa.

 

So, this Heritage Day and Rhino Day, raise a glass of The Cape Town Black Rhino Gin, celebrate with family and friends, and cheers to the true icons of Africa, our majestic rhinos.

 

A cocktail recipe to try for Heritage and Rhino month.

BLACK HORN:

Ingredients:

  • 25ml Cape Town Black Rhino Gin
  • 75ml Indian tonic
  • 25ml ginger ale
  • 1 orange slice (fresh or dried)
  • Black peppercorns
  • Sprig of mint (optional)
  • Ice

 

Preparation:

  1. Pour the gin into the glass of your choice and top up with ice.
  2. Add the tonic and the ginger ale, and garnish with orange slice and peppercorns.
  3. Stir gently.
  4. For a fresh taste, you can add a sprig of mint.

Get your bottle of Cape Town Black Rhino Gin at any leading retailer or Takealot now. Tag @CapeTownGin as well as @EatDrinkCapeTown_ in your posts to be reposted, and shared amongst our many avid, mutual lovers-of-local.

TWO GINGERS launches La Primavera – just in time for Spring!

Sabah Cabano
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TWO GINGERS launches La Primavera – just in time for Spring!

Up and coming artisanal gin company, Gember Distillery, who produces the TWO GINGERS brand, launched their new, spring-inspired gin La Primavera to invited guests, media and VIP’s at an intimate affair at Ginger & Lime food studio on Thursday, 1 September. The event had blossoming seasonal aromas floating through the air, perfectly complimenting the cooking and distilling of drinks on site.

Not your average gin distillery, friends and founders Simon Cranswick and Wynand de Vries (who are true to the brand, ginger-haired gentlemen and are known affectionately as the Engelsman and die Boerseun) have established themselves as somewhat mavericks in this space.  Adopting artisanal craft methodology, but not conforming to conventional gin flavours and nuances, with innovation at their core, their distillery in Muizenberg has crafted, produced and brought four unusual but ‘super tasty’ gins to market in just under a year.

Image taken by Maryatta Wegerif

La Primavera, which means spring in Italian, was inspired and organically created using wild jasmine and lemongrass.  “Whilst this completes our range of gin for every season, they can of course all be savoured in one day,” says Simon.

Wynand adds, “We like to be creative with our recipes. All our gins have a unique and different flavour profile that can be distinguished without the use of a palate cleanser.”

Invited guests were guided through the gin making process by head of production Ross Marshall – yes, he is also a ginger – taking note of quantities and the aromatic botanicals for mixing into their own gin creations.  Everyone then got to cook alongside Master Chef SA season 3 finalist, Claire Allen from Food by Design using the full range of gins – Soul Flame, Spice Route, Pink Pomelo and of course La Primavera.

The afternoon was rounded off spectacularly as the group sat down to a two-course meal, with gin on tap and Simon and Wynand sharing tasting notes and their great story, which doesn’t end here. While I sit on my porch with the orange buds perfuming the hot evenings, best you know that it will be with a Two Gingers G&T in hand.

Still talking.

Image taken by Maryatta Wegerif

Enormous thanks to Christopher du Plessis and Nicola Schlushe for being the designated gin crafters and models for the day!

Do the can-can with eye-catching new Polka by Stellenbosch Hills

Sabah Cabano
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Do the can-can with eye-catching new Polka by Stellenbosch Hills

Stepping out with wine just became a whole lot easier thanks to Polka, the snappy new cousin of the easy-drinking, fun-loving Polkadraai range by Stellenbosch Hills. The 250 ml cans bring a bout of personality to every table with funky and colourful packaging – with quality wines as an assortment, to boot!

 

With sunnier weather up ahead, Polka will undoubtedly be your preference for the picnic; the range for your ramble; and, the fav with your friends – simply because a Polka can, can! They’re lightweight, easy to pack, hardy, and easy to dispose of when empty.

 

Polka is the latest addition to the Polkadraai portfolio, which includes wines in traditional 750ml bottles and the larger format bag-in-a-box. Already a much-loved brand, Polkadraai is famous for putting the fun back into wine. It’s all about those fabulous polka dots.

 

New Polka launches in three variations – Polka Chenin Blanc/ Sauvignon Blanc, Polka Rosé and Polka Pinotage/Merlot. And just because they’re in a can, doesn’t mean they’re shabby either. Each comprises quality wine made to the exacting standards that Polkadraai is known for and presented by vintage too.

 

If you’re keen on a delicious white, then the Polka blend of 2022 Chenin Blanc and Sauvignon Blanc is the one for you. Poured into glass, it is star bright with a green tinge. It’s a well-balanced wine with grassy aromas and flavours of tropical fruit. Enjoy it slightly chilled, by its own or with food like cold cucumber soup, sushi, and grilled chicken.

 

For the lovers of pink, there’s the Polka Rosé 2022, a delicate salmon-pink wine. It’s medium-bodied, with aromas of red berries and floral blossoms, with a hint of sweet melon and stone fruit. In the mouth, it’s fresh, crisp and delightful.

 

The Polka blend of 2021 Pinotage and Merlot is a crowd-pleaser with upfront berry fruit, plums and hints of chocolate and French oak spice. The wine is medium-bodied, soft and velvety. Enjoy with tomato-based pasta or grilled meat.

 

The Polkas are available from the online shop of Stellenbosch Hills, maker of Polkadraai Wines; at the cellar’s wine tasting room in Vlottenburg, Stellenbosch; and, at selected retail outlets nationwide.

Polka sells for R32.95 per can. That’s reason enough to become a fan of the can!

 

One last thing: Polkas are perfect for sharing and we’d love to know where you enjoy them, so share a post with us. Follow Stellenbosch Hills and EatDrinkCapeTown on Facebook (StellenboschHills & EatDrinkCapeTown_), Twitter @STBHills @EatDrinkCapeTown_ and Instagram @stellenbosch_hills @eatdrinkcapetown_.

For more information, call 021 881 3828/9 or email info@stellenbosch-hills.co.za. Visit www.stellenbosch-hills.co.za.

 

The Stellenbosch Hills winery and tasting room is located at the intersection of the R310 and Vlottenburg Road, just outside Stellenbosch.

Loxtonia cozies up August with Soup & Cider Saturdays

Sabah Cabano
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Loxtonia cozies up August with Soup & Cider Saturdays

Loxtonia cider and soup | Soup & Cider SaturdaysWith Loxtonia’s 100% apple ciders available with an articulated pairing of homemade soup every Saturday, this August month is one to make note of in Ceres valley. Brisk wintry weather is allowing for Loxtonia’s exquisite walking trails to be utilised by any and all willing to try it out – trust me, the views are spectacular!

Since the exciting mountain trail run event hosted by Loxtonia in 2021, I have been yearning for an opportunity to go back. Now that the Ceres mountains are anticipated to have snow soon, I see no reason not to visit with our dogs for a day trip and value-packed adventure. The Soup & Cider Saturdays are one of the many lures that have snared me in the cidery’s grip!

 

Made with freshly pressed and naturally fermented home-grown apples nurtured on the farm from orchard to bottle, Loxtonia has an award winning cider for every taste from dry and crisp to mellow and tangy, and everything in between. There are even two non-alcoholic ciders for designated drivers.

6km Loxtonia African Sundowner Apple Cider, a tribute to the baobab tree – Africa’s iconic ‘tree of life’, is the perfect cider to enjoy with a bowl of hearty homemade vegetable soup available at the tasting room on Saturday, 6 and 13 August. The balanced sweetness of this slightly tart apple cider tastes of the fruit of the baobab and an African sunset. These tropical flavours work their magic with the rich and nourishing vegetable soup.

Creamy leek and potato served with the vibrant Loxtonia Sparkling Apple Cider is the soup of choice for the last two Saturdays, 20 and 27 August. Refreshing and crisp with a lively sparkle and hints of green apple, reminiscent of a slightly sweet Prosecco, it is the perfect cider to enliven this delicious classic soup.

Many seasons of snow-flecked winters have allowed the Whitfields of Loxtonia to wrack up many tricks to keep warm from the inside out. These sacred Saturdays are not only fulfilling, but a treat to taste when it comes to junctures of flavours.

If you are a keen hiker, build up an appetite on a family friendly 6km hiking trail through apple orchards and the magnificent winter mountain scenery. Starting and ending at the Loxtonia tasting room, the one-hour trail is easy to follow with plenty of direction markers showing the way. After the walk, while the adults enjoy their cider, Alpacas and horses in paddocks adjacent to the tasting room will keep the littles ones enthralled.

Loxtonia’s Soup & Cider is served every Saturday from 10h00 to 16h00 until the end of August at R30 a bowl including a bread roll. The Loxtonia hiking trail is open daily and is free for visitors to the tasting room. For bookings, email enquiries@loxtonia.co.za or call Tel 023-0040930. Stay in the mix by following @eatdrinkcapetown_ and @loxtonia_cider on Instagram, Twitter and Facebook. Feel free to tag both of us to have us feature your hearty meals and hikes on our page!

Diary listing information

Loxtonia Soup & Cider Saturdays

Date: Every Saturday until the end of August 2022

Time: 10h00 – 16h00

Price: R30 per bowl of soup and a bread roll

Venue: Loxtonia Cidery, Ezelfontein Road, Ceres

Bookings: Email enquiries@loxtonia.co.za or call Tel 023-0040930

On behalf of:                Loxtonia Cider

 

Hearty Vegetable Soup – Served with Loxtonia African Sundowner Apple Cider

Ingredients:

1 onion (chopped)

6 potatoes (chopped & peeled)

4 carrots (grated)

1 tomato

1 leek (chopped)

½ cup celery (chopped)

1 tsp mixed spice

1 Tbsp Worcester sauce

1 litre water

500ml chicken stock

½ cup pearl barley

½ cup yellow lentils

½ cup green lentils

½ cup red beans

1 cup green peas

Salt & pepper to taste

Method:

Brown the onion and add the carrots, tomato, leek and celery.

Add the mixed spice, and Worcester sauce.

Add the water, chicken stock and the chopped potatoes, bring to a boil, then simmer for 15 minutes.

Add the barley, lentils, beans and peas and simmer for another 30 minutes.

Add salt and pepper to taste and serve.

This soup freezes well.

[Serves 6]

Leek & Potato Soup – Served with Loxtonia Sparkling Apple Cider

Ingredients:

1 onion (chopped)

2-3 spring onions (chopped)

2 leeks (chopped)

6 potatoes (cubed)

3 cups chicken broth

2 Tbsp maize flour (Maizena)

2 cups milk

Salt & pepper to taste

1tsp thyme

2 bay leaves

½ cup flat leaf parsley (chopped)

Method:

Brown the onion.

Add the leeks, spring onions, potatoes and chicken broth, thyme and bay leaves and bring to a boil.

Let this cook for 15 minutes.

Mix the maize flour with the milk until smooth consistency and add to your pot.

Add the parsley and once the soup is boiling bring it down to a simmer for another 15 minutes.

Once the potatoes are soft, turn off the heat and add salt and pepper to taste.

Remove the bay leaves and use a stick blender till your soup has a smooth consistency.

[Serves 6]

Fabulous Fare, Rest & Relaxation at Avondale’s Estate & Faber

Sabah Cabano
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Fabulous Fare, Rest & Relaxation at Avondale’s Estate & Faber

Avondale not only provides luscious views and vineyard activities in summer, but in winter, too. The prestigious wine estate offers a warm welcoming to the winter through the opportunities of fine dining at Faber, and further activities taking place between now and spring for 2022. Home to award-winning slow, natural, and biodynamic wines, the ambient Faber restaurant is beckoning you to reserve a table!

 

Meet the Craftsmen Dinner Series (July to September 2022)
Join us for an evening of fine food and wine to experience the synergy between our craftsmen – proprietor Johnathan Grieve, winemaker Corne Marais and head chef Dale Stevens. Each evening we will dive into a different aspect of Avondale’s unique approach to biodynamic and organic farming and slow winemaking, followed by a farm-to-fork FABER meal.

  • Cyclus Comparative Tasting – Thursday, 25th August 2022
    Enjoy a comparative tasting of the different grape components (barrel-fermented, orange wine and clay pot fermented) used in the award-winning Avondale Cyclus followed by a 3-course dinner with Avondale wine pairing.Cost: R595 per person
    Time: 18h00 for 18h30
  • Spring Celebration – Thursday, 29th September 2022
    Enjoy a tasting of the Avondale range of wines, followed by a 3-course dinner with Avondale wine pairing.Cost: R595 per person
    Time: 18h00 for 18h30

To make a reservation, please call 021 202 1219 or email faber@avondalewine.co.za.
Please notify us of any allergies or dietary requirements upon booking.

 

7 Days of Shiraz and Venison (August 2022)
Samsara Syrah vertical tasting paired with FABER Venison starter.

Venue: Avondale tasting gallery

Date: Saturday, 27th August 2022
Time: 14h30

Cost: R200
Bookings: Faber@avondalewine.co.za

Avondale Open Garden (October 2022)

With its magnificent views of the Simonsberg, Paarl Rock, the Klein Drakenstein Mountains and in the far distance, Table Mountain – Avondale Wine Estate’s Open Gardens give visitors the unique opportunity to experience seven beautiful spring organic gardens on the estate.

The different gardens on view are Avondale Wine Estate’s cellar gardens; the majestic private gardens of Ginny Grieve, Suzanne Grieve, Ruth Robertson and Julie Warren Codrington.

Experience Avondale’s historic Cape Dutch buildings, view many mature trees and walk through the two working vegetable gardens that supply Avondale’s award-winning restaurant, FABER. Stroll over the meandering streams, experience the indigenous beds, rose gardens and meadow and watch the stately cows, working ducks and chickens in their free-range environment.

Finish your walk with a tasting of the organic and biodynamic wines at the Avondale Wine Cellar or book a meal at our highly acclaimed FABER restaurant (recently awarded by Haute Grandeur Global Excellence Awards as the Best Garden Restaurant in Africa).

  • Access to all the gardens on Avondale Wine Estate (Paarl)
  • Guided garden walks – Saturday & Sunday @ 10h30 (starting outside the cellar)
  • FABER restaurant (to book contact Faber@avondalewine.co.za)
  • Tea in the gardens accompanied by an assortment of scones and cakes
  • Ochra Deli treats
  • Picnic baskets (to secure your booking contact picnics@ochra.co.za)
  • Wine Bar (Avondale Armilla Cap Classic, Avondale wine, strawberries, and cheese platters)
  • Wine tasting (to secure your booking contact wine@avondalewine.co.za)
  • Fresh flowers on sale
  • Plants for sale
  • Saturday morning farm walk

Date: 22nd and 23rd October 2022
Time: 10h00 to 16h00

Cost: R50 (adults), children u/12 free
Tickets available at the entrance (cash, snapscan, credit card).

 

Regrettably, no dogs or picnic baskets are allowed.

All entrance fees will be donated to the Avondale Community Organisation (NPO) which provides a creche and a playschool, ensuring a safe and caring environment for our community’s young children.

For more information contact us at wine@avondalewine.co.za or Tel: 021-8631976

General Activities

Feel free to tag us in your envious outings on Instagram via @EatDrinkCapeTown_ and on Facebook.

Winter Warmers & Heart-felt Faber Experiences! | Support Local. Save Local.

Sabah Cabano
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Winter Warmers & Heart-felt Faber Experiences! | Support Local. Save Local.

Raised with a palate for the finer things in life, tours through the culturally rich and diverse wine country of the Western Cape was an activity that I frequented with my mother. We especially enjoyed the meals, the gardens, the estates, the people met along the way; all in all, the entirety of the experiences became a delight for the soul as much as for the eye.

Therefore, touring through the Avondale Wine Estate is an activity that I completely endorse. A feast for the soul and the belly is situated right on the slopes of the Klein Drakenstein mountains, just outside of Paarl. The award-winning organic and biodynamic slow natural wines are a feat for the wine farm. This winter, a plethora of enticing events are taking place in the walls of Avondale’s award-winning restaurant, FABER. I implore you to venture into our winelands this winter to support our beautiful local creations, and livelihoods.

  • Jazz Evening: Saturday, 28th May 2022
    (18h00)

    An evening of fine jazz and FABERfood. Hosted inside the Cape Dutch style cellar, it will include a farm-to-fork dinner, Avondale wine and a live performance by Merci Boucoup TRIO – a guaranteed lively and memorable evening not to be missed!3 course handcrafted FABER dinner, jazz entertainment and a welcome glass of Avondale Armilla Blanc de Blanc – R575 per adult.When making a reservation, please notify us of any dietary requirements or allergies the kitchen needs to be aware of.

 

  • Father’s Day Lunch: Sunday, 19th June 2022
    (from 12h00, with last reservation taken at 14h00)

 

Spend your afternoon on the veranda overlooking the lush gardens and spectacular mountain views or snuggle inside the restaurant in front of a roaring fireplace. Whichever your preference, quality time with dad coupled with excellent food and wine is guaranteed to make this Father’s Day one to remember.

Feel free to choose from our seasonal and organic menu or indulge in our six course FABER menu to experience all that chef Dale has to offer. The contemporary and wholesome dishes can be enjoyed with Avondale organic and biodynamic slow natural wines sold at cellar door prices.

3-course family-style sharing lunch
(breadboard, 2 sharing starters, plated main course and plated dessert)
R560 per adult, R200 for children 12 and under

Please note booking required.
When making a reservation, please notify us of any dietary requirements or allergies the kitchen needs to be aware of.

 

 

  • Mandela Day Walk
    Sunday, 17th July 2022

    Join us this July for a walk to remember, in honour of Mandela Day.
    Keep an eye on our website for further details.
  • FABER 2 course mid-week lunch special

Wednesday to Friday (from 12h00, with last reservation taken at 14h00)

Enjoy a FABER farm-to-fork 2 course special, with a choice between two main courses and two desserts.

Start off with a slice of our freshly baked, slow-fermented sourdough bread and our famous pumpkin fritters before your choice of main and dessert, accompanied with a side of fries.

 

2 course R325 per adult

 

  • FABER Saturday Night Steak Special
    (From 18h00, with last reservation taken at 19h30)

 

Join us for our fabulous Saturday Night Steak Special and enjoy FABER’s a-la-carte main course steak together with a glass of Avondale’s Samsara Syrah 2012.

Dry aged grass-fed beef sirloin, that has been wet aged for 28 days by our local butcher and then dry aged by chef Dale for another 24 days – resulting in a tender and flavour bursting steak every time. Served with semi-dried cherry tomatoes, charred broccoli, aubergine pureé and sesame and onion dressing.

R278 per person

Bookings can be made through online booking system Dineplan, via email faber@avondalewine.co.za or phone 021 202 1219.

Please Note:

As FABER restaurant is a contemporary farm-to-fork restaurant and we pride ourselves on serving seasonal, local and organic produce, mostly harvested from our organic garden, the menu changes regularly ensuring a new experience for return guests.

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