LIFESTYLE.EXPERIENCES.EVENTS.
APRIL 2018
Pedal Polo at Veuve Clicquot Masters, Val de Vie Estate
Discover Extraordinary at Santé Santé Wellness Retreat & Spa is a luxurious destination wellness retreat with a world class day spa, Health Optimizing Royal Retreat and conference centre, situated in the beautiful Western Cape Winelands. The ultimate sanctuary to re-energize, rejuvenate and revitalize your body and mind. Enter a haven of serene spaces and uncomplicated luxury with generous hospitality and exquisite, healthy cuisine. At Santé, there is an intuitive blend of science and human consciousness, in which high-tech and high-touch approaches define a service formulated around each individual. The luxurious retreat suites, spa suites and deluxe retreat suite are complemented by relaxed friendly service and superb cuisine. The Health Optimizing Royal Retreat is the first of its kind in the world and incorporates a comprehensive bio-energy centre. The day spa achieves a cohesion of wellness and beauty with a hydrotherapy focus, unique treatment methodologies and signature therapies providing a transformative wellness experience way beyond the ordinary.
www.franschhoeklife.co.za
Guests are invited to enjoy the extensive hydrotherapy facilities, indoor heated pool & Jacuzzi, sauna, outdoor pool, fitness centre with yoga and pilates studio, and stunning labyrinth. Wander through gardens containing plants that are indigenous, sensory, edible or have healing properties. Only natural products are used throughout the retreat, and great care is taken to ensure kindness to the environment. Daily food journeys are constantly evolving with the seasons and are exciting and honestly healthy. Menus are designed by Executive Chef Terrence Ford and consulting chef Margot Janse and all meals are created using only real, fresh, unrefined foods, without the use of sugar, dairy, gluten, preservatives, colorants and additives. Nourishing the body through exquisite food is an integral part of the offering and our restaurant “nourish” is open to the public for dinners 7 days a week. “nourish” is a true culinary experience, showcasing progressive nutritionally healthy cuisine with sensational flavours and aromas proving that healthy food can be inspiring, creative and delicious! You can expect the extraordinary when you visit Santé.
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Modern South African cuisine thrives at Grande Provence
A passion for local produce, engaging with fellow chefs and the energy of the South African food scene are the crux of the new style of food created at The Restaurant at Grande Provence by Executive Chef Guy Bennett.
Born and raised in Cape Town, Guy’s food is undeniably influenced by local produce and his surroundings, resulting in beautifully presented yet uncomplicated delicious creations covering a wide taste spectrum. His passion for cooking began at his mother’s and Ouma’s knee, and beside the braai with his dad. With his sights firmly set on becoming a chef at an early age and to the surprise of many a classmate, he chose home economics as one of his subjects at school. After completing apprenticeships at Savoy Cabbage and Buitenverwachting in his early twenties, he joined Reuben Riffel at the One and Only and later moved to The Robertson Small Hotel. He was soon snatched up by Delaire Graff Restaurant where he worked as Michael Deg’s right hand man. His last stint before joining Grande Provence was head chef for Bertus Basson.
Spiced Cape Yellowfin Tuna INGREDIENTS
Fresh yellowfin tuna loin, cleaned (allow 100g per person for a starter) For the Cape-style achar rub: 500ml mustard oil
The Restaurant at Grande Provence is open daily for lunch and dinner. The à la carte menu includes a 3-course lunch at R450 per person and a 4-course dinner at R725. The menu offers pairing suggestions for every dish from the wide range of elegant Grande Provence wines.
100g fenugreek seeds
Connecting with fellow chefs has been a life force on his culinary journey: ”We bounce ideas off each other, and push each other to create great food.”
100g fine white salt
When it comes to his own style, Chef Guy is influenced by classic and modern techniques, both local and international, incorporating old and new school approaches to achieving a finished dish. Creating food for all tastes.
50g ginger powder
“I’d like to create an experience, a platform of sorts, where diners can put the rest of their lives on pause for a few hours and experience an amazing meal with good company. Great food and wine, an amazing setting and good times.” To book your table, call Tel: (021) 876 8600 or email reservations@grandeprovence.co.za visit www.grandeprovence.co.za
Cuisine described as “Modern South African”, dishes include delicately gin cured Franschhoek trout and fresh Saldanha oysters to deliciously rich cauliflower & mushroom risotto or Karoo lamb neck with sweetbreads. With each plate, the artistry of this creative chef takes a bow. “I dislike menus that stay fixed for more than one season and encourage my chefs to bring forward their ideas. We change our dishes constantly incorporating new ingredients and produce that become available as the seasons change,” says Chef Guy, who likes to tweak things up menu wise to keep himself and his team energised and creatively stimulated. Sourcing the best seasonal ingredients and working closely with local suppliers and farmers is another important aspect of Chef Guy’s food philosophy
100g yellow mustard seeds 100g dill seeds 100g mango powder 100g Kashmiri chilli powder 50g turmeric powder 50g coriander seeds 50g whole black pepper corns 50g carrom seeds (or dried thyme) Mix all the rub ingredients together and crush using a mortar and pestle. Quantity is suitable for 2kg of cleaned tuna loin, any excess can be stored in an airtight container for later use.
METHOD
• Rub the prepared tuna loins with a generous sprinkle of the achar spice mix. • Drizzle vegetable oil over the spiced tuna and coat generously with coarse sea salt. Ensure the loins are coated evenly with the spice, salt and oil. • Heat a large thick-based pan to a high heat. Sear the tuna loins one at a time, to ensure the pan remains scorching hot. Allow the pan to heat back up after searing each piece of tuna. • Turn the loins around to ensure an even charring all the way round. Once seared, wrap in cling film, to aid the slicing process later on. • Allow to cool completely, slice the seared tuna with a very sharp knife. Remove all cling film after slicing. Serve at room temperature. • Absolutely delicious as the main ingredient of a salad, or on its own, served with pickled fennel.
+27 (0)21 876 3386
www.monneaux.co.za
Orgari plus Ubuntu equals Bursaries Since 2010, Orgari has been devoted to exquisite décor products representing owner Heidi Steck’s love for South Africa. Focusing on simplistic authenticity, Orgari umbrellas eleven unique collections, inspired by African heritage. The values of craftsmanship, quality and design together with Heidi’s eye for style and visual representation are embedded in each of the pieces. Every piece is hand sculpted and hand painted by locallytrained artists – an ongoing skills development initiative that adds to the cultural embodiment of each collection. Born in South Africa and raised in Monaco and London, Heidi completed her studies at The Inchbald School of Design. On her return to South Africa the pieces of her vision began to form.
year , Bridge House School and Orgari by HS will be hosting the Ubuntu Auction fundraiser on 1 June. Ceramic, life size rhinos and elephants with patterns inspired by the shirts worn by Nelson Mandela and accompanied by a card signed by the artist., will be auctioned to raise funds for the Bridge House School Bursary Fund. Ceramic rhinos, will be exhibited throughout the valley, including Bridge House School and The Orgari by HS showroom. Bridge House art students will be hand painting smaller ceramic Rhinos and Olifante while a life-size fibre glass rhino will be hand painted by Grade 8 and 9 students too! Guests will enjoy an evening of entertainment, exquisite wines and canapes and a specialized take home gift from Orgari by HS.
Orgari by HS has its flagship boutique and production facility in the Franschhoek Valley while increasing demand and exhilarating growth, has ensured this brand a global following.
Tickets to this prestigious event are available for purchase at R350pp at Bridge House school and at Orgari by HS gallery.
To honour the legacy of Nelson Mandela in his centenary
021 876 2582 | www.orgaribyhs.com | nicky@orgaribyhs.com
“Education is the most powerful weapon which you can use to change the world.” – Nelson Mandela
An invitation to linger longer Boschendal launches their “Long Sunday Lunch” at the flagship Werf Restaurant. Situated in the beautiful original cellar of the Manor House, the Long Sunday Lunch brings together friends and family to enjoy contemporary farm-to-table dining using the best available local, seasonal and ethically-sourced ingredients. Devised by Chef Christiaan Campbell, the Lunch is a celebration of everything Boschendal does best. The set menu includes fragrant fermented breads, beef sourced from the farm, housesmoked meat and fish and accomplished desserts.
Inspired by Heritage
Patrons can sip on an array of fine wines and cocktails made with local spirits and infused with botanicals or a bottomless bubbly option while listening to live music from a local artist. You are invited to kick back, relax and while away the afternoon. 021 870 4200 | reservations@boschendal.co.za
Feels Like Home
The Pearl Valley Hotel by Mantis, a luxury hotel situated on the acclaimed Val de Vie Estate, adds yet another enhancement to this award winning estate.
With a delicious seasonal menu – a visit to La Petite Ferme for lunch or dinner is a must. Lunch: 12h00-15h30 · Dinner: 19h00 – 21h30 For more info or bookings please contact La Petite Ferme on 021 876 3016 or reception@lapetiteferme.co.za or visit the website www.lapetiteferme.co.za
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info@theboutiquegallery.co.za The Boutique Gallery Franschhoek 9 Huguenot street, Heritage Square 7690 Franschhoek
www.franschhoeklife.co.za
www.franschhoeklife.co.za
The hotel has 31 fully equipped suites affording hotel guests access to the Pearl Valley Clubhouse, Jack Nicklaus Signature Golf Course, L’Huguenot Wine Cellar, two estate restaurants and worldclass polo facilities. Guests can look forward to all the classic comforts, luxuries and conveniences synonymous with an upmarket establishment. The hotel is located only a short drive away from many of South Africa’s most renowned wine estates and restaurants in the Paarl-Franschhoek Valley, providing a setting in which to enjoy the Winelands region to the fullest. 021 867 8000 | www.pearlvalleyhotel.com | pearlvalleyhotel@mantiscollection.com
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La Petite Ferme culinary heritage evolves for autumn La Petite Ferme Restaurant and Boutique Hotel has launched a new autumn menu that celebrates the culinary heritage of this much-loved property while infusing each dish with a sense of contemporary flair.
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After his first sellout performance last year, #FHKLive is delighted to welcome Matthew Mole back to The Franschhoek Cellar. Expect an intimate and warm show filled with the songs which have made their way into the ears and hearts of South African and International fans. 22 April @ 15h00 R185 pp
FUNDRAISER LUNCHEON
Special offer – 25% off all half day spa packages from 26 April to 13 May.
Familiar main courses ensure that the signature lamb dish – a classic combination of slow-braised lamb, aubergine and minted yoghurt, remain on the menu, albeit with a more modern twist. Deep-fried pomme anna and a beetroot-bacon hash lift the generous portion of slow-braised springbok shank,
Local artists Carmen Ziervogel, Lauren Ann McCarthy and Lorraine Loots were commissioned to create the labels whose beauty compliments the wine itself.
The building itself reflects the ‘flight of the swallow’
42 Huguenot Road, Franschhoek CONTACT 021 876 3547 info@bovinerestaurant.co.za
BOOKINGS 021 876 8850 museum@la-motte.co.za
True to La Petite Ferme’s farming roots, the new menu exhibits a renewed focus on supporting local producers from nearby farms. The array of fresh produce is the inspiration for the everchanging Assiette de la Semaine (‘Plate of the Week’) – available for both starters and mains, lunchtime only – which showcase the chef’s spontaneity and creativity. Desserts are similarly inspired, think rooibos-poached fig – another La Petite Ferme favourite – to the more decadent chocolate torte with salted caramel and liquorice chocolate mousse. To complement the autumn menu, an extensive selection of wines from the La Petite Ferme cellar, by winemaker Wikus Pretorius are available.
The autumn menu blends contemporary inspiration with authentic Cape flavour. Open for lunch daily 12h00-15h30 and for dinner on Fridays and Saturdays from 19h00-21h30 in summer (November – April) and from 18h30-21h00 in winter (May – October). Advance reservations are recommended. For bookings call 021 876 3016 or email reception@lapetiteferme.co.za.
Accomplished Stellenbosch Winemaker, Martin Smith worked locally (at Vilafonté) and in the United States before starting the Paserene label. Joined by investor Ndabe Mareda this high-end, boutique family operated winery wine brand can now call the gorgeous valley of Franschhoek home. Smith has a reputation for making refined wines of immense quality and he successfully fused the art of winemaking and South African art in his exquisite labels.
The Marathon (a blend of two lesser known varietals, Petit Verdot and Carménère) sports a Swallow on its label, A swallow being a symbol at Paserene.
R45 Franschhoek www.la-motte.com
while vegetarians are spoiled for choice with the likes of wild mushroom arancini, and homemade gnocchi of sweet potato and ricotta.
Paserene Passion
inspiration, and was designed and conceptualized by SCS Architects, Etienne Stols, Principle Architect, to complement the current landscape and be in harmony with its surroundings – an architectural language of soft organic forms. The result is a contemporary, but classically understated building resembling a martin’s nest. The name Paserene comes from the Latin word Passeriformes, the
order of “traveling and free” birds containing swifts and swallows, and is also a play on the common house martin, a migratory passerine bird of the swallow family. For a sensory treat, visit the Paserene tasting room from Wednesday to Sunday from 10h00 to 17h00 Contact: 021 876 2714
WINELANDS & BEYOND ELGIN COOL WINE FESTIVAL – 28 APRIL
Tuesdays at 10h00 Enjoy a guided tour of the floral-inspired exhibition with artist Paula van Coller-Louw or sculptor Toby Megaw and stay for tea in the La Motte gardens. R150 pp
Facebook – @bovinerestaurantza Instagram – @bovinefranschhoek
BOOKINGS 021 876 2328 restaurant@foliage.co.za
WELLNESS RETREAT & SPA
Starters include the classic country-style chicken liver pâté, plated with fragrant mosbolletjies and pickled red wine figs, alongside a delicate tartare of cured Franschhoek trout or bobotie bitterballen with slow-roasted beef brisket infused with Cape Malay spices.
FLEURS DE LA MOTTE EXPERIENCE
Happy Hour – Daily – 16h00-18h00 Snack of the day served with two drinks, choose from a glass of house wine or a 300ml Beer.
Join Chef Chris Erasmus – Foliage, Chef Darren Badenhorst – Le Coin Francais & Chef Neil Jewell – Bread & Wine for a three course lunch with wine pairing @ R595 pp
CELEBRATE FREEDOM DAY & MOTHERS DAY AT SANTÉ
BOOKINGS Loné 021 879 1500
BOVINE HAPPY HOUR
AT FOLIAGE IN AID OF STREET SMART
T O 1 3 M AY
Santé Wellness Retreat & Spa La Bella Vita Wine Estate Simonsvlei Road, Paarl www.santeretreat.co.za
BOOKINGS www.webtickets.co.za
DAILY
BOOKINGS 021 876 3085
LIVE AT THE FRANSCHHOEK CELLAR
APRIL
In aid of Franschhoek Hospice 19h00 at the NG Kerk Hall. R200pp. Tickets available at Hospice Monday to Friday 8h30-14h30, call Colleen. Haut Espoir wines will be on sale.
MATTHEW MOLE
26 TUESDAYS
NIK RABINOWITZE FORTYFIED
22 APRIL
APRIL
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The autumn menu pays homage to the cuisine and hospitality that have made La Petite Ferme one of the bestloved restaurants in the Franschhoek Valley for over 30 years. Regular guests will recognize many of the signature dishes and will also be tempted by the addition of new plates that show a subtle evolution of the culinary principles that have long been the foundation of La Petite Ferme.
The harvest has come to an end, the vineyards are decked in their autumn finery and just as the first vestiges of winter can be felt in the crisp air, the Elgin Wine valley opens its doors to visitors from far and wide for the annual Elgin Cool Wine and Country Food Festival which is to be held over the weekend of 28-29 April 2018 from 10h00-17h00 daily. https://ecwcf.winesofelgin.co.za/
VINTAGE IDEAS MARKET – 27 APRIL, SIMONDIUM This year, the ever-popular Vintage Ideas Market will offer visitors a whopping five days of spectacular vintage shopping. 09h30 to 16h00 from Thursday to Sunday and until 15h00 on Monday, 1 May 2017. Tickets are R30 for adults, children under the age of eighteen enter for free. www.vintageideas.co.za
RUN TO WINE WEDNESDAY Come run through the vines every Wednesday from 17h30-19h00 & indulge in our weekly Wednesday Lust special: Burger, chips & glass of Red lady or Anni SB @ R110 pp
www.lustbistro.com CONTACT 021 874 1456
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SUNDAYS
WEDNESDAYS&THURSDAYS
WEDNESDAYS
BOT RIVER BARRELS & BEARDS – 21 APRIL, WILDEKRANS WINE ESTATE This year guests will be able to feast on the food of the valley with tables brimming with local produce and specialties. The 2018 Bot River Barrels & Beards will take place on Saturday, 21 April at 5pm and tickets cost R450 per adult. www.quicket.co.za/events/40843-botrivierbarrels-and-beards-2018/#/
VERGENOEGD LÖW WINE ESTATE’S LIVE SUMMER SUNDAY CONCERT – 8 APRIL Break away from the hustle of the city and spend the day enjoying delicious wine, bubbly and food – and of course great music– all set on the idyllic green lawns of one of Stellenbosch’s oldest wine estates! Sun 8 Apr 2018: Goodluck. vergenoegd.co.za/live-vergenoegd/
THE GALILEO OPEN AIR CINEMA
THE LEOPARD’S LEAP SOUTH AFRICAN TABLE
APRIL SUNDAY BANDS 17H00-20H00
Chef Pieter welcomes you to the Leopard’s Leap Kitchen for an introduction to the diversity that is South African cuisine! Wednesday/Thursday 12h00-13h00 R250 pp
1st – The Good Life 8th – Freewheel 15th – Sam and Calla 22nd – Tequila 29th – Newton and Co.
CONTACT 021 876 8002 reservations@leopardsleap.co.za
The Galileo Open Air Cinema welcomes you to a magical movie experience of cinematic delights, tantalizing treats and breath-taking scenery under a canopy of stars. Running to the end of April 2018, offering locals and visitors from near and far popular films screened under the stars at venues across Cape Town and the Winelands, The Galileo offers an excellent evening out for film buffs and outdoor enthusiasts alike. www.thegalileo.co.za
info@theboutiquegallery.co.za The Boutique Gallery Franschhoek 9 Huguenot street, Heritage Square 7690 Franschhoek
4 Main Road Franschhoek www.franschhoekstationpub.co.za CONTACT 021 876 3938 www.franschhoeklife.co.za
www.franschhoeklife.co.za
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A Sensory Voyage with Veuve
The Franschhoek Cellar Harvest Feast
Since its creation in 1772, Veuve Clicquot has played an instrumental role in establishing and evolving the champagne industry as we know it today. Located in Reims, France, Veuve Clicquot prides itself on using only the most distinct grapes reflecting Madame Clicquot’s motto: “only one quality, the finest”. Now, more than 200 years later, Veuve Clicquot champagne inspires the world to “Be Clicquot”: modern, audacious and premium quality. Clicquot brought “Yellow Week” to our shores with a host of curated epicurean experiences for lovers of Le Dolce Vita! No better way to showcase the many jewels of the Mother City’s crown than with a ‘So Clicquot’ voyage through the city, choreographed by a champagne house that celebrates the art of living and “zeste de folie”.
Food and wine lovers are invited to the most exclusive harvest event of the season! The Franschhoek Cellar is hosting its Harvest Feast on Saturday, 21 April 2018 at 12h00.
installation Broken Tongue: a series of monumental painted collage works, a figurative metal sculpture, an animation and performance, Blessing also featured as one of the selected artists at the Everard Read/CIRCA Main booth at the Cape Town Art Fair.
Join in the abundance of the harvest by enjoying a delicious lunch, accompanied by fine wines at our long table with winemaker Ryan Puttick, where he will share his insights and stories about the 2018 harvest and a sneak peek of the 2018 vintage with a special barrel tasting and the reveal of an exciting new release.
To mark the occasion, Executive Chef Graham Oldfield of Chefs Warehouse created his Veuve Clicquot Signature Oyster, designed especially to complement the flavour profile of Veuve Clicquot’s Yellow Label. Topped with a Veuve Clicquot velouté, Veuve Clicquot jellies, cucumber and caviar this dish is testament to his innovative approach to food and desire to constantly push the boundaries of cuisine. Chef’s Warehouse & Canteen has recently added the beautiful Maison Estate in Franschhoek to its stable and continues to shine as one of the Western Cape’s most-loved restaurants. The Chefs Warehouse ‘Tapas for 2’ menu overseen by head chef Liam Tomlin has become the stuff of legend.
Two centuries ago, Madame Clicquot, a most inspired Cellar Master, broke with accepted norms, and re-created the process of making rosé champagne. Her talent in recreation gave us the first known blended rosé champagne: Veuve Clicquot Rosé. Veuve Clicquot Yellow Label has been a symbol of the House since 1772 and is renowned for its perfect balance between power and finesse – its complexity comes from the predominant presence of Pinot noir and Reserve Wines. It showcases the Maison’s superb vineyards and the consistent style of the House. Grapes from as many as 50 to 60 different Crus are used for the blending of Yellow Label. This year, Veuve Clicquot celebrates a remarkable milestone: the 200-year anniversary of Veuve Clicquot Rosé. Enjoyed from palaces to the side-lines of polo fields, Veuve Clicquot first started producing bottles in the cellars of Epernay, Reims, in 1772. Aligning this brand with the beauty of Cape Town Veuve
Cape Town is rapidly carving itself a well-earned place on the international art map, boasting a vibrant arts scene driven by the top galleries on the African continent and beyond. As part of the Curated Cape Town experience, artist Blessing Ngobeni presents his first solo exhibition Enemy of Foe. Dissecting and critiquing the powers that be, Ngobeni continues to overtly address the corruption and hypocrisy of the contemporary ruling powers. Following on from Ngobeni’s 2017 Johannesburg Art Fair large-scale
Children will be treated to a specially prepared harvest feast and entertained with supervised play activities. Tickets are R350 pp and R80 per child, availability is limited. Bookings: 021 876 2086 or fhccellardoor@dgb.co.za
Everard Read Gallery opened its doors in the V&A Waterfront in September 2016, with CIRCA Cape Town and, the Franschhoek gallery (in partnership with The Leeu Collection), opening shortly afterwards. This prestigious group (founded in 1913), is the oldest in South Africa with other galleries in Johannesburg and London.
“nourish” at Santé Wellness Retreat & Spa
Onwards and upwards, with a glass of Veuve Clicquot in hand, there can be few experiences that beat taking to the skies and viewing the jewel in Africa’s crown from the air. With its spectacular scenery, the city dazzles.
Taste extraordinary – exquisite, honestly healthy cuisine. Inspiring, creative and delicious!
A rosé celebration at Radisson RED Rooftop, positioned in the trendy V&A Waterfront Silo District – was the perfect backdrop to pay homage to the Veuve Clicquot anniversary, sipping chilled champagne as the sun sets. Yellow Week culminated with the Veuve Clicquot Masters Polo Cape Town, attracting 2500 of the continent’s most stylish guests to the scenic Val De Vie Estate. First held in 2011, the Veuve Clicquot Masters Polo continues to feature an impressive polo line-up, with teams from around the country competing for the coveted Veuve Clicquot Masters Polo Cape Town cup. Surrounded by mountains and vineyards of the famous Paarl-Franschhoek Valley, Val de Vie is one of the most spectacular polo estates in the world. Cheers to you, Madame Clicquot!
Constantly evolving menus designed by executive chef Terrence Ford and consulting chef Margot Janse, using only real, fresh, unrefined foods – no sugar, dairy, gluten, preservatives, colorants or additives are used. Carefully selected organic and biodynamic wines are available.
info@theboutiquegallery.co.za The Boutique Gallery Franschhoek 9 Huguenot street, Heritage Square 7690 Franschhoek
Open for dinners 7 days a week Bookings essential – call 021 879 1500 or email reservations@ santeretreat.co.za
www.veuve-clicquot.com
EVERY TUESDAY EVENING UNTIL END OF APRIL
Hosted by BMT. Lit by Extreme Lights
NIGHT RIDE & RUN
BOSCHENDAL NIGHT RUN Join us for a 5km or 10km trail run followed by a burger and beer at The Deli. Arrive 18:00 | Run 18:30 | R25 permit R105 burger and beer
BOSCHENDAL NIGHT RIDE Join us for a bike ride followed by a burger and beer at The Deli. Arrive 18:00 | Ride 18:30 | R50 permit R105 burger and beer
FOR MORE INFO VISIT: www.boschendal.co.za/events
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www.franschhoeklife.co.za
www.franschhoeklife.co.za
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