IMAGE COURTESY OF LA MOTTE
M A RC H | A P R I L 2 0 2 1
taste
experience
discover
Treat your tastebuds to a new experience and join Epice for a fragrant journey through the world of spices. The Reduced Spice Journey of seven courses is available for lunch and dinner.
Art in the Yard Gallery has recently located to new premises at the top end of Main street, neighbouring other notable contemporary galleries and superb new restaurants.
Cook along to some of Franschhoek’s favourites in aid of the Franschhoek Hospitality Academy – social uplift program training our local youth for the hospitality industry.
www.franschhoeklife.co.za
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LIFESTYLE
Soil-to-Fork: Sharing Plates Menu at Boschendal’s The Werf Restaurant
With Executive Chef Allistaire Lawrence behind the pass, The Werf Restaurant at Boschendal is greeting the ‘new normal’ of 2021 with an all-new approach to its acclaimed soil-to-fork cuisine, embracing the global trend of sharing plates to showcase the remarkable organic produce of this storied Cape farm. Recognising the need for a more accessible, less formal, dining experience, Allistaire has evolved The Werf’s multicourse fine-dining offering into a relaxed ‘small plate’ experience, tapping into a wellspring of desire for family, food and reconnection. Allistaire has worked tirelessly to develop the soil-to-fork philosophy that defines the culinary experiences across the Boschendal estate. Alongside The Werf, he oversees The Deli and Boschendal’s popular picnic offering and looks after the on-site butchery and bakery, as well as the estate’s ‘Food Lab’ that produces the fresh and frozen ‘togo’ items, fresh sauces and condiments available in the Farm Shop and used across the estate. When it comes to the sharing plates at The Werf Restaurant, “the focus is on produce, always the produce, there are no gimmicks, no smoke and mirrors.“ Allistaire has an enviable choice of farm-fresh produce to work with, from dry-aged cuts of pasture-raised Angus beef to Duroc pork from the pigs that forage in the estate forests. Pasture-reared chickens supply a steady stream of fresh eggs, while the expansive Food Garden – an impressive backdrop to the restaurant terrace – provides the kitchens with a cornucopia of fresh fruit, herbs and
vegetables throughout the year. On Allistaire’s concise sharing menu each ingredient is given the chance to shine. Slivers of aged Angus sirloin arrive perfectly cooked, plated with tender baby onions and silky beef jus. Light potato gnocchi is the perfect partner to garden-fresh cauliflower, while the rich meatiness of a free range pork terrine is neatly balanced by piquant apple and kohlrabi salad. Alongside the sharing plates, a selection of value-driven side dishes includes a memorable Caesar salad with Allistaire’s delicious soutvis dressing, and a flavour-packed salad of seasonal tomatoes and herbs. Allistaire is also a passionate supporter of the South African Sustainable Seafood Initiative (SASSI), and is committed to only serving sustainable ‘green-listed’ seafood on the menu. The menu changes every two weeks, reflecting what is at its peak in the gardens and fresh across the farm, whether it’s juicy stone fruit from the extensive Boschendal orchards or sun-ripened tomatoes from the garden. Guests can also admire the Food Garden from the restaurant, an eye-catching space of organic textures and Scandi-chic wooden furniture, of living walls and stacking
glass doors that bathe the restaurant in natural light and fresh air. On fine summer days, terrace tables offer unforgettable al fresco dining with views to the distant Drakenstein Mountains. The Werf restaurant is set alongside the Boschendal cellar door tasting room, and guests can mix and match the two experiences. Book a table in the restaurant and request a wine tasting over five or six sharing plates, or settle in beneath the oaks for a casual wine tasting accompanied by a plate or two off the menu. Alongside the wine tasting, an extensive range of Boschendal wines is available by the glass, and bottle, with wait-staff on hand to recommend wine pairings for each dish. That flexibility, and the new approach to The Werf Restaurant menu, is aimed squarely at encouraging locals and winelands visitors to reconnect with friends and family over fine food. Sharing plates are priced between R95 – R125, ensuring that The Werf Restaurant offers exceptional value for locals. The Werf Restaurant is open Monday through to Sunday from Noon until 17h00 with last orders at 15h30. For booking enquiries call 021 870 4274 or email reservations@boschendal.co.za
Whisk Yourself Away to the Nellie for Less!
Treat yourself to the ultimate getaway at the legendary Mount Nelson, a Belmond Hotel, in Cape Town. Adored among locals, the rosy oasis in the heart of the Mother City offers dreamy gardens and imaginative cuisine beneath the gaze of Table Mountain. Throughout 2021, South African residents can take advantage of a sensational rate, perfect for a relaxing weekend, a serene weekday break, Easter holidays, intimate celebrations or cosy winter me-time. Visit belmond.com/mountnelson or dail 021 483 1000 to find out more.
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Photo Michel Gibert, non contractuelle. Herdade Do Freixo.
ART & LIFESTYLE
MARCH 15 TO APRIL 1
ALLURING OFFERS ON ALL NEW COLLECTIONS
CAPE TOWN - 10-12 Kloof Street, Gardens JOHANNESBURG - 27 Commerce Crescent, Sandton
www.roche-bobois.com
Diving Deep & Flying High
A SOLO EXHIBITION BY HELEN VAN STOLK PRESENTED BY ART IN THE YARD GALLERY
20.03.2021 | 14.04.2021 – As the world around us changes at an ever increasingly rapid pace we look to the comforts of leisure, culture and the arts to provide any sort of escapism. We can look to these pursuits as a tool to achieve endurance in these tough times. Many artists and audience comment on the ability to be taken on inner journeys whilst contemplating a particular work. A journey is started and can offer great upliftment, and this phenomenon is not found more powerfully than in the work of Helen van Stolk. The body of work encapsulates inspiration by somewhat opposing sources and expressed in uniquely opposite forms. Great masters like Renoir and Gauguin speak volumes in the work using references of colour and emotion juxtaposed with beautiful and delicate gestures that are motivated by tiny whispers of beauty discovered in life and nature. A pattern, an intention or a moment is expressed in van Stolk’s work with effortless easy and equilibrium. “Each painting has its own vibration, its own energy that elevates the human spirit.” Van Stolk’s ability to conduct all these threads of life to produce harmonious compositions of great splendour is extraordinary and makes the work versatile, exciting and consuming. This will be van Stolk’s fourth solo exhibition, her third with AITY Gallery. AITY Gallery has recently located to new premises at the top end of Main street, neighbouring other notable contemporary galleries and superb new restaurants – this change brings a fresh, positive energy and a new exciting chapter for the gallery. If you are not able to visit the gallery, all works are available online on the digital platform artintheyard.co.za. Exhibition runs from 20 March to 14 April 2021. Opening Saturday 20 March, 12h00. Opening times Monday to Saturday 09h00-18h00, Sunday & Public Holidays 09h30-17h30.
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MAJESTIC PUPPET SHOWCASE AT BOSCHENDAL
A spectacular & awe-inspiring performance entitled Mnumzane, where life-sized elephant puppets made by the Handspring Puppet Company will walk about Boschendal. Throughout the weekend there will be informal performances alongside an exhibition of giant puppets created by the Ukwanda Puppet Company. Main performance starts at 12h00 on Sunday, 14 March.
FRI-SAT Visit the Orangerie Restaurant at Le Lude for dinner on Friday and Saturday evenings to enjoy a beautiful experience of fine French cuisine, award-winning Cap Classique and the evening splendour of the Franschhoek valley.
Enjoy the energy of harvest-time in the Winelands with the La Motte Harvest Experience. Take a guided vineyard and cellar tour, taste La Motte’s latest vintages and enjoy a harvest-inspired plate in the garden. On the hour between 10h00 and 15h00. Cost: R120pp / Additional and optional Harvest Plate: R185
INFO www.boschendal.com
Dinner is served from 18h00-20h30, bookings essential.
tasting@la-motte.co.za
restaurant@lelude.co.za
BOOKINGS 021 876 8820
BOOKINGS 021 876 2961
SUNDAY
SATURDAY
DINNER AT ORANGERIE
LA MOTTE HARVEST EXPERIENCE
DAILY
MARCH
13-14
WED-SUN
CALENDAR
DRIVE-IN CINEMA
PLUM HARVESTING
SUMMER EXHIBITION
Boschendal is bringing the beloved drivein cinema back to the Cape Winelands! Sit back, relax and enjoy your favourite movies while you snack on delicious farm treats with your loved ones. Open every Saturday (weather permitting) & bookings are essential.
Venture into the plum orchards with your bucket at the ready and harvest your own delicious plums straight from the trees. Enjoy a fun farm outing with friends and family and only pay for what you harvest. Limited spots available, so be sure to book in advance! Sundays 7, 14, 20 & 28 March.
Celebrating our 2nd birthday in Franschhoek all month.
AT BOSCHENDAL
AT BOSCHENDAL
AT ABE OPPERMAN GALLERY
Mon-Fri 09h00-17h00 Sat-Sun 10h00-17h00 11 Huguenot St, Franschhoek
www.abeopperman.co.za INFO www.boschendal.com
CONTACT 082 551 9708
ART IN THE YARD GALLERY PRESENTS DIVE DEEP & FLYING HIGH
OYSTER & BUBBLY HAPPY HOUR AT GRANDE PROVENCE
EVENTS.EXPERIENCES. LIFESTYLE.
“In this new series of abstract work, Helen escapes into stories, the artist leans into curiosity and lets intuition nudge and signs lead to treasure.“ 20.03.2021 to 4.04.2021. Opening times Mon-Sat 09h00-18h00, Sun & Public Holidays 09h30-17h30.
Oyster pairing: R180pp for three oysters and three MCC bubbly.
DAILY
DAILY
INFO www.boschendal.com
A solo exhibition by Helen van Stolk.
Happy Hour Oysters: all day, every day – R140pp for six oysters and MCC bubbly
Advanced bookings not essential.
For all advertising and editorial enquiries CONTACT 083 263 6997 info@lifebrands.co.za www.lifebrands.co.za
art@artintheyard.co.za CONTACT 083 463 0392
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VISIT www.grandeprovence.co.za www.franschhoeklife.co.za
LIFESTYLE
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FOOD & WINE
The Épice of Life Epice – (derived from the French word Épice meaning spice) is an intimate fine dining restaurant from the team behind La Colombe, La Petite Colombe, Foxcroft and Protégé.
Led by chef proprietor Scot Kirton of the La Colombe Group of restaurants, together with James Gaag, La Colombe’s executive chef, Epice has made its mark along with Franschhoeks’ finest! spices home, with the new Epice Dine-In option! A full Heading up the kitchen is head chef Charné Sampson seven course dinner, in the comfort of your own home! who is no stranger to refined, cutting-edge cuisine – she was sous chef at La Colombe and is another one www.epice.co.za of Scot’s protégés to spread her wings. A graduate of Silwood, Charné also honed her craft in the kitchens of The Restaurant at Waterkloof, Myoga and The Test Kitchen. Cape Town-born Sampson’s personal influences are Cape Malay. “In my family everyone makes a curry,” she says. Her use of spices – each dish highlighting a different one or more – is not about mouth-searing heat, not even close, but layers of flavours that roll over the palate in waves. Charné’s cooking is a marriage of spice & flavour with an emphasis on sustainable ingredients. Diners can expect dishes such as: Tuna, mango, avocado, mustard, cumin; Quail, prawn, yoghurt, ginger, masala; Grass fed beef, carrot, spinach, nutmeg, pepper; Welsh rarebit, brioche, pear, grape, mustard, cumin and many surprises along the way … the ‘Old School” ice-cream trolley housing an array of palate cleansers is a delight! Treat your tastebuds to a new experience and join Epice for a fragrant journey through the world of spices – the Reduced Spice Journey of seven courses, for only R595pp and the full menu R895pp (wine pairings are additional R395 for the Summer special R645 for the full menu) available for lunch and dinner, Wednesdays to Sundays or alternatively, bring the fragrant world of
A Month of Plums & More at Boschendal Boschendal is celebrating all things plums this month with a host of activities and festivities for all to enjoy! During the month of March, visitors are encouraged to get their “Plum” on and join the multitude of experiences on offer at the farm!
Sundays spell Plum Harvesting at Boschendal – venture into the plum orchards with your bucket at the ready and harvest your own delicious plums straight from the trees. Enjoy a fun farm outing with friends and family and only pay for what you harvest. The Majestic Puppet Showcase is a real treat with spectacular and awe-inspiring performances, where life-sized elephant puppets made by the Handspring Puppet Company will walk about the estate. The beloved drive-in cinema is back every Saturday (weather permitting) – sit back, relax and enjoy your favourite movies while you snack on delicious farm treats.
From plum harvesting to puppeteering; pie-making to picnics; outdoor cinemas, night markets and more! Young and old are invited to partake in the celebrations. Limited spots available, so be sure to book in advance! More info www.boschendal.com
A New Life for Quoin Rock’s Gåte Restaurant
Quoin Rock, a Stellenbosch wine estate burrowed in the Knorhoek Valley, is renowned for its commitment to biodiversity and sustainability. The estate’s restaurant, Gåte, is a celebration of this dedication to preserving our planet. With nature quite literally on the doorstep, it is no wonder that new Head Chef, Jack Coetzee, has embraced sustainable cooking – showcasing innovative dishes inspired by the unique flavours of their surroundings. This ranges from the fynbos varieties, raw honey, Waygu beef and the Quoin Rock nursery with its abundance of fresh herbs and vegetables. It is a celebration of all things local, a term which Jack refers to as “micro terroir cuisine”. Just as wine is affected by its terroir, so are the food ingredients. Jack’s deep-rooted passion for cooking and creating culinary works of art started at a young age. Having spent his formative years growing up on a farm in Gweru, Zimbabwe, Jack made his dream of becoming a chef a reality by studying at the renowned Silwood Cooking School. Soon after graduating he was offered his first job at the acclaimed ‘The Test Kitchen’ Restaurant.
also emulates Jacks food philosophy, which is not only to make food tasty, but to make it surprising, innovative and thought provoking as well. Two dishes that stand out for Coetzee are his wagyu sirloin served with a baobab labneh, mopane jus and baleni salt and the pine needle sorbet, served with Australian bush pine seeds. Coetzee explains that the tannins from the pine needles leave your mouth refreshed and the sorbet has a beautiful fresh flavour that stimulates your palette. Sustainable cooking, which includes choosing locallysourced ingredients, helps to reduce the impact on the environment and society. It is something that Quoin Rock believes in whole-heartedly, and it is important, not only to Chef Coetzee but to the whole Quoin Rock family. By
promoting a sustainable way of life, Quoin Rock is producing food that doesn’t compromise future generations’ ability to do the same. With locally-sourced ingredients, the food supply is seasonal. This offers Chef Coetzee more variety in taste and flavour and ensures an ever-changing menu where produce is far more likely to be harvested at peak quality. The team at Gåte believes in creating a relaxed and enjoyable atmosphere. The lunch service features three menu options, including a vegan menu, and the dinner service is a seven-course tasting menu. Gåte Restaurant is open for lunch Wednesday to Saturday, and Thursdays, Fridays and Saturdays for dinner. For more information visit www.quoinrock.co.za.
The challenge for this innovative farm boy was how best to showcase his farm-to-plate concept and bring the surroundings of Quoin Rock into the dining room. It is a challenge which excites him as he believes in remaining true to the Quoin Rock philosophy of innovation. Adopting this culinary approach involves a three-step process, which includes sourcing the perfect ingredient and applying the correct technique whilst using it. Compatibility of the complimentary ingredients is integral to this process, as it’s those two or three components that will take the main ingredient to the next level. Finally, it’s all about the ‘wow’ factor: onions as a dessert, for example. What’s going to get people talking and coming back? This three – step process
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RADAR
BOSCHENDAL FRIDAY NIGHT MARKETS ARE BACK! A fun experience for all!
From 17h00 to 20h00 with last entrance to the farm permitted at 19h00. Currently, a maximum of 300 persons is allowed at any one time so arrive early to avoid disappointment.
MACARON & PIERRE JOURDAN PAIRING AT HAUTE CABRIÉRE
Children are welcome if accompanied by an adult guardian or book them into the farm’s incredible Tree House for supervised fun and games (ages 5 to 14 ). They’ll be treated to a variety of festive crafts, African drumming and an outdoor movie with popcorn. R120 per child and includes refreshments.
Join Haute Cabrière for a new wine tasting experience celebrating the wine style of Cap Classique, which celebrates 50 years of creation in South Africa.
Friendly fur-children on leashes allowed too!
For more information including COVID-19 protocols, visit: www.boschendal.com/events/view/friday-night-market2
FRANSCHHOEK’S FINEST AT YOUR TABLE
The Pierre Jourdan and macaron pairing is available from 10h00, Friday to Sunday. The pairing costs R90 for three wines & three macarons. The macarons are also available for purchase from the Bakery & Deli from Fri-Sat. www.cabriere.co.za
ONLINE MASTER CLASSES BY DARREN BADENHORST, RYAN SHELL & DAVE SCHNEIDER
Online Master Classes with some of Franschhoek’s favourites in aid of the Franschhoek Hospitality Academy – social uplift program training our local youth for the hospitality industry. · A Tribute to Franschhoek Trout by Darren Badenhorst: 6 March, 10h00 · Bacon and the Beast by Dave Schneider: 13 March, 10h00 · My Franschhoek Honey by Ryan Shell: 20 March, 10h00 Buy all three Online Master Classes for R1,300 and receive a 20% discount at one of their restaurants, all recipes, tips & access to a Q&A with each chef. Individual Master Classes are R500 each. Book your spot by clicking the button below to go straight to Dineplan. www.dineplan.com/widgetframe/GyXpTL0s
WORDS ON WINE
Rosés have come a long way in the last ten or so years. Goodbye sickly sweet and hello serious and sophisticated. Holden Manz’s Hiro Rosé 2020 is made in the Provençal style from Grenache and Cinsault. Just like the owners’ daughter after whom it’s named the wine is described as “vivacious and full of energy”. Fruit-driven and dry it is also seriously enjoyable. If the rose gold hue isn’t enough to catch your eye the voluptuous glass-stoppered bottle certainly will. The contents live up to the packaging. It’s an eminently elegant wine with no sharp edges in sight.
PICNIC PERFECTION AT THE MOUNT NELSON
The Mount Nelson has introduced gourmet picnics by the pool or in the shade of the timeless trees. Choose to lounge by the heated swimming pool, soaking up the vistas, or have your basket laid out in a sheltered spot in the garden. Delve into the wicker hamper to discover light finger food delicacies, Winelands cheeses, artisanal Bosman, Spier and Jewell’s charcuterie served with homemade atjars, pickles and tapenades, and much more. Chef Rudi, who believes in sourcing tasty regional produce as ethically as possible, suggests you add some sparkle with a local Cap Classique, or why not splash out with a vintage Champagne? belmond.com/mountnelson
Expect aromas of rose petals and melon. The mouthfeel is full but delicate, reflecting the touch of oaking. Altogether a classy and complex wine with a long, rewarding finish. For food pairings think lobster, creamy risotto and salmon. Great on its own too. Do also look out for Hiro’s Holden Manz sibling Rosé, Rothko. Also Provencal in style, but this time made from Grenache, Syrah and Cinsault, it’s equally classy. Analysis: Alc: 13% | TA: 5g/l | RS: 1g/l | pH: 3.32 Get 20% off Hiro new release 2020 during March! Check out code HIRO20. holden-manz-wines.myshopify.com
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01 - 31 March 2021 Join us in celebrating the bounty of Boschendal! PLUM INSPIRED MENUS & PRODUCTS • PLUM PIE BAKING COMPETITION • LIFE-SIZE ANIMAL PUPPETS WORKSHOPS • HARVESTING • MARKETS & MORE
FOUNDED IN 1685