IMAGE COURTESY OF BOSCHENDAL (PHOTOGRAPHER CLAIRE GUNN)
NOVEMBER 2019
food
experience
lifestyle
Seasonality and comfort are the main priorities for new head chef of Monneaux Restaurant – Calvin Metior. He has created a new summer menu that includes small plates as well as larger main dishes and guests can expect to be treated to delectable culinary delights.
Summer is here and the festive season is upon us. Make sure you are attending the The Franschhoek Cap Classique & Champagne Festival, ‘The Magic of Bubbles’. Mingle with the Vignerons in the comfort of the grand marquee as you sample some of the fine MCC’s on offer.
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Santé has just scooped up four prestigious awards this year, officially recognizing its exceptional calibre of service excellence. Santé Wellness Retreat & Spa has cultivated a resounding reputation for delivering holistic wellness services that are a blend of art and science, and high-tech and high-touch in a luxurious sanctuary.
www.franschhoeklife.co.za
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Holden Manz Launches Elysium
FOOD & DRINK
Holden Manz recently launched its top-of-the-range Elysium, a co-fermented Merlot and Syrah blend. The definition of Elysium is a place or state of bliss or delight and it is the intention of this “unicorn of a wine” to elevate you exactly to this state. Cellar Master Thierry Haberer drew his inspiration for this 800 bottles limited release from a wine he helped create in 2005. Back then, exactly the same blend as Elysium, the entitled M2 was a collaboration between his mentor, Bordeaux rock star winemaker Michel Rolland, and Rhone superstar winemaker Michel Chapoutier. Ten years later, Thierry observed that the Merlot and Syrah at Franschhoek’s Holden Manz Wine Estate achieved optimum ripeness at precisely the same time, which is a rare occurrence on any farm. He removed the heads from three 225 litre French oak barrels and layered the Merlot and Syrah berries in the new barrels. Each of the barrels was subsequently rolled up and down the cellar until spontaneous fermentation was achieved. Elysium was matured for 24 months in barrel and a further 24 months in bottle before being released in October 2019. Exactly 800 individually numbered bottles of this wine have been released and more than half of the limited offering has been reserved for purchase by those in the know. To secure your own Elysium in a bottle, visit us at Holden Manz before it is too late. www.holdenmanz.com
Inspired by Heritage
With a delicious seasonal menu – a visit to La Petite Ferme for lunch or dinner is a must. New Spring Menu · Restaurant Times: Lunch Daily 12h00-15h00, Dinner Daily 18h30-21h00 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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FOOD & DRINK
The Magic of Bubbles THE FRANSCHHOEK CAP CLASSIQUE & CHAMPAGNE FESTIVAL
Summer is here and the festive season is upon us, which means that it’s almost time for this year’s Franschhoek Cap Classique & Champagne Festival. Presented by Sanlam Private Wealth, Franschhoek’s premier social calendar event takes place over the weekend of 30 November and 1 December. Mingle with the Vignerons in the comfort of the grand marquee as you sample some of the fine MCC’s on offer. Franschhoek favourites include the award-winning producers Le Lude, L’Ormarins, La Motte, Black Elephant Vintners, Colmant and Boschendal, amongst others. A highlight this year is Sunday’s ‘Big Bubbly Brunch’, which takes on the format of a leisurely yet upmarket brunch style affair. Brunch inspired food and laid-back music add the final touches to a perfect day out in the valley. Breaking from tradition the dress code for the weekend’s fashionable affair is Blue and White. A prize will be awarded to the Best Dressed Couple attending the Saturday event. So, Saturday is ideal for the fashionistas, while Sunday is still über stylish, but with a sophisticated relaxed atmosphere. This year festival goers can choose between three ticket prices. 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. Booking is essential as tickets are limited. For ticket bookings visit www.webtickets. co.za, and, for all the details on what to expect as well as the full list of exhibitors, visit www.franschhoekmcc.co.za.
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R E S TA U R A N T
TASTINGS: CANAPES & SALES Mon-Sun 10:00 - 18:00 LUNCH Tues-Sun 12:00 - 15:00 Le Lude Cellar 021 100 3465 Orangerie Restaurant 021 100 3464 Lambrechts Road Franschhoek info@lelude.co.za · www.lelude.co.za
Authentically South African – the Table is Set at Leopard’s Leap Family Vineyards
Leopard’s Leap is a proudly South African wine brand and at its Franschhoek home with the focus on the enjoyment of food and wine, culinary tourists and foodies are now invited to take their place at The South African Table. Around this table, those interested in culinary culture can partake in an authentic South African meal with Cape wine and join the conversation on the origin and development of the local gastronomy. South Africa is a melting pot of cultures, all of which influence food traditions and styles of cooking. Hosted by Leopard’s Leap Chefs Pieter de Jager or Christiaan Visser, guests are introduced to the diversity of South African cuisine, starting with the tradition of sharing and a nibble platter of South African favourites. The chef prepares the dishes, explains the history, and shares the tales behind the two-course meal that follows – a true celebration of typical food styles, ingredients, and wine from South Africa’s rich culinary tradition. Enthusiastic wine tasting ambassadors also join the generous table in the vibey Leopard’s Leap kitchen to introduce guests to Leopard’s Leap wines and their unique South African attributes. The South African Table at Leopard’s Leap brings together old and new friends for a relaxed mid-week luncheon of authentic South African cuisine and conversations on food and wine – a highlight on any Franschhoek itinerary. The South African Table takes place every Wednesday, Thursday, Friday, and Saturday from 13h00-15h00. The cost for the South African Table is R335 per person. Contact 021 876 8002 | www.leopardsleap.co.za www.franschhoeklife.co.za
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FOOD & DRINK
Monneaux’s Chef Calvin Metior
Set on the original site of Franschhoek’s first parfumerie, the acclaimed Monneaux Restaurant is a Cape culinary classic. Welcoming new head chef Calvin Metior, whose love for food is at the core of everything he does.
season and work around showcasing and making these specific ingredient shine on a plate.”
Calvin started cheffing in 2010 at the International Hotel School, after which he completed a three-year internship at the Quarters Hotel in Durban. He then went to the United Kingdom with his now wife and mother of two beautiful daughters.
The changing seasons, childhood memories, and inspiring mentors are some of the biggest drivers behind what he does. Seasonality and comfort in what you are eating should be the main priorities when creating a new menu and definitely something to look forward to this summer.
He worked in London at Mark Hix Restaurants for a few years and then, upon his return to South Africa, did a stint as snr sous chef at La Motte under Chef Eric Bulpitt, whose love for fermentation and miso opened his horizons to a whole new world of cooking.
The new menu includes a selection of small plates, as well as larger main dishes and guests can expect culinary delights such as Franschhoek smoked trout, blini, “amasi” labneh, and cucumber; purple violet artichoke salad, truffle emulsion, and Healey’s mature cheddar; aged beef tartar, coal emulsion, fermented garlic stems, burnt onion paste, and ciabatta; heritage beetroot, candied pecan nut, citrus honey, and Belnori ashed goats’ cheese; slow-cooked duck egg, Iberico pancetta, leeks, and mushroom; and shellfish agnolotti, bisque, and sea vegetables.
Taking over as executive chef at Monneaux from October, Calvin’s food philosophy and cheffing style can be described as “natural” and he supports local farmers and producers wherever possible. “I look for the best ingredients that are at their peak in
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Mains include Wye Valley pork belly, celeriac, and homemade mustard; hay-smoked Oak Valley beef short rib, carrot, dukkha, and dill; Karoo lamb rump, new season peas, baby turnips, and black garlic; East Coast hake, asparagus, chive, and oyster beurre blanc; honey-glazed free-range duck breast, turnip, cherry, and coriander; and truffled potato gnocchi, egg yolk taffy, salsa verde, and wild mushrooms. For desserts, swoon over raspberry mille-feuille, vanilla buttermilk, and lemon verbena; Valrhona dark chocolate, passion fruit, coconut, and honeycomb; a selection of South African cheeses, preserves, and crackers; Jenny’s yoghurt, strawberry, and buchu; and spiced apple tarte tatin with ginger ice cream. Look out for Monneaux’s new menu designed by Calvin serving from 1 November – for reservations contact 021 876 3386 or book online at www.monneaux.co.za
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FOOD & DRINK
New Spring Dishes at Grande Provence
Escape to the Franschhoek Winelands where Grande Provence Heritage Wine Estate is embracing its 17th century culinary roots with a new spring inspired menu brimming with flavoursome delights. Prepared by passionate head chef Marvin Robyn, the new Heritage Spring Tasting Menu is all about fresh, seasonal produce and heirloom ingredients. With dishes such as ostrich tataki and springbok loin served with mieliepap, chakalaka puree, honey, and buchu jus, the new menu is a collection of true South African heritage cuisine. Chef Marvin describes his cooking style as refined South African classics, bringing new inspiration and modernity to each dish. Starters include fresh Saldana Bay oysters paired with fynbos infused kimchi, fresh plums, oyster kaiings, and dune spinach, to heirloom tomatoes with mozzarella bavarois, basil pesto, and Kalamata. Vegetarians will go wild for the carrot risotto with heritage carrots, blue cheese, and white chocolate spooma or fire roasted beetroot with pink beetroot puree, honeycomb walnut praline, chevin, and suurvytjies dressing. The beef ribeye with cauliflower, sweet corn, charred cabbage, boerenkaas, or free range chicken breast with stewed apricots, pickle curried onions area highlight for meat lovers For dessert, heavenly blueberry parfait with white chocolate, toasted marshmallow, and berry compote or the 70% Valrhona chocolate fondant, Amarula crème, and apricot served with chocolate sorbet are a must! On a more savoury note, there are local artisanal cheeses served with preserves, crispies, fruit, and nuts. Priced at R495 or R595 for three or four courses respectively without wines, and at R780 or R880 with an elegant Grande Provence wine paired with each dish. Reservations 021 876 8600 or reservations@ grandeprovence.co.za
Dishes available from our NEW Spring Menu Lunch Service: Mon - Sun: 12:00 – 15:00 | Dinner Service: Mon - Sun: 18:30 – 20:30 | Wine Tastings: 10:00 – 18:00 To book your space at Grande Provence, call Tel: 021 876 8600 or email reservations@grandeprovence.co.za www.grandeprovence.co.za www.franschhoeklife.co.za
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FOOD & DRINK
Farm-to-Fork Goodness at FABER FABER m (genitive fabrī); second declension craftsman, creator, artisan, architect, maker, artificer, smith. Avondale takes an authentic farm-to-fork approach to dining in its vineyard-view restaurant, FABER. The seasonal plates conjured up by chef Dale Stevens and his passionate kitchen team take their cue from the fresh produce grown along the same organic and biodynamic farming principles as the grapes produced on this family owned wine farm. FABER represents the synergy of two craftsmen, namely chef Dale Stevens and Avondale’s proprietor, Johnathan Grieve, who want to take visitors on an inspirational, thought-provoking journey that celebrates the bountiful goodness of nature. The restaurant occupies a gracious Old Cape-style building alongside Avondale’s wine tasting room, and spills out onto a deep veranda edged with indigenous, flower-filled gardens. Veranda tables overlook the vineyards and sweeping valley views
encompass Paarl Rock, the silhouette of Table Mountain and the Simonsberg, magically set against the backdrop of the Klein Drakenstein Mountains. It’s a fine setting in which to understand, savour and appreciate the origins of good food and wine produced in synch with the rhythms of Mother Nature. Dale takes a mindful approach, using everything, rather than considering it as waste. He calls it “root-to-leaf’” and what doesn’t get used, forms part of a strict recycling system and all food waste is composted using Bokashi. Organic eggs are harvested daily from the eco-friendly egg-mobiles housing Avondale’s free-ranging chickens, and the farm also supplies organic broiler chickens, ducks and pasture-reared, hormone-free beef to the kitchen. Anything sourced from beyond the farm comes
from carefully researched ethical, small-farm suppliers to ensure the integrity of every dish. As a result, ‘FABERfood’, as Dale and Johnathan call it, is pure culinary craftsmanship. The superior provenance of the ingredients is always allowed to shine through. avondalewine.co.za
SA’s 2020 Plated Restaurants & Awarded Chefs
Plated restaurants and awarded chefs were announced in October together with the unveiling of KitchenAid Africa’s new state-of-the-art venue. Chefs from all over the country came together to celebrate their part in cementing South Africa as a culinary destination. Haute Passion – Reuben Riffel of Reuben’s, Haute People The prestigious plate rating, which equates to global The first-ever ABALOBI Provenance Awards were handed to: (team) – Faber, Haute Pride – Giles Edwards of La Tête, standards of evaluating and rewarding refined and fineinfluencer Nanda Cardoso of Chefs Warehouse & Canteen Haute Promise – Carolize Coetzee of Tokara, Haute Property dining establishments, has been lauded for its authenticity, |champion Bertus Basson of Eike and advocate Christiaan – Lord Nelson at the Belmond Mount Nelson. impartiality and credibility. It celebrates the uniquity of Campbell of The Werf Restaurant at Boschendal, for leading South African cuisine, from classic and conservative to by example to create awareness and inspire change. daring and different. Closer to home Foliage, Chefs Warehouse at Maison, Le One plate highlights exceptional cuisine, two plates are Petite Colombe and Le Coin Française were also recognized. presented for exceptional dining that demands a detour, Global icon Peter Tempelhoff of FYN received the SWISS and three for a world-class dining experience that is worthy Culinary Innovation Award, for his unique concept of of a flight. perfectly marrying Japanese cuisine and indigenous Cape This year, Indochine joined Greenhouse, La Colombe, flavours, winning two business-class tickets to Europe on Restaurant Mosaic and The Test Kitchen in the highest Swiss International Air Lines. accolade of a three-plate status. The 2019 JHP Gourmet Guide was chosen to represent SA Restaurants are evaluated on the entire experience, but in the Culinary/Tourism category at the Gourmand World with the focus on the cuisine. Cookbook Awards. The Haute Performance Awards were given to those creating The 2020 guide is available in leading bookstores, footprints in an industry that is people-centric: Woolworths and participating restaurants at R299.
t, o n c e p N ov c w e n 1 e f, s tar ting n ew c h , u n e m mmer n ew s u
For bookings contact us on +27(0)21 876 3386 or visit www.monneaux.co.za
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CALENDAR
ENQUIRIES events@valdevie.co.za
DIRTY DANCING
AT PLAISIR DE MERLE Nobody puts baby in the corner. Come join us for a screening of this classic cult film on the sprawling lawns of Plaisir de Merle. Doors open at 17h00. Bookings via The Galileo Open Air Cinema.
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NOVEMBER
CHEFS SHARING SECRETS AT SANTÉ WELLNESS RETREAT & SPA Chefs Sharing Secrets, Healthy Holiday Dinner & Cooking Demo, hosted by executive Chef Terrence Ford Three Course Gourmet exquisite honestly healthy cuisine. R495 per person. Limited Seats Available.
WEDNESDAYS
BOOKINGS thegalileo.co.za/buy-tickets/
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Enjoy the beauty of sunset in the Franschhoek Valley with the Sunday Smooth at Leopard’s Leap Family Vineyards featuring PJ Powers. Sunday, 17 November, 17h00. R185 per person. Pizzas, Charcuterie & Cheese Platters as well as Leopard’s Leap wines and wine cocktails are available to purchase.
BOOKINGS webtickets.co.za
NOVEMBER
NOVEMBER
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LEOPARD’S LEAP WITH PJ POWERS
NOVEMBER
Celebrating a decade of Polo with a Purpose. The event pays tribute to survivors of breast cancer and serves as a platform to raise awareness for a disease that is most prevalent in women, but also affects a high number of men. Tickets available from Computicket. 14h00 at Val de Vie Estate.
SUNDAY SMOOTH AT
SUNSET PICNIC WITH HOT WATER AT BOSCHENDAL Come and enjoy a beautiful sunset picnic on the Rhone Rose Garden lawn while listening to a live performance by Hot Water. With spectacular mountain views and a basket full of our fresh farm produce, this is bound to be a memorable evening. Prices: R825 picnic basket for 2 R465 picnic basket for 1 R165 for kids age 3 – 10
ART IN THE YARD | AITY GALLERY PRESENTS BURSTING INTO LIFE
23.11.2019 – 17.12.2019 – A Solo Exhibition by Helen van Stolk.Helen’s lively paintings take on a distinct earthiness this time around and reminds of the woody scents of Fynbos after rain – a delight to anyone looking to add art to their interior space this season. Please join us for a glass of wine and a chance to meet the artist in person on 23 November at 11h00 CONTACT 021 876 4280
30 NOVEMBER
BY BIOMEDICAL EMPORIUM
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SATURDAY AT RUPERT MUSEUM Join us this saturday for a celebration of art, culture, music and food. Bring the kids, your family and friends, making the museum your home for the day. Museum saturday programme from 10h00-16h00, attendance is free. Programme available on www.rupertmuseum.org.
reservations@boschendal.co.za
denise@rupertmuseum.org
CONTACT 021 870 4273/4
ENQUIRIES 021 888 3344
ARGENTINIAN INSPIRED STEAK NIGHTS AT VAL DE VIE Warm and welcoming Wednesday nights at the Polo Club offer guests a taste of authentic Argentinian cuisine. Serving Rubeus Premium Beef Cuts, high quality Rubeus Wagyu Beef Cuts and a selection of other Argentinian inspired dishes. Gather friends and family to enjoy this unique offering. 18h00-21h30. Booking essential.
WEDNESDAYS
PINK POLO PRESENTED
17 NOVEMBER
NOVEMBER
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WINE & TAPAS
AT PAINTED WOLF WINES Join our pack every Wednesday from 17h00-20h00. Award-winning wines, delicious tapas and all in support of African wild dog conservation. 20% barking mad discount on wine to take home! Also open for tasting, wine by the glass and sales, Tues-Sat 11h00-14h00.
reservations@santeretreat.co.za
restaurant@valdevie.co.za
125 Main Road, Paarl wines@paintedwolfwines.com
BOOKINGS 021 879 1500
BOOKINGS 021 863 6174
CONTACT 076 863 7219
www.franschhoeklife.co.za
www.artintheyard.co.za
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SUNDAYS
FRIDAYS
FRIDAYS
CALENDAR
FRIDAY NIGHT MARKET
LA MOTTE WINE & FOOD TASTING
VEUVE CLICQUOT BRUNCH
End the week with a glass (or two) of Boschendal MCC, live music & delicious food. There’s something for everyone – food stalls, farm fresh produce, handmade crafts & a few special products from local suppliers. Kids can be dropped off at The Tree House for supervised fun including an outdoor cinema, bottomless popcorn, farm cordial & boerewors rolls. R100 per child (age 4-14). Bring a picnic blanket & we’ll see you there!
Now with a brand new summer menu, La Motte’s internationally acclaimed tutored Food & Wine Tasting pairs five La Motte wines with five tastings of cuisine by the Pierneef à La Motte Kitchen. R295 per person. Fridays 10:00. Bookings: la-motte.com
Kicking off on 17 November 2019, polo brunches in the Polo Club Restaurant include a late morning and afternoon of chukkas, chats and creative cuisine. R395 pp (incl. a glass of Veuve Clicquot Yellow Label), live entertainment, gourmet food stations and a polo game. Booking Essential. Children welcome (special menu available)
CONTACT www.boschendal.com/events
CONTACT 021 876 8000
AT VAL DE VIE ESTATE
la-motte.com | tasting@la-motte.co.za
NOVEMBER SUNDAY BANDS AT THE FRANSCHHOEK STATION PUB 13H00-20H00 3rd – Gravitee 10th –Sam & Calla
BOOKINGS restaurant@valdevie.co.za
DAILY
DAILY
SUNDAYS
AT BOSCHENDAL
ABE OPPERMAN GALLERY
CANNABIS INFUSED PIZZAS
Summer Exhibition 30 October 2019 - 30 April 2020 Artist Abe Opperman solo exhibition 11 Huguenot Road, Franschhoek
Say ‘HIGH’ to Franschhoek’s first cannabis pizza. The GREEN GODDESS can be enjoyed at Col’cacchio.
AT COL’CACCHIO
66 Huguenot Road. Open till late.
17th – Good Life 24th – Newton
CONTACT 082 551 9708
EVERARD READ
THE AWARD WINNING
FRANSCHHOEK GALLERY
SANTÉ WELLNESS RETREAT & SPA
Come and see some of South Africa’s finest artists on show at the Everard Read Franschhoek gallery. Exhibition includes Bronwyn Lace, Shany van den Berg, Blessing Ngobeni, Jaco Roux, Nelson Makamo, Phillemon Hlungwani, Elizabeth Balcomb and Lucinda Mudge.
Experience our award winning spa. Full Day and Half Day (morning & afternoon options) Spa packages. Stunning selection of treatments and Santé’s signature Day Spa lunch – exquisite honestly healthy cuisine plus enjoy the use of our heated indoor pool, jacuzzi and sauna and walk through our labyrinth.
Gallery hours: 9h30-17h30 Mon-Sun.
CONTACT 021 876 4222
1 FEBRUARY
CONTACT 021 876 3938
DAILY
www.abeopperman.com
DAILY
www.franschhoekstationpub.co.za
BRIDGE HOUSE MILE Entries are open for the annual Bridge House Mile, an open water swim to take place at Boschendal Wine Farm on Saturday 1 February 2020. The Bridge House Mile is delighted to announce that Old Mutual Wealth have signed an agreement as title sponsor of this illustrious event, which aligns perfectly with Bridge House School’s philosophy of nurturing health and vitality.
spa@santeretreat.co.za CONTACT 021 876 2446
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BOOKINGS 021 879 1500
ENTRIES www.bridgehousemile.co.za www.franschhoeklife.co.za
FOOD & DRINK
Spring has Sprung at Boschendal
Set between the Simonsberg and Groot Drakenstein mountains, Boschendal rests inside the breathtakingly beautiful Franschhoek Valley. Spring is the time to explore Boschendal in all its glory with a variety of activities and special offers that cater to every age and interest. The ever-popular Friday Night Market is a true marker of spring with new stalls, food offerings, and family-fun activities. The market is an idyllic way to end the week with a glass of Boschendal MCC, fresh oysters, and local live music, plus Boschendal’s signature selection of farm-fresh produce. The Boschendal Deli has been refreshed and reopened with a new menu and children aged 4 to 14 are entertained at the Tree House with a supervised programme. Seasonal picnics are served on the Rhone lawns with spectacular mountain views and surrouning vineyards, the Rhone Homestead, the Cellar Door, and Boschendal Winery. The Werf Farm Picnic, is a more relaxed affair served on the weekends with local bands playing throughout the Saturday afternoon from the Pavilion. Guests are welcome to bring their own blankets, chairs, and even fold-out tables to enjoy a leisurely afternoon. Boschendal is also shaking up their wine tasting offering, setting the bar high for unique experiences. Visitors can now choose from three different options: a tasting at the Cellar Door Wine Tasting Centre, on long tables under the oak trees in front of the Werf Restaurant with a small plates menu, and premier wine tastings and pairing at the historic Manor House. Enjoy the ‘Boule and Bubbly’ tasting and sip on Boschendal’s MCCs while playing the traditional French game of Boule. The recently refurbished Cape vernacular Manor House is home to the premier wine tasting, where guests have signature experiences presented in a private room: a Historic Tasting of five wines representing the history of Boschendal or a Connoisseur Tasting of five limited release wines. Summer concerts will begin on 26 November 2019. For more information visit www.boschendal.com
Summer Dining at Bistro BonBon Enjoy our new Bistro-Styled Small Plates Menu! Dinner now open five-days a week.
Create your unique culinary journey by enjoying our variety of fresh Bistro-styled small plates, all of which are healthy starter sized portions. This menu is designed to provide diners with the opportunity to enjoy a smorgasbord of dishes from categories that include “From The Earth”, “From The Air”, “From The Sea”, “From The Field”, “From The Heavens”, and “The Udder Course”, i.e. the cheese course. We recommend that hungry guests select three to four plates each or share six plates between two for greater variety. Whether you like to dive into a selection of dishes all at once or have them arrive at your table in courses is entirely up to you. Either way, we encourage you to explore the menu to its fullest and take your time on your culinary journey!
Our friendly staff are happy to recommend dishes and service depending on your taste and preferences. All of us at Bistro BonBon are very excited to share this new experience with you. Here is a sneak peak at a few select dishes from the various categories mentioned. www.bistrobonbon.co.za
FROM THE EARTH Truffle mushroom pea and parmesan risotto Deep fried corn on the cob, miso mayonnaise FROM THE AIR Confit duck leg spring roll, pickled ginger, baby carrot & broccolini salad, soya lemon dressing Ostrich tartare, grilled gherkin, pickles quail egg, miso mayonnaise, truffle popcorn FROM THE SEA Smoked salmon and horseradish arancini, micro shoots, preserved lemon West Coast oysters, spring onion, yuzu pearls, lemon dressing FROM THE FIELD Pulled braised lamb neck, napoletana sauce, spiced couscous, dukkha peanuts, baba ghanoush Crisp pork belly rasher, caper crushed potato, roast garlic creamed leek FROM THE HEAVENS Meringue nest, whipped Chantilly cream, berry compote, granadilla, fresh mint Brandy crème brûlée, roast apple, chocolate shortbread THE UDDER COURSE Goats cheese nougat, carrot marmalade, roasted fig, fig mostarda, sesame brittle Fried camembert, fig preserve, red onion and walnut dressing THE ABOVE IS JUST A TASTER TEASER We look forward to welcoming you to enjoy the selections from our whole menu! Dinner service from Tuesday through to Saturday.
www.franschhoeklife.co.za
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LIFESTYLE
Summer Bliss
at the Belmond Mount Nelson Hotel Soak up summer in Cape Town with a pamperperfect day. Enjoy a 60-minute Sothys Fundamental Facial at Librisa Spa, followed by lunch at our revamped Oasis Restaurant which is offering a fresh new menu, best enjoyed al fresco on the expansive outdoor terrace. Extend your blissful day further spending the afternoon in our heated swimming pool and relaxing on the garden loungers. (This is usually reserved exclusively for in-house guests). Offer Valid from 1 November 2019 until 30 April 2020 (unavailable 15 December 2019 to 15 January 2020 Priced at R995 per person. To make your reservation, please contact 021 483 1553 or email Librisa Spa at librisa.mnh@belmond.com.
Paul Thinus Prinsloo Winner of S.Pellegrino Young Chef Regional Semi-Final
PRINSLOO WILL BE REPRESENTING THE AFRICA & MIDDLE EAST REGION AT THE GRAND FINALE IN MILAN 2020 Following a day of outstanding displays of culinary prowess by some of the most talented young chefs in the Africa and Middle East region, Paul Thinus Prinsloo has been announced as the winner and will be participating in the S.Pellegrino Young Chef Finale in 2020. The Grand Finale will take place in Milan on 8- 9 May 2020. Prinsloo is Chef de Partie at The Restaurant at Waterkloof in Cape Town. He won the judges over with his signature dish, Bouillabaisse 2.0, a contemporary interpretation of a classic based on the traditional Provençal fish stew originating from France. The win is even more impressive as this year’s competition had over 2,400 applicants from all over the world, all wanting to take part in this globally renowned competition to find the world’s best young chef, with the level of talent as impressive as ever. Paul Prinsloo has won the opportunity to compete for the overall title of S.Pellegrino Young Chef at the Finale; however, a further three young chefs were also recognised at the semi-final. To reflect S.Pellegrino’s belief in, and support of the transformative power of gastronomy and its impact beyond the kitchen, the following three awards have been introduced to the competition to compliment the existing S.Pellegrino Young Chef award: Acqua Panna Award for Connection in Gastronomy – voted for by the Regional Mentors, the winner of this award produced a dish that represents diversity and recognises the beauty of different cultures coming together to create something fresh and exciting. Elissa Abou Tasse from Beirut took the award for her dish, Adam’s Garden. Fine Dining Lovers Community Award – voted for by the online Fine Dining Lovers community, this award is for the young chef who best represents their personal belief through their dish. Marcus Gericke from Qunu Restaurant in Johannesburg took this award for his dish, Remembrance (Quail Consommé). S.Pellegrino Award for Social Responsibility – voted for by Food Made Good, the internationally recognized voice on sustainability in food, this dish represents the principle that food is best when it is the result of sustainable practices. Callan Austin from Le Coin Français, Cape Town took this award for his dish, The Ghost Net.
All of the winners of the additional three awards will also be invited to attend the Grand Finale, affording them another opportunity to network with some of the biggest names in gastronomy from around the globe. S.Pellegrino Young Chef nurtures the future of gastronomy by nesting, discovering, and promoting the next generation of culinary talent. S.Pellegrino Young Chef enables young talent from around the globe to access the gastronomic community, encouraging them to demonstrate their personal belief in the transformative power of gastronomy through their technical skills and creativity. The winner of S.Pellegrino Young Chef will become a positive force for change.
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IMAGES COURTESY OF ANNE MARAIS
The S.Pellegrino Young Chef Regional Award, presented to Paul Thinus Prinsloo, is voted for by the Regional Jury. The award is given to the chef who has unrivalled technical skills, genuine creativity, and an exceptional, strong personal belief in gastronomy.
www.franschhoeklife.co.za
LIFESTYLE & ART
Santé Wellness Retreat & Spa Clinches Prestigious International Awards
The Gallery Launches at Val de Vie Estate
Val de Vie Estate has launched an exciting new gallery space that will create a literal blank canvas for creative South Africans. Gallery owner, collector, and curator, Berdine Neethling, an avid supporter of the arts for many years, began planning the 190-square metre space 18 months ago and believes it to be one of the most exciting initiatives she has been involved with. Berdine identified a real need for a multi-faceted creative platform for anyone from emerging fine artists and talented graduates to established artists looking for a well-positioned, safe, secure gallery to exhibit high-value work. The Gallery will be available to a variety of designers, artists, and artisans, including jewellery, furniture, interior designers, ceramicists, food stylists, installation artists, and photographers, and for bespoke events. There is also scope for collaboration between creatives and the opportunity to become involved in mutually beneficial projects. The design of the space and its integrated infrastructure also lends itself perfectly to private events and product launches. With the rising popularity and success of the pop-up concept, The Gallery is an ideal temporary retail space in which to create an impact around a brand or designs. The 6 metre high ceilings and excellent lighting – natural sunlight through banks of floor-to-ceiling windows and a specialised gallery LED system – ensure that works are displayed to their best advantage. Eight mobile display boxes on castors can instantly reconfigure the space. Ceiling-mounted extension cables allow for installations of up to 50 kgs.
Embraced by the glory of the Cape Winelands, Santé Wellness Retreat & Spa has cultivated a resounding reputation for delivering holistic wellness services that are a blend of art and science, and high-tech and high-touch in a luxurious sanctuary. But it’s not just the opinion of guests that has painted such a glowing picture of this wellness retreat. Santé has just scooped up four incredibly prestigious awards this year, which officially recognize its exceptional calibre of service excellence. TAKING HOME THE AWARDS At the 2019 Haute Grandeur Excellence Awards™ (Hautegrandeur.com), Santé Wellness Retreat & Spa took home the prizes for Best Country Spa on a Global Level and Best Boutique Spa in Africa. The Haute Grandeur Excellence Awards™ is a prestigious, globally trusted awards initiative that is regarded as the pinnacle of achievement for spas globally. But that’s not all. Santé also won the awards for Africa’s Best Day Spa and South Africa’s Best Wellness Retreat at the fifth World Spa Awards™ (Worldspaawards.com), hosted on 21st October at the Armani Hotel in Dubai, UAE. WELLNESS PROGRAMS SENDING GUESTS HOME HAPPIER AND HEALTHIER Drawing upon the vision and experience of its team, with input from relevant experts, Santé offers comprehensive wellness programs for guests. These range from three to 14 days and include targeted therapies for de-stressing, rejuvenation, detox, the promotion of healthy aging, and healthy weight loss. In aid of these goals, Santé employs a spectrum of techniques and technologies, which are attentively delivered at the Health Optimizing Clinic, Bio-Energy Centre, and worldclass Day Spa. Additionally, the programs are supported by optimal nutrition, exercise, and lifestyle advice in order to holistically achieve the most effective and lasting mental and physical results. The cherished goal is to send guests home happier and healthier, and more resilient and radiant versions of themselves. Contact 021 879 1500 | reservations@santeretreat.co.za | spa@santeretreat.co.za www.santeretreat.co.za
Exhibitions and collaborations may run from a two-day ‘pop-up’ event to an extended project. For security purposes, visitors and potential exhibitors are required to contact The Gallery for an appointment and access to Val de Vie Estate. Signing up to the digital newsletter will keep interested visitors and artists informed. The Gallery will also use Instagram as a digital platform. www.visitthegallery.com
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Photo Michel Gibert, photograph used for reference only. Sculpture www.antoinepierini.com
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THE PERFECTION OF PATRON 60 hands go into making Patrón perfect, ‘62 hands make it perfect for you’.
RETAIL THERAPY FIX AT THE HIDEAWAY
The world’s highest-quality ultra-premium tequila, crafted from 100% Weber Blue Agave from The Patrón Spirits Company founded with the singular goal of producing “the best tequila in the world, has announced the Patrón Perfectionists 2019 winner- David Van Zyl. David’s Dove Tail cocktail (an ode to his late grandfather), highlighted his skill and creativity and he will represent South Africa at the international final taking place at the home of Patrón, Hacienda Patrón in Atotonilco el Alto, Jalisco, Mexico in January 2020.
The Hideaway offers a wide variety of furniture, decor accessories and gifts, sourced from around the country. Enjoy a coffee and something to eat, while browsing through our selection of beautiful products.
The brand, synonymous with craftsmanship is all about attention to detail and pride in the perfection process. Patrón Perfectionist was designed to showcase bartending talents from across the globe, to elevate sophisticated creativity, flair and highest quality cocktails.
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WINEMAKERS DINNER AT HOLDEN MANZ ESTATE In celebration of International Cabernet Franc Day Holden Manz is hosting a cabernet franc dinner on Friday 29thNovember 2019. Join Bruwer Raats, Lukas van Loggerenberg and Thierry Haberer for a tour through South Africa’s leading cabernet francs! Reservations restaurant@holdenmanz.com
SUMMER STARTS WITH THE GALILEO OPEN AIR CINEMA Make sure you add a magical movie experience of cinematic delights, tantalizing treats and breath-taking scenery under a canopy of stars with Galileo Open Air Cinema to your hit list this Summer!
THE PRODIGY Diemersfontein hits a high note with new Pinotage release.
Until the 25th of April 2020, it’s the perfect setting (and excuse) for a memorable evening with friends, a ridiculously romantic date, intimate birthday party or work social. To reserve your seat among the stars www.thegalileo.co.za/buy-tickets
“The lighter fruit-driven style of The Prodigy perfectly ticks the box for everyday enjoyment,” says Francois Roode, cellarmaster and winemaker at Diemersfontein. www.diemersfontein.co.za
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