Franschhoek Life March 2022

M A RC H | A P R I L 2 0 2 2

IMAGE OF THREE STREAMS TROUT COURTESY OF GRANDE PROVENCE

& T R AV E L

taste

experience

discover

Chef Anvor Fortuin and his team have created a sophisticated yet uncomplicated menu, bringing new inspiration and modernity to local South African heritage food, taking Grande Provence back to its heritage roots.

Join the Rupert Museum for a celebration of art, culture, music and food. Bring the kids, your family and friends, and make the museum your home for the day.

The Festival Factory, have pulled together a selection of French-inspired events, activities and attractions in March that are bound to have broad appeal. With most events taking place over the Human Rights Day long weekend.

www.lifebrands.co.za

1

ART

IN-MOTION: Art of the Space Age until 27 November 2022

www.lifebrands.co.za

2

Complete the Agamograph by folding on the dotted lines.

Inspired by the pioneer of kinetic art Yaacov Agam (Israeli-French, 1928 - )

Silkscreen prints by Auguste Herbin (French, 1882 - 1960)

LIFESTYLE

Body, Mind and Soul Food at The Werf

There is no doubt that we are spoiled for choice in the Winelands when choosing where to dine but for flavourful, nourishing, home grown, soil to fork food there really is no choice!

The Werf Restaurant at Boschendal ticks all the boxes. The seasonal menu at The Werf Restaurant is a celebration of the abundance of produce straight from the Boschendal farm and the surrounding Franschhoek Wine Valley.

IMAGES CLAIRE GUNN

Executive Chef Allistaire Lawrence is inspired daily by the Boschendal farm bounty with farm reared Black Angus beef, forest-reared Duroc pork and free-range chicken and eggs. At the Werf Restaurant, 85% of a meal originates from the farm itself and the ever-giving rewards of the luscious Food Garden yielding the best of seasonal fruit, vegetables and herbs.

The menu is a “collaboration with nature on every plate”.

Served sharing style, diners are encouraged to order Two Plates at R260 or Four Plates at R480 and while desserts may be an optional extra, it would be wise to save space!

The sharing menu comes with a wine pairing suggestion and the First Flight includes dishes such as farmed trout ceviche, seasonal tomato salad, smoked fish croquettes and garden beetroot salad. The Second Flight boasts Duroc pork skewer, braaied local fish, charcoal roast Angus steak and spiced Turkish aubergine. There is also a dedicated kids menu and sweet tooth aficionados are well looked after with ice-cream chocolate popsicle of the day, Gin and lemon sorbet, Dark chocolate panna cotta and a cheese course of Gorgonzola with “from the garden” figs.

Dining at The Werf is nourishment for the mind, body and soul and there is simply no better combination.

The Werf Restaurant is open for Lunch Mon-Sun from 12h00-17h00 and dinner Thu-Sat 18h00-22h00 www.boschendal.com/eat-drink/the-werf-restaurant/

Puff Pastry Salmon Tart with Grilled Asparagus PAIRED WITH LA MOTTE VIN DE JOIE ROSÉ INGREDIENTS 400 g roll of puff pastry, defrosted 1 egg + 1 tsp (5 ml) milk, whisked (for egg wash) 100 g baby asparagus 2 x 250 g creamed smooth cottage cheese juice & zest of a small lemon 20 g wild rocket 100 g smoked salmon (or trout) ribbons 4-5 sprigs of fresh dill 2 Tbsp (30 ml) baby capers drizzle of extra virgin olive oil salt and black pepper 1 lemon, sliced into wedges, to serve METHOD · Preheat the oven to 200 ºC. · Unroll the pastry onto a lightly floured work surface.

· Slice a 3 cm piece of pastry off each side of the rectangle but keep them intact; brush the edges of the remaining rectangle with egg wash and lay the corresponding trimmed pastry pieces on top of the egg wash to stick them down (this will puff up and create a border). Brush the pastry with egg wash and poke the dough all over the inside of the border.

Transfer to a baking paper-lined tray. Bake for 25-35 minutes until puffed and golden. Allow to cool. · Fry asparagus with olive oil. Remove from the heat and season with salt and pepper. · Place the cream cheese into a bowl, add the lemon zest and juice and whisk until smooth. · To Assemble spoon several dollops of cottage cheese within the border. Spread evenly to create a base of cheese. Top with rocket, twirls of salmon ribbons, grilled asparagus, dill fronds and capers. Season with salt and

a crack of black pepper, drizzle with olive oil and then slice and serve with lemon wedges on the side. · Enjoy with 2021 La Motte Vin de Joie Rosé.

Chefs Foodhall

South Africa’s first owner-operated foodhall group, is excited to announce that awardwinning restaurateur George Jardine has been appointed Culinary Director of the group and Executive Chef of the first of its market-style eateries.

With its first outlet launching in Cape Town’s Cavendish Square in early May, CHEFS Foodhall aims to revive the concept of the town square eating place, in line with emerging dining trends in Asia, North America, Europe and other markets. With seating for 400 people, the foodhall will offer a wide range of cuisines, along with a bar area and patisserie.

Scotland-born Jardine has won critical acclaim from London to Kuala Lumpur, Jakarta, Sydney and Cape Town, and is the Co-founder and Executive Chef of two institutions of the Cape Winelands – Jordan Restaurant and Jardine Restaurant.

Festival Francophonie – Franschhoek

During March of every year French consulates and embassies around the world celebrate the French language and culture. It is therefore only fitting that Franschhoek, South Africa’s French corner, takes part in these celebrations.

While French stopped being the lingua franca in the valley during the early eighteenth century the French influence lives on in place names, surnames and a certain je ne sais quoi that makes Franschhoek South Africa’s Valley of Dreams.

Jardine will run CHEFS Foodhall’s Cavendish marketplace in partnership with his wife, Louise Jardine, and a number of key managers and chefs from Jordan Restaurant. The team will oversee a total staff complement of 50, including a number of young, budding chefs who will be trained so that they can pursue their own careers in time.

Jardine says he will leverage the local supplier base he and his wife have built up over the past two decades in the greater Cape Town area.

They will draw inspiration from some of Jardine Restaurant’s famous dishes – including mussels and a braised short rib dish – and will also serve family favourites such as pizza, burgers, and fish & chips, alongside global dishes such as ramen, curry noodles, sushi and ratatouille.

In cuisine hotspots such as New York and Lisbon, foodhalls have surged in popularity in recent years. It is also being driven by a growing desire for spaces that promote socialisation and inclusivity, particularly amongst younger consumers.

“We believe that market-style eating is the restaurant of the future,” says Stevenson.

Event originators, The Festival Factory, have pulled together a selection of Frenchinspired events, activities and attractions in March that are bound to have broad appeal. (Most events take place over the Human Rights Day long weekend.) The culturally-inclined will not want to miss the French Film Festival at the Franschhoek Theatre featuring some of the best French films of the recent past; ditto for the Louis Jansen van Vuuren and friends art exhibition at the Huguenot Memorial Museum.

Gastronomes and oenophile will want to make space in their diaries for the comparative Champagne and Cap Classique tasting (with canapés by Chef Darren Badenhorst) and the fashion, food & wine pairing at Kilima Franschhoek Guest House. A visit to Fromage de France to stock up on some delectable cheeses will also go down well with this crowd. Petrolheads should definitely head off to the Franschhoek Motor Museum for a look at their exotic French cars. Their better halves may prefer to create their own signature scent at a Perfume Privé Workshop!

Social types will want to meet some locals at Franschhoek Friday: French Edition and the Franschhoek Village Market on Saturday, 19 March. While there, why not try your hand at playing some boules?

Whatever you decide to do, do it with French Flair! www.lifebrands.co.za

3

CALENDAR

Join us in the Werf Area for a spectacular performance where gigantic puppets made by The Handspring Company will roam about Boschendal. This year’s theme will be an aquatic affair, highlighting the importance of conserving our fresh-water resources and all the animals that call these biomes home. 10h45-11h30 Price: Free.

AT BOSCHENDAL

Holidays are a time for fresh air fun.

The talented team at The Tree House has crafted an immersive, authentic farm experience for young adventurers to enjoy. From hiking, crafting and being a farmer for the day, this programme is one not to be missed. 10h00-14h00, R400 per child, R1440 for all four days including a 10% discount.

LEOPARD’S LEAP SOUTH AFRICAN TABLE

DAILY ART A LA NATURE

AT AITY GALLERY FRANSCHHOEK A curated group show of new and returning artists exploring the themes of nature, the environment, and climate change.

Sharing the diversity of South African food during an interactive lunch at the South African Table, hosted by Chef Christiaan Visser. From 13h00, R395 per person.

Book 24 hours in advance.

AITY Gallery hosts artists expressing their views on the subject matter. The exhibition will run from the 26th of February 2022 until the 1st of April 2022.

info@leopardsleap.co.za BOOKINGS 021 876 8002

PLUM FESTIVAL AT BOSCHENDAL

March is the month of plum at Boschendal.

Celebrate these sweet magenta gems with a range of plum inspired menus and products as well as the opportunity to enjoy picking your own to take home. Enjoy a day out with friends and family harvesting plums in the beautiful winelands. Sundays 6,13, 20 & 27 March 2022, 08h30-10h30 Price: R25 p/kg. (Prebooking essential as spots are limited.)

BOOK reservations@boschendal.com

4

TUES,THURS,SAT&SUN

SUNDAYS

INFO www.artintheyard.co.za

SATURDAY PROGRAMME AT THE RUPERT MUSEUM

Join the Rupert Museum 26 March for a celebration of art, culture, music and food.

Bring the kids, your family and friends, and make the museum your home for the day. Museum Saturday programme from 10h00-16h00. Attendance is free, booking is essential. denise@rupertmuseum.org

BOOK reservations@boschendal.com

WED-FRI

INFO www.boschendal.com

KIDS HOLIDAY PROGRAMME

MARCH

AT BOSCHENDAL

ENQUIRIES 021 888 3344

WED-SUN

HANDSPRING PUPPETS

21-31 26 MARCH

MARCH

13

FRANSCHHOEK THEATRE Subscribe to our newsletter to keep up with the latest showings and events at our theatre.

Register and book online at: www.franschhoektheatre.co.za

BOOKINGS www.franschhoektheatre.co.za

CHOCOLATE & WINE PAIRING

EVENTS.EXPERIENCES. LIFESTYLE.

Set under the oak trees – taste a wide variety of Boschendal’s finest wines paired with artisanal chocolates for a taste sensation experience.The chocolates are handmade

by Huguenot chocolates, especially made to pair perfectly with Boschendal wines. A true tasting of sense of place of the valley.

The Cellar Door is located near Rhone Homestead and looks out over our Heritage Rose Garden.10h00-17h00.

For all advertising and editorial enquiries

THE CELLAR DOOR AT BOSCHENDAL

CONTACT 083 263 6997 info@lifebrands.co.za www.lifebrands.co.za

INFO www.boschendal.com www.lifebrands.co.za

FOOD & WINE

The Restaurant at Grande Provence Chef Anvor Fortuin and his team have created a sophisticated yet uncomplicated menu, bringing new inspiration and modernity to local South African heritage food, taking Grande Provence back to its heritage roots.

Lunch à la carte Mon-Sun 12h00-14h30 Dinner 3 course @ R495pp | 4 course @ R595pp Mon-Sun 18h00-20h00 (last seating) View the full menu on our website www.grandeprovence.co.za

To book, contact reservations@grandeprovence.co.za or call +27 21 876 8600

Chef Anvor Heads up The Restaurant at Grande Provence

Heading up The Restaurant at Grande Provence is Chef Anvor Fortuin and his team. Anvor was born in Paarl 31 years ago and the Boland has been his home ever since. Anvor credits his granny with his love of cooking, fondly reminiscing about her legendary bredies that had the whole neighbourhood flocking at just a hint of the aromas she created.

After completing his studies at Boland College, Anvor went on to work at Pearl Valley Estate where after a few years his career saw him joining the catering team at Dish Food & Social. He then found himself at Stellenbosch’s Jackson & Black before being welcomed at Grande Provence under the mentorship of Chef Marvin Robyn. At Grande Provence, he worked his way up to sous chef in 2019 and in 2021, Anvor was given the opportunity to take the lead as head chef.

Delighting diners with his take on simple, authentic flavours presented in an elevated way, his culinary abilities have them returning again and again. Some of his favourite dishes are the Summer Confit Tomato with fresh heirloom tomato, fior de latte, olive, aerated basil.

The Gin Cured Franschhoek Trout with avocado puree, horseradish creme, pickled fennel, cucumber, green oil, wasabi is becoming a

menu highlight as is the dessert of Vanilla Bean Panna Cotta with chocolate cremeaux, fresh raspberry, meringues, MCC strawberry consommé.

Anvor remains humble and readily attributes his success as a chef to his partner and sous chef Danielle Salies. Danielle was trained at the prestigious Hurst Academy in Paarl and she was the first Woman of Colour to graduate with distinction. Anvor believes it is Danielle that brings out the X factor in all the dishes he creates!

The energy the couple exudes in the kitchen is what keeps Grande Provence an obvious choice for guests, locally and abroad.

Anvor, Danielle and the team invite you to come and taste the Grande Provence dining experience; The Restaurant is open daily for lunch and dinner.

A-List International Speakers for Wine Tourism Conference

Top-name international speakers like UK media celebrity and wine educator Joe Fattorini and US digital maven, data specialist and pioneer of wine e-commerce Paul Mabray will share the platform with other leading offshore and local specialists at next month’s in-person Wine Tourism Conference.

Key sponsors Wesgro and Delta Airlines are using the conference to re-energise the hard-hit local wine tourism sector. The live event is scheduled for 16 March at Boschendal. Its focus will be on the value of wine tourism as a key tool for driving wine sales, with the accent on forging direct to consumer (DtC) relationships as a way of building future resilience.

Fattorini, is known for his role on The Wine Show and also trade MD of Pix UK while Mabray, helms the entire Pix organisation, based in California. In addition to its www.lifebrands.co.za

next-level search engine capabilities, it reviews wines and offers articles from trusted voices in wine worldwide.

Peter McAtamney, who leads Australia’s Wine Business Solutions and is a specialist on DtC wine business across Australia, New Zealand and South Africa, is another offshore speaker.

Both Wesgro CMO Monica Iuel and Delta’s Jimmy Eichelgruen, who is sales director for Africa, Middle East and India, will also be talking, with respected wine commentator Michael Fridjhon and many other top

notch industry leaders too. In addition, several highprofile local wine personalities are also involved.

The in-person attendance cost for the day-long event is R3 450 (including a wine tasting). Delegates who wish to attend the conference virtually can do so at R750 per head.

For details of all speakers, the full programme and how to book, go to www.winetourism.co.za.

5

FOOD & WINE

The Pier Experience

Fortune found us whiling away almost an entire day at The La Colombe Group’s newest restaurant Pier.

Situated on the upper level of the Pierhead Building with expansive harbour views, Pier has been a welcome addition to Cape Town’s V&A Waterfront and is set to be a main attraction for locals and tourists alike.

As is customary for each of the establishments that form part of Chef Proprietor Scot Kirton’s The La Colombe Group, Pier retains the highest standard of culinary delights. The food is sublime, the service exemplary, presentation is mythical and the perfectly curated wine list is an ideal complement to this intimate, fine-dining experience … And did we mention the cocktails?

What has been a loss for Franschhoek with head chef John Norris-Rogers leaving La Petite Colombe, (which, under his guidance, was recently named the secondbest restaurant in Africa at the recent TripAdvisor Traveller’s Choice ‘Best of the Best’ Awards), has been a great gain for Pier as John and his team head up the kitchen and have curated a multi-course, superlative, sensory experience.

Dishes of truffled chicken liver, springbok, red onion; oyster mcc and apple (served table side); The bread course of caraway, bone marrow and garlic could bring one to tears; Tuna, tigers milk, furikake and mussels with black forest ham and soubise, are just some of the highlights while nitrogen poached kalamansi as the palate cleanser is another show stopper! The Karoo lamb, aubergine, harissa is melt in the mouth sensational and dessert rounds it all off with honey, chamomile and stone fruit. And while there can be little doubt that one is completely satiated, the “sea salt” ending of petite fours are the cherry on top!

Pier is food theatre at its best and while the cuisine may be a primary reason to visit, it is the entire experience that will have guests returning. And as John Norris-Rogers aptly puts it, “this is a special experience in the city – one that guests will remember for the rest of their lives.” pier.restaurant

IMAGES ANDREA VAN DER SPUY

The menu, inspired by the ocean, emphasizes local

produce with impossible combinations that leave diners in awe.

MONNEAUX RESTAURANT AT FRANSCHHOEK COUNTRY HOUSE & VILLAS

For bookings contact us on +27(0)21 876 3386 or book online at www.monneaux.co.za

6

www.lifebrands.co.za

LIFESTYLE

Celebrating 30 Years of Three Streams Smokehouse

The journey began in the early 1980’s for this Franschhoek legacy industry. As a student at Stellenbosch University studying for a BSc in the Agri-Sciences, Greg Stubbs (an avid angler from a young age) dreamed of being able to farm fish. Although laughed off by many, he remained undeterred in his quest. In the Jonkershoek Valley in Stellenbosch, Cape Nature Conservation was breeding trout for stocking the Western Cape Rivers for sport angling and it was here that Greg met Hamilton Charlie, a Xhosa gentleman from the Eastern Cape, who had been breeding trout for over 50 years. Hamilton was to become a great mentor to Greg, teaching him how to gauge when the trout were ready to spawn and how to strip the brood-fish and fertilize the eggs.

30 tons of trout a year, but steadily building market share.

The dawn of democracy in 1994 opened South Africa up to international tourism where the demand for quality trout products began to grow and so too did the production of trout in the Western Cape. A fundamental business principle has been to never compromise on quality and this has stood Three Streams Smokehouse in good stead.

Soon the building on the farm became too small and the trout farm Dewdale in Franschhoek came up for auction and purchased to expand the Smokehouse operation.

Soon the employee compliment grew to approximately 60 and annual trout processing to about 200 tons.

After a time, Greg convinced his father to invest in his dream and establish three tanks on the family farm. Ideally located at the foothills of the Franschhoek Mountain, with crystal clear streams, the Farm provided perfect conditions to grow trout. Between studying, raising trout and trying to sell this relatively unknown fish species to the surrounding restaurants, this budding entrepreneur persevered.

As a youngster, holidays for Greg and his brothers were spent at sea with fishing the main agenda. It was becoming increasingly apparent how fish stocks were being over exploited. Greg realized that Aquaculture, as a means to reduce pressure on marine stocks could be a viable solution but with so little exposure to it in South Africa, he went to study abroad at Stirling University in Scotland. There he completed a MSc in Aquaculture and Fishery Management; He gained valuable experience from the university salmon farm at Oban and on his return to South Africa, assisted Stellenbosch University with setting up an Aquaculture course for the Agri-Science students and launched a commercial trout farm to fund research programs.

A decision was made to emulate the global salmon industry and this meant growing trout from the traditional plate size fish to larger fish that could be filleted, portioned and cold smoked like salmon. In 1990 “The Seafood Smokehouse” was bought by the Stubbs family. Younger brother Andrew took over the management of the company and ran it in Woodstock while older brother David oversaw the running of the farm in Franschhoek. When the building lease expired the assets were relocated to the farm in Franschhoek and in 1992 renamed “Three Streams Smokehouse”.

With only a small team of eight employees, the company processed Chum Salmon, Trout, Mackerel, Kippers, Snoek and even a range of Herring products. Processing approximately

www.lifebrands.co.za

By 2004 the production facilities were straining again and it was time to build state of the art factories, combining local and international experience to oversee this undertaking.

The smoked trout ribbons were now a top seller country wide and the company was also producing a significant extended range of products too.

The expropriation of Dewdale for the building of the Berg River Dam spelled the loss of strategic supply of trout to Three Streams Smokehouse. This led to the farming of trout on Katse Dam in the Lesotho Highlands. This large dam which forms part of the Highlands Water Project and is bounded by a treaty between South Africa and Lesotho. Katse Dam had cold water almost all year and ideal conditions to raise trout. This effort took six years to conclude with an agreement to do a trial project limited to 300 tons of trout production per annum for five years, where after, provided there were no negative impacts, this could be expanded to 1200 tons per annum. The first juvenile trout were stocked in 2010 and the company was named Katse Fish Farms. An agreed royalty was negotiated to pay the local community on trout farmed and sold which has had a significant direct and positive impact on the local community.

Despite growing from strength to strength, in 2009 disaster

struck! An electrical fault caused the entire main smoking plant to burn down. The damage was immense and it would take two years to recover!

Various factors led to the takeover of competitor company, Scansa Trade and all processing was now consolidated at Three Streams Smokehouse. Scansa Trade was re-named Three Streams Import, Trading & Distribution and concentrated on importing all Three Streams group requirements and continued trading fresh Norwegian Salmon to key customers in Cape Town.

Today, Three Streams Holdings has four companies in the group: · Three Streams Salmon & Trout – supplier of juvenile trout to Katse Fish Farms, Western Cape Farms and angling clubs; · Katse Fish Farms – growing farm in the Lesotho Highlands with a license to produce 1 200 tons per annum; · Three Streams Import, Trading & Distribution – supplier to the group of all imports and trading to key customers and · Three Streams Smokehouse – the country’s leading supplier of salmon, trout and high value seafood products Three Streams Smokehouse remains the backbone of the value chain, employing 260 permanent staff, arguably the highest number in the Franschhoek Valley. The company has grown trout from a cottage industry of some 30 tons input per annum to approximately 1000 tons. The group also imports approximately 1000 tons of fresh and frozen Norwegian salmon. It is a strategic Seafood supplier to Woolworths and aside from canned tuna and frozen hake, trout has become the most traded fish species with Franschhoek Three Streams Trout remains a featured highlight on the most discernable restaurant menus around South Africa! threestreams.co.za

7

Celebrate the annual

PLUM FESTIVAL

with Boschendal

Harvest your own plums on Sundays 01 - 31 March 2022 | 8:30 - 10:30

BOOKINGS | WWW.BOSCHENDAL.COM