LEISURE
RECIPES FROM VERGELEGEN Vergelegen wine estate has a gorgeous recipe book, A Cape Table, filled with recipes from the estate’s renowned restaurants, Stables and Camphors, as well as its stylish and contemporary picnic fare. We bring you a taste…
FROM ‘CAMPHORS’
Roasted cauliflower with rosemary cream SERVES 4 Cauliflower and rosemary are a special flavour combination. Since the cauliflower caramelises, a hardier herb (like rosemary) is required to bring it to its peak flavour. To ‘stuff’ the dumplings, we’ve used cauliflower purée but you can use a variety of fillings. The dumplings can also be served as an interesting and unforgettable snack.
S
omerset West’s Vergelegen wine estate has
CAULIFLOWER PURÉE
been renowned for its natural beauty and
• 120g butter
memorable cuisine for over 300 years, so fans
• 1 head cauliflower, roughly chopped
will be delighted that they can now recreate their
• about 2L water
favourite restaurant and picnic dishes, and revel in
• salt and ground pepper
remarkable new photographs, with the publication
CAULIFLOWER DUMPLINGS
of A Cape Table by Quivertree Publications. With outstanding images by Craig Fraser and
• 250ml water
food styling by Anke Roux, interspersed with
• 250g butter
fascinating insights into the estate’s history and
• 1 tsp salt
pedigree, this superb recipe book already features
• 400g flour
on the Gourmand 2021 World Cookbook Awards
• 8 eggs
and Roger Hindley, who head up the Stables family
STAND A CHANCE TO WIN
restaurant and produce the elegant summer picnic
We have a copy to give away
fare, and Michael Cooke, executive chef of the
of A Cape Table, courtesy of
award-winning Camphors signature restaurant.
Vergelegen and Quivertree
ROSEMARY CREAM
publications. To stand a
4 shallots/baby onions, sliced
experiences are each quite different, but all focus
chance to win, send an email
4 cloves garlic, roughly chopped
on “taste and quality, on seasonality, authenticity
to info@silverdigest.co.za with
butter, for cooking
and beauty… in each case, our chefs are inspired
‘A Cape Table’ in the subject
50g fresh rosemary sprigs
by the time of year, by working with nature, and by
line, your name and contact
100ml medium-cream sherry
food that is grown and foraged from this land and
details by 31 August 2021.
250ml white wine
shortlist – Best in the World, Food Culture 2021. It features recipes from chefs Michael Bridgeman
The book notes that the estate’s dining
our surrounds.”
• 100g fine breadcrumbs (storebought) • 100g white sesame seeds • vegetable oil, for deep-frying
400ml pouring cream salt and ground pepper
28
SILVER DIGEST // WINTER 2021
