fine food and wine

MAGAZINESUMMER 2020SUMMER 2020

ICEWINE BABY

WESGRObest of wine

tourism top chefs25recipes

from

JapanVISIT

3ed's letterAMUSE BOUCHE

30the secret is out

HOMESPUN – A MARRIAGE OF FUN AND FOOD

50behind the scenes

MEET CHEF FENI FROM BASALT AND TRY HER

10-A-DAY RISOTTO

54plated restaurants

THE PINNACLE OF SUCCESS

72business boomers

DINEPLAN’S FIVE LOCKDOWN

LESSONS

OKU’S TOM YUM BROTH

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80gourmet garden

BERRY-LICIOUS

77the gourmet’s choice

WEIGELA’S RUSKS

22Africa and islands

A DELICIOUS JOURNEY

WITH RELAIS & CHÂTEAUX

4international flavours

HIROSHIMA, THE HERO OF JAPAN

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HERE AND THERE - A CULINARY

ADVENTURE AT TJING TJING

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GOURMET GUIDE'S KITCHEN

TAKES YOU TO JAPAN

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34drinks trolleyICEWINE BABY

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‘WINE DOWN’ WITH SOMMELIER

PENELOPE SETTI40

CELEBRATING THE BEST OF

WINE TOURISM WITH WESGRO

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Contact detailsP.O. Box 32216, Camps Bay, 8040

+27 437 0334 | rsvp@jhpr.co.zawww.gourmetguide.co.za

jhp_gourmet_guide jenny_handley Jenny Handley Performance Management

Stock images from unsplash.com

JHP Gourmet Guide™

82haute reads40 YEARS OF

ICONIC FOOD WITH DORAH

SITOLE

Meet the team Editor - Jenny Handley

Editorial direction - Clare JohnstonProduction and copy editing - Natalie Brock

Proofreading - Kristen BrockContributor - Jess Tamsyn SmithWine consultant - Brent Bartlett

Design and layout - Wilna CombrinckSales - Shirley Roos and Jeanne van Rooyen

WHEN YOU ENJOY AN AMUSE BOUCHE IN A RESTAURANT, YOU KNOW IT IS A GIFT FROM THE KITCHEN TO WELCOME YOU TO WHAT LIES AHEAD. Welcome to our Summer issue as we say farewell to one of the most momentous years ever. Of the many Summer celebrations ahead, the one to relish will surely be the welcoming in of a new year. This may be the season for redefining family. If you cannot have your own loved ones around a table, invite those who are without theirs. Let’s look back on 2020 as the year we embraced opportunity and made new friends.

For someone who previously travelled voraciously, this has truly been a different year, one in which I have savoured at-home time. It gave me time for reflection during which I truly questioned my carbon footprint, way of working, relationships and needs versus wants. Trawling through photographs and travel memories was my only way of seeing the world, and when I found my notes on Japan, Hiroshima gave me hope. Out of the ashes rises the phoenix…

I have so much for which to be grateful. I work with dedicated, talented people who have approached our new way of working with commitment, creativity, enduring loyalty and most importantly, humour. Our magazine audience has grown exponentially, for which I am enormously

thankful. It is in no small way due to the vigour and enthusiasm of the entire team, and our food-writing course graduates who have loved the chance of writing for you.

Enjoy the feast of flavours ahead; from delicious journeys around Africa and the Indian Ocean islands with Relais & Châteaux, who redefine the meaning of family, to celebrating the Western Cape with Wesgro in the Great Wine Capitals Best of Wine Tourism Awards. All worthy winners. Plus, we congratulate our Plated restaurants – there is much to celebrate!

When you raise your glass to resilience and resourcefulness, and say cheers to 2021, may you have Icewine swirling in your glass. Travel safely, keep your distance and wear your mask, behind which there is a wide smile!

Jenny

Tune in on Saturdays at 10h45 for a dash of delicious – join me as I interview chefs, restauranteurs,

winemakers and producers to discover what is new and exciting

on the culinary landscape.

amuse bouche

our gift to you - delectable recipes from top chefs

WHEN PLANNING A CULINARY TOUR OF JAPAN, JENNY HANDLEY sandwiched Hiroshima and Miyajima in to provide a breather from constant culinary stimulation, not knowing that it would change her appetite for life, forever. Travel may have been difficult this year, but this story is a reminder of resilience, of rebirth, of hope.

After three edible days in Osaka, rightfully dubbed the kitchen of Japan, we sent our luggage on ahead to Kyoto, planning to both eat and travel lightly for a few days in Hiroshima. The remarkable Shinkansen, Japan’s uber-efficient bullet train, shot us to Hiroshima Station in just 90 minutes. As we alighted, slightly disorientated, an ancient little woman in a floppy hat shuffled towards us. Before we could protest, she was escorting us all the

way to the bus stop, explaining that it was her honour to welcome us. That is the Japanese way.

Hiroshima Castle, built in 1589, was our first stop, rebuilt after the devastating atomic bomb blast in 1958. Surrounded by cherry blossom trees, now a museum of the Samurai, it was a gentle introduction to a city that has been restored and dedicated to promoting peace.

During World War ll in 1945 the US dropped the first atomic bomb on Hiroshima. As it exploded 580m above the city centre, tens of thousands of people were killed instantly, with the death toll rising to 200 000 from the ravaging after-effects. The Atomic Bomb Dome was a sales hall and public art museum when the bomb landed. The remains were registered on the

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the hero of JapanHiroshima,

UNESCO World Heritage Site list in 1996. Circumventing the dome on foot was a sobering experience.

We crossed the Motoyasubashi Bridge across the Motoyasugawa River and entered the Hiroshima Peace Memorial Museum. It showcases artefacts and records that describe the horrific aftermath of the nuclear activity. One cannot begin to describe the visuals of maimed children, blasted bodies and heart-wrenching stories to be read. We moved, silenced and heartbroken, into the breathtakingly beautiful Shukkeien Garden to reflect, instead of heading to any of the three art museums. We were haunted, Hiroshima had eaten into our souls.

A light lunch of okonomiyaki, a pancake-type base filled and topped with cabbage, bean sprouts, pork, soba noodles and eggs then topped with a sweet and savoury sauce, dusted with bonito flakes, gave us some sustenance after a gruelling morning.

We taxied to the station to take a half-hour train ride, en route to the beguiling island of Miyajima. A 10-minute ferry ride ensured the majestic sight of the famous Itsukushima shrine and the bright red Tori gate as a welcome. We checked into a traditional ryokan on the water’s edge for two night’s respite and to avoid the midday crowds that throng onto this island. Once we had closed the paper blinds, the bustle of the shopping street below was

silenced, and we could admire the gleaming wooden floors, tatami mats and futon on the floor. My man asked if his kimono, obligatory evening wear complete with wooden thongs, could be replaced by one with as many Xs before the L as possible. Our hostess returned with a kimono that was de rigueur for our 16-course kaiseki dinners, on both nights. Much hilarity was enjoyed as we dressed, with relief following as we saw that every diner had donned the same attire.

A kaiseki dinner is not to be taken lightly, nor is the saké that is served with every meal. Multi-course, this revered culinary tradition celebrates respect for the patron, for the ingredients and for the season.

Dishes are simple, and the relationship between the ingredients and the container, is also of importance. There is hardly ever any set list of dishes; instead, chefs craft meals out of the ingredients that are in season at the time. The seasonal aspect goes beyond food – it encompasses everything from the leaves and twigs decorating the dishes to the calligraphy-style menu and even the kimono your hostess is wearing.

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TRAVEL TIPS

• Luggage-forward service exists at many hotels and small supermarkets. It negates the need for schlepping large luggage on busy trains.

• Hiroshima can be done as a day trip from Osaka or Kyoto.

• There are volunteer guides to assist you.

• There are many ways to navigate Hiroshima – try the hop-on hop-off bus, trams, taxi, water taxi or river cruise.

Magical MiyajimaOur full day in Miyajima saw us hiking up the nature route of Mount Misen as the cableway was closed, through a forest, witnessing picturesque waterfalls, playful deer and many shrines and temples before we drank in the 360-degree view at the top. Walking through the main shopping street (avoiding Starbucks, oyster bars and tourist shops), we then unwound in an outdoor onsen with the spectacular backdrop of the now familiar red T, this natural pool of heated water offering real relaxation. Segregated into men and women, one is naked except for a small cloth that is dipped in cold water to keep you cool, worn on your head.

A sunset walk to the imposing O-Torii Gate with coins on the sand glistening in the setting sun reminded us of how people have thrown them at higher tide in the hope of good luck. We watched the crowds disperse off the island on the ferry every 10 minutes. We donned our kimonos and eagerly anticipated the second kaiseki dinner, this time positioned at a table with a perfect picture of the lit, regal red monument. Our conversation had turned overnight from comparing harrowing thoughts of the atomic bomb, to rejoicing in the strength of human spirit, forgiveness, the ability to resurrect and rebuild. Hiroshima and the island left an indelible memory, a worthwhile one to gather strength from in the year 2020 and all that it has brought.

KAISEKI, A CELEBRATION

• Check with the chef before taking pictures – restaurants usually allow photography, if you ask first and don’t use flash. You may be advised to avoid wearing strong perfume or cologne, as the smell can be very distracting.

• It’s reserved for special occasions – seasonal festivals, birthdays and anniversaries. 

Hope floatsHope floats

Majestically poised in the water, O-Torii gate is 16m high and weighs 60 tons, resting on a simple platform. Every six hours the tide shifts, which varies the views.

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OCHAZUKE WITH GOMAE SPINACH

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YOU MAY BE DISTRACTED BY the aromatic street food downstairs, casually served without reservations. The vibey rooftop bar and lounge above too may beckon. But if it is an unforgettable epicurean journey that you seek, stop on the middle floor.

At Tjing Tjing Momiji discerning patrons enjoy local produce presented alongside Japanese ingredients within the three principles of kaiseki – respect for the patron, ingredient and season. This local interpretation, masterminded by chef Christina Semczyszyn, is ideal for the uninitiated. It is exciting yet unintimidating, and the stylish, zen-like surroundings are calming and tranquil, enough to put you at ease. Each course has a card of explanation, which is placed on a little wooden easel after the efficient waitron has patiently explained the components of the dish.

You will begin your journey with sakizuke – a trio of delicate, yet flavourful mouthfuls that include a memorable, crunchy karaage cauliflower and a miniature milk-bread sando. By now you will know that presentation may be simple, but perfect. Next up, mukozuke, which is the sashimi of the day, served with ponzu. The hay-smoked, seared tuna with chive and ginger paste hits a high note.

Suimono is a gently fragranced Spring chicken broth with fennel, pea, chicken and crispy chicken-skin gyoza that will have you sipping every drop from the bowl. Dish-of-the-day for many guests

Here and thereIn Longmarket Street, Cape Town, there is a three-storey emporium that celebrates Japanese cuisine and culture.

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is the takiawase, the garden terrarium, an assortment that showcases Momiji’s access to two gardens in partnership with Urban Harvest, where they grow their own organic produce.

Yakimono is a selection of Wagyu, of which the yakiniku-glazed tongue is the most memorable, balanced by the addition of a pickled waterblommetjie on the plate. It well represents mottainai – a sense of regret concerning waste. A slightly less robust course follows, gohan, meaning both ‘meal’ and ‘cooked rice’ – here grilled Cape bream is the hero of the dish, happy in home-made dashi. Hold back for the mizumono, the ‘dessert’ course of Camembert cheese tart with gooseberries and gooseberry sorbet. This dish originated in Hokkaido, known for its premium dairy products. As you bite into the flaky tart crust, you’ll applaud the Japanese plum wine that accompanies it. Wagashi is the traditional sweet course, one is the kitto katsu, that sounds like the Japanese phrase for ‘you will surely win’. The other sweet is the soft,

triangular mocha, filled with aromatic orange blossom bean paste and wild rosemary caramel.

Omotenashi, itadakimasu and shun – respect for the guest, the produce and the season – all in harmony, all at Tjing Tjing Momiji.

The kaiseki menu is R550, the wine pairing, featuring local and international wines (and saké) is an additional R395.

OCHAZUKE WITH GOMAE SPINACH

By chef Christina Semczyszyn of Tjing Tjing

These ingredients are all available at any of the Asian supermarkets around Cape Town, and are good staples to have on hand. I’m including instructions for home-made dashi, but I usually have a packet of instant dashi in my cupboard which makes this a super-quick meal.

INGREDIENTS  Rice 2C uncooked sushi rice 1t salt

Dashi 3 sticks kombu (dried kelp sheets) 1 small handful katsuobushi (also known as bonito flakes) ¼t Matcha powder

Spinach 1 bag baby spinach 1t soya sauce ½t rice vinegar

1t mirin ½t sesame oil 1T toasted sesame seeds

Fish 500g fish of your choice, filleted (my favourites are trout or Cape Bream) ½t vegetable oil 2.5T butter

Garnish 2 spring onions, thinly sliced furikake to finish (a mix of katsuobushi, nori and sesame used to flavour plain rice)

Rice  1 Rinse your sushi rice 5 or 6 times, agitating the rice in the water so that your water is almost clear on the last rinse. Cover rice with cold water and leave to soak for 30 minutes. 2 Strain and place into a medium-sized pot with a tight-fitting lid. Top the rice up with water, until about 2cm above the rice. 3 Add salt, cover the pot, and don’t remove the lid until the end! Bring the rice to a rapid boil then turn the heat down to its lowest setting for 11 minutes. Remove the pot from the heat and leave to stand for another 11 minutes (don’t touch that lid!). 4 Remove the lid and use a rice spatula or fork to fluff up the rice by cutting it in criss-cross motions and tossing lightly. 

Dashi 1 Rinse the kombu under cold water and place in a small pot. Cover with 2 cups cold water and simmer gently on low for 30 minutes, uncovered. 2 Add katsuobushi and leave to stand for 5

minutes. Strain the dashi and season with salt. Keep warm on low while you finish spinach and fish off. Just before serving, whisk the Matcha powder through.

Spinach 1 Rinse spinach thoroughly, twice, and spin in a salad spinner to remove most of the water. 2 Heat a heaped teaspoon of butter in a frying pan, just until it starts to brown. Add the spinach and mix gently, sautéing until wilted and most liquid has reduced. 3 Add soya sauce, vinegar, mirin and sesame oil, then fry for a couple more minutes. Stir through the sesame seeds.

Fish 1 Slice your fish into fat finger-sized pieces and season lightly. 2 Heat a non-stick frying pan and add oil. Fry fish for 2-3 minutes on each side until its lightly browned, and add your butter, frying quickly until it’s frothy and browning too. 

PLATING  1 Divide the rice between warmed bowls and sprinkle liberally with furikake. 2 Top with spinach and fish (pour the frothy butter over too, it makes a difference!). 3 Pour the hot dashi over, depending on personal taste. I add about as much as I would add milk to cereal. 4 Sprinkle over the sliced spring onion and serve with a side of pickled mustard greens or daikon.

SERVES 4

At Tjing Tjing Momiji discerning patrons enjoy local produce presented alongside Japanese ingredients.

AFTER RETURNING FROM A LIFE-CHANGING, IMMERSIVE CULINARY tour of Japan, it gave Jenny Handley great pleasure to share the experience in a series of intimate, interactive cookery classes. Some were birthday celebrations for friends, others an opportunity for like-minded, food-loving individuals to gather to learn together.

Enjoy creating these easy recipes in your kitchen, all ideal for celebrating this season.

in your own kitchen

Japan Travel to SUSHI SNACKS

Japanese cuisine always focuses on fresh and local. The Japanese use quality ingredients and simply enhance them. This recipe provides a wonderful opportunity for being creative with your toppings, without combining too many ingredients. Sushi does not keep well in the fridge, so try to make it just before guests arrive.

INGREDIENTS Rice 225g sushi rice 1T sake 2T rice vinegar 1T mirin 1t salt 275ml water

Coating ½C sesame seeds seasoning

Toppings smoked salmon thin slivers of raw tuna and salmon avocado, thinly sliced Japanese mayonnaise toasted sesame seeds long, thin slices of cucumber tempura prawns pickled ginger wasabi soya sauce

METHOD 1 Washing rice is important. Place in a large bowl, cover with plenty of water and then quickly drain the water away. 2 Rinse three or four times. 3 Add sake and soak for 30 minutes. 4 In a small bowl mix the vinegar, mirin and salt. Stir. 5 Transfer the rice to a heavy-bottomed pot or rice cooker and cook over moderate heat in 275ml water for 10 to 12 minutes. Do not open while cooking. 6 Leave to stand for 5 to 10 minutes. 7 Turn rice onto baking paper on a board, and cover until needed. 8 Using a wet spatula, shape the rice into balls or oblongs. 9 Roll in the sesame mixture. 10 Cover your sushi balls or oblongs with a variety of toppings. Do not refrigerate. 11 Serve with soya sauce and pickled ginger.

SERVES 6-8

INSIDE INFO

• If you have a wooden sushi-making block it will be very easy. Soak mould in water to prevent rice sticking. The alternative is to roll the sushi rice in a bamboo mat, and to then cut into desired sizes using a very sharp knife.

• Serve your sushi snacks on a large platter and allow space between each for picking up with chopsticks. Remember that you pick up with the larger end of the stick, and eat with the small, tapered ends.

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GYOZA

INGREDIENTS 1 packet frozen dim sum sheets 8 pork sausages (or chicken) 1 bunch spring onions, chopped 1t grated ginger 1 clove garlic, crushed 1 green chilli, finely chopped salt, pepper handful fresh coriander, chopped 50-100ml sesame oil coriander leaves for garnishing

METHOD 1 Defrost the dim sum sheets in the fridge. 2 Remove the skin of the pork sausages and place the meat in a bowl. 3 Add the onions, ginger, garlic and chilli. 4 Season well. 5 Add the coriander. 6 Place a teaspoon of the mixture on one half of the dim sum. 7 Fold over and seal gently with your fingers, then place a few small folds to ‘scrunch’ it up. 8 Place in a bamboo steamer over boiling water and cook for 10 minutes. 9 Whilst warm remove and place onto a non-stick baking tray (work quickly or they stick to the bamboo steamer). 10 Heat the sesame oil in a pan, quickly fry one side of the dim sum in the oil and place on a platter. 11 Serve hot, sprinkled with coriander.

SERVES 8

• GYOZA is the Japanese version of Northern-style Chinese dumplings. Gyoza has a thinner skin and finely-chopped filling.

• MOMOS, originally from Tibet, are smaller, bite-sized often stuffed with vegan fillings and served with hot, spicy dips.

• DIM SUM means ‘touch the heart’ in Chinese. Mostly made from wheat, rice or potato starch. Their fillings are finely chopped, and the outer casing is thinner. Often served with tea.

• WONTONS are special dumplings, stuffed, with the outer cover fried to a golden-brown colour. It is square in shape, and usually has garlic and ginger in the filling.

• POT STICKERS are a type of dumpling usually filled with pork and cabbage, folded into a pleated crescent, then pan-fried and steamed.

Different dumplings:

Dumplings can be boiled, fried, steamed or baked, with a

variety of fillings.

Dim sum sheets can be purchased at any Asian

supermarket.

To prevent the gyoza sticking to a bamboo basket steamer,

either line with cabbage leaves or baking paper.

Gyoza can also be served in an Asian broth with some thinly-

sliced vegetables.

You can make gyoza in advance and then gently fry

to heat up – but they are best served immediately.

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OKONOMIYAKI (cabbage pancakes)

INGREDIENTS Togarashi mayonnaise 2t togarashi 1C mayonnaise 1T rice wine vinegar 1T water

Topping 3T tomato sauce 3T Worcestershire sauce

Okonomiyaki ½ large cabbage, finely shredded 2T togarashi ½t sugar 1t salt 1 bunch spring onions, finely chopped 2T oil 300g pork rashers, sliced 4 large eggs, beaten 200g flour ½C water 4T sakura ebi (optional) 4T oil 125ml katsuobushi

METHOD Togarashi mayonnaise Combine all ingredients and put into a squeeze bottle.

Topping Combine in a jug.

Okonomiyaki 1 Combine the cabbage, togarashi, sugar, salt and spring onions in a large bowl and leave for 15 minutes. 2 Heat the oil in a large non-stick frying pan.

3 Add pork and fry until crispy. Put aside but keep the pan and its juices. 4 Add the eggs, flour and water to the cabbage mixture. Add sakura ebi and cooled pork. 5 You can make one large pancake, or a few smaller ones. 6 Heat the oil. 7 Put the mixture in the middle of the pan, pat down and cook until browned. If you are making a few then keep them warm in a low oven. 8 Invert to serve on a large round platter. 9 Top with the tomato topping, then drizzle with the mayo, and top with a handful of katsuobushi. 10 Serve warm.

SERVES 8

INSIDE INFO

• Ideal as a snack when cut into squares, as a substantial brunch dish, or simple supper.

• Omit pork for a vegetarian option.• Chop the cabbage and spring

onions in advance, and measure all ingredients beforehand, as it is best served immediately.

• Sakura ebi is dried shrimp, available at Asian supermarkets.

• Katsuobushi is dried fish, usually tuna, prepared in hard blocks. When it is added to a dish the moisture makes it ‘dance’ on top – very impressive!

• Togarashi is a Japanese seven-spice mix.

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WHITE CHOCOLATE AND MATCHA SOUFFLE

INGREDIENTS Chocolate and Matcha souffle 13g flour 6g Matcha green tea powder 16g sugar 83ml milk 14g white/dark chocolate 4 egg whites 60g sugar

Matcha-chocolate sauce 80g white chocolate ½t Matcha green tea powder ½C cream

METHOD Chocolate and Matcha souffle 1 Pre-heat oven to 180°C. Rub some butter on the inside of six souffle ramekins. 2 Mix together the flour, Matcha green tea powder and sugar, then set aside. 3 Bring the milk to a simmer, then remove from the heat. Add to the flour mixture and mix until smooth, with no lumps. Bring to a simmer again, then stir continuously over a low heat until the mixture begins to thicken. 4 Remove from the heat and stir in the chocolate, then leave to cool. 5 Whisk the egg whites, slowly adding the sugar until they form stiff peaks. 6 Bring the matcha mixture slowly to room temperature. Carefully fold in the egg whites. 7 Pour into the moulds and bake for around 10 minutes.

Matcha-chocolate sauce Put all ingredients in a pot and gently warm over low heat. When the sauce is warmed, remove from the heat.

INSIDE INFO

• The quantities are difficult to measure out being so small, so be sure to use an electronic scale as you need to be accurate.

• If you don’t have ramekins, then use oven-proof coffee mugs.

• Prepare as much as you can, as you need to move quickly at the end after whisking the egg whites, and when they come out of the oven as the soufflés subside quickly.

• You can also make one large one, easier but not nearly as impressive! Bake for 15 minutes.

• Match tea powder can be bought at most Asian supermarkets or upmarket delis.

• Substitute cocoa for the Matcha green tea powder, and dark chocolate for the white, for a dark chocolate soufflé.

Shopping listGROCERIES

1 packet frozen dim sum sheets 50-100ml sesame oil

6T oil 1C mayonnaise

1T rice wine vinegar 225g sushi rice 2T rice vinegar

3T tomato sauce 3T Worcestershire sauce

pickled ginger wasabi

soya sauce 1T mirin

3T togarashi 4T sakura ebi(optional)

½C katsuobushi ½C sesame seeds

213g flour 8g Matcha green tea powder

78g sugar 100g white chocolate

HERBS AND SPICES handful fresh coriander

1t grated ginger 1 clove garlic 1 green chilli

FRUIT & VEGETABLES 2 bunches spring onions

½ large cabbage

DAIRY 8 large eggs

83ml milk ½C cream

PROTEIN 8 pork sausages (or chicken)

300g pork rashers, sliced

DRINKS 1T sake

TOPPINGS FOR SUSHI smoked salmon

raw tuna and salmon avocado

Japanese mayonnaise toasted sesame seeds

cucumber tempura prawns

PLATING When your souffles are nicely risen and not wobbly remove immediately from the oven and serve. Drizzle on some of the chocolate sauce and enjoy.

SERVES 6

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HAVING EXPERIENCED THE PRIVILEGE OF RELAIS & CHÂTEAUX HOSPITALITY from Champagne to Corsica, Sri Lanka to Morocco, Jenny Handley reveals superlative getaways for South Africans keen to stay closer to home.

Relais & Châteaux is a collection of individually-owned properties that feels like a family. Carefully curated, they embrace the same exceptional standards and ethos – that hospitality is a joy to be shared with passion – a silver thread that has for 65 years gently bound superlative destinations. Each is an organic expression of that terroir, showcasing heritage and history, environment and culture.

It’s all about people…The people who independently own and manage the properties are united in the joy of demonstrating genuine hospitality to guests who leave as friends. Every Maître de Maison takes delight in conveying the sense of place, from arrival to return, and many guests become regulars. They enjoy an authentic connection with everything that this ‘family’ stands for, and invariably travel from one property to another – a seamless journey, or ‘route du bonheur’. Discretion and attention to detail are only two cornerstones of this union that spans the globe, raising the bar in a people-centric, competitive industry.

The cuisine at each property is always a stand-out, unforgettable in every sense. Chefs who are true artisans, share what

is doorstep-delicious, transforming the simplest ingredients with mastery, to reflect the seasonal landscape and all that is in its prime. Local producers and suppliers in each community are well supported, thereby expanding the gastronomic journey beyond what is a visual feast on a plate, to an experience that is heartwarming and memorable.

A few of my favourites My sojourn amidst the natural wonders of the volcanic island of Reunion at Blue Margouillat Seaview Hotel was a memorable one that begs a return. Chef Marc Chappot’s cuisine is a heady mix of local Creole, with French finesse. Creole-style with laid-back sophistication, it provides an intimate, home-from-home, multi-sensory getaway.

AtholPlace House & Villa in the urban hub of Johannesburg is a stylish sanctuary in this cosmopolitan city. It’s my perfect place for respite, to reunite with family or to anticipate an extraordinary safari.

Why not world-renowned Londolozi Game Reserve in Kruger Park where you can choose the Tree Camp, the Private Granite Suite or Pioneer Camp suite? Or

A deliciousjourney The cuisine at each

property is always a stand-out, unforgettable in every sense.

ANJAJAVY LE LODGE IN MADAGASCAR

LONDOLOZI GAME RESERVE IN SOUTH AFRICA

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Ocean, here the breathtaking wine gallery and SA’s most comprehensive private art collection play the perfect partners to the gourmet offerings of culinary director Peter Tempelhoff and executive chef Rudolph Blaauw.

From safari to the sea…What’s still on my bucket list? Esiweni Luxury Safari Lodge in KZN, a five-suite, intimate game reserve that embraces nature, sure to steal a corner of my heart. My African adventure will embrace Epako Safari Lodge and Spa in Erongo Mountains, Namibia, where the red earth meets the African skies. On to Duba Plains in Botswana for woodlands, islands and flood plains of the Okavanga Delta or Zarafa Camp to observe predators and wake to the sounds of 300 species of birds. Next stop Royal Chundu on the mighty Zambezi River in Zambia, before olDonyo Lodge with a view of Mt Kilimanjaro or the Mara Plains Camp in Kenya...falling asleep to the gentle roar of lions.

So many places, so little time! For an island escape, the azure seas of both Zanzibar White Sands in Tanzania and 20 degrees Sud Boutique Hotel in Mauritius beckon. Or perhaps Château de Feuilles in the Seychelles or Anjajavy leLodge in Madagascar? I know that wherever I may lay my hat, it will feel like home.

Jabulani in Hoedspruit, where soulful, insightful elephant rehabilitation is their core. Witness nature, the Big Five and the intoxicating lure of the African bush with world-class African cuisine.

Less than three hours from Cape Town is Bushmans Kloof Wilderness Reserve & Wellness Retreat, in the heart of the Cederberg. I have found nowhere better to unwind and enjoy rock art, Rooibos tea, the finest local fare and the true serenity that Mother Nature provides.

I head on to the winelands where destination dining beckons – at Indochine on Delaire Graff Estate chef Virgil Kahn marries African and Asian flavours, with aplomb. Chef Kayla-Ann Osborn of Delaire Graff Restaurant too prides herself on exemplary cuisine. These epicurean adventures are interspersed with award-winning wine, art and a truly magnificent spa, in the charming yet sophisticated university town of Stellenbosch.

Ellerman House in Bantry Bay, Cape Town, is my seaside stop, and once ensconced in the ultimate echelon of indulgence, I never want to leave. Hugging the mountain and overlooking the Atlantic

ZANZIBAR WHITE SAND LUXURY VILLAS & SPA

GIRAFFE AT ESIWENI LUXURY SAFARI LODGE IN NAMBITI RESERVE

MARLIN GRAVLAX ANGLAIS

By chef Marc Chappot of Blue Margouillat Seaview Hotel

INGREDIENTS 800g fresh blue marlin 100g coarse salt 60g sugar fresh thyme 20g pink berries 1 kaffir lime 5ml old rum 300g cooked beet 200ml olive oil 2 pieces green lime 200ml fresh cream 30g green onions 30g giant flat parsley cracked pepper 150g organic country bread 150g young shoots 50g caviar

METHOD 1 Combine the salt, sugar, thyme, 10g crushed pink berries, lime zest, old rum, 100g chopped beet and a dash of olive oil. 2 Cover the blue marlin with this mixture and leave to marinate for 6 hours. 3 Rinse the blue marlin in clean water for one minute, leave to dry on a tea towel in the refrigerator for 24 hours. 4 Mix 2 tablespoons of olive oil, fresh thyme, cracked pepper and 10g pink berries, and place it on the blue marlin and let dry for 24 hours in the refrigerator. 5 Combine green lime juice, the zest of half a kaffir lime, salt and pepper and whisk in olive oil. 6 Salt and pepper whipped

cream and stir in parsley and chopped green onions. 7 Mix 200g beets with salt, pepper, a dash of olive oil and zest of kaffir lime until a fine purée is obtained. 8 Bake very, very thin slices of companion’s bread in the oven at 100°C for +- 30 minutes. 9 Dress as you wish, using the photos as inspiration. Add some young shoots on your plate with a small nest of caviar.

SERVES 4

ROASTED CROCODILE TAIL, ZUCCHINI AND TRUFFLE SAUCE 

By chef Manolito Grosset of Epako Safari Lodge & Spa

INGREDIENTS Zucchini 550g zucchini 55g butter 100ml olive oil  1 leaf gelatine  45ml whipping cream 4 wonton sheets

Crocodile 800g crocodile tail (substitute with oryx, eland or beef) 1T butter 3 cloves garlic  sprig rosemary 

Sauce  150ml veal jus 60g butter 10g truffle  salt and pepper 

METHOD Zucchini 1 Take two baby zucchini and slice on a mandoline and add some salt. Pan fry for 1 minute and let them cool down. 2 Take the rest of the zucchini, cut and blanch them, then mix to make a purée by adding the butter, olive oil and the gelatine. 3 Allow to cool down before adding the whipping cream. Put into a piping bag and leave in the fridge. 4 On a tray place the pan-fried zucchini and pipe half the cream down the middle. Cover with the rest of zucchini, cling film and steam cook them. 5 Pipe the other half of the zucchini cream on the wonton sheets, close like a cushion and steam cook. Put the pan-fried zucchini on the plate, and put the cushion of zucchini cream in the middle.

Crocodile 1 Add a dash of olive oil in a hot pan and add your crocodile tail that has already been salted. 2 Allow it to roast a little bit before adding butter, garlic and rosemary. Keep cooking the tail until it reaches 52°C and allow to rest for 10 to 15 minutes.

Truffle sauce  Put the jus to heat and add the truffle and the butter, salt and pepper. 

SERVES 4

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SPRINGBOK, SAGO, KIDNEY, SORGHUM BUTTERNUT PORRIDGE AND HONEY-PICKLED SPEKBOOM

By chef Rudolph Blaauw of Ellerman House

INGREDIENTS Springbok stock 4,5kg springbok bones 1kg beef trotters ½C canola oil 350ml red wine 5,5L cold water

Aromatics 1 head garlic, halved, broken into pieces, root end and excess skin removed 2½C carrots, cut into 1-inch mirepoix 4C leeks, cut into 1- inch mirepoix (white and some light green parts only) 1½C onions, cut into 1-inch mirepoix 1 onion, halved and burned on the cut side

40g Italian parsley sprigs 14g thyme sprigs 2 bay leaves 200g sago

Sorghum butternut porridge 1 medium shallot 1 clove garlic 300ml cream 1 sprig of thyme 200g sorghum flour (soaked in water overnight, and strained) 300g roasted butternut salt

Pickled spekboom 50g spekboom, sliced 2T honey 2T fynbos vinegar

Crispy kale with sesame yuzu 1 piece kale 5ml olive oil salt and pepper

Yuzu sesames 20g sesame seeds 40ml yuzu juice

Springbok kidneys 100g kidneys 200ml milk 60ml sago sauce

Garnish 5 grains sorghum popcorn, for garnish half a charred onion

METHOD Springbok stock 1 You will need a very large stockpot for this recipe. If you do not have one, make it in two pots, or cut the recipe in half. 2 Preheat the oven to 200°C. 3 Place the bones in a single layer in a large roasting pan and drizzle with the oil. Roast, turning the bones occasionally, for about 1 hour, or until well browned. Remove the bones to a very large stock pot. 4 Add red wine to the pan, place the pan over medium heat, and scrape the bottom with wooden spatula to loosen the glazed juices. Add to the stockpot. 5 Add cold water to pot and slowly bring to the simmer. 6 Add the aromatics, and simmer for 7 hours. Remove from heat. 7 Ladle the stock into a container, starting from the top, rather than dipping deep. Discard the bones as you go. Do not be tempted to pour the stock through colander, it would make the stock cloudy. Then strain the stock through a chinois or fine-mesh strainer. 8 Chill the stock and remove the fat that would solidify on top. 9 Reduce the stock with sago, until required consistency and the sago is translucent in colour.

Sorghum butternut porridge 1 First start off by sautéing the onions and garlic until translucent, add the cream, sorghum and thyme. 2 Cook on low heat, continuously whisking to prevent lumps from developing, approximately 30 minutes of cooking, until grainy texture starts to disappear. 3 Once the sorghum is cooked, add the roasted butternut and blend until smooth consistency, and season.

Pickled spekboom 1 Combine honey and vinegar until honey has dissolved. 2 Before serving, add spekboom to pickling liquid and rest for 5 minutes.

Crispy kale with sesame yuzu 1 Coat the kale slightly with olive oil and season. 2 Cook in oven at 120°C for 10 minutes or until crispy. 3 Remove from oven and sprinkle with yuzu sesame.

Yuzu sesames Soak the sesame seeds in yuzu juice for about 10 minutes. Strain juice and dehydrate sesame seeds.

Springbok kidneys 1 Soak springbok kidneys in milk overnight. 2 Drain kidneys and cut into 2cm cubes. 3 Sauté kidneys in pan and deglaze with sago sauce.

ASSEMBLY 1 Cook the springbok loin to the required temp. 2 Pipe on the sorghum butternut porridge. 3 Sauce the plate with kidney sauce. 4 Finish plate off with garnishes, spekboom and crispy kale.

SERVES 6

HIDDEN AMONGST CHAIN RESTAURANTS ON A BUSTLING BEACHFRONT IN TABLEVIEW LIES ‘HOMESPUN BY MATT’. Those lucky enough to experience his ‘Secret Supper Club’ can expect a scintillating epicurean experience.

Anything but average, this Monday-night extravaganza is concept dining at its most fantastical. The multi-course menu and wine pairing reflect the undeniable talent and expertise of executive chef Matt Schreuder and his dedicated team.

You are welcomed and seated with a delectable homebrewed Homespun gin cocktail. Schreuder introduces the dramatic menu to an intimate table of 10 local and international guests. The restaurant feels magical beneath the warm flicker of candelabrums, and his passion is palpable as he explains how each curated course represents a personal memory. The menu grins with whimsical names like ‘Onion’, ‘Pot Plant’, ‘Ons Gaan Nou Braai’ and ‘Not Spaghetti’. You are endlessly delighted by the imaginative food presentation. As you journey through the tasting menu, the modern fusion gastronomy is combined with a unique soundscape, aroma and theatrical experience to amplify the feel of the course. Marné and songstress Carla of MyOh!My Entertainment deliver the artful sound and lighting throughout the evening.

The constituents of courses are homespun from the freshest local ingredients. Thoughtfully paired with proudly South African wines, each mouthful garners a

surprising combination of flavours. Some outstanding courses include ‘Serengeti’ paired with the Bon Courage Jacques Bruere MCC. Fruity bubbles perfectly complement a succulent ostrich carpaccio with cauliflower purée, crispy onions, smoked chilli sauce and edamame beans.

‘Fish & Chips’ evoke the sensations of Mariner’s Wharf in Hout Bay. A nostalgic composition of crashing waves and instrumental music is paired with innovative saltshakers that emit sea vapours around the table. With eerily accurate sounds and fragrances, be transported to the harbour with each bite of hake, potato and lemon parsley emulsion.

The fresh citrus aroma of the Spier Seaward Chardonnay establishes a beautiful balance of flavours. ‘The Pancake’ is another favourite. Char Siu pork belly with salsa verde, miso aubergine purée and pork crackling is served on an orange blossom water and rum-infused pancake. The sweet and salty pork dish pairs beautifully with the red fruit flavours of the Rustenberg Grenache. One of three pioneering palate cleansers, the unforgettable ‘Lick Me’ boasts a luminous bouquet of frozen and pureed kiwi, blueberry, granadilla, raspberry and naartjie.

The drama of the menu is effortless, and every morsel and member of service contribute to this enchantment. Schreuder’s ‘Secret Supper Club’ is an inimitable web of sights, smells, tastes and textures that can only be understood within the charmed walls of Homespun.

The secret is outA larger-than-life encounter with haute cuisine, every component of this one-time immersive

experience is calculated in a bizarre blend of art and science. All 15 courses are etched

into mind and body through the ambient accompaniment of music, aroma and theatrics.

By Jessica Tamsyn Smith

Menu is R1150 per person for December, thereafter R1595, with an optional wine pairing at R395.

www.homespunbymatt.co.za

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HOMESPUN CRISPY GAMMON

By chef Matt Schreuder of Homespun by Matt

INGREDIENTS Confit gammon +- 4kg gammon 4L sunflower or canola oil

Gammon croquette 500g confit gammon 100g gammon fat

Batter 1 x Lager beer (340ml) 200g cornflour 45g paprika fine salt

Burnt naartjie glaze 5 naartjies 350ml orange juice 100g sugar

Pecorino cream 2C cream  250g Pecorino cheese, finely grated fine salt

Smoked-sweet potato purée 500g orange sweet potato 50g butter 1 clove garlic 100ml cream  1 sprig thyme fine salt

Earl Grey baby marrow purée 500g baby marrows 1 bag Earl Grey tea fine salt

Pickled mushrooms 300ml white spirit vinegar 200ml white sugar 100ml water 150g shimeji mushrooms

Teriyaki-glazed baby veg 200g baby carrots 50g ginger 5 cloves garlic 1 large white onion 1C soy sauce 2C mirin 50ml sesame seed oil 

METHOD Confit gammon 1 Soak gammon in water tub for 12 hours to extract salt. 2 Remove from water bath and place in a pot, cover with oil and cook for 5 hours at 65°C (medium to low heat, do not boil/simmer). 3 Remove from oil and cut off the fat (reserve for croquettes). 4 Portion to likeable sizes (2cm thick steaklets) and reserve 200g of offcuts for croquettes. 5 Add oil in a different pot and bring to 200°C. 6 Dip your gammon steak into the batter and submerge slowly in oil, deep-fry for approximately 6 minutes until crispy. 7 Remove from oil and cover with your naartjie glaze so the batter can soak up the glaze.

Gammon croquette 1 Using the reserved fat from the confit gammon, slowly render. 2 Finely chop your reserved confit gammon offcuts, add to a bowl, with the rendered fat

and mix thoroughly. 3 Place your croquette mix on the cellophane and slowly roll the cellophane around the mix into a roulade. Set in the fridge for 2 hours. 

Batter Place all ingredients in a bowl and mix with a whisk. If your batter is too thin, add more cornflour. The batter should cover the back of a spoon. 

Burnt naartjie glaze 1 Quarter 5 naartjies. 2 In a sauce pot, heat till scolding and place the wedges in the hot pot to give it a char colour. 3 Once all the sides are charred, add your orange juice and sugar. Reduce on medium heat until your glaze is syrup consistency and strain. 

Teriyaki-glazed baby veg 1 Peel your carrots and place in boiling water for 5 minutes. Remove and place in cold water. 2 Chop your onions, garlic and ginger and place in a pot. 3 Add your sesame oil once hot and then add your veg and cook for 8 - 10 minutes on medium heat. 4 Add your mirin and cook until you get a syrup consistency, then add your soy sauce and cook for 6 minutes. Strain. 

SERVES 4 - 6

WITH EXTENSIVE, GLOBAL EXPERIENCE IN MICHELIN-STAR RESTAURANTS MATT OPENED HIS DREAM RESTAURANT IN CAPE TOWN: ‘HOMESPUN BY MATT’ SIX YEARS AGO

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FROM THE ICY VINEYARDS OF NIAGARA, CANADA TO THE SUNNY AFRICAN CONTINENT AND THE ALLURING INDIAN OCEAN ISLANDS, SHE JOURNEYED. IT IS A JOURNEY THAT BEGAN IN ANCIENT TIMES, IN THE VINEYARDS. SHE HAS ARRIVED. WHEN YOU SIP IT YOU TOO WILL FEEL AS IF YOU HAVE ARRIVED.

This rare and exotic wine, Icewine, has been welcomed in time for the celebratory season, and this alchemic nectar is sure to wow the most discerning palate and add zest to any party.

Joseph Harry, managing director of Icewine Africa Ltd, is an entrepreneur whose company proudly owns the distribution rights for world-renowned Canadian Icewines Inniskillin, Jackson-Triggs and Sawmill Creek, in Africa and the Indian Ocean islands.

“It is an exciting time as Icewine makes its entry into this market. Those who have tasted it in their travels are very

excited about its advent into Sub-Saharan Africa, and the pleasure of enjoying it again.”

The practice of pressing frozen grapes to extract a tiny quantity of concentrated liquid is a primeval one, tracing back to the days of ancient Rome. In Germany, where it has been produced since 1794, it is known as Eiswein. Austria started producing it shortly thereafter. Canada, committed to the intensely artful winemaking since the 1970s, is the only other country permitted to manufacture this inimitable wine, and it remains the largest producer of Icewine globally. The warm, sunny Summers and very cold Winters make Canada one of the few countries in the world that is capable of producing Icewine on a consistent basis.

The closely scrutinized process of producing the wine begins in the vineyards where grapes are harvested at the start of the harsh Canadian

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For the uninitiated Icewine is not a glass of ice-cold wine, or a glass of wine in which you have added ice. It is the perfect example of alchemy, a rare wine made in a unique way.

Winter. During the first deep freeze the grapes gradually solidify on the vine. Summer heat needs to equate to the intensity of the ice to guarantee wholesome, full-grown grapes. Bunches of grapes are picked in the dead of the night, before the temperature gauges drop to a record – 10 degrees Celsius. Harvesters and winemakers work in the dark to cautiously pick the grapes. The Wine Council of Ontario is always present to ensure that the process meets their strict regulations. Canadian Icewines are heavily regulated by Vintners Quality Alliance (VQA). If you want to call it Icewine, it must be VQA.

What makes this wine so treasured and revered? Grapes comprise mostly water, which, once solidified, leaves a concentrated nectar intense in flavour. Sensitive and delicate crushing ensures that the minute amounts of juice are separated from the splinters of ice, and that the final product is pure and sweet, harmonised by a well-defined tartness. It is this acidity that purifies the palate and makes it the perfect pairing partner for many dishes, both sweet and savoury.

Party planners and wine aficionados are already raising their glasses in admiration for a product that is new in Africa, exciting and on point in taste and style. You may meet her served solo in a stylish Champagne flute or white-wine glass, or you may discover her discreetly hiding in an unforgettable cocktail. The perfect gift as Icewine can be savoured immediately or laid down to develop to her full potential. She marries well with pork or rich, creamy seafood dishes. Well-behaved due to its alcohol content being lower than many wines, she is sure to be a VIP guest who is invited back, again and again…

Alchemy: The link between the immemorial magic arts and

modern science. Humankind’s first systematic effort to unlock

the secrets of matter by reproducible experiment.      

John Ciardi

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The practice of pressing frozen grapes to extract a tiny quantity of concentrated liquid is a primeval one, tracing

back to the days of ancient Rome.

Bunches of grapes are picked in the dead of the night, before

the temperature gauges drop to a record – 10 degrees Celsius.

JACKSON-TRIGGS

The Reserve Vidal, with its bouquet of papaya, mango and apricot, finishes smoothly. The zesty Gewürztraminer has a heady aroma of rose petals, litchi and stone fruit. Both hail from the vineyards in the icy Niagara Peninsula.

SAWMILL CREEK

A down-to-earth style approach makes the enjoyment of this unique Vidal Icewine a simple pleasure – just as Icewine should be.

INNISKILLIN RANGE

Three wines, from the Canadian classic Vidal and oak-aged Gold Vidal to the ruby-hued Cabernet Franc version:

VIDAL The thick skin and resulting ability to cope with the Canadian Winter makes the Vidal grape, a French hybrid, ideal for producing Icewine. Choose your style - classic, oak-aged or sparkling, or the Riesling with its fresh qualities of citrus and green apple.

CABERNET FRANC Rising to the challenge of making a red Icewine, this unusual and rare wine is well paired with chocolate. Contact with skins is brief as the skins are removed straight after crushing, leaving behind a memorable, spicy, red-berry flavour with a rosy hue.

LADY RANDOLPH

INGREDIENTS 30ml Inniskillin Vidal Gold Icewine 60ml cognac or brandy 2 dashes of orange bitters

METHOD 1 Combine all ingredients with ice and stir to chill. 2 Strain into a martini glass and garnish with an orange twist.

Tasting notes Silky smooth, with a light sweet, citrus finish (very strong).

Seasonality Winter or as an after-dinner summer drink.

INN-RITA

INGREDIENTS 60ml Inniskillin Cabernet Franc Icewine 30ml tequila blanco 15ml freshly squeezed lime juice 30ml freshly squeezed grapefruit juice

METHOD 1 Combine all ingredients in a shaker with ice and shake to chill. 2 Strain into a salt-rimmed martini glass or over ice in a salt-rimmed rocks glass.

Tasting notes Equal bits salty, floral, strong and delicate.

Seasonality Spring / Summer

INN-RITA

LADY RANDOLPH

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sommelier

Wine enthusiast, and manager/sommelier at Chefs Warehouse & Canteen in Cape Town, Penny co-curates the excellent wine list that

never disappoints. Now meet her at Local at Heritage Square.

Penelope Setti ‘wine down’ with

Her passion shines through in her big smile, and when not at your table leading you through the perfect pairing, she can be found running marathons, hiking or head down, intent on completing her diploma WSET. The Gourmet Guide (GG) discovered more.

GG: HOW AND WHERE DID YOUR LOVE AFFAIR WITH WINE BEGIN?

PS: When I tasted my first ‘proper’ glass of wine from a bottle. The bug bit me, and I am still more than in love to date.

GG: WITH THE MENU CHANGING DAILY AT CHEFS WAREHOUSE, HOW DO YOU APPROACH PAIRING?

PS: I believe wine is a personal thing and I would rather you have what you enjoy, and I am here to guide that experience.

GG: TOP TIP FOR PAIRING FOOD AND WINE?

PS: The protein is not what you are looking at pairing but rather the sauce. If you have a piece of fish you are less likely to put a heavy BBQ sauce with it, rather something lighter, which makes your wine choice to be on the lighter side.

GG: HOW MUCH IS EXPERIENCE AND HOW MUCH INSTINCT WHEN YOU ARE PAIRING?

PS: I think it starts as instinct like with most crafts and then you start homing

in on that. I am lucky to work in a restaurant, so I literally walk around smelling and tasting everything.

GG: WHO IS YOUR WINE ICON?

PS: That is a tough one, we have such a rock-star wine culture in South Africa. But Alex Dale does stand out as he has been a big part of where I am now.

GG: WHAT ROLE WILL YOU BE PLAYING IN LOCAL AT HERITAGE SQUARE?

PS: I will be heading up the wine bar and bar that will be in the space. I cannot wait to continue with all the amazing wines that South Africa has to offer.

GG: IF YOU COULD COMPARE YOURSELF TO A WINE, WHAT WINE WOULD IT BE?

PS: Definitely a Chenin Blanc. It's fun, hip and versatile.

GG: WHAT WINE DO YOU KEEP IN YOUR FRIDGE?

PS: Chenin Blancs.

GG: WHAT IS YOUR FAVOURITE WINE REGION IN SA?

PS: The cool Elgin region.

GG: WHAT WINE DESTINATION IS ON YOUR BUCKET LIST?

PS: The Loire Valley in France to discover more Chenin.

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DELAIRE GRAFF ESTATE

Founded in 1999, the Great Wine Capitals global network is the only wine body encompassing the so-called ‘old’ and ‘new’ worlds of wine. It exists to encourage best practice around travel and tourism, education and wine business between these regions.

Celebrating innovation and excellence in wine tourism, wineries across the Western Cape entered into the prestigious Great Wine Capitals Best Of Wine Tourism Awards 2021. These awards provide an opportunity for wineries and other visitor-serving businesses in each region to gain exposure and recognition for their commitment to presenting leading wine tourism options while giving visitors a one-stop list of the best places to experience.

Wesgro, the Official Tourism, Trade and Investment Promotion Agency for Cape Town and the Western Cape worked closely with VinPro, a non-profit company that represents 2 500 South African wine producers, cellars and industry stakeholders in finalising these awards.

CREATION WINES

Wine tourism is much more than just tasting wine. It’s an immersion into the entire experience of wine. Creation Wines strive to maximise that experience, making it holistic and complete. During Covid-19 sensorial tasting experiences were launched, even in their virtual tasting kits. Apart from the tasting of wines and the culinary pairing options, it is also about

the finest glassware, the modern local art on exhibition and the interaction that visitors can have with the Creation team. This includes kitchen staff, tasting-room staff and personal interaction with the winemaker and the owners of the estate. Creation Wines is also one of the global winners at the International Best Of Wine Tourism Awards 2021. www.creationwines.com

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the best of wine tourismCelebrating

Cape Town and the Cape Winelands, South Africa, have deservedly joined the Great Wine Capitals (GWC) global

network, the leading global club of major world city regions with internationally-renowned wine offerings –

as one of only nine wine regions in the world.

Accommodation LANZERAC HOTEL & SPA

Innovative Wine Tourism Experiences CREATION WINES

Arts and Culture LA MOTTE WINE ESTATE

Sustainable Wine Tourism Practices LA MOTTE WINE ESTATE

THE 2021 WINNERS

This international annual competition is designed to reward the wineries in each of the Great Wine Capitals Global Network’s member cities, for their excellence in seven different categories:

Wine Tourism Services LA MOTTE WINE ESTATE

Architecture & Landscape DELAIRE GRAFF ESTATE

Wine Tourism Restaurants DELAIRE GRAFF ESTATE

GREAT WINE CAPITALS GLOBAL NETWORK

Adelaide

Bilbao

Porto

Valparaíso

Bordeaux

Cape Town

Mainz

Mendoza

San Francisco

VeronaLausanne

LANZERAC WINE ESTATE

In July 2018 the Lanzerac Hotel & Spa reopened after a year-long regeneration journey that saw the hotel being restored to its former grandeur following a devastating fire in 2017. Like the fynbos endemic to the Cape, which rejuvenates by fire every few years, this iconic landmark is now blooming with enhanced guest experiences. On arrival at this 326-year-old working wine estate on the outskirts of historic Stellenbosch, visitors are received in the elegant Governor’s Hall. The hotel has 53 exquisitely-styled rooms or suites, all of which reflect the rich history of the estate, with contemporary influences, space and privacy carefully blended in. www.lanzerac.co.za

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LA MOTTE WINE ESTATE

At La Motte Wine Estate, winemaking itself is performed as an art and an important ingredient of culture. Hanneli Rupert, avid art-lover and collector, and owner of the estate has ensured that the incorporation of art and culture with the estates’ tourism experience is natural. They are committed to the principles and practices of excellence in wine production and environmental sustenance and shares its philosophy with its visitors to create awareness of environmental conservation. This destination is dedicated to sustainable farming practices and puts a premium on sharing the importance of environmental sustainability with guests. A dedicated corner in the wine tasting room tells the tale of La Motte’s success in environmental sustainability. Visitors can view their environmental policy,

environmental innovations and the numerous certifications, schemes and awards received. Curated wine tastings are presented in a venue that offers views on both the working cellar and maturation cellar and features a unique Syrah Studio for an unusual, comparative Syrah tasting of various vintages. www.la-motte.com

DELAIRE GRAFF ESTATE

Visiting the jewel of the winelands is always an unforgettable experience. Situated on the crest of the vertiginous Helshoogte mountain pass, between Stellenbosch and Franschhoek, the 40-hectare property is at the heart of South Africa’s most historic and prestigious wine-growing region. Delaire Graff Estate includes an ultra-modern winery with an elegant wine lounge, two restaurants, a tranquil spa and a collection of villa-style lodges. The architecture is contemporary, sophisticated and uniquely South African. Thatched roofs, sleek gables and polished plaster walls in earthy tones are part of the estate’s modern interpretation of Cape Dutch vernacular style. The property’s glamorous interiors, oozing local provenance and impressive attention to detail, were masterminded by the

David Collins Studio. Pairing innovative cuisine with award-winning wines, dining here is a sensational experience. Their chefs transform the freshest seasonal ingredients into accomplished, artful dishes, backdropped by an iconic Cape Winelands views. At three-plated Indochine chef Virgil Kahn marries Cape flavours seamlessly with those of Asia. At Delaire Graff Restaurant, known for its stylish, extensive oak-shaded terrace and extraordinary views of Banghoek Valley, chef Kayla-Ann Osborn serves the finest contemporary, bistro-chic fare. www.delaire.co.za

For more information about the Great Wine Capitals network, visit

www.greatwinecapitals.com www.wesgro.co.za/travel/home

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MARGI BIGGS

Category: Art & Culture

Margi is convenor of the annual Wine & Food Tourism Conference and Awards and owner/MD of Specialized Tours & Events.

ILLANA CLAYTON

Category: Innovative Wine Tourism Experiences

Illana Clayton, CEO of Travel Smart Crew, has 20 years’ experience in Inbound Destination Management.

JENNY HANDLEY

Category: Wine Tourism Restaurants

Jenny is editor of the JHP Gourmet Guide™ and the Gourmet Guide online magazine, and presenter of FMR FINE FOOD.

MBULELO TEDDY NTSENTE

Category: Accommodation

Teddy currently works as the Western Cape’s Provincial Quality Assurance Specialist for the Tourism Grading Council of South Africa, a business unit of South African Tourism.

Expert judges ROVING JUDGES

SPENCER FONDAUMIERE

Category: Wine Tourism Services

Independent wine judge, Spencer is an ASI diploma Sommelier and vicechair of the South African Sommeliers Association.

SHELLY FULLER

Category: Sustainable Wine Tourism Practices

Shelly has worked in the environmental sector for over 12 years. She joined WWF in 2014, heading up the Conservation Champions team.

DR LUYANDA MPAHLWA

Category: Architecture & Landscape

Dr Luyanda Mpahlwa, is the director of Luyanda Mpahlwa DesignSpaceAfrica, the architecture and design firm he founded in 2009.

Andre Morgenthal has a wine tourism business, offering specialised wine tours, training and consulting.

Maryna Calow is the Communications Manager at Wines of South Africa (WoSA), the official international marketing body for the South African wine industry.

Unathi Mantshongo VinPro Consultant for Europe

Rhian van Wyk is Deputy Director of Social Economic Development for the Cape Winelands District Municipality.

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Meet the chef head chef at Basalt Restaurant @ The Peech HotelFeni Malebye-Lutalo After graduating from ALMA la Scuola di Cucina Italiana, Feni landed her first role at ‘Il Colombaio' a one-Michelin Star restaurant, where she mastered the modern approach to traditional

Italian cuisine. Returning 'home' Feni garnered experience at some of South Africa’s legendary destinations that include The Test Kitchen, La Colombe and Singita.

1. DURING THE FESTIVE SEASON, WHAT CELEBRATORY DISHES WILL YOU BE COOKING?

Given our warm climate in SA, and the great, fresh local produce we get this time of year, I love grilled queen prawns with garlic and chilli. I’m a bit of a traditionalist when it comes to the main affair – a succulent roast chicken with gravy, or honey and cherry-glazed gammon with duck-fat Hasselback potatoes and a selection of fresh seasonal salads. For dessert – a fresh citrus-based posset with Summer berries, or mango panna cotta.

2. WHAT IS YOUR FAVOURITE SUMMER INGREDIENT, AND WHAT DO YOU DO WITH IT?

Mangoes! Ripe, juicy and locally grown, the ideal addition to fresh Summer salads and desserts; so delicious in a spicy salsa with seafood, chicken, red meat or game, in a smoothie or cocktail, or as a dash of purée in a chilled glass of bubbly…everyone loves fresh mango!

3. WHEN WAS YOUR PASSION FOR FOOD IGNITED?

I first realised my passion for food when I exited my 3rd year of Law studies at Rhodes to pursue a professional career in the kitchen. I grew up helping my mother and grandmother cook and bake; it was something I loved doing, it brought us all closer together as women, and as a family. When living with my late

younger brother I loved cooking for him and his friends, this for me was the ultimate way to share my love, it gave me great joy. I love the fact that food brings people together around a table to share conversation, memories, hopes and dreams. All of these things are better when there’s great food on the table!

4. IS THERE AN INTERNATIONAL CUISINE, OTHER THAN ITALIAN, THAT YOU FAVOUR?

South East Asian cuisine is a favourite since I travelled around the area. I got a real sense of their culture, people and customs by eating their amazing food – their cuisine is fresh, simple, exciting and clean; always focused on fresh, locally sourced and seasonal ingredients.

5. WHY DO YOU FEEL IT IS IMPORTANT TO HAVE FEMALE CHEFS IN THE FIELD?

When I see women achieving ground-breaking milestones in this industry, it pushes me to raise the bar for myself and what I can achieve as well. We are constantly pushing ourselves. Our work ethic is unparalleled. We work twice as hard to get half the recognition that our male colleagues receive. Even though we can be as hard-core and ambitious as the men, we have the natural instincts of empathy, care and understanding, the soft skills that we use to lead and bring out the best in our teams. I’m not saying men don’t have this, but it comes more naturally

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to women. There are a lot of female chefs who have played a crucial role in the growth and development of younger, up and coming female chefs in our industry.

6. WHAT THREE WORDS BEST DESCRIBE YOU?

Strong. Honest. Driven

10-A-DAY RISOTTO

By Chef Feni Malebye-Lutalo of Basalt Restaurant @

The Peech Hotel

10-A-Day risotto is the ultimate comfort dish, it's love in a bowl.

Packed with the nutritional benefit of 10 vegetables and

herbs, it's a powerful superfood and vegetarian-friendly meal.

10-A-DAY RISOTTO

INGREDIENTS Vegetable stock 4 carrots, peeled and roughly chopped 2 white onions, roughly chopped 2 leeks, white and green stems, rinsed and chopped 2 celery stalks, rinsed and roughly chopped 1 fennel bulb 500g dried chickpeas 3L filtered water

Cauliflower purée 2 garlic cloves, roughly chopped 10g butter 2 springs of picked thyme 500g cauliflower, roughly chopped and core removed 150ml cream

Risotto olive oil 250g Arborio (risotto) rice vegetable stock (above) 15ml white wine salt and pepper to taste 150g grated Parmesan cheese

Parmesan crisp Parmesan cheese

Garnish 100g Parmesan cheese, finely grated ¼ head of cauliflower, broken into small florets, tossed in olive oil & oven grilled until brown ¼ head of broccoli, use potato peeler to shave off the broccoli shavings 10 kale leaves, torn from stem by hand – tossed in olive oil and oven grilled until crunchy

METHOD Vegetable stock 1 Make vegetable stock by adding all ingredients to a large pot and adding filtered water, bring to boil and simmer for 2 hours. Set aside to cool. 2 Strain and keep stock. Discard cooked vegetables.

Cauliflower purée 1 Sauté garlic in butter until soft. 2 Add cauliflower and thyme and cook until soft. 3 Blend with cream until smooth paste.

Risotto 1 Using a large cast iron pot for the risotto, sauté the Arborio rice in olive oil over medium heat, add white wine when rice is warm but not toasted. 2 Add the stock one ladle at a time, constantly stirring until rice absorbs the liquid. Keep adding stock this way until the rice is tender (and reaches preferred al-dente consistency), usually 20 - 25 minutes. Stir constantly while adding stock so that the risotto does not catch or burn. 3 Taste and season to taste. 4 Add the cauliflower purée once stock has been added, stir into the mixture evenly. 5 Add ¾ grated Parmesan and stir into risotto to absorb.

Parmesan crisp Grate Parmesan finely, spread out on greaseproof paper and bake in the oven until golden brown.

PLATING 1 Serve risotto in bowls. 2 Use the garnishes and Parmesan crisp on top of the risotto before serving. 3 Enjoy!

SERVES 4

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The pinnacle of success

The PlateWE ARE PROUD TO BE THE INITIATOR OF SOUTH AFRICA’S RESPECTED RESTAURANT RATING, THE PLATE RATING. IT IS TRUSTED BECAUSE OF THE INTEGRITY, IMPARTIALITY AND CREDIBILITY OF THOSE WHO EVALUATE THE RESTAURANTS.

The system has remained constant and our endeavours unwavering since inception. Sadly, this year and the COVID-19 pandemic saw the closure of some of our plated restaurants, and we mourn the devastating losses with them. It is also time to acknowledge the utmost dedication, resourcefulness and resilience that those that re-opened, have demonstrated. In many cases it took extreme courage and creativity to return to business ‘as usual’. The Gourmet Guide team and their partners – SWISS INTERNATIONAL AIR LINES, KITCHENAID AFRICA, ABALOBI, DINEPLAN AND MERVYN GERS CERAMICS, join us in saluting them.

We did not publish the printed JHP Gourmet Guide™ this year, but from January 2021 the team will review as before. Our qualified, experienced reviewers are eager to begin another incredible, edible journey, to benchmark our restaurants against those lauded worldwide! These restaurants plated for 2020 have been granted the same status for the remainder of 2021:

Greenhouse Indochine

La Colombe Restaurant Mosaic The Test Kitchen

Camphors at Vergelegen Chefs Warehouse at Beau Constantia

dw eleven-13 Foliage

FYN La Petite Colombe The Pot Luck Club

Wolfgat

world-class destination dining, worthy of a flight

Aubergine Cavalli

Chefs Warehouse & Canteen Chefs Warehouse at Maison

Coobs Eike

Fermier Jordan Restaurant Le coin Français

Marble Rust en Vrede

Salsify Upper Bloem Restaurant

The Werf Restaurant

exceptional dining that demands a detour

excellent cuisine

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CALAMARI WITH RED RICE, PICKLED DAIKON AND CORIANDER-CHILLI DRESSING

By chef Harald Bresselschmidt of Aubergine

INGREDIENTS Red rice 1C water salt little canola oil 50g red rice

Mediterranean marinade for the rice 1t garlic, finely chopped 1t ginger, finely grated 2T coconut or peanut oil zest of ½ lemon 1t lemongrass, grated ¼ red bell pepper, finely chopped

Calamari 12 pieces calamari tubes and heads peanut oil

Coriander-chilli dressing 1 ½T Thai chilli sauce 30g fresh coriander 1 lime, juice and zest 2T Thai fish sauce ½ fresh green chili

Oriental sauce 8t soya sauce 2T mirin light vinegar dash of lime juice

Garnish pickled radish fresh baby radishes green pea shoots or other shoots

METHOD Red rice 1 Bring water to a boil in a medium saucepan. Add salt, oil and then the washed rice. 2 Simmer until tender, approximately 15-20 minutes. 3 Remove the lid and fluff the rice with a fork, then cover it again with the lid. Allow it to cool for a few minutes.

Mediterranean marinade for the rice 1 Fry the ginger and garlic in the oil until soft, add pepper with the remaining ingredients, fry briefly. 2 Add the cooked rice and blend together, adjust seasoning if necessary.

Calamari Fill the calamari loosely with the rice mixture.

Coriander-chilli dressing Combine all the ingredients and blend to a fine texture using a hand blender.

Oriental sauce Mix all the ingredients together.

PLATING 1 Once all the ingredients are prepared and you ready to serve the dish, sear the calamari in a hot pan with peanut oil, on all sides to give colour. 2 Flash off with the Oriental sauce and place in the oven at 110°C. 3 Meanwhile dress up the garnishes and plate the calamari. Lightly score the surface of the tubes to reveal the filling. 4 Finish with the coriander-chilli dressing and the shoots.

Wine Pairing: Saurwein Chi Riesling

SERVES 4 AS STARTER

There is a sense that people are seeking to return to simplicity and harmony on the plate, as well as in life in these trying times. This has been a longstanding philosophy of Aubergine and its approach to culinary execution. CHEF HARALD BRESSELSCHMIDT

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BEETROOT-CURED TROUT WITH LIME CRÈME FRAÎCHE

By chef Michael Deg of Cavalli

INGREDIENTS Cured trout 2 medium-sized beetroots 100g coarse salt 100g brown sugar 50ml gin 2 star anise 1 large, fresh fillet Rainbow trout, pin-boned and skin off

Lime crème fraîche 2 limes 100g crème fraîche

Grapefruit 1 medium-sized grapefruit

Herb oil 50g washed coriander 250g washed parsley 3C sunflower oil

Radish 1 large radish

Crispy wonton skins 4 wonton skins

Garnish 100g podded and blanched fresh peas 100g podded and blanched broad beans garnish such as fennel tops, edible flowers and sorrel

METHOD Cured trout 1 Make a beetroot purée by cooking the beetroots whole in boiling water until soft; takes about an hour.

2 When cooked, and cooled, peel the beetroot and roughly chop and blend until smooth, transfer to a bowl and add the salt, brown sugar, gin and star anise and mix well. 3 Take the trout fillet and cover the fillet all over with the cure mix and place in tray in the fridge for 40 minutes. 4 Wash the fillet thoroughly and portion into 4 even sizes. Reserve in the fridge.

Lime crème fraîche Zest and juice the limes and mix thoroughly with the crème fraiche.

Grapefruit Carefully segment the grapefruit making sure no pith is left on the grapefruit. You will need 2 segments per person.

Herb oil 1 Wash all the herbs, blanch in boiling salted water for 10 seconds and refresh in iced water. 2 Squeeze out all the excess water and add to a blender, add the oil and blend at high speed for 5 minutes, then strain through a coffee filter.

Radish Slice the radish on a mandoline slicer as thinly as possible and place in ice water.

Crispy wonton skins 1 Cut the wontons skin in half diagonally, then deep fry in oil at 180°c until golden brown. 2 Pat dry on kitchen towel and season.

PLATING 1 Mix the peas and broad beans in the herb oil and season with salt. 2 Place the trout on the plate and all the other ingredients closely round the trout. 3 Finish off with a drizzle of the oil, place the wonton skins on the trout and neatly place your fennel tops, edible flowers and sorrel garnish.

SERVES 4

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We are very excited to be back to our full opening hours. As always, we also offer a vegetarian menu and a vegan option inspired by our heirloom garden. CHEF MICHAEL DEG

PUMPKIN CURRY

By chef Bertus Basson of Eike

INGREDIENTS 440g tin coconut cream 20g ginger 2 red chillies, halved 1 clove garlic 2T sugar 75ml vegetable oil 2 cinnamon sticks 2 star anise 2t Rajah mild curry powder 1t coriander seeds 1 tin chickpeas, drained 750g pumpkin, cut into large chunks pumpkin leaves as an optional extra fresh coriander lemon salt

METHOD 1 Blend the coconut cream, ginger, chillies, garlic and sugar together. 2 Heat a large pot with vegetable oil and fry the spices for 2 minutes over moderate heat. 3 Pour the blended coconut mixture onto the spices and set the heat to low. 4 Add the pumpkin to the pot with the chickpeas. Cover and bring to a slow simmer - the pumpkin will take around 45 minutes to cook. 5 If you are lucky enough to have pumpkins in your garden, add a handful of pumpkin leaves at the 35-minute mark. They will take a few minutes to steam through, but will add a deep vegetable flavour to the curry. 6 Finish with, salt, a squeeze of lemon and fresh coriander leaves.

SERVES 4

60

This year has been one like never before,

but I have learnt many lessons. Like spending time on things that are important and with the

people close to me. CHEF BERTUS BASSON

MONOCHROME OF SUMMER BERRIES

By chef Darren Badenhorst of Le coin Français

INGREDIENTS Strawberry Crémeux 48g full cream 48g full cream milk 1t vanilla paste 1 egg yolk 6g castor sugar 90g Valrhona strawberry chocolate 1t beetroot juice

Meringue 3 egg whites 150g castor sugar 1t vanilla paste

Red velvet crumb 3 eggs, separated 1C cake flour 1T cocoa powder 2t baking powder 1C castor sugar ½C sunflower oil 2t beetroot juice 1t vanilla paste ½t salt ½C lukewarm water

Rose and raspberry parfait 1 sheet of gelatine 85g frozen raspberries 15g castor sugar, to macerate berries ½t vanilla paste 1t strawberry liqueur 2 egg whites 25g castor sugar ½t rose water 140g full cream 10g full cream, for heating

Candied naartjie peel 1 naartjie 300g water 150g sugar 1t vanilla paste

Garnish 150g almond flakes, lightly toasted 150g strawberries, cut into quarters 150g blueberries 150g raspberries edible flowers

METHOD Strawberry Crémeux 1 In a medium pot, bring the cream, milk and vanilla paste to a boil, then immediately reduce to a low heat and simmer for 2 minutes. 2 Whisk the egg yolk and castor sugar in a bowl until smooth. 3 Slowly pour ¼ of the simmering-milk mixture into the bowl while continuing to whisk for 1 minute, then add the remaining milk mixture and whisk until smooth. 4 Transfer the mixture into a clean pot and whisk until a thick custard forms and can easily coat the back of a wooden spoon. 5 Add the strawberry chocolate and beetroot juice and blend with a hand blender until smooth. 6 Transfer crémeux to a piping bag and store in the fridge until set firm.

Meringue 1 Using an electric beater, beat the egg whites to soft peaks, then gradually add the sugar in intervals until a smooth yet firm meringue forms. Then add the vanilla paste. 2 Transfer to a piping bag and store in the fridge.

Red velvet crumb 1 Preheat oven to 180°C. 2 Grease a baking tray. 3 Using an electric beater, whisk the egg white to stiff peaks. 4 Sift the cake flour, baking powder and cocoa powder into a separate large mixing bowl. 5 Whisk the egg yolk and sugar in a separate bowl until smooth, then add the oil, beetroot juice, vanilla, salt and warm water and continue to whisk until emulsified. 6 Sift in the dry ingredients and fold in lightly. 7 Fold the whipped egg whites into the mixture. 8 Immediately transfer mixture to the greased baking tray and bake for 15 minutes or until cooked through. 9 Allow the cake to cool slightly, then break it up into smaller pieces and dehydrate in the oven at 80°C. Once dehydrated, store in an airtight container.

Rose and raspberry parfait 1 Sponge the gelatine sheet in ice water. 2 Grease a baking tray. 3 In a medium-sized bowl, macerate the frozen berries, 15g castor sugar, rose water, vanilla paste and strawberry liqueur, allowing the berries to break up slightly. 4 Using an electric beater, whisk the egg whites to soft peaks then continue to gradually add the castor sugar just like we did with the meringue, and reserve. 5 Using an electric beater, whisk the 140g of cream until stiff peaks, reserve. 6 Heat the 10g of cream in a pot on a medium heat or until it comes to the boil. Turn off the heat and whisk in the sponged sheet of gelatine. 7 Transfer the berry mixture to a large bowl, whisk in the gelatine-cream mixture

until well combined. Gently fold in the whipped cream and then the meringue, ensure the mixture is fully combined. 8 Immediately transfer the mixture to prepared moulds and freeze overnight. 9 Cut the frozen parfait into perfect 1x1x1cm cubes and store in an airtight container in the freezer.

Candied naartjie peel 1 Using a peeler, peel off the skins of the naartjie and remove any of the white pith using a sharp knife and proceed to julienne the peel. 2 Transfer the julienned peels to a small pot and cover with water. 3 Bring the pot to a rapid boil on high heat, once boiling remove from the heat and discard the water. 4 Refill the pot with water, just covering the naartjie, and repeat the boiling process 4 times. 5 On the last boil, do not discard the water and add the sugar. 6 Add the vanilla paste and simmer the naartjie peel in the sugar syrup for 5 minutes. 7 Transfer to an airtight container and store in the fridge.

PLATING Refer to photograph for plating suggestion.

SERVES 4

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MONOCHROME OF SUMMER BERRIES

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Over the last eight months I have really been reminded how much I love what I do, and how much I value my staff. Pushing the boundaries of creativity and expressing our desire to showcase authentic, local and refined ingredients has been further emphasised in our new menu at Le coin Français. CHEF DARREN BADENHORST

LITTLE LUXURIES

By chef Chantel Dartnall of Restaurant Mosaic

Forget foie gras. Forget caviar. Langoustines are the new marker of haute cuisine, a shrimpy-looking crustacean in the lobster family, with basically just the delicious tail meat that has the chefs of Europe in a full-on frenzy. They have a more complex and delicate taste than lobster. The flavour is sweet, elegant. Lobster is rustic by comparison. Nothing highlights the elegance and bounty of the sea better than langoustines.

INGREDIENTS Lobster mousseline 1 large lobster 200ml cold, fresh cream 3 egg yolks Maldon salt to taste fresh orange zest to taste 12 cabbage leaves

Champagne Beurre Blanc 1 medium shallot 200ml Champagne 100ml orange juice orange zest, to taste 50ml double cream 150g butter salt to taste

METHOD Lobster mousseline 1 Bring 2L salted water to the boil. 2 Rinse the lobster in cold water, then plunge into boiling water and cook for 4 minutes, then drain immediately. Do not cook for longer or the flesh will become tough. 3 Leave to cool, take out the meat from the shells, and cut large dice from the lobster meat. 4 Weigh out 150g of the meat for the mousse and keep the rest in a bowl to fill the moulds. 5 In a NutriBullet or blender add all ingredients and blend till smooth. Make sure all ingredients are as cold as possible before blending and do not over blend. The mixture should be soft and slightly runny. 6 Season to taste and refrigerate until required. 7 Remove the cabbage stalks and blanch the leaves in boiling water for 10 seconds. Drain immediately, then plunge into iced water to prevent any further cooking. 8 Dry each leaf by spreading it out flat on a tea towel. 9 Preheat the oven to 160°C. 10 Brush and thickly coat the insides of 12 half-round moulds about 6cm in diameter with softened butter. 11 Line the bottom and sides of the moulds with the cabbage leaves and half-fill the moulds with lobster mousse. 12 Place a few pieces of the diced lobster into the mousse and then fill the moulds with the remaining lobster mousse and fold the cabbage leaves over to enclose it completely. 13 Place the moulds in a bain-marie and pour in water heated to 70°C. 14 Cover with foil and bake for 7- 8 minutes until the mousse has set.

Champagne Beurre Blanc 1 Peel and finely chop the shallots and place in small saucepan with the Champagne, orange juice and orange zest. 2 Over low heat reduce until slightly syrupy. Add the cream and bring to simmer. 3 Take pan off the heat and beat in half the cubes of butter a little at a time. 4 Place your pot back on the stove over low heat and beat in the remaining butter, little at a time. 5 When butter is all incorporated, strain through fine sieve. 6 Season to taste and keep in a bain-marie or over low heat until needed.

SERVES 6

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Forget foie gras. Forget caviar. Langoustines are the new marker of haute cuisine, a shrimpy-looking crustacean in the lobster family, with basically just the delicious tail meat that has the chefs of Europe in a full-on frenzy.

RACK OF LAMB WITH COUSCOUS

By chef Fabio Daniel of Rust en Vrede

INGREDIENTS 2 large butternut squash 150g butter thyme garlic saffron rack of lamb with eight ribs 1C couscous 1C boiling water 30g sunflower seeds 30g pumpkin seeds 60g cubed feta pomegranate pips (optional) 200g panko crumbs 200g parsley salt and pepper to taste

METHOD 1 Preheat oven to 180°C. 2 Peel butternut and slice into eight rounds 3,5cm thick and 5cm in diameter. Keep the offcuts aside. 3 Place the rounds with the butter, garlic and thyme in a pot on the stove and just cover with water. 4 Simmer on medium to high heat on the stovetop until all the water has evaporated and the butternut is cooked through and has a bit of a crust on the bottom. 5 Let it cool for about five minutes in the pot and remove. 6 With the offcuts of the butternut, boil or steam until soft and process in a food processor until smooth, with a knob of butter for flavour and shine. Add saffron to taste. 7 While the butternut is cooking, slice the ribs into eight portions and sear it in a pan for colour. 8 Place the lamb in the oven on a tray

with some olive oil and rosemary for about 8-10 minutes for medium-rare, depending on the oven. 9 Make the couscous by adding boiling water to the dry couscous and cover for about 5 minutes. 10 While the couscous is swelling, toast the sunflower and pumpkin seeds in a pan. 11 Fluff the couscous with a fork and add the toasted seeds and cubed feta. Add in the pomegranate pips and toss. 12 Work the panko crumbs, parsley, salt and pepper in a food processor. Crust the lamb with the crumbs. 13 Place the couscous, butternut purée and lamb on a plate to serve.

SERVES 4

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By chef Henry Vigar of Upper Bloem Restaurant

When buying your fish get it whole if you are comfortable filleting yourself (skin off as well). Or if the fishmonger does it for you ask for the bones, and maybe a few extra (about 1kg).

INGREDIENTS Broth 100g sliced onions 50g garlic cloves, halved 50g peeled sliced ginger

1 small head fennel, sliced washed and patted dry 5T masala spice, toasted (toast some extra to coat fish in the final stage) 20g lemongrass, bruised with the back of a knife 5g curry leaves 2.5L water 300g smoked snoek 1kg fish bones (or whatever you could get) 100g coconut milk 2T cornflour 1 lemon

MASALA-POACHED HAKE WITH SMOKED BONE BROTH, PEAS AND BROAD BEANS

Pickles 4 baby onions, peeled and sliced 1 large red chilli, seeds removed and sliced 40g sugar 100g white balsamic vinegar 100g water 100g olive or vegetable oil 1T toasted masala spice pinch of salt

Mint oil 20g mint 10g coriander pinch of salt 2 grinds black pepper 80g oil of your choice

Fish 80g for a 3-course meal or 120g for a main

Plating peas and broad beans

METHOD Broth 1 In a heavy-based pot on moderate heat, heat oil, onions, garlic, ginger and fennel till light brown. 2 Add spices, turn down temperature and cook while watching and stirring, then add curry leaves, lemon grass, water and then the snoek. For the bones, pat dry, use a heavy based non-stick pan, and colour to a nice brown, then add. 3 Allow this to very lightly simmer while skimming, you want to bring it down to 1L, but making sure it doesn’t vigorously boil. 4 When done strain. 5 Add coconut milk and heat. Add cornflour dissolved in water, which will thicken it slightly.

6 Finish with the juice of ½ a lemon, salt and whatever sweetener you’re comfortable with. 7 Take half and place in a tray to poach the fish, the other in the saucepan to add the peas and broad beans.

Pickles 1 Bring all the ingredients to simmer in a pot, then take off heat. 2 While warm pour over veg, cover and let sit for 15 minutes, and reserve leftover liquid for something else.

Mint oil Place mint, coriander, salt and pepper in pestle and mortar, add oil, allow to sit together for 10 minutes.

Fish 1 Heat oven to 130°C, place try with stock inside for 10 minutes to heat, then place fish, cover with foil and cook. 2 Depending on oven and size of fish, 10 minutes for 120g portion should be fine. 3 When just cooked remove and place on a tray with baking paper, skin side of the fillet facing up, change oven setting to grill.

PLATING 1 To serve, heat sauce up and add blanched broad beans and peas. 2 Take that extra-toasted masala, add a bit of oil and a pinch of salt. 3 Brush fish and grill, till a nice colour is achieved. 4 Plate up, finish with oil and pickles.

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Five lockdown lessons

Five lockdown

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WHEN YOU FOCUS ON THE NEEDS OF OTHERS FIRST, VALUABLE LESSONS ARE LEARNT. WE ASKED OUR PARTNER DINEPLAN, AN INTEGRAL SUPPORT SYSTEM TO SO MANY RESTAURANTS, WHAT VALUABLE LESSONS THEY LEARNT DURING LOCKDOWN.

As a software provider to thousands of players in the South African hospitality industry, we witnessed first-hand the crippling impact lockdown had on our restaurant, wine estate and hotel clients. Our immediate response when stage 5 lockdown came into full force on 26 March was to build Voucherplan.co.za as a free platform for any small business in SA to generate much-needed cash by selling vouchers for customers to enjoy after lockdown.

The second was Dine In – software allowing restaurants to manage online orders and handle online payments for takeaways and do their own deliveries to avoid high commission fees charged by third party delivery services. The third was offering new functionalities such as Digital Menus and Covid-19 Management tools for restaurants to welcome guests back safely and responsibly.

Clients whose Dineplan reservations software accounts were not asked to be frozen, were all automatically given 40% discount on monthly fees until end of October. Now that we watch with great relief as this invaluable industry rises to its feet, we look back at some constructive lessons learnt.

BUSINESS BOOMERS

SOUTH AFRICANS SHOW THEIR SUPPORT

Despite the three million jobs lost because of the Covid-19 pandemic, consumers have stepped up to help where they can. As of end October, more than 4700 vouchers to the value of over R5 million were purchased via Voucherplan.co.za to support businesses across the country.

OUR TAKEAWAY FROM TAKEAWAYS

There was a huge demand for Dineplan’s takeaway platform ‘Dine In’ during lockdown Level 4. Many believed takeaways from all restaurants were here to stay, but most sit-down restaurants have now returned to doing what they do best – serving tables rather than takeaways.

PARTNERSHIPS PAY IN HOSPITALITY

We have seen clients from restaurants, wine estates and breweries reap the rewards from forming partnerships. The Restaurant Rescue Project comes to mind, but guests can also still

find exciting specials at various restaurants due to partnerships, such as ‘Burger & Jack Black Draught’ or ‘Prawns Platter & Iona Wine’ to mention only a few. Specials are listing on the Dineplan app under ‘Restaurant Specials’.

CONSISTENTLY DEVELOPING NEW SOLUTIONS FOR OUR CLIENTS

The lockdown certainly focused our attention on broadening our platform offerings, which have proven to be immensely helpful during the difficult times. We now remain dedicated to growing our platforms and look forward to revealing new releases to further aid the industry.

ONLINE IS THE NEW NORMAL

On top of the significant need for convenience currently, consumers are now more hygiene conscious than ever. Being able to book a table, order your food and pay your bill all online saves time, and prevents the need for cash changing hands.

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Jo’burg etcCasa Capri Cuicina

Daruma by Oskido

De Vette Mossel @ Harties

Embarc Restaurant

Fin & Fillet

Kleine Rijke

Level Seven Restaurant

Manini Pop--Up Restaurant

Old Austria

Old Town Italy Melrose Arch

PepperTree Restaurant

Propaganda

Rockets Menlyn

SOLO Sandton

The Grillhouse Rosebank

The Grillroom & Sushi Bar

The Northcliff Restaurant

The Ranch Resort

The Station Parkhurst

Tony’s Spaghetti Grill

En routeAfrican Peninsula Restaurant

Back Yard at Umhlanga Arch

De Vette Mossel @ Grootbrak

De Vette Mossel

Fish Eagle Restaurant at Estuary Hotel and Spa

KOI Restaurant

La Petite Maison Langebaan

Luka Vineyards

Nguni Restaurant

Cape Town Crofter’s Kitchen

Italos

Jakes Noordhoek

Mexicola Locale

CLICK ON THE RESTAURANT NAME TO MAKE A BOOKING.

Mozambik Blouberg

Mynt Café

Seed and Circus

Souvla Stix

The Beach Bar

The Hart

Tindlovu Camps Bay

Utopia Dining Elevated

Zsa Zsa

WinelandsAsta Italian Restaurant

Avontuur Restaurant

Eat @Perdeberg

Entree Restaurant

GÅTE at Quoin Rock

Grande Roche Restaurant

Hamm & Uys Eatery

Mont Marie

Oku Asian Eatery

The Deli @ Boschendal

75

TOM YUM BROTH

By Ryan Shell of Ōku Asian Eatery

INGREDIENTS 20g fresh ginger 20g garlic 20g lemon grass 50g onion 10g fresh coriander 2.5g red chilli 100g tomatoes 50g shiitake mushrooms 500g prawns 200g bok choi 20g oil 2C chicken stock 2C prawn stock 5g fish sauce 50g lemon juice 300ml coconut milk 1.5g salt 3g lime zest 5g brown sugar

METHOD 1 Grate the ginger, garlic and lemon grass as finely as possible. 2 Chop the onion finely. Pick the coriander leaves off the stalks. Keep the leaves to one

side. Chop the stalks finely. 3 Remove the seeds from the chili and chop finely. 4 Blanch the tomatoes and remove the skins and seeds. Cut into small blocks smaller than 0.5cm x 0.5cm. 5 Chop the mushrooms into blocks (0.5cm x 0.5cm). 6 Remove the heads and shells from the prawns, clean thoroughly. 7 Chiffonade the bok choi. 8 Heat the oil in a large pot. Add the onion. Cook uncovered until clear and all the liquid has cooked away. 9 Add the ginger, garlic, lemon grass, chili and coriander stalks. Cook the onion until it’s light brown. 10 Add tomatoes and mushroom and sauté. 11 Add the chicken and prawn stock, fish sauce, brown sugar and lime zest. 12 Bring to the boil until the broth has reduced by one third. 13 Add the lemon juice, coconut milk, prawns and bok choi. 14 Cook gently until the prawns are cooked through but not floury. 15 Taste the broth and add seasoning if necessary. 16 Chiffonade the coriander and add just before serving.

SERVES 8

New to the Dineplan clan

Here is the perfect gift for any homesick South African living in the UK this Christmas, New Year or Valentine's Day. Or simply to say, 'I miss you'. Made with love by South African baker Weigela Wiegand, these delicious, artisan rusks are personally baked, packed and shipped – complete with a hand-written card.

“It all started during the first lockdown earlier this year, when I started to bake for friends and family. Word-of-mouth helped spread the word and now I

have many repeat customers, mostly Saffas abroad. I developed the recipes myself and distribute in the United Kingdom. They

are made to order, despatched within 48 hours of the order being placed, and Hermes deliver within two to three working days. My limited-edition Christmas-inspired rusks are available only for December – with yummy dark choc chips, pistachios, pecans, dried cranberries and sultanas! Packaging is 100% bio-degradable and recyclable…and the stickers are made from a combination of hemp, linen and

cane sugar.” Weigela Weigand, artisanal baker

The gourmet’s choiceDunk rockers

Give someone you love a taste of home…

We are very grateful to be busy again and we are producing work for very inspiring restauranteurs who did not allow the past few months to get them down. Many have diversified their business offering and we also see some new restaurants opening. We all need to support local trade so that we can build our economy. We hope that South Africanswill travel this beautiful country this festive season and support all our local restaurants and entrepreneurs. We are positive that the future will bring more opportunities. MERVYN GERS

To be selected as one of South Africa’s three-plated restaurants and featured in the JHP Gourmet Guide is a major honour, it is humbling, and a huge boost of motivation. One of the ultimate accolades in South Africa, like being awarded three Michelin stars, through hard work, dedication and perseverance. Receiving this award acts as reassurance for us that we are on the right track, we receive confirmation that we are doing not only the right things, but that we are also doing them right. CHEF CHANTEL DARTNALL

ABALOBI has been particularly encouraged and humbled by the restaurants and deli teams who increased their support to local small-scale farmer or fisher communities;to each other, and to their local adjacent community. Some were able to do so during lockdown as they pivoted their business to home deliveries, food security schemes and food kitchens, and others were quick to pick up on orders for local produce as the restaurant industry was able to open its doors. It is clear that this model is here to stay, as we rebuild our economy, through a social justice and ecological lens. SERGE RAEMAEKERS

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Vegan cream base 340g silken tofu (soft to medium firm) 140g coconut cream from tinned coconut milk (not light) 70g castor sugar 1t vanilla essence pinch of fine salt

GARNISH 100-150g of cold coffee (equivalent to ½ a cup of coffee) 2T cocoa powder, for dusting 2 squares of dark chocolate, for grating on top

METHOD Vegan biscuits 1 Pre-heat your oven to 180°C. 2 Cream butter and castor sugar until light in texture and colour. The sugar should have 'dissolved' slightly. 3 Add remaining ingredients and mix until just combined. The mixture will resemble mashed potatoes – a soft but pliable consistency. 4 Transfer biscuit dough to a piping bag with a 1-2cm opening. 5 Pipe the biscuits onto lined baking trays. The biscuits should be roughly 7cm. 6 Bake for 10-12 minutes, to a light vanilla colour. 7 Cool for 15 minutes before dunking them in the coffee.

Vegan cream base 1 Drain your tofu. Add all ingredients to your blender. 2 Blend until smooth and fully combined. If it’s not sweet enough add a bit more sugar. Set aside and prepare your assembly station.

ASSEMBLY A single layer means a hefty biscuit base. Alternatively do two thin biscuit layers and pour the cream base mixture in between.

Single-layer assembly 1 Dip biscuits for 1-2 seconds in the coffee and layer the bottom of your ramekins / dish with all biscuits. Break them in half to fit in smaller ramekins. 2 Pour all the cream base over the top and smooth out with a spatula. 3 Dust with cocoa powder and grate over dark chocolate.

Double-layer assembly 1 Bottom biscuit layer: dip biscuits for 1-2 seconds in the coffee and layer the bottom of the ramekins / dish with half of your biscuits. 2 Pour half of your cream base over the top, smooth out with a spatula. 3 Second biscuit layer: repeat the above process, however, for the second dipping, only 1 second as you don't want soggy biscuits in the middle of your tiramisu! 4 Dust with cocoa powder and grate over the dark chocolate. 5 For best results, rest in the fridge overnight. On short notice rest it for 2 hours if you have worked with very cold tofu and coconut cream. This will help it to set faster.

MAKES 6 small desserts (10cm-diametre ramekins) OR 1 x 15-20cm dish

www.weigelawiegand.com

WEIGELA’S VEGAN TOFU TIRAMISU

This dessert has changed the game for me. After not eating tiramisu for years, finally we have reunited again (and what a joyous reunion). When I think of Christmas in South Africa, I think of a roast lunch but also swimming and having a braai. Sometimes the traditional Christmas puddings are not well suited to hot weather, but that’s where this tiramisu comes in and its 100% vegan. Who would have thought that silken tofu and coconut cream could mimic the taste of mascarpone? This tiramisu is flexible and can be

assembled in small ramekins or larger dishes. It’s also surprisingly easy and can be whipped up in under an hour. Hope you love it as much as I do!

INGREDIENTS Vegan biscuits 120g unsalted vegan butter (room temperature) 60g white castor sugar ½t vanilla essence 145g plain baking flour ¼t baking powder pinch of fine salt

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BURSTING WITH FRESHNESS, FLAVOUR AND COLOUR, BERRIES ARE PLENTIFUL THIS SEASON – ENJOY AS IS OR AS AN ADDITION TO YOUR SALADS, COCKTAILS AND DESSERTS.

Many varieties are known as superfoods and are packed with several vitamins and minerals, especially vitamin C and manganese.

Blueberries are the most versatile of the family, pairing well with almost any flavour. Blackberries like spending time with mint, basil, rosemary and thyme. Pair your cherries with the flavours

of almond, black pepper, cinnamon or sage, and add to any rum, brandy or vodka-based celebratory drink. Strawberries are the perfect companion to walnut, coriander and mint, and mix well with Champagne, rosé and saké.

Get creative this Summer and start playing with flavour combinations to suit any special occasion.

DID YOU KNOW?

1. Batology is the scientific study of blackberries.

2. Raspberries aren’t always red, they come in a rainbow of colours – yellow, purple, gold and black – the gold ones being the sweetest of them all.

3. Raspberries should be picked once they are at their ripest as they don’t ripen more like other berries.

4. The strawberry is part of the Fragraria family, which makes them a close relative to the rose.

5. Strawberries contain natural salicylates, an ingredient found in Aspirin.

6. There are over 50 varieties of blueberries worldwide.

7. Blueberries can be used as a natural food dye.

Berry-licious

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THIS BRIGHT AND VIBRANTLY ILLUSTRATED COLLECTION OF RECIPES AND STORIES REFLECTS THE JOURNEY OF HIGHLY RESPECTED, MUCH-LOVED FOOD ICON, DORAH SITOLE.

It begins in a humble home with a scarce vegetable patch where food was not a given, through the sights and sounds of Soweto, from Cape to Cairo and around the world. This legacy of her culinary adventures is a celebration of traditional African roots and heritage. The recipes are simple and unintimidating yet interesting, shared alongside evocative memories. Dorah’s contemporary interpretation of authentic African dishes will make the perfect companion for an aspirant cook, and the ideal gift for any food-lover.

BUTTERFLIED LEG OF LAMB WITH GARLIC HERB STUFFING

INGREDIENTS 2.5kg leg of lamb, deboned and butterflied ¼C jalapeno chutney 2t Dijon mustard salt and freshly ground black pepper to taste ¼C olive oil 1½C mutton stock 500g mixed vegetables in season

For the stuffing 3T chopped flat-leaf parsley 3T chopped coriander 3T chopped fresh oregano 2T garlic and ginger paste bunch of fresh rosemary juice and rind of 1 lemon, grated 4T sunflower oil salt and freshly ground black pepper to taste

METHOD 1 Preheat the oven to 200°C. 2 Open the lamb flat, trim off the excess fat and skin, and place flesh side up on a tray. (Ask your butcher to butterfly the leg for you.) 3 Mix together all the ingredients for the stuffing, except the oil, and blend in a food processor for 30 seconds. Drizzle in the oil until it forms a paste. Season with salt and pepper. 4 Spread the green herb paste over the lamb. 5 Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure. 5 Place the lamb in a roasting dish and rub all over with the chutney, mustard, salt and pepper and a drizzle of olive oil. 6 Pour the stock

Human & RousseauRecommended retail price

R380

ROQUEFORT PEAR SALAD 8382

40 Years of iconic foodCelebrating

and a little water into the roasting dish around the meat. 7 Cover with tin foil to seal and place in the preheated oven. Roast for 30 minutes. Reduce the oven temperature to 160°C and roast for a further 2 hours. 8 Remove the foil, scatter the mixed vegetables around the lamb, and cook for a further 30 minutes or until the lamb is tender and falling off the bone. 9 Transfer the lamb and roasted vegetables to a warm platter, cover loosely with foil and keep in a warm place until serving time.

SERVES 6-8

ROQUEFORT PEAR SALAD

INGREDIENTS ½ packet mixed salad greens, torn 2 large ripe pears, sliced ½C thinly sliced spring onions 50g crumbled blue cheese ¼C slivered almonds, toasted

Mustard vinaigrette 1/3C olive oil 3T apple cider vinegar 1t sugar 1t Dijon mustard 1 clove garlic, crushed salt and freshly ground black pepper to taste

METHOD 1 On a large serving platter, arrange the salad greens, pear slices, onions, cheese and almonds. 2 In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over the salad and toss to coat.

SERVES 4

WARM POTATO SALAD

INGREDIENTS 250g diced bacon, optional 3T olive oil, optional 300g baby potatoes, cooked and cut in half 1C frozen peas ½ red onion, finely chopped 1T chopped fresh parsley 1 hard-boiled egg, chopped salt and freshly ground black pepper to taste

Dressing 1C mayonnaise ¼C Greek yoghurt 2t Dijon mustard

METHOD 1 Fry the bacon in its own fat until crisp, then add the potatoes and cook for 10 minutes. If not using the bacon, heat the olive oil in a pan and fry the potatoes for 10 minutes. Transfer to a large bowl. 2 Add all the remaining ingredients to the warm bacon and potato mixture and toss lightly. 3 To make the dressing, mix all the ingredients together and spoon over the salad. Toss to mix. Serve the salad warm.

SERVES 4-6

CREAMY BAOBAB FRUIT ON MIXED BERRIES (mawuyu, umkhomo)

In sub-Saharan Africa, the baobab tree is an important food and medicinal source. A few kilometres from the Victoria Falls stands The Big Tree, possibly the oldest and biggest known baobab tree in Zimbabwe. It came as no surprise when Chef Charles Musakaruka, of A’Zambezi River Lodge, prepared a creamy dessert made from crushed baobab pods for me. It was the first time I’d enjoyed this tangy ingredient and I still have fond memories of it, and it’s the reason I created this dessert!

INGREDIENTS 4T baobab powder ½C milk ½C castor sugar

1T lemon juice 1C whipping cream 250g frozen mixed berries fresh figs and pomegranate seeds, to garnish

METHOD 1 Place the baobab powder in a bowl. 2 Mix together the milk and sugar, and stir until the sugar has dissolved. Add to the baobab powder, mix through, then stir in the lemon juice. 3 Whip the cream until stiff, then gently fold into the baobab mixture to form a thick consistency. 4 Purée the frozen berries and spoon into serving glasses. Top with the baobab pudding and chill in the fridge. 5 Before serving, decorate with fresh figs and pomegranate seeds.

SERVES 4-6

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Watch out for the Autumn edition of the Gourmet GuideLet us tell your story. To expose your brand to our haute audience contact us on rsvp@jhpr.co.za.www.gourmetguide.co.za