Gallagher's Travels

Eat Out
News from the Restaurant Guide of South Africa

Wining, dining and a game drive in between

By Lisa van Aswegen, Eat Out Assistant Editor

A recent visit to Bushmanskloof Wilderness Reserve & Retreat, deep in the Cederberg mountains turned into a gourmet getaway of epic proportions. This hidden lodge, about 3 hours' drive from Cape Town, embodies luxury on all levels: from the 4 swimming pools, game drives and rock art walks for the energetically inclined to gourmet dinners, killer brunches and afternoon teas and an indulgent spa to ease away city stress (if everything else hadn't managed to accomplish that yet!).

During the winter months Bushmanskloof are hosting winemakers from various wine farms over themed gourmet weekends. These are extravagant 5-course affairs, matching original dishes with different wines from the featured estate. One of my favourite estates, Rustenberg, was featured during my visit there. They produce wine under two labels: the exclusive Rustenberg range and the more accessible Brampton range. For these dinners the chef collaborates with the winemaker to discuss characteristics of the various wines to come up with some delectable set menus.

The Friday evening kicked off with a brief welcome and introduction to the estate and the menu for the evening. Saldanha Bay oysters served with a pickled ginger and peach sorbet were fresh, tangy and a perfect start to the meal, while the pan-seared Norwegian salmon with tagliatelle, strawberry salsa and rose water emulsion paired gently with the Brampton Rosé 2006.

Some personal favourites were the hot salad of confit quail, lentils and watercress served with Rustenberg Roussanne 2005—a relatively unknown cultivar and the only one of its kind made in South Africa. The Friday dinner concluded with addictive straw wine-poached apricots with thyme shortbread and white chocolate and honey semi-freddo, accompanied appropriately with Rustenberg Straw Wine 2003.

The Saturday evening saw another brief introduction of the menu and wine list by chef and winemaker, before the eating began in earnest. The pan-grilled loin of springbok with parsnip rösti and a Shiraz and chocolate jus was meltingly delicious and stood up well to the Brampton Shiraz 2005. And the grand finale was a perfect pear Tarte Tatin served with gorgonzola ice cream and a black pepper tuille, rounded off with Rustenburg LBV Port 2001, an unusual and special treat.

The level of service and hospitality as well as the quality of the cuisine (and wines) on offer make these weekends a very special treat indeed. Just what the doctor ordered to keep city blues and jaded palates at bay.

The gourmet weekends scheduled for the rest of the winter months are:

• 1–3 June Rupert and Rothschild (Winemaker: Yvonne Schroder)
• 15–17 June Zorgvliet Wine Estate (Winemaker: Jean Hugo)
• 22–24 June Cheese and Wine Chef's Speciality Weekend
• 20–22 July Having Fun with Chocolate Chef's Speciality Weekend
• 27–29 July Darling Cellars (Winemaker: Abe Williams)
• 3–5 August Cederberg Wines (Winemaker: David Nieuwoudt)

Reservations

Bushmans Kloof Wilderness Reserve & Retreat
Call 021-685 2598
www.bushmanskloof.co.za or info@bushmanskloof.co.za.

Third Stellenbosch Wine Festival

The third Stellenbosch Wine Festival sponsored by American Express and South African Airways will be held from 4 to 6 August at the Paul Roos Gymnasium in Stellenbosch. Over 400 wines from some 90 of South Africa's foremost wine cellars will be available for tasting, along with a comprehensive programme of festivities, including winemakers tackling each other in cook-offs, historic tours of Stellenbosch in a tractor trailer, kiddies entertainment area, tutored wine-tastings, food, crafts and a brandy emporium where some of the region's finest pot-still brandies can be tasted and where visitors are given further insight into the art of brandy distillation.

The sponsorship of American Express and South African Airways allows the Stellenbosch Wine Festival to offer attractive travel packages to wine lovers from all over South Africa. "Like last year, we are expecting visitors from all over the country - not only to visit the festival, but also to enjoy the sights, attractions and scenery of our country's most well-known wine region." says Nicolette de Kock, CEO of the Stellenbosch American Express Wine Routes.

Some of the 100 wineries whose wines can be tasted include well-known names such as Kanonkop, Warwick, Rust-en-Vrede, Stellenzicht, Uitkyk, Alto, Annandale, Stellenbosch Hills, Vergelegen and Jordan. All wines at the festival can be purchased.

The entrance fee is R70 and includes a tasting glass. Bookings can also be made at Computicket. For further information, contact the Stellenbosch Wine Festival office on (021) 886-4310. Visit www.wineroute.co.za for the complete programme and travel packages.

Manuka Goes Kosher

The Manuka Wine Boutique's in Tokai and Noordhoek will now be stocking award winning Eshkol Kosher wines. The wines are produced also for the USA, under the Abarbanel Wine Label which has achieved world wide recognition for its high quality superior wines.

According to Tony Schreiber, owner of Manuka Wine Boutique in Noordhoek and Tokai, the Jewish market is one of the biggest growing customer bases and Manuka is thrilled to be able to cater to their needs.

As with any other wine, the Eshkol Wines are produced under ideal conditions which enable them to create Kosher and Mevushal wines without disturbing the taste, color and body.

The wines are produced under the strict supervision, wisdom and impressive wine making experience of Rabbi Desmond Maizels who is Head of the Kashrut Department at the Cape Town Beth Din. The Orthodox Union of America, has also recognized the value of the wines and their importance to the kosher food market, and has added their approval allowing the wines to carry the OU logo. All Eshkol wines are Kosher for Passover, Kosher Lemehadrin and Mevushal.

Eshkol Wines have won awards in the Tasters Guild International, The International Michelangelo Wine Competition in South Africa and The International Eastern Wine Competition, proving that they definitely have struck a winning formula.

Westcliff Hotel Reintroduces Chocolate Afternoon Teas

The Westcliff Hotel's Chocolate Winter Teas promises to be a treat for all chcocolate lovers. The winter tea special will be available until the end of August and will take place in the Conservatory.

Some of the indulgent delights that can be expected are mousse au chocolate served in chocolate cups; Swiss nougat mousse fours ; chocolate petit fours ; chocolate brownies; chocolate nut clusters; hot chocolate spring rolls served with lemon cream; chocolate muffins; scones with chocolate topping and, for those who are not into "death-by chocolate" there is always a range of savoury sandwiches.

Ten Cape Restaurants Involved in Upliftment Project

Ten Cape Restaurants have been included in the UK initiated project, Streetsmart SA, which aims to improve the quality of life for the homeless. The participating restuarants will be collecting donations from their patrons to give to organisations, such as The Homestead, Ons Plek and Learn to Live, that aid street children.

Restaurants will raise funds by adding an additional R5 to the bill as a donation. Patrons do not have to contribute or they will be able to give more if they so wish.

The restaurants that are participating in the project so far are 3-Thirteen at The Peninsula Hotel, Ginja, Mario's, Emily's Ritz Revolving Restaurant, Shoga, The Atlantic at The Table Bay Hotel, Wakame, Harveys at Winchester Mansions and Wasabi.

There are other Streetsmart projects in operation around the world in San Francisco and Melbourne. The Cape Town one was developed by a group of Capetonians and is run by Margi Biggs, the manager of her own tourism business.

All administration costs are covered by the corporate sponsor, Specialized Tours, in order to ensure that all donations do go towards the intended projects.

New Executive Chef at Marimba

Marimba Restaurant has appointed a new executive chef: Lindsay Venn, previously of Aubergine and Beluga restaurants.

Venn describes the new menu he has introduced as "sexy African" and uses mostly local produce claiming that South Africa has some of the best on offer.

"Local is lekker after all," he says, "I also want to do all I can to build the hospitality industry. This country has so much potential and, as South Africans in the service industry, we need to satisfy each other and all our foreign visitors too". He knows that diners not only appreciate good food but also that creative cooking and presentation shows passion.

His menu is completely new; the dishes blend new flavours and fuse different combinations together, aligning themselves with the "rainbow nation" theme of the restaurant. Venn's signature dish, for the moment, is the lavender and honey-glazed duck breast: a duck breast infused with lavender and served in a lavender-honey sauce on a warm sticky rice roll with Thai greens. Other dishes include the Soweto chicken curry, an Egyptian spiced ostrich fillet, Ndebele Franschoek salmon trout, and a vegetable sushi. Those with a sweet tooth can indulge in a chocolate mousse encased in a white chocolate horn or an Amarula and mint mousse.

Venn continues, "My goal is happy, satisfied customers who have not just come to Marimba for the great music but also for the great food."