The Corkless Mind

Tag: Food

How to experience Groot Constantia’s visitor’s route

Before the pandemic hit, Groot Constantia saw over 400 000 visitors per annum. Today the number of tourists both local and international are starting to pick up and the estate is abuzz with excitement again. While the estate is renowned for award-winning wines and of course has
the prestigious title of one of South Africa’s oldest working wine estates, many are unaware that there is much more to explore at Groot Constantia.

What is the Visitor’s Route?

Groot Constantia’s Visitor’s Route is a result of years of hard work and extensive planning. The attraction is a slightly recent addition to the estate which is a family-friendly self-guided tour, which follows a specially designed circular route through Groot Constantia’s key attractions.
Starting at the original Manor house, the tour takes guests to the famed Cloete Cellar, the original wine production cellar from 1791, and the birthplace of Grand Constance – the original sweet wines of Constantia that are famed as being Napoleon’s tipple of choice – ordering 30 bottles a month during his exile on St Helena Island. The Cloete Cellar now houses a wine museum and tasting room and here one can enjoy a wine tasting with your own Spiegelau
crystal glass to take home as a special keepsake. From there, guests then head over to the modern Production Cellar, which is the departure point for the self-guided cellar and vineyard audio tours.”

The birthplace of wine tourism

Fun fact: Wine Tourism was originally initiated at Groot Constantia in the 1700s, with the first wine route directions drawn up for the benefit of visitors in that era. Over 300 years later and the estate continues to move from strength to strength and the Visitors Route is a natural extension, and a necessary step to hone its tourism offerings. The Visitor’s route is a monument not only to Groot Constantia but to South African wine production and its global fame.

(Pictured here is Jean Naudé, CEO of Groot Constantia explaining the significance of the first wine route directions and the first advertisement for the Constantia wine route).

What to do after the Visitor’s Route?

Sip and Savour
Visit one or all three of the estate’s tasting rooms (the Cloete Cellar included in the Visitor’s route) to get a taste of greatness and history.

Dine with Groot Constantia Wine

The famed estate plays host to two fabulous restaurants, namely Jonkershuis and Simon’s. Both have cozy indoor spaces to dine in or choose an alfresco set up to enjoy the beautiful view of the Constantia valley. The Jonkershuis eatery is known for its fresh and seasonal diverse range of local cuisine on offer – which never misses a beat! Simon’s has a more casual setup and is now under new management with new offerings on hand. Both restaurants are certainly a culinary experience.

For more information visit http://www.grootconstantia.co.za or connect with Groot Constantia via social media on Twitter, Facebook and Instagram @GrootConstantia. To make a reservation at Jonkershuis contact+27 21 794-6255, or reservations@jhuis.co.za.

To book at Simon’s contact
+27 21 794-1143 or email info@simons.co.za.

Although pre-booking is not necessary for the Visitors Route Experience, tickets can be pre-purchased from Webtickets (https://www.webtickets.co.za/event.aspx?itemid=1465426753). Alternatively, just arrive and purchase your ticket directly from Groot Constantia on the day. A ticket, which costs R95, provides access to the Manor House and Museum, the Cloete Cellar and Museum, a souvenir Spiegelau crystal wine glass, a wine tasting, and two audio walking tours.

Take a step back into time and experience the visitor’s route this coming weekend.

August 3, 2022
How to Best Spend 24 Hours at Blaauwklippen Wine Estate in Stellenbosch
**Disclaimer: I was hosted at Blaauwklippen Wine Estate‘s expense in exchange for this review on the experience. My view is unbiased and reflects the my opinion on my stay on the farm and not that of the winery**

Situated in the bustling town of Stellenbosch lies the lush and beautiful winery of Blaauwklippen. An estate that is shaped by 300 years of commitment to quality winemaking and passion. The farm was founded in 1682 by Gerrit Jansz Visser, but it wasn’t until 1688 that the first vineyards were planted in the fertile soil of the estate. Fast forward to 1899, when Cecil John Rhodes became the owner of Blaauwklippen, but only for one day! In 1971 the renowned Stellenbosch Wine Route was founded, with Blaauwklippen becoming one of the first members. The Route is still going strong today as one of the biggest tourist attractions in the Western Cape.

By 1977 the very first Zinfandel grapes were planted on Blaauwklippen, with the first wines produced three years later. By 1977 the very first Zinfandel grapes were planted on Blaauwklippen, with the first wines produced three years later. Blaauwklippen became the first winery outside of the USA to join ZAP (Zinfandel Advocates and Producers) in 2008. And in 2015 Blaauwklippen Vineyards celebrated 333 years of establishment.

The Blaauwklippen Blending Competition was founded in 1984 and over 30 consecutive years later remains the only wine competition in South Africa aimed at consumers and not producers. In the tasting room next to the deli you will find blending kits for purchase. The perfect gift for the wine geek in your life (or yourself).

My stay on the farm kicked off with a wine tasting consisting of their renowned Zinfandel, White Zinfandel, Shiraz, Cabernet Sauvignon, Malbec, and their delicious MCC crafted from their maiden varietal, the Zinfandel of course. My favourite out of the tasting selection would have to be the phenomenal Malbec and the delectable MCC. The Cab. Sauv. is in a league of its own too! With classic notes of eucalyptus and bell pepper on the palate. A typical award-winning Stellenbosch Cabernet Sauvignon.

What followed was a tour of the famed manor house to refresh the senses and the legs. Each and every room had a luxurious airiness with an opulent aesthetic, I couldn’t help but wonder what it must be like to stay in the some R40 000 a night large manor house. My favourite room? You guessed it, the kitchen! A kitchen made of dreams, envisioning many days of meal preparation spent feeling like domestic goddess Nigella Lawson.

Blaauwklippen takes pride having something available for everyone to indulge in. Not much of a wine consumer? Try their craft gin range and do a gin and nougat pairing. The tasting consists of three different types of gin, paired with three different flavours of locally crafted nougat to perfectly match the flavours that each gin holds. The pairing is R135 per person. I particularly loved the Zin Gin. The Zinfandel juice infused gin is rested for up to three months before diluted with Reverse osmosis water is added to reduce to bottling strength. Vapour infusion is seen as a more superior method than steep and boil since botanicals do not over-boil. The vapour slowly extracts the delicate flavour or essential oils of these botanicals to form the Gin. On the palate, you will find sweet red berries with cranberry juice, dry piny Juniper and tea-like tannins which reminds me of Christmastime and mince pies. The Gardin Gin is a typical dry gin with hints of orange zest and floral accents. I can definitely see myself sipping on this throughout summer. The Farm Gin, the last in the juniper berry laced trio, shows bursts of wild fig, pink peppercorn with slightly sweet and silky smooth herbal and floral notes. Really balanced and pairs well with the pecan nut nougat. I absolutely adore the fresh floral designs on each bottle.

Friday nights at Hamm & Uys are quite the occasion, with pizza being the star of the show. Every Friday evening the farm-based restaurant hosts a pizza evening with live music as entertainment for the hungry hoards. Pizza is made fresh in-house in their wood-fired oven with delicious seasonal toppings. Why Hamm & Uys? I LOVE the aesthetic and of course, the delicious offerings they have on their menu, such as the generous serving of mussels served in a beautiful dutch oven with roosterkoek to mop up the white zinfandel laced juices! The beef burger with crispy wedges and roasted marrow bone is the ultimate! I enjoyed my pizza and burger with the winery’s unforgettably delicious Malbec.

The indulgent evening ended with a good night’s rest in our luxe cottages on the beautiful farm. Our Saturday morning proved to be a busy one starting with a short walk to the magical glass cathedral in the already sweltering 30 degrees C Stellenbosch heat. To fuel our next adventure we had an MCC and Almond Biscotti pairing in the shade followed by my brave yet really long attempt at sabrage. We were met by Viticulturist Jaco van der Westhuizen who graciously fielded our novice wine questions and showed us through the lush vineyards ready to be harvested soon.

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YAY! I did it! 🙂 It only took over 2 minutes!

A scrumptious breakfast spread was set up in the beautiful manor house dining room.

Without reservation or bias, Blaauwklippen Wine Estate is a sensory experience to be taken in little by little, by staying over or visiting frequently. Family-friendly? Check! Wine enthusiast-friendly? Check! Craft gin enthusiasts? Check! Luxurious and comfortable accommodation? Check! Check! Delicious food on offer at resident restaurant Hamm & Uys? Check! Check! and check, please! I cannot wait to be back, whether it’s for the pizza evening’s or Sunday markets held every Sunday on the farm.

A massive thank you to the amazing team at Blaauwklippen for their warm hospitality.

To visit or make a booking:

Blaauwklippen Wine Estate

Strand Road, R44 Stellenbosch, Stellenbosch, 7600
- - TASTING ROOM / CELLAR +27 (0)21 880 0133
- - HAMM & UYS EATERY +27 (0)66 495 0270
- - GENERAL ENQUIRIES +27 (0)21 880 0133
- OPENING HOURS Summer Times (1 October – 30 April) Mondays to Saturdays: 10h00 – 18h00 Sundays & Public Holidays: 10h00 – 17h00Winter Times (1 May – 30 September) Mondays till Saturdays: 10h00 – 17h00 Sundays & Public Holidays: 10h00 – 17h00
Information in this post about the winery is supplied by their website.
January 30, 2020
An Evening of Food and Wine Pairing at Kunjani Wine Estate

*Please note, Kunjani winery hosted me to attend the dinner, however, all views are my own*

I recently attended the very first wine and food pairing dinner at Kunjani wine estate in Stellenbosch. You may recall I was at their label launch earlier this year. The dinner consists of six courses and will be a regular occurrence at the boutique winery which will feature a fresh, seasonal menu with every dinner hosted by co-owner Pia Watermeyer.

The first course was a beetroot goat’s cheese salad, pistachio goat’s cheese balls, fig compote, grapefruit perfectly paired with the Kunjani Stolen Chicken Rosé 2018. It was quite a warm evening so this went down quite a treat! The second course, line fish, grilled artichoke, cauliflower puree, broccoli, pak choy, white wine chive sauce paired with an equally delicious Kunjani Chenin Blanc 2018.

The third course, was a refreshing palate cleanser of lemon sorbet to prepare us for the next course which was North-West Kudu carpaccio, quail eggs, horseradish, parmesan shavings, radish, pickled vegetables paired with my personal favourite, Kunjani Shiraz 2015. Next was an incredibly delicious biltong-spiced sirloin, king oyster mushrooms, carrot & cauliflower quenelles, asparagus, broccoli paired superbly with the Kunjani Cabernet Sauvignon 2017. Dessert always being my favourite course, was a chocolate-mint nougat mousse, pistachio crumbs, frozen yoghurt, and a brandy snap paired with the Kunjani Merlot 2017.

The dinner costs R550 per person, including wine and gratuity.
Bookings essential, prepayment secures your seat. Limited to 30 guests.

Note: bookings are subject to availability. Cancellations 7 days or less prior to the date of the dinner are non-refundable. T&Cs apply. This is a special event and due to space restrictions long/mixed tables are allocated and not individual tables. To book your spot for the next dinner call: +27 87 630 0409, or email: info@kunjaniwines.co.za For more information visit their Facebook page for updates: https://www.facebook.com/Kunjaniwines/

Thank you Kunjani for graciously hosting my husband and me, we can’t wait to be back again soon!

December 4, 2019
A Taste of Spring at FOXCROFT – A Review

** This review was made possible thanks to FOXCROFT for hosting me**

It’s been three years since Foxcroft in Constantia burst onto the Cape Town restaurant scene and since then it has become a regular favourite with locals as well as international guests visiting the picturesque Constantia Valley to sample the best in food and wine. Head chef Glen Williams believes in a carefully structured farm to table approach, utilizing the freshest seasonal ingredients and showcasing them on the plate to deliver a finessed flavourful experience. I was honoured to be invited to review their spring menu which runs until the 15 December, the special runs from Monday to Sunday (R345 for four courses or R595 with wine pairing). You can also treat yourself to an exceptional lunch experience by booking the tasting menu at lunch at a reduced price of R595 or R920 with wine pairing, also until 15 December 2019.

My dear friend Megan from Authentic Blog and I chose to sample the wine pairing menu. Every dish was thoughtfully constructed with each wine to complement each other perfectly. Their love of wine is certainly reflected in the successful winemaker’s dinner series collaborations, where diners enjoy a five-course chef’s menu paired with a first-class cellar’s hand-picked wines. The wine list is fresh and exciting, with a few Swartland gems in the mix.

They import as little as possible and use small-scale, sustainable, ethical and traceable suppliers wherever possible. The menu starts with the bread course, which was a pillowy light focaccia with pesto in the center. If there wasn’t all four courses that followed I would happily stuff my face with more of that! Starters followed with an utterly delicious Yellowfin tuna dish, that consisted of salsa macha, whipped avocado, jalapeno, and a crispy tostada for texture or in my case to make your own little taco! This was all paired with Silvervis’ Smiley Chenin Blanc from the marvelous Swartland region. We were treated by chef Glen, to a taster of the chicken ballotine, also on the menu as a first course. The chicken ballotine was beautifully plated with liver parfait, nectarine segments, mushroom and chunks of toasted brioche croutons for texture.

My incessant need for all things shellfish ensured I chose the west-coast mussels for the second course. Neatly gathered together in a bowl, the mussels together with a few slivers of pickled squid, succotash and mayu oil. I stood and filmed with bated breath as our amazing server Lindsay, poured the mussel chowder into the bowl to make a delicious and beautiful meal. Paired with a light and fruity 2018 Arendsig Chardonnay.

Oak Valley Pork, a beautifully plated meal of Kimchi, charred cabbage with spicy peanuts and bite-sized cubes of pork crackling. Every morsel on the plate I would eat a thousand times over! Incredibly tasty and paired with an equally delicious and well-rounded 2018 Thorne & Daughters Copper Pot.

And now for my favourite course, dessert! Simply titled, yoghurt. My dessert was certainly inspiring of spring and how fresh and flowery the season is. Cradled in the centre of an egg-shaped bowl, was green apple jelly spheres, litchi granita, beautifully decorated with elderflowers and geranium. Paired with a glass of 2019 “The Freshman” Sauvignon Blanc.

The food, the service, and the wine were absolutely spectacular. For the price of R595, the experience was such a real treat! Chef Glen and team show such a real passion for fine food and attention to detail, its easy to see and taste why they are ranked as an Eat Out eatery and You really don’t want to miss out on this fantastic Spring special. Make your booking before the 15th of December: https://www.foxcroft.co.za/book-online

Massive thanks to the amazing FOXCROFT Team for graciously hosting us and treating us like such royalty! We cannot wait to be back again.

November 19, 2019
Franschhoek Culinary Status Reaffirmed in South Africa

The list of nominees for the hotly contested 2019 Eat Out Mercedes-Benz Restaurant Awards have been released, and six Franschhoek restaurants have been included in the list of 30 finalists.

The Franschhoek restaurants to secure a spot are the following:

Chefs Warehouse at Maison

La Petite Colombe

Le Coin Français

Pierneef à La Motte

Protégé

The Werf Restaurant at Boschendal

The Eat Out Awards are regarded as one of the most prestigious in the industry, and this year the gala event to counting down from position 20 to 11 takes place at GrandWest on Sunday, 17 November. At the same event, which is attended by the who’s who of the foodie world, the Top 10 restaurants in South Africa will also be revealed.

At the 2018 Eat Out Mercedes-Benz Restaurant Awards, La Petite Colombe (#5), Le Coin Français (#14) and Chefs Warehouse at Maison (#16) each secured a spot on the sought after Top 20 list. The Werf Restaurant at Boschendal, with Executive Chef Christiaan Campbell at the helm, was last year’s recipient of the Eat Out Woolworths Sustainability Award.

Without a doubt, Franschhoek is South Africa’s Culinary Capital, and for the ultimate in gastronomy experiences, be sure to book at one of these esteemed eateries when next visiting the valley.

October 30, 2019
Experience the Newly Launched Tryn at Steenberg.

I am ashamed to say it was my very first time visiting Steenberg Wine Estate. I wish I had been sooner, alas there is no time like the present, right? Steenberg Wine Estate is situated roughly 25 minutes from Cape Town in the luscious green neighbourhood of Steenberg, Tokai. Tryn, a vibrant new signature restaurant has opened at Steenberg with renowned Constantia chef, Kerry Kilpin, at the helm of this opulent well oiled machine.

Dedicated to Steenberg’s 17^th century founder, Catharina Ras, or Tryn as she was known to her nearest and dearest, the new restaurant is contemporary in spirit with fabulous food, bold accents and modern textures. Today, Steenberg Farm continues to honour her name with the opening of Tryn and dedicating two signature wines to her: the flagship red blend, Catharina, and the prestige cuvée, Lady R Méthode Cap Classique.

Chef Kerry takes her culinary skills to the next level, featuring an abundance of fresh, seasonal ingredients, honest flavours and intuitive service. Known for adding a touch of Asian and Middle Eastern flair to her classically prepared food, Chef Kerry enlivens the familiar with exciting twists and flavour combinations to delight all palates.

Her menu is accessible and easy to navigate with ample choice of deliciously prepared dishes. Meat lovers will find all their favourite cuts, while vegetarians can savour Kerry’s signature brand of delectable tastes and textures. Her profound passion for ethically sourced fish also shines through on the Tryn menu. With that said, you will find a wood carved fish with an Abalobi barcode to scan to learn more about the sustainable catch of the day.

Each meal is paired to perfection with an award-winning Steenberg wine to compliment the meal and create an unforgettable sensory experience. I certainly cannot wait to be back to discover more of what Steenberg has to offer. The food and experience at Tryn is nothing short of an incredible opulent experience, perfect for a fancy yet relaxed date night or an intimate birthday dinner.

Tryn is open seven days a week for breakfast, lunch and dinner. For bookings contact +27 (0)21 7137178 or email info@tryn.co.za

Special thanks to the talented team at Tryn and to GC Communications for hosting me.

October 16, 2019