Dinner Under the Oaks - Sat, 11 Dec - Stellenbosch

The Stellenbosch Dining Route is delighted to announce the first Dinner under the Oaks event, which will take place on Saturday 11 December 2010 from 6pm.
 
Diners are invited to experience Stellenbosch and its unique "European-style with an African flavour" mix of restaurants, oak trees and atmosphere.
 
The event brings together ten restaurants with specially prepared menus to be served to patrons at tables in the picturesque Church and Andringa Streets, which will be closed off for the evening.
 
Music

Entertainment at Dinner under the Oaks includes live music with Schalk Joubert & friends. Schalk is a seasoned musician who has been working over the last ten years as a premiere freelance bass player and musical director with some of South Africa's most popular artists and a variety of international stars.

 
Art Galleries & Artists

A number of local art galleries will also be open for the afternoon and evening, and diners are invited to visit them and in some cases, meet the artists and sculptors themselves.
 
Bookings

Participating restaurants include Jan Cats, SGT Pepper, Lafayette Winebar & Restaurant, Café Dijon, 1802 Restaurant, Greengate Eatery, Arpeggio Ristorante, De Volkskombuis, Coopmanhuijs and the Wijnhuis. Menu prices range from R150 to R250 per person, plus a R40 cover charge.
 
Bookings for the event must be made in advance on the DiningRoute.co.za website, where menus created specifically for the event are listed. Bookings must be paid for in advance, and cannot be made directly with restaurants.
 
Spend the Weekend in Stellenbosch

Diners attending Dinner under the Oaks are encouraged to spend the weekend in the wonderful town of Stellenbosch and enjoy the many attractions that the region has to offer. Suggestions include the visiting the farms on the Stellenbosch Wine Routes, hiking the trails in the Jonkershoek Nature Reserve and having a picnic at one of the many outdoor venues in the area.
 
Various local guesthouses and hotels are offering discounted rates for Dinner under the Oaks diners wanting to spend the evening or weekend in the area. Details can be found on www.diningroute.co.za.
 
Social Responsibility

Most restaurants in central Stellenbosch have been recycling bottles and tins for quite some time, so Dinner under the Oaks automatically has a strong environmental focus. Recycling bins can be also be found in public areas in most parts of Stellenbosch.
 
Since the theme of the event is restaurants in the streets, and the timing is just before Christmas, the Stellenbosch Dining Route will donate a portion of any profits from the event to a local shelter as a Christmas gift.

Towerbosch Restaurant Adds Magical Charm to Knorhoek Estate

The concept of ‘down-to-earth’ takes on a magical charm at the new Towerbosch earth kitchen at Knorhoek Wine Estate, one of the best kept Winelands secrets outside Stellenbosch, where unpretentious ‘ouma’s kos’ defines an enchanting haven of old-fashioned culinary bliss. 

Here on their farm tucked away in a corner of the majestic Simonsberg where lions once roamed, is where the Van Niekerk family have tapped into their romantic surroundings to transform a ramshackle thatched-roof lapa into a mystical white space reminiscent of an enchanting forest retreat.

In a feat of recycling wizardry, Neil Stemmet of Koncept Design & Architecture, who specialises in the creation and transformation of fresh yet timeless spaces of restaurants, hotels and private luxury residences, used raw materials salvaged or hand-crafted on the farm in the renovations and decor.

“My inspiration came from my carefree inner child and love for natural artistry. I decided to steer clear of artificial, modern luxury to make room for an unassuming, homely eat-out destination where the senses are transported to a faraway, enchanting fairytale, almost back to one’s childhood, while indulging in a languid, home-cooked meal,” shares Neil.

This cosy sphere with its bright white detail against dense thatch, weaves a spellbinding touch of timeless elegance with its definitive decorations of antique bric-a brac and rustic chic.

Towerbosch captures the eye and imagination with a bespoke ceiling chandelier installation made of farm twigs painted white and draped with vintage treasures, old crockery and family trinkets.

The floor is filled with unique chairs and tables of all shapes and sizes which give it an eclectic, yet inviting feel. An array of family silverware and mixed china sourced from nearest and dearest cupboards adorns the tables. A large fireplace and comfy library nook with old books and oversized leather sofas, round off a relaxed, homely ambience.

A particular highlight of the restaurant is the heart and soul food from the kitchen, giving life to grandma’s family recipes by serving wholesome feasts from the larder and the land.

Chef and life partners, Westley Müller and Carmen van der Merwe, warmly invite guests to their table – and even into the kitchen for a taste test of what is cooking on the stove – with the a la carte menu depending on their mood and pantry content on the day.

“We pride ourselves in ‘salt-and-pepper’ food bursting with natural flavours. Simple, slow cooked, traditional family meals served on big platters where everyone can help themselves to a delicious selection of heritage fare at their own table,” shares Westley.

“For us it is all about creating a memorable meal, built on the passion and vision of people who love the way they live and want to share it with you. Towerbosch takes you back to a nostalgic, old school dining experience of a lost era in South Africa,” adds Carmen.

There is no rushing of Karoo lamb shoulders or drenching with heavy sauces in their kitchen, where everything is cooked to perfection at a slow pace, with the meaty mains as special as the vegetable accompaniments. No French terms, no fusion of any kind, no fus, only honest food cooked with the best local ingredients with the smallest carbon footprint.

Towerbosch combines the taste of traditional and the simplicity of modernity. Think traditional Kaapse Smoorsnoek with curried onion pickle, slow-roasted tomato soup with freshly baked farm-style bread and homemade jams; smoked Sirloin salad with homemade garlic mayonnaise or Springbok pie served with preserved quinces. A firm Towerbosch favourite is the Vicky Wes Lamb Shoulder, slow cooked for 10 hours and flavoured with coriander seeds and cloves. Desserts that will put any sweet tooth under a spell include sago with a grilled sugar crust or a traditional Jan Ellis pudding, and preserved guavas with homemade custard.

On Sunday’s Towerbosch, surrounded by a forest and stream, lights the fire for their Asado lunch which is especially popular amongst families with children of all ages. This al fresco, open braai next to the pool, is typical of the laid-back ‘Argentinean style braai which starts with empanada (filled pastries) on arrival followed by fresh breads and a myriad of succulent meat indulgences with delicious accompaniments including fat-roasted potatoes, cinnamon ‘soet pampoen’, slaphakskeentjies (pickled onions) and tomato and onion salad.

A typical meal at Towerbosch costs R130 for a two-course or R160 for a three-course and includes a glass of Knorhoek’s finest with each meal. The Asado lunch costs R165 per head.

Towerbosch earth kitchen is open for lunch from Wednesdays to Sundays (from 12h00 till 3pm) and for dinner on special request or for private functions with a minimum of 15 guests. The restaurant invites any celebration, whether it is a fairytale wedding or an intimate lunch affair with friends.

Reservations are essential. To book your table contact Tel: (021) 865 2958 or send an email to towerbosch@knorhoek.co.za.

Hartenberg Artisanal Charcuterie, Olive & Wine Tasting

Artisanal charcuterie and olives meet classically crafted wines in a unique taste experience at Hartenberg Wine Estate, one of South Africa’s leading and oldest producers of Shiraz on Bottelary Road in the Stellenbosch Winelands.

Priced at R60 or R100 depending on the choice of wines, these bespoke pairings bring together the expertise of Hartenberg Cellarmaster Carl Schultz, charcuterie artisan Steve Jeffrey and Chrisna Pepler who works her magic with locally grown olives. Both are regulars at Cape Town’s famous Biscuit Mill Market.

Try Hartenberg Sauvignon Blanc with Chrisna’s green olives infused with citrus and lemon grass and the Alsace air dried sausage, both of which enhance the gooseberry flavour and richness of the wine. Hartenberg Chardonnay with its zesty lemon and honey flavours suits a soujouk or chorizo, whilst the smoked olive tapenade is a definite hit. Hartenberg’s Riesling and Pinotage love spicy foods and are among the few wines that can stand up to Steve’s extra hot Italian sausage. Roasted rosemary olives and the Moroccan sumac spiced sausage best bring out the berries of the Hartenberg Merlot. The Hartenberg Estate Shiraz loves all things smoked and goes down sublimely with smoked olives and pancetta.

The charcuterie and olive wine tastings are available Mondays to Saturdays and seven days a week from December. For bookings, call Tel: (+27)21-8652541, Email: info@hartenbergestate.com or visit www.hartenbergestate.com. Hartenberg Estate is situated on the Bottelary Road off the R304 to Stellenbosch.

(Almost) Business As Usual at d'Ouwe Werf

If, like me, you've been watching the progress at d'Ouwe Werf you'll be intereseted to know that:

We asked: Where's the Best Place to Picnic?

We asked: Where's the Best Place to Picnic?

You said:

• Franschhoek - 57%
• Paarl - 42%
• Stellenbosch - 28%
• Other - 7%

Read The Month's Picnic Review in the new look November edition - out next week.

            

Interesting... How to Judge a Quality Wine

There is wine… and then there is good wine.  Everyone has heard the jokes about drinking “cheap wine”, but what they don’t realize is that cheap wine can be cheap in a lot more ways than just price.

Wine has many different characteristics and there are a number of excellent medium quality wines which make ideal...
Read the rest here http://stellenbosch.za.net/

Jozi gets Grapes, Glitz and Glamour with Stellenbosch at Summer Place

Teaming up with Sanlam Private Investments, the inaugural Stellenbosch at Summer Place brings grapes, glitz and glamour to the City of Gold, to showcase the finest wine, food, art and crème de la crème of the Stellenbosch winelands, on Wednesday 10 November 2010.

Savour the true spirit of Stellenbosch in style and rub shoulders with 50 top Stellenbosch winemakers. From De Toren to Dalla Cia, Kanonkop to Kleine Zalze, delight in 200 of the finest wines from the country’s premium wine region. 

Meet five of the finest Stellenbosch chefs who will lend their gourmet flair with their signature dishes :

• Bertus Basson, Overture
• Daniel Vercuiel, Volkskombuis
• George Jardine, The restaurant at Jordan Wine Estate
• Grégory Czarnecki, The restaurant at Waterkloof
• Michael Broughton, Terroir at Kleine Zalze

Talented Stellenbosch music sensation Zamar will add rhythm to this glamorous affair and art aficionados will be able to feast their eyes on select pieces exhibited by Stefan Hundt, curator of the Sanlam Art Collection – one of South Africa’s oldest and most extensive corporate art collections.

Tickets for Stellenbosch at Summer Place cost R395 per head and include wine tasting and gourmet delight throughout the evening. As tickets are limited, immediate booking is essential to avoid disappointment. The evening starts at 18:30 for 19:00. For more information and ticket sales contact Christa at Tel: (021) 886 8275, or click HERE.

Signs That It's That Time of The Month

Stellenbosch Municipality will start with the removal of all “red, white and blue” signs located in the main road of Franschhoek during the last two weeks of October 2010.

Removed signs will simultaneously be replaced with the appropriate official brown tourism signs with the symbol applicable to accommodation establishments.

Please contact the office at 021 876 2861 if you require further information.

Arts Association Stellenbosch – Talk by Kathryn Smith

Emmanuel Adebayor: Togo 2010
Experimental mosaic poster for the Word Cup

Kathryn Smith will be giving a talk on 'Something Happened on the Way to the Gallery: Experimental Practices In South African Art from the 1960s to Now' at the monthly meeting of the Arts Association Stellenbosch on Wednesday 27 October at 17h30 at the Sasol Art Museum, Ryneveld Street, Stellenbosch. Members free, guests R30.

This talk attempts to unravel the notion of the experimental in art, alongside related concepts of the avant-garde, the contemporary and the conceptual. It refers to so-called 'radical' positions in recent South African art that demonstrate an awareness of international concerns,while attempting to find their own specific language (that may not appear immediately or directly political) in response to the particular conditions of cultural isolation and an emergent democracy.

The talk attempts to offer new ways to think about this work, which is poorly documented in available publications about South African art, and suggests that experimentation is a form of resistance in itself.

Kathryn Smith (b. 1975) is an artist who operates at the interface between studio work, curatorial projects and scholarly research. [Her studio practice has been described as demonstrating a 'forensic aesthetic', incorporating camera-based media, drawing and text into installation environments that investigate the relationship between violence and space. Her scholarly and curatorial projects are focused on developing the histories and discourses of historical avant-garde and experimental/radical practices in South Africa in relation to contemporary practice, with particular focus on new media, dialogical/situated practices and performance.]

Recent projects include researching and writing the artist's monograph 'Barend de Wet' (SMAC, 2010) and co-curating 'Dada South? Exploring Dada legacies in South African Art, 1960 to the present' with Roger van Wyk (Iziko South African National Gallery, 2009 - 2010).

She is senior lecturer and co-ordinator of the Fine Arts studio practice programme at the Department of Visual Arts, University of Stellenbosch.

Alto releases limited edition red blend - MPHS, at R700 a bottle.

Schalk van der Westhuizen is marking his first decade as winemaker of Alto with the release of MPHS, a powerful but sleek micro-cuvée created to honour the extraordinary soils and location of this dryland Stellenbosch red wine estate set high on the Helderberg Mountain.

Just six barrels (amounting to 1 800 litres) have been made of the maiden 2007 vintage of the 67/33 blend of Cabernet Franc and Cabernet Sauvignon, aged for two years in wood and then left to mature in the bottle for another year before release.

The cryptic name MPHS reflects the initials of the four winemakers who have built the reputation of the farm. They are Manie Malan, whose father planted only red varietals on Alto as early as the 1920s; Piet du Toit, who acquired the farm in 1959; his son, Hempies, the renowned Springbok rugby player, who took over in 1983; and Schalk himself, who joined Alto in 2000.

Like its maker, MPHS is big and muscular but also lithe and restrained.  Its concentrated black and red fruit flavours have been tempered by 24 months in new French oak. 

It is produced from what Van der Westhuizen believes are the farm’s best two blocks of the two varietals chosen for the blend: a 2 ha block of Cabernet Franc planted 350m above sea level in deep red Hutton soils and 11 years’ old at the time of picking; and a 5 ha block of Cabernet Sauvignon, sited 500m above sea level and established in stony granite soils, with the vines 14 years old in 2007.

Both vineyards are cooled by afternoon maritime breezes blowing off False Bay to protract ripening. Under viticulturist Eben Archer, a strong focus was placed on vine root development and distribution in these vineyards which today produce fruit of exceptional balance.

 “Prof Archer has shown that there is a direct correlation between the quality of the vine root system and eventual grape and wine quality,” says Van der Westhuizen.  “The size, health and activity of the root system impact on the growth of the shoots and leaves above the ground.  By applying carefully designed soil surface management techniques coupled with the optimal spacing of vine rows and vines within each row, and the use of vertical seven-wire trellising systems, a favourable balance is achieved between subterranean and surface growth of the vines. As a result, the total volume of roots is matched by the total volume of top growth, including fruit, leaves, trunk and stems.

“Thanks to the condition of the vines and their deep root systems, we were able to pick the grapes at 26° Balling and still ensure an excellent balance between fruit flavour, acid and sugar.  We harvested on taste, when the tannins were fully ripened and the berries had reached a peak of flavour concentration. 

“Normally, these grapes would find their way into our larger-volume Cabernet Sauvignon or Alto Rouge wines but these gems have been given a voice of their own in the new blend.  We selected the best-of-best fruit and had to compete with the baboons to make sure we got to it before they did!” says Van der Westhuizen. “They have an unerring instinct for always identifying the prime quality berries.”

He says the wine’s fruit intensity has been contained by extended ageing in medium-toasted small barrels, sourced from three coopers to add to its complexity.  “I originally thought 18 months would be enough but the fruit was still too powerful at that point.  Two years was just the time the wine needed in wood to create the rounded but graceful richness and complexity I was aiming for.”

After the final assemblage the wine was very lightly filtered before it was bottled.

He is proud of the pleasing harmony of MPHS.  “When you pick at such ripeness, it is always a challenge to achieve a finessed profile but I think we have succeeded. The wine is ready for enjoyment now but it has the structure to age for a decade at least.”

In his typically modest and understated way, he explains that the idea for MPHS was prompted by one of Alto’s strongest advocates, Janånke Johansson, the farm’s Swedish importer and a widely respected wine judge and trader, who believed the time had come for a small-edition, hand-made wine that would reflect the very best of Alto to aficionados.

MPHS will only be made during outstanding vintages and the ratio of the two Cabernets will depend on the profile of the fruit each year. “We take our cue from nature on this and no two vintages are likely to follow the exact same recipe.”

 

Locally the wine is available from a small selection of stockists and retails at around R700 per bottle.  For details of where it is being sold, contact Cape Legends on 021 809 7000.