Hartenberg does Picnics Too

Known for their warm hospitality at their homely tasting room, the Hartenberg team have put together a delicious picnic lunch packed to the brim with wholesome country fare.

The R120 menu includes Hartenberg wine with a selection of country cheeses, Eleanor Finlayson’s famous snoek pate, a selection of cold meats and chicken, homemade country terrine, roasted vegetables, crudités and country pickles, a selection of seasonal fruit, dessert and coffee.

All the food is prepared by Hartenberg’s trained staff who take great pride in their home cooked country fare. The picnic lunches are available all summer, weather permitting.

Enjoy bird watching or explore the farm on foot on Hartenberg’s popular wetland walk. Keen hikers will be richly rewarded with wonderful sightings of birds and other wildlife including the elusive African Fish Eagle, a regular visitor to the farm. If you book ahead, the Hartenberg team will be happy to pack a picnic hamper for you to take on the hike.

Hartenberg Wine Estate is situated on the Bottelary Road off the R304 to Stellenbosch. For bookings, call Tel: (+27)21-8652541, Email: info@hartenbergestate.com or visit www.hartenbergestate.com.

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.

Find Something for Christmas at Allesverloren

Share one of the oldest and most esteemed ports in South Africa this festive season with the Allesverloren Port gift pack, a beautifully presented gift box with a bottle of this well-loved port, a set of port glasses and indulgent Lindt chocolates. 

This Allesverloren port has an alluring armoas of fruit cake, honey, raisins and black currant with chocolate and mocha undertones that fill the mouth before ending with a velvety and lingering fruitcake aftertaste. It is perfect for sharing with guests along with cheese and dessert or simply enjoy on its own. 

Allesverloren Port is a blend of equal parts Tinta Barocca, Souzao and Pontac grapes with the balance being Malvasia Rey, Tinta Röritz, Tinta Francisca and Touriga Naçional.

Allesverloren dates back to 1704 and began producing wine in 1804, exactly one century after the farm was established. In 1872, Allesverloren was acquired by Daniel Francois Malan and now is run by the fifth generation of Malans on the farm.

The Allesverloren Port gift set is available at leading liquor outlets and is expected to retail for around R160.

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.

And Now for Something Completely Different...

FRANCO has been working at establishing Youth groups in the Townships as a way to keep the young people off the streets, off drugs and off alcohol. We work with Minnie Petersons’ YEA and KUSASA.

One of the groups calls themselves Sondelani Productions, supported by FRANCO. They are led by an amazingly proactive young man, and are all from the Eastern Cape , where unemployment and the problems that go with it are rife.

Besides working here, in the Franschhoek townships and for no pay, Sondelani plan a trip to the Grahamstown area to help their own communities establish similar youth groups.

On Friday night, 5th November at 1830 in the NG Church Hall, they are putting on a show which they call “Spring Entertainment” that features some delightful Xhosa male and female choral work and gum-boot dancing.

The show lasts about 1 hour, which allows you to make your restaurant booking, and tickets are R30, available at the door or from Tourism (upstairs, above the pharmacy).

This same group has plans to start cleaning up the township (in conjunction with other groups) and have started a netball league for about 70 girls. They have also been sent by FRANCO on an education trip to Hermanus to see the whales (that none had ever seen before.) and a team-building and leadership camp-out to Villiersdorp.

We have all heard the stories about the youths hanging around the streets, doing nothing and getting into trouble. Well, this group is doing their very best NOT to fall into that trap. They are doing things.

They are spreading the message of no drugs, no booze, responsible sexual behaviour, no lying, cheating or stealing.

This is also an opportunity for returning swallows, or visitors, to see a little local culture. They really need your support.

(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:

Nederburg Concert Series Ends on a Grande Note

The glamorous Grand Finale Concert celebrated the talent of some of the country’s top classical musicians when Soprano Zanne Stapelberg, accompanied by Minette du Toit-Pearce, Peter and Suzanne Martens and Philippus Hugo set the tone for a most enjoyable evening.

The romantic works of French and Spanish composers and Martens’ arrangements of the "Seguidille" (Carmen) and the "Flower duet" (Delibe's Lakmé) were fantastic.

The evening ended with a three course formal dinner in the wine cellar, hosted by cellar master Razvan Macici, paired with wine from the Nederburg Manor Range.