All images taken by Anthony West for www.anthonywestphotography.com
This month saw us venture out into the winelands on a culinary
expedition, armed with an empty stomach and our expert film crew. I hope
you are hungry as this month's mouth watering videos will certainly
leave you salivating.
Our journey to find good food on the farm took us to Stellenbosch, Franschhoek, Hermanus and Robertson where we found meals to suit every taste.
The first leg of our trip took us to Stellenbosch where we visited Webersburg, Simonsig, Spier and Middelvlei where we were treated with vastly different offerings.
At Webersburg, Chef Nadia Roux created a selection of canapes to be paired with the Webersburg Sauvignon Blanc 2011. Webersburg's The Venue is a popular wedding destination due to its breathtaking views (and amazing food). Nadia creates a unique menu for each wedding pair and the selection of canapes that we sampled were truly delectable! The Mojito cured prawns were especially well paired with the fresh and zesty Sauvignon Blanc made by last year's young winemaker of the year Matthew van Heerden. To hear what Nadia and Matthew have to say about the food and wine pairing please check out the video here.
Simonsig's nostalgia inspired Cuvee restaurant is headed by Chef Lucas Carstens, who cooked a delicious winter inspired Potato gnocchi, with sweet potato, wilted spinach, and a light curry carrot foam. The dish definitely brought on the nostalgia for me as my Italian grandmother used to serve up gnocchi in winter. The meal was perfectly paired with the Simonsig Aurum Chardonnay 2007, that is uniquely packaged in a sparkling wine bottle and sealed with a crown cap. Click here to see white winemaker Hannes Meyer and Lucas discuss the pairing.
A visit to Spier will never take you less than a few hours as their are so many things to do, eat and see that you'll soon find yourself relaxing at one of the restaurants, under the trees or in the tasting room. Spier's farm-to-table Eight Restaurant is a wonderful feel good experience as all the produce is either grown on the farm or sourced from local farmers. Executive Chef Lorianne Heyns prepared a Lamb shank Pie with garden vegetables that was paired with the multi-award winning Spier Creative Block 5 2009 by winemaker Frans Smit. To see the amazing food and to listen to Frans and Lorianne chat about the farm please click here.
Middelvlei has caught on to a great South African tradition, the braai. Every weekend you can join the Momberg family for a Boerebraai. The meal includes all the local favourites and some truly spectacular wines. If you enjoy a succulent, tasty steak then I'd recommend pairing it with the Middelvlei Cabernet Sauvignon 2010. Watch the video to hear Ben and Tinnie Momberg chat to us about their Boerebraai, but be warned do not watch this on an empty stomach. The close up shot of the juicy steak is sinfully good, click here to watch the video.
The second leg of our culinary expedition to us to the South African food and wine capital of Franschhoek where we were greeted with impeccable professionalism by Leopard's Leap, Grande Provence and Haute Cabriere.
Leopard's Leap CEO Hein Koegelenberg and Liam Tomlin (Liam Tomlin Food) welcomed us with a tour of their new tasting room and cooking venue. The sensational new venue was opened in February and offers breathtaking views of the valley and some fantastic cooking demonstrations and classes with Liam. Liam prepared a delectable duck sausage dish which he paired with the Leopard's Leap Family Collection Shiraz/Mourvèdre/Viognier 2008. To see Hein and Liam candidly talk about the pairing and their new joint venture please click here.
The Restaurant at Grande Provence has welcomed a new Chef this month in Darren Bardenhorst who prepared a yummy Roasted quail, truffled gnocchi, fig with hazelnut jus dish that was expertly paired with the Grande Provence Shiraz 2008. Grande Provence offers visitors a wealth of beautifully manicured lawns and exquisite art along with delicious food. Please click here to view the video in which Wine Brand Ambassador Angela Joyner and Chef Darren discuss their food and wine pairing.
The recently renovated Haute Cabrière Cellar Restaurant focuses on its tradition of creating the "perfect marriage of food and wine" under the guidance of Chef Ryan Shell. Ryan and Haute Cabrière winemaker Takuan von Arnim dished up a superb meal of Smoked Prawn mixed into a salted pork terrine sweet potato and pear salad paired with the Haute Cabrière Unwooded Pinot Noir 2011. A match made in gastronomic heaven as the flavours combine and react with one another. To see the culinary conversation between Ryan and Takuan please click here.
The last leg of our food tour took us to Hermanus and Robertson where we visited La Vierge and Rooiberg.
La Vierge's winemaker Marc van Halderen is as naughty as the ambiguous wines he makes and just as entertaining. In this month's video he explains the flavours of the La Vierge Collection Anthelia Shiraz Mourvedre 2009 and describes how well it pairs with the La Vierge Restaurant meals.
Proprietor and Executive Chef Shane Sauvage prepared a hearty Local beef fillet stuffed bacon and mussels served on creamy mash to be paired with the wine. Please click here to hear Marc's thoughts on the food and wine.
No visit to Robertson is complete without popping in to Rooiberg Winery. The team at Rooiberg are always friendly and welcoming and the food at the Bodega de Vinho Restaurant is simply scrumptious. Restaurant owner and Chef Jackie Robinson cooked up a tasty Chicken Breast fillet marinated and stuffed with liver pate and wrapped in streaky bacon. Rooiberg winemaker Johan Gerber paired the meal with the Rooiberg Chardonnay Reserve 2011. To view Jackie and Johan's food and wine conversation please click here.
I hope you enjoyed our fabulous new videos and if you wanted to get in touch with our videographers please visit www.anthonywestphotography.com.