To make up for
possible over-indulgence during the festive season, the five-star Twelve Apostles Hotel and Spa commences its
monthly 2015 Food & Wine Pairing series in Azure Restaurant on a delightfully
healthy note: on Friday 30 January 2015 Executive Chef Christo Pretorius and Avondale owner Johnathan Grieve will present a
special vegetarian menu paired with a selection of Avondale’s naturally-made,
organic certified slow wines.
The picturesque
300-hectare farm that is today known as Avondale has been under cultivation for
more than 300 years. Early records show that the land was one of the
first in the Paarl valley to be allocated specifically for the production of
wine grapes. In 1997, the Grieve family purchased Avondale as their family
farm. The youngest son, Johnathan Grieve, has since developed a unique approach
to viticulture called ‘BioLOGIC®’ - by implementing organic and biodynamic
practices he transformed this long-used land into a robust, balanced vineyard
ecosystem.
As always, fine
dining restaurant Azure at Leading Hotels of the World member The Twelve Apostles Hotel and Spa will play host to
this special culinary evening, entertaining guests with magnificent sea views,
outstanding service and irresistible food and wine combinations. Says Chef
Pretorius: “For our first food & wine pairing evening of the year we have
decided to put together a light and tasty vegetarian menu, which will be
perfectly complemented by Avondale’s range of organic wines. Guests will be
able to indulge without feeling guilty, ending January on a healthy, yet
satisfying note!”
Guests will be welcomed
with a glass of Avondale Camissa 2012, followed by an Amuse Bouche of
Cauliflower terrine, compressed grapes, sultanas, verjuice and walnuts. Chef
Pretorius will then serve ‘Raw Summer Garden’ - baby root vegetables,
gooseberries, pea velouté and vegetable ash with a lime vinaigrette. This
first course will be matched with Avondale’s Anima Chenin Blanc 2013.
Pretorius will dish
up Ricotta Gnudi with soy glaze forest mushrooms, wilted red spinach, mushroom
and ginger consommé and parmesan crackers for the second course, paired with
Avondale’s Samsara Syrah 2007. This will be followed by seasonal Green
Asparagus as the main course, served with orange sweet potato, daikon radish,
almond sour cream, salted apricots and pumpkin seeds. Johnathan Grieve has
chosen his La Luna 2009 as the perfect partner for this Super Food dish.
Dinner will be
rounded off with a tangy ‘Granny Smith’ dessert, comprising confit apple
crumble, apple tatin ice cream, apple gel, pistachio financier and brown butter
custard. Avondale’s Armilla Méthode Cap Classique Brut 2009 will accompany the
sweet finish.
Those wishing to
indulge a little bit more can also enjoy a selection of delectable Petit Fours,
served with tea and coffee.
Editor’s Note:
Meat lovers will be
able to enjoy a slightly modified version of the menu, featuring meat-based
dishes. Preference must be stated at the time of booking.