Food & Wine Pairing Dinner

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The Twelve Apostles Hotel and Spa
TIME:    19h30
COST:    R545 per person
VENUE:    The Twelve Apostles Hotel, Victoria Road, Camps Bay
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The Twelve Apostles Hotel commences its monthly 2015 Food & Wine Pairing series in Azure Restaurant on a 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.

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.