Top wine this week:
I don't think I can pick just one this week for my heart belongs to
Steenberg's Semillon, their Nebbiolo and their award-winning Merlot. I was treated
to a wine tasting and lunch at Bistro1682 on Steenberg Estate and both the wine
and the food were absolutely delightful - I could have quite happily spread
myself over a few lounge chairs and got incredibly merry. Their Merlot has a
refreshing minty edge to it and the Semillon is perfectly layered and rich with
a zesty freshness that stops it from being overtly woody and thus offending
those Chardonnay haters.
An additional entry this week is Hermit on the Hill The Infidel Sauvignon
Blanc 2012, naturally fermented and naturally a new addition to my wine fridge.
I'm not a Sauvignon Blanc fan (too much greenness and acidity) but this wine
hit my spot.
Top meal this week:
Chicken croquettes with sweetcorn veloute from the new Bistro13 – a dish I
could get fat (and happy) on.
Situated at Welmoed (part of the Stellenbosch Vineyards portfolio) in
Stellenbosch, this new bistro run by Chef Nic van Wyk and Roxy Laker is super
impressive. Modern interior with natural accents, uber friendly staff (who know
their sh!t) and a menu that's unpretentious and relatively seasonal - you won't
be disappointed.
They offer a "Naked Menu" which is 10 courses for just R260pp and
features various flavours that the Chef will surprise you with - but you have
to make a booking (click here to check out their website)
The wine they serve is all from the Stellenbosch Vineyards range which means I got to sip on Credo goodness (they are regulars on Cathy Marston's Grape versus Grain challenge) - their SMV is lovely...so too is their Chenin Blanc...and Chardonnay...I can't decide.
You must try:
Matt Manning's One Ingredient: a cooking course and dinner experience with a difference.
I'm probably biased, Matt is British and I do like to punt them English
buggers, but he doesn't just have that cheeky charm going for him, the boy can
cook!
The idea is that you rock up (having booked) and get cooking with...One
Ingredient...Magic. Whilst you’re being tutored by Matt and getting your chef
on, you're also tasting/sipping/gulping down some of SA's best wines in the
process.
It is four courses. Four unique, out-of-this-world dishes that are centred
around one single ingredient that changes on a monthly basis. Past dinners have
involved bacon (ermageersh), carrot, celeriac and currently running is
sweetcorn.
Do yourself a favour and check out his Facebook page for more details and to
book - https://www.facebook.com/OneIngredientPage