Terra Madre Market – a feast to celebrate the love of good food

Terra Madre Logo - Round

My mate Nicole was raised with lambs legs gently swaying above her pram.  Her Mom and Dad both arrived as immigrants from Greece and owned one of the local butcher shops in Joburg.  Her Mom and Aunt loved to cook and to prepare all the traditional dishes from their homeland. To the Greeks every meal with the family is a celebration and should be cherished!  It is always a feast when the family get together and there are an endless number of dishes served over the course of the afternoon.

Chef Nicole in action!

Chef Nicole in action!

Greek Style lamb on the braai at the Terra Madre Market

Greek Style lamb on the braai at the Terra Madre Market

Nicole's Mom Koula - her inspiration in life!

Nicole’s Mom Koula – her inspiration in life!

Her foodie seeds were planted early and her love of food would guide her journey.  Nicole studied to be a Chef, ran a canteen and then launched her first restaurant called Cilantro in Parkhurst in the early days of Parkhurst metamorphasizing into a little gourmet hub in Joburg.  Her next venture was a restaurant called Icon.   The idea for this one was to create an upmarket Greek Restaurant serving the best Greek food in Joburg.  Both restaurants ended up with a huge and loyal following.  Nicole however was dreaming of the next step and that was a return to the earth.  A desire to actually be a farmer and to grow her own olives and to  make her own olive oil in the future.  She searched the Cape for a perfect spot and when shown an apple farm in Elgin – she fell in love and made an offer.  She sold her restaurant and stepped into a new world of farming.

Terra Madre Pomme Classique tastings at the Terra Madre Market with Ian Downie

Terra Madre Pomme Classique tastings at the Terra Madre Market with Ian Downie

 This step lead her to a new venture with her friend Ian Downie – they noticed that there was a gap in the market for a proper apple champers.  In South Africa we just had regular everyday cider.  This was the birth of a wonderful product called Terra Madre Pomme Classique………….literally a cider made in the method of champagne……you make an apple wine and then add yeast so that it goes through a second fermentation.  They designed the beautiful Terra Madre logo which represented their philosophy of the earth giving life and launched their sexy cider, which is the perfect drink for a hot summers day with the whole familia under an apple tree!

Terra Madre product tastings at the Terra Madre Market in Elgin

Terra Madre product tastings at the Terra Madre Market in Elgin

Nicole’s next dream was to create a range of products made only from the best ingredients, she also started the journey of learning how to make her own charcuterie meats, naturally made only from the best sources of grain fed and acorn fed animals.  It was a natural product extension for the Terra Madre brand.

Terra Madre's Charcuterie range

Terra Madre’s Charcuterie range

In order to share her philosophy on food and her products she has launched a market on her apple farm in Elgin.  This market represents everything that makes up Nicole.  It is a celebration of life, it is a celebration of family, it is a feast, it offers some of the most delicious food you will find in the Cape and it is a chance to escape to a farm filled with apple trees and love!

Come and feast and relax among the apple trees on Terra Madre Market Days

Come and feast and relax among the apple trees on Terra Madre Market Days

On market days plan to come for lunch, the main course for lunch is served from around 2pm – however – there are artisan loaves of bread on sale – so start with your own meze.  Buy the dips and spreads that you like and simply grab a table or lay out your blanket and settle in for the day.  On offer are taramasalata, tzadsiki, pork rillette, chicken liver parfait…….etc.

Delicious Iona Wines can be enjoyed among the apple trees.  Iona is the highest altitude vineyard in the Cape and their wines rock!

Delicious Iona Wines can be enjoyed among the apple trees. Iona is the highest altitude vineyard in the Cape and their wines rock!

Tip – head to the tasting table first to see which products you fall in love with before you buy your meze!  All of her charcuterie & dips & spreads are laid out for tasting!  Next head to the Iona stand to taste their outstanding wines – then head in and place your order.  Note that the products are all available on sale as well to take home later!

Playing at the Terra Madre Market is such fun!

Playing at the Terra Madre Market is such fun!

The apple farm is the perfect spot for the whole family to come and play.  There is an endless amount of fun for the kids as they can run up and down the apple orchards and play and explore.

A picnic among the apple orchards. #myideaofbliss

A picnic among the apple orchards. #myideaofbliss

In order to stay in the loop as to when the market days are – please like the facebook page http://www.facebook.com/terramadreElgin.  Nicole’s website is under construction http://www.terramadre.co.za  – it does however give you a map on how to get there!

The upcoming market dates are 30 Nov, 7, 14 & 21 December

Some more pics to inspire you:

Terra Madre Harissa - the best in Africa! Don't leave without buying a jar!

Terra Madre products rock! Don’t leave without buying a jar!

Dancing under the apple trees - after a few bottles of  Iona Wine!

Dancing under the apple trees – after a few bottles of Iona Wine!

Kids playing the good old fashioned way at the Terra Madre Market!

Kids playing the good old fashioned way at the Terra Madre Market!

Cooking a couple of Sicilian style sausages for the Terra Madre Market

Cooking a couple of Sicilian style sausages for the Terra Madre Market

Sitting under the apple trees!

Sitting under the apple trees!

Posted in Cape Town 4 Foodies and Wino's, Cape Town Visitor Information, Cape Winelands, The Cape for kids and families! | Tagged , , , , , , , | Leave a comment

Woodstock Street Art Walking Tour – using art as a platform to activate change in our communities!

Pam on the Woodstock Art Tour

Pam loving the Street Art Tour in Woodstock

In 2010 a street artist called Freddy Sam started a street art revolution in Woodstock. He started by asking residents if they would allow him to paint on open walls – showing them the art before painting and getting their permission first.

This has inspired other local and international artists to come and work in the area.  You can now book for a walking art tour of the neighbourhood to see about 40 artworks.  Juma is a local street artist who was involved in creating some of the street artworks in Woodstock.   He is also a qualified guide and will take you on a walk that lasts between an hour and an hour and half.   The cost is approximately R200 per person if you meet up with him at the local creative shopping centre called The Woodstock Exchange and depart from there. He can be contacted on 073 400 4064 or juma.mkwela@gmail.com

Juma has tried to expand the art activism as a platform for inspiration and change into one of the biggest Cape Townships – Khayelitsha.  He soon learned that in order to work with the community – he needed to become part of it.  As such he has now moved to the area.  Juma is a qualified tour guide and runs art tours in Woodstock as well as in Khayalitsha township.  He can be contacted on 073 400 4064 or juma.mkwela@gmail.com

I absolutely loved the walking tour of Woodstock. Note that it is a rough area – as such it was such a wonderful treat to have Juma with us!  The whole community know him and everyone sitting outside their homes wanted to say hi to Juma – so we got to chat to half the community – great fun!  We met the locals, the gangsters (Juma advised that people don’t sh** where they sleep!), the police who stopped to say hi, the criminal in the police’s backseat in handcuffs who also smiled and said hi and lots of kids who were playing in the street under the eyes of the community.

Woodstock is an area in transition – the lower part has always been poorer and rougher – but with absolutely fabulous architecture.   With the gentrification of our city – the rentals increased and as such the artists could not afford to stay there.   Among the first to move into Woodstock were the Cape’s two top contemporary art galleries – Michael Stevenson and the Goodman Gallery.  This has been followed by a variety of artistic ventures opening up in the area and renovating the buildings they have moved into beautifully.  Woodstock is worth a long a ramble – on a weekday and on a Saturday.  Not much happens there on a Sunday!

Woodstock Art Tour with our wonderful guide Juma

Woodstock Art Tour with our wonderful guide Juma

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Not really part of the art tour – but a fab picture that shows a man having a nap in front of some graffiti! The area is rough!

Pammy with Woodstock Baby!

Her Grandaddy offered to let me have her! Too cute! Fab to meet and chat to the locals!

Gangster Nonnie in Woodstock!

We met one of the local gangsters who had only been out of prison for three weeks! He posed for me and when I asked if it was ok to put him on my website – he said – “Lady I am a naughty boy – I have just gotten out of jail!” It was great fun to chat to Nonnie too!

The back entrance to the Woodstock Exchange

The last “street art” work at the back entrance to the Woodstock Exchange. The Woodstock Exchange is an entire art journey in itself!

Artwork of man with wild cat!

I love this one! I definitely think he is being eaten

Woodstock man in front of funky striped wall

I love that every piece of artwork has been approved by the owners of the walls! Here a man proudly sits in front of his funkily painted wall

Woodstock kids hanging out

Woodstock kids hanging out

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The tour was a birthday gift for my friend Mark who is an artist who lives in Oman!

The streets of Woodstock!

The streets of Woodstock – just to give you an idea of how the art lifts the area!

Rhino 1

A common theme in the art was the Rhino’s – with so much carnage going on in Africa, the next generation may never get to see one

More Nonni

We had long chats with Gangster Nonni!

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Great to see art being used to spread the conservation message

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Rough next to the house where we met Nonnie!

Zebra Man!

Awesome picture – so sad that there was a shadow on the building when I was there!

Save the Rhino Funky Chic

Save the Rhino Funky Chic – absolutely love her!

House fully painted with art in Woodstock

Who needs to paint your home when you can get a fabulous artist to decorate it!

IMG_3469 IMG_3481 IMG_3491 IMG_3493 IMG_3502 IMG_3504 IMG_3505 IMG_3520 IMG_3521 IMG_3527 IMG_3549 IMG_3570 IMG_3579 IMG_3582 IMG_3598 IMG_3599

To book for a walking tour of the Woodstock Street Art – please contact Juma (Street Artist and Tour guide) to book directly:

He can be contacted on 073 400 4064 or juma.mkwela@gmail.com

Posted in Cape Art, Cape Town Visitor Information | Tagged , , , , , , , , | 4 Comments

Hydroponic Herb Tour on Allee Bleue Estate – a sensory treat!

Lario and her herbs

Lario and her herbs

Allee Bleue wine estate is located in Franschhoek.  It was originally settled by the French Huguenots in the late 1600’s.  In 1999 it was purchased by a German family –  Elke and Wilfried Dauphin in 1999.   The initial offering of wines from the estate were launched under the Meerust label, which is the original name of the farm.  This was unfortunately a bit too close to one of South Africa’s most iconic wines – Meerlust.  As such Meerust was eventually renamed as Allee Bleue.  The name is wonderfully appropriate as the entrance drive way is lined by beautiful rows of blue gum trees.  The original wine tasting was located deep into the estate.  Half the fun of the visit was the ramble through the farm.  Many years ago they built their restaurant and wine tasting next to the gate near the main road.  I can understand the logic – it meant the restaurant and wine tasting were visible from the main road – providing advertising in itself – and it added ease of access.  But the magic of visiting the estate was sadly lost.  I was happy to discover that the wine tasting has once again moved back to location deep on the estate and the estate is busy debating moving the restaurant permanently through to the same area.

I was invited by the PR agent for Allee Bleue to come and experience their herb tour.  I accepted gratefully as it is right up my alley!  I just love to learn more about all aspects of the food business and my first thought was that this could possibly be an amazing addition for gourmet tour groups and “foodies” visiting the Cape.  I loved the herb tour and am planning to include it when planning my next gourmet itinerary!

We met up with the very passionate Lario who manages the hydroponic herb tunnels on the estate.  Hydroponic herb growing uses a replacement material instead of soil.  In their case they use coconut husks which they source mainly from Mozambique or Sri Lanka.  The material is fairly expensive – but does last for a few years!  In the picture below check out the pipes that go across the broken down coconut husks.  These pipes are used to water the herbs, and also to feed the fertilizer that the plant needs.  The fertilizer is combined with the water and then is pumped into the herbs.  Hydroponic planting results in clean and high quality herbs.   The herbs that I saw were almost picture perfect!  Yes – quite simply they were beautiful! And the smells!  I could have sat in the corriander all day.  The mint was almost therapeutic.  My idea of bliss would be to have a hammock in the mint hot house and a good book……..and perhaps a mint cocktail!  It was really interesting to learn all sorts of “herby” facts – for example, they manage to cut more corriander in winter (4 good cuttings & a 5th that is not as high quality and goes into processed meals) vesrus in summer (2 cuttings) – as the corriander turns to flower more quickly in summer.  Mint however quite simply grows for years  – there is no need to replant, however it is best to cut back every now and again!

Herb Hot Houses at Allee Bleue

Herb Hot Houses at Allee Bleue

Allee Bleue Herbs - Coconut husks are used instead of soil

Coconut husks are used instead of soil

Allee Bleau corriander/ dhania/ cilantro

Allee Bleue corriander/ dhania/ cilantro

DETAILS ON THE HERB TOUR:

The herb tour runs every Friday at 10h30 and takes about 1 to 1.5 hrs.  Cost: R45 per person.  For large groups the tour can be booked on other days.

The Herb Tour can also be combined with a herb inspired 3 course lunch prepared by the estates executive chef Christine Moodlie.  The cost of the tour combined with the 3 course lunch would be R185 pps.

Below is a picture of the current restaurant location at Allee Bleue.  They may keep it up at the top of the estate where it is currently being housed – but the final decision still needs to be made.

The restaurant at Allee Bleau

The restaurant at Allee Bleue

Below is a picture of our starter which was a pesto chicken with a herb salad.   This was followed by a main course of Cape Salmon is a herb crust on potatoes.  The dessert was a crepe with a lavender ice cream.  I enjoyed the dishes, but was quite surprised that the serving staff did not introduce each dish and did not know what the dishes were.  I am not sure how new the herb lunch is, perhaps it is the first time this lunch has been served?  The staff definitely need to be trained in presenting the dishes.  The staff were in all other ways really efficient and very friendly.

Allee Bleau  - herb lunch - chicken with pesto

Allee Bleue – herb lunch – chicken with pesto

Allee Bleau herb lunch - Cape Salmon with herb crust

Allee Bleue herb lunch – Cape Salmon with herb crust

While on the estate I also enjoyed a short wine tasting.   The pinotage has been made in the new favourite “mocca” style which has taken South Africa by storm.  I think that I have overdosed on this style of pinotage and prefer it with a less burnt flavour.  I really enjoyed the Isabeau – which is a blend of semillion, chardonnay and viognier.  This would be a fabulous wine to pair with food.

Allee Bleau Outdoor Wine Tasting area

Allee Bleue Outdoor Wine Tasting area

Allee Bleau Wine Tasting

Allee Bleue Wine Tasting

Allee Bleue has a variety of venues that can be used from anything from a small wedding through to a large corporate product launch of up to 500 people.   They also offer picnics on the grass next to the gorgeous old manor house.

The Allee Bleau Manor House can be rented as luxury accommodation or as a function venue

The Allee Bleue Manor House can be rented as luxury accommodation or as a function venue

Wine Tasting hours:

Monday to Friday, 9.00 a.m. – 5.00 p.m.

Saturday: 10.00 a.m. – 5.00 p.m.

Sunday: 10.00 a.m. – 4.00 p.m.

Contact Details:

Intersection R 45 and R310

Groot Drakenstein

http://www.alleebleue.com

info@alleebleue.com

Tel. +27 (0) 21 874 1021/2/3

 

Posted in Cape Town 4 Foodies and Wino's, Cape Winelands, The Cape for kids and families! | Tagged , , , , , | 1 Comment

Recipes from Mamma Lindy’s African Kitchen

Mamma Lindy in her kitchen at Eziko

Mamma Lindy in her kitchen at Eziko

Many years ago I set up a meeting with the Eziko Cooking School & Restaurant in Langa Township in Cape Town.   Here I met with Victor, founder of the Eziko Cooking School and his Mamma – Lindy – who was Head Chef of the restaurant.   The aim of my visit was to try and find a way that foreign foodies could experience our African cuisine.   Little did I know that this would be the start of something so much bigger.  They were both completely open to me bringing foreigners in to come and do hands on cooking of the African cuisine.  We discussed what people would cook and Mamma Lindy was insistent that they would need to cook tripe as it is a favourite in our black communities.  I shuddered – have any of you every smelt tripe cooking?  We settled on preparing the basics – Pap (eaten by most of the country), Samp & Beans (eaten by the Xhosa of the Cape), Nyama (Meat – a meal is never complete in African culture without meat!!), chakalaka (a fab spicy relish served in many variations across South Africa) and a token veg dish (spinach & cabbage being the local favourite and an unusual combination for most of us!).

Through visiting the Eziko family they were to become my friends and part of my extended family.  I have become a part of their team.  The visits by foreigners mean that the money goes towards running their school where they teach youngsters to get the basic skills to become chefs.  It leaves a footprint at the school.  The cooking classes were to become a lesson in African Culture and not just a cooking class.   My family shares their proud Xhosa culture with visitors, they share their stories, they share the hardships of growing up in the Apartheid South Africa and they share their hopes for the future and for the future generations.  Most of all they share their warmth and each time I return I feel like I am returning to family.  Mamma Lindy is my hero.  She is a passionate foodie who loves nothing more then heading to the big city lights for a cappuccino or to Kalk Bay for fish & chips.  She has had to fight hard as a single mommy with three kids under the Apartheid system and has come out strong and filled with a love of life and its finer things!  Today Mamma Lindy is retired, but she returns to the school when we have bookings to share some of her favourite recipes.

Mamma Lindy is a complete foodie. Pic of Mamma Lindy enjoying the Stellebosch Saturday food market!

Mamma Lindy is a complete foodie. Pic of Mamma Lindy enjoying the Stellebosch Saturday food market!

UMNGQUSHO (Samp and Beans)

Samp is simply dried corn kernels - it is traditionally cooked on its own or with sugar beans

Samp is simply dried corn kernels – it is traditionally cooked on its own or with sugar beans

Samp & Beans cooking

Samp & Beans cooking

Rinse the dried samp and beans thoroughly with water. Add roughly double the amount of water to the samp and beans. Cook for three hours on low heat stirring occationally. Make sure that there is enough water while cooking – you may need to add a little water. When it is soft, add salt, stir in and serve.  Note that this dish is served as the “starch” with a meal – similar to pasta or rice – it needs a sauce or a stew with it to taste good!  This dish is the staple dish of the Xhosa tribe of South Africa – they eat it for breakfast, lunch & dinner.  The Xhosa’s believe that it keeps hunger away as it takes a long time to digest and gives you energy to work during the day.

Cooked Samp & Beans

Cooked Samp & Beans

LAMB OR BEEF CASSEROLE

Mamma Lindy's Lamb Casserole

Mamma Lindy’s Lamb Casserole

Rinse the lamb/beef. Peel pototoes and cut into quarters. Leave the potatoes aside in a bowl of water for use later.

In a pot add 2 tsp of cooking oil (on low heat), add a chopped onion, a chopped green pepper, 2 tsp of sugar, a beef stock cube (add the whole cube on its own).  Stir until the onions are soft. Add 2 TBS Mrs Balls Chutney (this chutney is a favourite in South Africa), a pinch of salt, 2 TBS tomato paste, a sprinkle of Ina Parmens lemon pepper (Mamma Lindy’s favourite and she uses it in everything she cooks!), cook for a further 3 minutes and then add the lamb. It can be any cut of lamb – but preferably should be a cut on the bone to add extra flavour to the stew.  Add 1 TBS of water. Leave it to cook with the lid on for around half an hour – stir occationally. Then add the potatoes once the lamb is cooked. Cook until the potatoes are soft.

UMFINO (Traditional Spinach and Cabbage Dish)

Cooking the Umfino

Cooking the Umfino

Umfino ready to eat - it is delicious!

Umfino ready to eat – it is delicious!

Chop one onion and chop equal amounts of spinach and cabbage.

Add 2 tsp oil to a frying pan. Add the onion. Cook until soft. Add the spinach and the cabbage to the pan. Put the lid on and cook until soft, but not soggy! (However el dente would be definitely out of the question!  It must be cooked!)

CHAKALAKA (Spicy relish eaten with a traditional African Meal)

CHAKALAKA

Mamma Lindy’s Chakalaka

Add 2 tsp oil to a frying pan. Add one chopped onion, one chopped green pepper, 2 tsp sugar and stir. Add 2tsp vinegar (white or brown), stir, add 2 tsp Rajah curry powder, 1 tsp Masala (spices), stir, add one large chopped tomato, stir, add 3 grated carrots, 2 TBS Mrs Balls Chutney, stir, then add 2 more tsp’s of vinegar, a pinch of salt, stir, add a little water – about 50ml, then add about a quarter sliced cabbage. Cook until tender. Note any leftover veg in the house can be added to the chakalaka!  This recipe is used to use up all left over veg in your fridge.   Everyone’s recipe is different and there is a wide range of Chakalaka’s out there ranging from mild to firey hot!

PAP (African dish made from ground maize) – Porridge

Pap is simply ground dry corn

Pap is simply ground dry corn

Mamma Lindy always outsources making the pap!  She is a true Xhosa lady!

Mamma Lindy always outsources making the pap! She is a true Xhosa lady!

Pap should be stiff when it is cooked as traditionally we eat with our hands!

Pap should be stiff when it is cooked as traditionally we eat with our hands!

Boil up four cups of water

Separately, take two cups of maize meal (Iwisa/Star pap) and add some cold water to make a watery paste – stir or use a whisk to make sure there are no lumps.

When the water is boiling, add the paste and stir continuously until it is thick.

Cover and cook for 15 minutes.

This dish is the staple of all the tribes in South Africa (with exception of the Xhosa who eat Samp or Samp & Beans as their staple).  As you cross our border you will find the same dish with different names.  Once again this is the starch basis of the meal and you would serve it with a sauce or with a saucy stew.

Thank you Mamma Lindy for sharing your recipes and for teaching so many visitors to the Cape not only about your cuisine, but also about your culture and your traditions.  Thank you for so many visits.  Thank you for your passion, your laughter and the warm welcome that everyone who enters into the world of Eziko gets.  They may enter as strangers,  but they leave with kisses and cuddles as friends.

To read more about The Eziko Cooking School click here.

To find out more about cooking options in Cape Town click here

LINDY COOKING at Eziko

Mamma Lindy happy pic in her Eziko kitchen

Mamma Lindy Eziko cooking with Suzanne 2

Posted in Cape Town 4 Foodies and Wino's | Tagged , , , , , , , , , , , , | 7 Comments

The Long Table Restaurant at Haskell Wine Estate – a local favourite!

Set right next to the vines - The Long Table is the perfect place to relax on hot summers day!

Set right next to the vines – The Long Table is the perfect place to relax on hot summers day!

A few months ago I received an e-mail from a local (Elaine) asking what I would recommend for a lunch in the greater Cape Town region that would offer: great food, local prices, a great view and something that would be a memorable lunch for all of them.     I sent Elaine a few ideas and was delighted when she sent me the most wonderful feedback  on how they enjoyed their lunch at the Long Table Restaurant on Haskell Estate.  So today this blog is not mine – it is a tribute to Elaine and her mates and gives you their feedback on how they enjoyed their lunch!

Dear Pam

As promised, please find attached the photos of our experience at the Long Table Restaurant as per your suggestion:

 Wow, the experience was amazing. As you did promise, the venue had amazing views, the menu was incredible and I was wondering if you had any hand in organising the superb weather.

Elaine and her mates at the Long Table Restaurant

Elaine and her mates at the Long Table Restaurant

The two women I was with have eaten at some of the better restaurants in and around Cape Town, but they really enjoyed the Long Table, so much so that all 3 of us will be recommending it to anyone who will listen. I was very relieved as it fell squarely on my shoulders to chose a suitable venue.

Greek lamb

Greek lamb

 We each had a three course meal. Every course was sublime. For me, who originally hails from the Free State, I loved the creativity of the meals and nothing was too ‘volksvreemd’for me. The difficulty for all three of us was what to chose.

For starters we had:

  • The Carpaccio
  • The Salmon
  • The Prosciutto-this is what I had and it was the best starter in my humble opinion.
Sirloin Burger

Sirloin Burger

 

For mains we had:

  • Free range duck breast
  • Greek lamb
  • Long table beef burger

 We could not decide who had the best main course.

Duck Breast

Duck Breast

 For deserts we had:

  • Pecan nut praline cheesecake
  •  Trio of lemon-this was the best desert
  • White chocolate, almond & raspberry cake : cinnamon white chocolate brulee, crushed berry mascarpone

It is definitely a place that we will return to. It was one of those unexpected experiences that will remain as a fond memory forever.

 Kindness

 Elaine

Pam’s feedback on the Long Table:

Beautifully plated dishes at the Long Table

Beautifully plated dishes at the Long Table

This is indeed the perfect spot for a summer’s day as you can sit right next to the vines outside.  It is the type of place that you can arrive at 12h00 and leave in the late afternoon.   They offer beautifully plated food, dishes that are uncomplicated that will suit all of your friends tastes from those that prefer a burger through to those who love oxtail.  It works for a group of mates,  people with kids (there is a play area and lots of space to run around) and for those planning a romantic lunch.  Best of all the

Chicken dish at the Long Table Restaurant

Chicken dish at the Long Table Restaurant

menu offers great value for money!

From a wine point of view – they are located on a wine estate – as such you have a choice of two ranges of wines – the reasonably priced Dombeya and the top end award winning Haskell range.  What we really enjoyed is that the estate also imports New Zealand Sauvignon Blanc.  As locals we rarely get to try out foreign wines – so this was a real treat!

Tips:

New Zealand Sauvignon Blanc with lunch!  Yum!

New Zealand Sauvignon Blanc with lunch! Yum!

This restaurant is located in a superb wine area – make sure you combine your lunch with a tasting at Rust en Vrede (next door) and Ernie Els Wines (just around the corner).

Contact details:

Click here for their website.  Tel no 021- 881 3746 / 021-881-3895 Location: Haskell Wine Estate (just off Annandale Rd, Stellenbosch.)

map to Haskell Wine Estate

Opening hours:

Breakfast: 8.30am – 11am, Tuesday to Sunday

Lunch: 12 noon – 4pm, Tuesday to Sunday

Dinner: 4pm – 9pm, Friday (reservations essential)

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