EVENTS.EXPERIENCES.ADVENTURES. MARCH 2018

Carol Thorns performimg live in The Bubble photo Anita Olckers Monneaux mon amour Set on the original site of Franschhoek’s first perfumery, Monneaux Restaurant offers some of the finest cuisine in the Franschhoek Valley. Whether you choose to dine under the shading of a pepper tree on the fountain terrace, in the elegant blue-hued dining room in the original manor house or host a private function in the underground cellar it is a perfect place to kick back and enjoy superb wines and sublime tastes. Executive Chef Leigh Frenchman whips up seasonal delights from the a-la-carte and petit asiette (small plates) menu. There is also a chef’s menu that allows guests to choose 3 or 5 courses with or without wine. Expect plates of smoked octopus set in a dashi stock, gnocchi, roast butternut, mushrooms, olives, spinach and labneh; braised short rib, fine beans, pomme croquette and a red wine jus or crayfish thermidor on a bruschetta. Restaurant Manager Clifford Moputsa is on hand to guide you through the impressive wine list which emphasizes

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www.franschhoeklife.co.za 1 continued from page 1 Chef Leigh’s Eggplant the boutique wines of the Franschhoek Valley as well as a parmesan with basil pesto selection of other award-winning South African wines. (serves 4) After a fantastic dinner, why not complete the experience and book into one of the exquisite 5-star rooms at the INGREDIENTS 20ml red wine Franschhoek Country House and Villas? basil pesto 20g basil A born and bred Cape Town boy, chef Leigh has enjoyed 300g basil 50ml oil a varied career since graduating from False Bay College. 50g parmesan Bread crumbs Working at the V & A Hotel, the CTICC and St Helena Bay, he 100g pine nuts 2 eggs is proud to call Monneaux home for the past three and a half 2 gloves garlic Flour years. The freedom to create new and seasonal dishes and 100g parmesan the tranquility of the Monneaux setting inspires him daily. 100ml olive oil 150g white cheddar Chef Leigh has shared one of his signature dishes. Simply 1 lemon delicious! METHOD METHOD • Pick and wash basil and roast garlic until golden. • Cut eggplant into 2cm rings rub with salt to extract the • Place oil, pine nuts, parmesan, garlic, in a food processor bitter in the eggplant blend until smooth, add basil in two stages and blend till • Finely chop onion, red pepper, garlic and tomatoes smooth this, season with salt pepper and juice of lemon. • In a sauce-pan heat oil, add onions, pepper cook for 3-5 • Season with salt pepper and juice of lemon. minutes followed by garlic, tomatoes and tomato paste then reduce and let cook for 30 minutes to release the natural sugar of all the ingredients. Just before sauce POMODORO SAUCE AND EGGPLANT done add chopped basil add season. 1 large eggplant • Place beaten eggs flour and bread crumbs into 3 separate 1 large onion containers for breading the eggplant. First into flour then 1 red pepper egg then bread crumbs shallow fry till golden brown on 200g tomatoes each side. 100g tomato paste • Equally place eggplant into four bowls cover with tomato 2 gloves garlic sauce and cheese place into oven until cheese has melted Taste differently at GlenWood Over the last thirty-three years, GlenWood boutique Wine maker Dawid Petrus Burger (affectionately known as meats, fish, vegetables, herbs and olive oil. Expect delights winery has become one of ’s leading wine DP), is responsible for maintaining the high standards of such as Smoked Trout Terrine paired with Sauvignon Blanc producers and now exports to more than a dozen wine making that are synonymous with GlenWood wines. Semillon 2016, Chicken Caesar Salad paired with countries. Visitors to family-owned GlenWood first Boasting a 200-tonne cellar, Glenwood wines are uniformly 2016, and Rump Steak paired with Shiraz Vigneron’s notice the outstanding natural beauty of the location. and consistently highly rated by wine judges receiving Selection 2016. Applying only environmentally-friendly farming numerous awards and prestigious listings. Booking is essential as seating is limited to 20 guests. Price practices, the credo “simple, natural, quality” pervades Located next to the winery, the tasting room is open for including Tasting Palette, main course and glass of wine is everything. Owner Alastair Wood together with the lunch every day except Wednesdays. Here guests are R395 per person. GlenWood family, have committed to protecting the offered a unique Fine Wine and Food Experience. This 021 876 2044 | www.glenwoodvineyards.co.za “pairing with a difference” presents guests with tastes of six environment and dedicated ten hectares of the farm of the best award-winning wines together with a specifically to the regeneration of indigenous Cape fynbos. On the designed Tasting Palette carrying tastes of six carefully wider front, GlenWood is heavily involved in a number prepared matching dishes. After tasting the various options, of projects within the Franschhoek community, most guests can select their lunch main course and the wine to notably “Bhabhathane”, whose objective is to transform accompany it. The menu caters for all palates and primarily education in the Franschhoek Valley. comprises locally produced products including cheeses,

A fine, new pair Inspired by the grape

The grape’s berry is small and unpretentious, yet responsible for a worldwide phenomenon from Val de Vie which has resulted in a plethora of superb wine varietals we have come to love and appreciate through the years. On Saturday, 24 March Anthonij Rupert Wyne Estate in Franschhoek will Val de Vie Estate’s proud history of winemaking pay homage to this bountiful fruit by hosting a special grape-inspired lunch. has recently been extended with the launch of two new wines. The languid, three-course harvest-style lunch will take place throughout the day on the terrace at the Anthonij Rupert Tasting Room. On arrival guests will be welcomed with a glass The first, is a 3-litre Chardonnay/Pinot Noir MEMO of L’Ormarins Blanc de Blancs 2012, while a variety of wines from the estate’s Cape of Good named after the feisty pony that twice unseated Hope range will be served throughout the meal. The culinary team has crafted the menu Prince Harry in a Val de Vie polo match. And as the to incorporate different incarnations of the grape, such as verjuice, raisins and vine leaves. proud host of the Grand Finale of the Absa Cape Epic, Val de Vie created a Cape Blend – THE EPIC The cost is R550 per person and includes the three-course lunch, wines and gratuity. To book BLEND consisting of Shiraz and Pinotage varietals. contact the estate on 021 874 9074 or email [email protected]. As host of the 2018 Absa Cape Epic Grand Finale, on Sunday – 25 March 2018, the estate offers spectators the opportunity to enjoy both this momentous occasion and a taste of the Val de Vie lifestyle while eagerly awaiting the teams at the finish line. The Absa Cape Epic, the world’s premiere mountain bike race, takes place in the Western Cape from 18 – 25 March 2018. The Epic Blend is sold exclusively on Val de Vie Estate at the L’Huguenot Venue & Vinoteque. To place your order contact Barbara Hugo on [email protected] 2 www.franschhoeklife.co.za Trio of Treats: Grande country-style picnic, bubbly & oysters Grande Provence Heritage Wine Estate embraces true South African wine heritage, excellent food at The Restaurant and luxury accommodation at The Owner’s Cottage and La Provençale. Grande Provence offers guests are The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop.

Lovers of bubbly and oysters are in for a treat! Grande Provence has introduced the ultimate tasting experience of their trio of vibrant Méthode Cap Classiques and fresh West Coast oysters. In celebration of the new range of Grande Provence MCCs, Executive Chef Guy Bennett has created a signature oyster pairing for each of the three elegant bubblies, served from the oyster bar under majestic oaks in the estate’s magnificent Sculpture Garden. All three MCCs are crafted in the timeless French tradition using only the best quality free running juice from whole- bunch pressed grapes. To create the fizz, the blended base wines undergo a second fermentation in the bottle. Once fermentation has been completed, the wine is matured on spent yeast cells, known as the lees, for an average of 13 months in the case of the Brut and Rosé MCCs, and at least five years for the Vintage Brut. The shimmering Grande Provence Brut MCC, a beautifully balanced blend of Chardonnay and Pinot Noir is paired with an oyster with pickled daikon, a locally grown Asian style radish, and a soy & sesame dressing. Teeming with fresh red berry flavours and a pale salmon hue from a dash of Pinotage, the enchanting Grande Provence Chef Guy’s pièce de résistance for the flagship Grande Brut Rosé MCC is paired with an oyster enriched with Provence Vintage Brut 2011, is another pairing with a homemade wasabi mayonnaise and spring onion. delightful Asian twist. By adorning the oyster with tiny yuzu pearls, made from the juice of the fragrant oriental lemon fruit, he has added a burst of refreshing citrus to uplift the complexity and rich mousse of this elegant blend of Chardonnay and Pinot Noir. The MCC & Oysters 3-Ways Tasting is available daily from Adding to its popular fine dining and wine tasting 12h00 until 17h00 at R160 per person. The oysters are experiences, Executive Chef Guy Bennet invites you to shucked directly from the Grande Provence oyster tank enjoy a delicious and relaxing country-style picnic under and garnished freshly for your tasting at the oyster bar in the majestic oaks in beautifully landscaped Grande the garden. Provence gardens. The Grand Country Picnic basket is filled to the brim with artisanal cheeses, local charcuterie, mushroom & feta quiche, smoked Franschhoek trout parfait, house-made preserves, olives & roasted nuts, freshly baked bread, a crisp estate garden salad and decadent Valrohna chocolate brownies. These are all rounded off with a bottle of Grande Provence wine.

Inspired by Heritage

With a delicious seasonal menu – a visit to La Petite Ferme for lunch or dinner is a must.

Lunch: 12h00-15h30 · Dinner: 19h00 – 21h30 For more info or bookings please contact La Petite Ferme on 021 876 3016 or [email protected] or visit the website www.lapetiteferme.co.za www.franschhoeklife.co.za 3 WINELANDS & BEYOND CELEBRATE THE HARVEST AT OMMIBERG Floral inspiration Paarl Wine Route, one of the oldest and most renowned wine regions in South Africa, is celebrating the 2018 harvest in spectacular style on Saturday, 3 March 2018.The iconic Paarl Rock is at the heart of the route, which takes you to awe- at La Motte inspiring settings and allows you to experience working wine farms in a unique hands-on way. Paarl OmmiBerg Harvest Fleurs de La Motte – the new exhibition in the La Motte Celebration offers a fun-filled family day in the winelands. www.ommiberg.co.za Museum is a celebration of the floral splendour of the estate, combining the indigenous beauty of fynbos, EXPLORE FOOD, ART WINE AT CAVALLI ESTATE lavender fields, disas, the estate’s classic rose garden and the coral abundance of the Hanneli Rupert roses “Well Worn” at Cavalli weaves a tale of art and Zeitgeist. This compelling exhibition which opens at the Gallery at Cavalli on 4 February and runs until 27 May 2018 is an eclectic display welcoming visitors to the estate. of intricate fashion and textile design. Participating artists are set to explore fashion as a Featuring vibrant and detailed paintings of the fynbos manifestation of contemporary culture. and flora on La Motte by Paula van Coller-Louw and a life- sized sculpture, The Blushing Bride, by Toby Megaw. As an The Restaurant at Cavalli is proud to announce the recent appointment of executive chef interactive and educational addition to the exhibition, Toby Michael Deg and his concept ‘ONE at Cavalli’. Each month, the creative kitchen team selects will be sculpting The Blushing Bride in the La Motte Museum. one hero ingredient to add to the evolving menu. March is the month of “celeriac”featuring The sculpture will be casted in bronze and introduced to the a selection of fresh dishes for relaxed “Everyday Gourmet” experience. The Restaurant is La Motte gardens in the second half of the year. open for lunch and dinner 5 days a week, from Wednesday to Saturday. Sundays lunch only. Restaurant bookings: (021) 855 3218 (09h00 – 17h00) cavallistud.com This unique art offering showcases the importance of a sustainable relationship between mankind and nature – a RARE CHANCE TO PARTICIPATE IN SA’S FINEST LUXURY WINE TASTINGS passion that is clear from the brand’s commitment to the highest conservation and biodiversity standards and WWF Once every two years, the opportunity arises to not only take part in, but play a deciding role in determining SA’s top Conservation Champion status. luxury wines from a selection of ten of the country’s finest. Wine Cellar fine wine merchants and expert palates Roland Fleurs de La Motte is exhibited in the La Motte Museum Peens and James Pietersen are once again hosting two sought-after parallel tasting events in both Johannesburg and Cape from 1 February – 17 June 2018 from Tuesday to Sunday, Town to define what really makes a luxury wine: The luxury white tasting on 7 March and the luxury red tasting on 18 April. 09h00 to 17h00 and entrance is complimentary. Bookings [email protected] Join the Fleurs de La Motte Experience on Tuesday VERGENOEGD LÖW WINE ESTATE’S LIVE SUMMER SUNDAY CONCERT mornings at 10h00 for a guided tour of the exhibition with a sculpting demonstration by Toby Megaw or a walk-about Break away from the hustle of the city and spend the day enjoying delicious wine, with artist Paula van Coller-Louw or Museum Curator, Eliz- bubbly and food – and of course great music– all set on the idyllic green lawns of one of Marié Schoonbee. The experience concludes with tea in the ’s oldest wine estates! Pierneef à La Motte gardens. Sun 4 Mar 2018: Desmond and the Tutus Reservations are essential and can be made online at la-motte. Sun 25 Mar 2018: Arno Carstens com or T +27 (0) 21 876 8850, E [email protected] Sun 8 Apr 2018: Goodluck vergenoegd.co.za/live-vergenoegd/

GO WILD WITH A DELHEIM MUSHROOM FORAGE POP UP Delheim’s Mushroom Forage Pop Up excursions for 2018 will happen anytime between March and July. The format for this series highlights the exceptional occasion by limiting avid foragers to only two excursions this year. The first pop up excursion, will take place in March, April or May (depending on the arrival of the first rains) and the second excursion will set out, in around June/July. Also note that confirmation of exact dates will take place with two days advance notice. www.delheim.com

+27 (0)21 876 3386 www.monneaux.co.za Premium wine tastings in historic Boschendal Manor House To celebrate 300 years of wine-making, Boschendal CONNOISSEURS TASTING has launched a range of premium wine tastings in the A next level experience with five cultivar specific glasses refurbished Manor House. Guests can now sample some enhancing the sensory experience. All of the wines tastes are of the most prestigious varietals against the backdrop of limited release and retail from R300 to R400 a bottle. a beautiful building while an innovative smartphone story- MCC AND CANAPÉS PAIRING telling app provides a 21st century guided tour of the This tasting is a showcase of Boschendals’ finest bubblies Manor House, bringing the history of the farm to life. paired with canapés prepared under the watchful eye of chef The five premium wine tastings are hosted in the signature Christiaan at Boschendal’s flagship restaurant, the Werf. lounge boasting a feature wall adorned with the signatures of ANGUS BEEF AND SHIRAZ PAIRING Boschendal’s owners stretching back to the farm’s first owner In celebration of Boschendal’s almost 800 strong herd of Jean Le Long in 1685. organic Angus cattle this pairing celebrates the best of our HISTORIC TASTING beef with our finest shiraz-based blends. Beginning with one of Boschendal’s most prestigious vintages, MCC AND OYSTERS PAIRING the Jean Le Long Méthode Cap Classique. Enjoyed on the Who can resist MCC paired with fresh West Coast oysters? stoep of the Manor House overlooking the Werf. The MCC retails at R750 a bottle and only 2500 are produced annually. FLAGSHIP TASTING After the bubbles guests venture inside where they’ll be Ideal for guests familiar with Boschendal’s wines or who have presented with four historically significant wines and plenty of a preferred varietal, this tasting allows you to choose your information on what life was like back in the early 1800s. own wines from our cellar to taste. 4 www.franschhoeklife.co.za FOUNDED IN 1685 17

MARCH4 SUNDAY MUSIC PICNIC /18MARCH Festival of Art showcases local artists and performers WITH CODA AFRICA AT BOSCHENDAL exhibiting new and exciting artistic material, while Lounge under the trees while enjoying a wholesome picnic, visitors enjoy engaging with artistry amidst the beautiful sipping on good wine and listening to some local tunes family friendly surroundings. This promises to be an art performed by Coda Africa. Picnic starts from 12h00. R530 – extravaganza accompanied by great food and wine. Tickets basket for 2 and R145 for kids under 12. Bookings essential. are limited so be sure to book early. BOOKINGS BOOKINGS 021 870 4274 [email protected] www.Quicket.co.za www.FestivalOfArt.co.za

FOUNDED IN 1685 FOUNDED IN 1685

30MARCH FULL MOON PICNIC WITH SAXOPHONIST 30MARCH EASTER WEEKEND AT BOSCHENDAL DON VINO PRINS AT BOSCHENDAL TO 2 APRIL Gather the family and hop on over for some Easter fun. Spend an evening dining al fresco under the stars, drinking Enjoy one of our many Easter experiences from egg hunts wine and enjoying a saxophone performance by Don Vino at our Werf picnics, Long Easter Sunday Lunch at the Werf Prins. Picnic starts from 18h00. R580 – basket for 2 and Restaurant or a traditional buffet at Rhone Homestead. For R145 for kids under 12. Bookings essential. more info www.boschendal.com/events. Bookings essential. BOOKINGS BOOKINGS 021 870 4274 [email protected] 021 870 4274 [email protected] DAILY

SUNDAYS MARCH SUNDAY BANDS THIS IS WHAT SUMMER LOOKS LIKE 17H00-20H00 Just add friends. Just add music. Just add Col’Cacchio. 4th – The Good Life 18th – Ozone #EverySliceTellsAStory 11th – Professors 25th – Newton and Co. Live Music Every Saturday 18h00-21h00, Sunday 13h00-15h00. CONTACT 4 Main Road Franschhoek CONTACT 021 876 3938 www.franschhoekstationpub.co.za 021 876 4222 66 Huguenot Str. Franschhoek DAILY DAILY

CAMELOT SPA AT VAL DE VIE ESTATE PROUDLY SOUTH AFRICAN BRAAI PAIRING Situated next to the Pearl Valley swimming pool, the La Couronne is taking the traditional South African Camelot Spa at Val de Vie Estate is a luxurious and Braai to the next level by pairing it with the most sophisticated space. The spa boasts hydrotherapy delectable, attainable and affordable wines! Offered daily R120pp. BOOKINGS facilities, a manicure and pedicure lounge, hair salon and valdevie@ five luxurious treatment rooms. CONTACT camelotspa.co.za Open Monday to Sunday from 08h00-20h00 021 876 3939 www.lacouronnewines.co.za www.franschhoeklife.co.za 5