I was invited to visit Delaire recently and sample a few items off their winter menu in the elegant Delaire Graff Restaurant . It was also a gorgeous day in the middle of winter, and we were able to sit outside on the wide terrace and lap up the view.
Situated at the top of the Helsthoogte Pass and looking down into the Banhoek Valley, this has to be one of the most spectacular views of any restaurant in the Winelands or even South Africa.
There really is a lot to talk about when it comes to this internationally acclaimed hospitality destination. There is a luxury lodge, a spa, an ultramodern winery, an impressive contemporary art collection, a boutique, a spectacular indigenous garden and even a diamond salon. But for me the food is certainly enough to get my taste buds flowing.
I was last here in December for a memorable lunch with close friends down from Joburg and we simply did not want to leave.
Subsequently to that visit I had met head chef Christiaan Campbell on the Opulent Living Magazine shoot which I had the pleasure of working on, and found a man truly committed to food provenance. He is making magic with his ethically sourced seasonal ingredients. You can find Christiaan’s recipe and spread here.
Christiaan says: ‘The menu reflects the very best of what’s available locally, whether that means freshly picked vegetables from the estate’s biodynamic gardens or free-range beef from Greenfields Farm in the KwaZulu-Natal midlands. If the best ingredients are not available from South Africa, then I look to Africa rather than overseas. Prawns and langoustines come from Mozambique, crab from Namibia. I only serve line-caught fish on the SASSI orange list, including the hake for the fish and chips on the lunch menu.’
Lunch was a 4 course tasting menu off items of the winter menu: (and a little about what it looked like)
Golden crab, avocado & fromage blanc wafers, bitter lemon, octopus
Farmed cob, rye noodles, macadamia butter, red beets, mushrooms
Malt glazed shortrib, white beans, cauliflower, pickled pine ring mushrooms
Caramelised apple napoleon, frangipane, mlat ice-cream, honeycomb, apple pudding
The fish course was the highlight for me, and I found all the earthy flavours of the nuts, beets and mushrooms complimenting the cob so unusually and delicately.
The dessert was all kinds of perfection with multiple textures and delicious apple and caramel flavours.
DELAIRE GRAFF ESTATE
T: +27-21-885 8160
F: +27-21-885 1270
Physical Address: R310, Helshoogte Pass, Stellenbosch
Postal Address: P O Box 3058, Stellenbosch 7602, South Africa