Michael Deg is the new head chef at Delaire Graff Restaurant and he’s knocking up some amazing food. With a view that has to be the most spectacular in the Cape Winelands and nestled in the most beautiful setting, you really should put it on your agenda to visit.
Michael has some impressive work experience in Ireland under his belt and has been working at Delaire Graff Estate since the beginning of 2014 as sous chef. He took over from Christiaan Campbell to carry on the tradition of sourcing the most ethically farmed food to produce chic bistro style dishes that are packed with flavour and beautifully presented.
I was thrilled to have been commissioned to shoot the estate, the chefs, the greenhouse and of course the food. I tried to take pictures of the views, but fear as I’m no landscape photographer, that I haven’t quite captured their utter magnificence. It was also a cloudy day, but I hope you get the picture.
I tasted everything I shot and was blown away by it all. The Karoo lamb neck will be something I order again if it’s still on the menu. Things will change with the seasons, but you can always expect a few classics like Caesars salad, beer battered fish and chips and oysters.
The desserts are inspired and amongst the best I’ve tasted anywhere. A visit to Delaire Graff Restaurant should not happen without ordering at least one, but I would suggest a few to share and try. Pastry chef André Steyn is amongst the best in the country and his work is a sensory delight.
Here are my pictures which tell more of a story.
(To see the Delaire Graff Restaurant chefs in action click here)
Buffalo mozzarella, marinated tomatoes from our green house, basil mousse and black olive puree
Goats cheese croquette, variations of beetroot, apples and walnuts
Roast Springbok loin, pickled cabbage, purple cabbage puree, num nums and liquorice jus
Braised Karoo lamb neck, smoked tomato arincini, feta puree, baby leeks and black olive jus
Tonka bean parfait, mango, tarragon frozen yoghurt and honeycomb stones
Coconut namelaka, mango spuma, lemongrass jelly, lychee sorbet
Custard slice infused with toast, praline mousse, caramel popcorn and banana sorbet
Passion fruit parfait, earl grey and chocolate mousse, coconut sorbet and olive oil sponge
Art on a plate.
The estate has an über impressive vegetable garden and greenhouse where they grow their own food. There is a baby leaf nursery too for all the flavour packed micro leaves they need to garnish the plates.
Delaire Graff Restaurant, Delaire Graff Estate