A delicious pop-up at Springfontein
Edwin Vinke is the owner and executive chef of De Kromme Watergang which has 2 Michelin stars. He has come to South Africa for a few months and established a pop-up at Springfontein Wine Estate in Stanford with his son, Tom, who trained at an impressive list of restaurants. They have re-launched their fine dining restaurant on the estate and created an exclusive culinary experience for the next two months. I was fortunate to attend a magnificent launch lunch.
Edwin always works with original, pure, and seasonal products with authentic flavours. It was wonderful to see how he took hyper-local ingredients and weaved them into his menu. He personally went diving and foraging off the coast around Hermanus to get many of them.
He and his team spent 10 days building the restaurant kitchen which has been neglected for two years and turned it into what looked like a well-oiled operation. Due to strict Covid lockdowns in the Netherlands, his restaurant was closed, so he jumped at the opportunity to collaborate with Springfontein and create this unique experience. Synergy was found between the two establishments. Springfontein around terroir-specific winemaking, and De Kromme Watergang with their down-to-earth philosophy of respecting nature and using the whole product.
I had never visited Springfontein before and was impressed with their large wine range which is packaged under eclectic and quirky labels. Most sit at a premium price point, they do well on the international market.
The menu consisted of 11 courses all paired with Springfontein wines that were a delicious journey exploring hyper-local ingredients in the hands of this master. A choice between 8 or 11 courses is on offer (see below for more details). Highlights for me were the first course with spicy crisps made from cassava, the Margarita oyster, Cape Salmon sashimi, the French fries with horseradish, and the cob papillote.
Chenin Blanc MCC 2018 & Seaweed Ginger lemon shot
Spicy crisps
Sea lettuce salad
Nori & sea spinach toast
Oak weed & shallot brioche
Terroir Selection Chenel 2020 & Raw fish on limestones Oyster Margarita
Burned yellowtail, abalone, ponzu & furekake
Cape salmon sashimi, avocado, cucumber & sesame
Terroir Selection Chenin Blanc 2019 & Steve’s garden vegetables Bean & broccoli salad
Smokey carrot, birambi & peanut
Beetball, onion & curd
D.D Blushes Inverse Pinotage 2019 & Langekloof trout French fries & horseradish
Potato soup, leeks & chervil
Trout in green
Dark Side of the Moon 2015 & Cob papillote Lemongrass, ginger & coriander Cabbage & coconut
Wine pearl
White chocolate, Pinotage, agrum & rosemary
Jil’s Dune Chenin Blanc 2016 & Chicken, crayfish Crayfish & chermoula
Tomato & zucchini
Chicken butt, oyster & bisque
Jonathan’s Ridge Pinotage 2017 & Springbok Chakalaka, kale & butternut
Stew, blueberry & Timut pepper
Aya’ba MCC 2014 & Local cheese Raisins, nuts & honey
Noble Late Harvest 2013 & Pick me up Dark chocolate, lange vingers, salty caramel, Amaretto & mascarpone
Cooky truck
Noga, Jan Hagel, eclair, browny, arretjescake, boterkoek, boluscake & coconut macaron
This collaboration will be called Wortelgat (the name of the road that Springfontein is on) and explores the ways in which terroir-driven wines and food transcend cultures as a pairing and to focus on the natural elements. It will run from January 15th to March 27th with Tom taking the helm from the beginning of Feb when Edwin returns to the Netherlands to reopen his restaurant.
I stayed as a guest on Springfontein in their Milkwood Cottage which is totally private and nestled under Milkwood trees. It is semi self-catering and has an indoor and outdoor fire so would be suitable for braaiing. The large suite is minimalist in terms of furnishings, spotlessly clean, and very comfortable. We enjoyed the most incredible encounter with three Cape Eagle owls that came to perch in and around the cottage for about an hour at sunset. It really felt like we were right in the bush and further away from humanity than we were. The large estate swimming pool a few meters away was a welcome respite from the heat. There are 3 cottages on the estate and you can find out more information about them here.
More about Springfontein
Dr Johst Weber founded Springfontein Wine Estate in 1994 to create a “free-spirited place that involved family and friends around wine as a unifying product that offers a combination of nature and human craftsmanship”. Together with winemaker Tariro Masayiti, the mission is to best reflect Springfontein’s terroir on a unique parcel of limestone soil, located in Walker Bay, close to the ocean. Under the monopole appellation Springfontein Rim, the estate produces award-winning organic wines.
More about Edwin & Tom Vinke
Edwin Vinke is the owner and executive chef of Dutch Restaurant De Kromme Watergang.
According to Edwin, you have to cook with your heart and that is immediately visible both on the plate and in taste. In his kitchen, there is absolute silence during the service, and the motto “taste, taste everything!” is very important.
The 25-year-old Tom Vinke started his career at the Hotel School Ter Groene Poorte in Bruges and then completed his education at the Hotel School Ter Duinen in Koksijde. After various work experiences at Dutch 2 Michelin star restaurant Parkheuvel, Spanish 3 star restaurant El Celler de Can Roca, and at The Cliffhouse Hotel in Ardmore, Ireland where he stayed for two years.
Tom has been running the kitchen with his father for a few years “The collaboration with my father is unique. We can read and write together.” At De Kromme Watergang they always use fresh, honest products. Edwin always works with original, pure, and seasonal products with authentic flavors. The absolute philosophy of Edwin and Tom is above all respect nature and use the whole product.
Reservations Springfontein Wine Estate | 8 Wortelgat Rd, Stanford | 7210 | West Cape
