Chef at Holden Manz in Franschhoek a true food passionista

Wednesday, 16 January, 2013
Holden Manz
Tantalise your taste buds this summer with a burst of flavourful dishes at the Franschhoek Kitchen at Holden Manz wine estate, where Executive Chef Maryna Frederiksen is serving up locally inspired dishes with a herb infused twist.
Her passion for farm-to-fork fare fits in perfectly with the estate’s philosophy of “treading lightly” and using fresh seasonal ingredients from the estate’s own vegetable garden, fruit orchard and chicken coop.

“For me, there is a consciousness in food. I believe that great food is all about the best ingredients, and the best ingredients are always local. I adore using fresh ingredients from the garden and infusing my dishes with herbs, such as thyme, mint, lemon verbena and geranium,” says Maryna, who realised her dream of settling in the Cape Winelands after living abroad for over 20 year.

Her journey from Gauteng farm girl to seasoned chef started with a move to Amsterdam to complete her Masters degree in European history. Realising her love for cooking, she honed her French culinary skills in Switzerland, followed by a chef position in the San Francisco Bay area, which forged her culinary career in the United States.

“They say you can’t cook unless you had a French education,” jests Maryna. “Many of the dishes I prepare reflect a Mediterranean and French influence, inspired by my travels in Spain, Italy and Switzerland.”

Recognised at as one of Seattle Washington’s top 10 upcoming chefs in 2003. her penchant for seasonal inspired dishes took root while working at the highly acclaimed Herb Farm restaurant in Woodinville, Washington. Her travels further took her south to Sarasota, Florida where she continued her love of cooking “slow food”.

Dedicated to her craft, Maryna’s menu at the Franschhoek Kitchen is a feast of seasonal flavours with one or more dishes changing daily, drawing her inspiration from the Holden Manz herb and vegetable garden. Dishes that feature regularly include a “duck duo” of duck scaloppini and duck Braciale with Holden Manz Good Sport sauce, and scrumptious fresh pasta made daily. Her 24 hour cured pork belly confit, served with basil wood smoked sweet potato and lemon-thyme cider consommé, will definitely make mouths water, and dessert treats such as “coffee and doughnuts” (espresso Semifredo and a French beignet) are absolutely irresistible.

“I love good, clean flavours and adding a new twist to old favourites – such as my surf and turf of beef cheeks and lobster tail. And I don’t follow trends – for me it is about good food that you can enjoy every day,” says Maryna.  

The Franschhoek Kitchen is open for lunch and dinner from Tuesdays to Saturdays, and Sundays for lunch. Phone 021-8762729 or e-mail for bookings. The Holden Manz tasting room is open daily from 10h00 to 17h00.

Holden Manz Wine Estate offers a spectacular setting for weddings.
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To reach Holden Manz, turn right at the Huguenot Monument in Franschhoek and follow the signs for two kilometres.