Co-hosted by winemaker David Niewoudt, the dinner includes a five-course menu with matching wines, at R495 per person.
Bushmans Kloof, located at the foothills of the Cederberg Mountains, is known for its exquisite cuisine, having been voted one of the Best Hotels for Food in Africa, Middle East and the Indian Ocean in Condé Nast Traveller UK’s Gold List for three years running. Chef Floris Smith’s dishes are made from the best local fresh produce, which is harvested daily from the organic gardens at the lodge. Smith enjoys using elements from various types of cuisine, which is reflected in his special menu for Azure. Guests can expect the simplicity of quality ingredients, combined with meticulous construction of every dish - the food at Bushmans Kloof is all about sight, sound, smell, taste and texture – with all these elements intrinsically linked.
Cederberg Private Cellar too is located within the pristine environs of the Cederberg Wilderness Area. It has the highest altitude vineyards in the Cape – the cold climate and remote location, with its pure mountain air and water, ensures that the vines are virus free, resulting in award-winning wines which show an exceptional purity of fruit.
Floris Smith worked closely with winemaker David Nieuwoudt to create the perfect food and wine pairing menu for the evening. Dinner will commence with Smith’s Wasabi and white chocolate salmon - pink salmon, rolled in sushi rice and fried with a wasabi and white chocolate crème brûlée, soya reduction and preserved ginger gel. This will be matched with Cederberg Blanc de Blancs 2006. The second course of the evening will be Duo of quail - Rooibos and vanilla smoked quail breast, confit quail leg, served with grilled aubergine and pistachio crumble and finished with an olive oil sabayon. David Nieuwoudt’s Cederberg Merlot/Shiraz 2009/10 will add the perfect liquid touch.
After an Apple, cucumber and mint sorbet to cleanse the palate, Smith will serve his main course, Cumin Karoo rack of lamb with braised field mushroom, cumin and golden raisin, fine beans and confit potatoes. It will be accompanied by Cederberg Cabernet Sauvignon 2009/10. Cheese fans will be delighted to hear about the next course - soft centred brie and gorgonzola crackers, finished with a chilli and date jam, which will be expertly paired with Cederberg Bukettraube 2011/12. For the grand finale, Smith will present his dessert creation ‘Going back in time’ - rich and syrupy baked brandy pudding, peppermint crisp tart and milk tart macaroons served with a salty caramel sauce and a vanilla pod ice cream. Dessert will be served with Glen Carlou ‘The Welder’.
Bushmans Kloof & Cederberg Cellars Dinner:
Friday 19 April 2013
Azure Restaurant at The Twelve Apostles Hotel and Spa
19h00 for 19h30
R495 per person (includes wine, water, tea and coffee, and the option of an after dinner cigar station)
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