TAJ Cape Town recently played host to the eagerly anticipated annual Winemakers' Lunch, a highlight on the Reaching for Young Stars calendar, now proudly in its 18th year. Held in the magnificent Bombay Brasserie, the occasion brought together some of South Africa's most celebrated winemakers alongside young beverage students, offering a rare and enriching opportunity to bridge industry expertise with emerging talent.
South Africa is home to some of the world's most splendid wine estates, many bearing a proud Cape Dutch heritage that traces its roots to the arrival of the Huguenots and the pioneering women who first recognised the exceptional suitability of the Cape's climate and soil for viticulture. Over the centuries, winemaking in the Cape has become a celebrated asset, a drawcard for international tourists and a cornerstone of South African hospitality.
TAJ Cape Town has provided a home for the Reaching for Young Stars programme for two years, supporting its mission to grow and develop participants through a diverse and wide-ranging curriculum. The programme equips students with skills and knowledge spanning food, wine, and the broader hospitality industry, experience that has proven invaluable for those pursuing international careers.
The Winemakers' Lunch unfolded against the glittering backdrop of the Bombay Brasserie, where Mixologist Judge Vlad Klaic, in partnership with KWV Brandy, Perrier and Früt, created an irresistible welcome cocktail to set the tone for the afternoon.
Executive Chef Rakesh Pawar and his brigade offered guests a tasting of modern Indian cuisine, of spice and an inspired approach to vegetables. Chilled bottles of S.Pellegrino and Acqua Panna graced each table, enhancing the refined dining experience.
Guests were welcomed by Pedzisai Matiza, Asst. Food and Beverage Director on behalf of General Manager Mark Wernich, Area Director Business Development Africa, who is currently travelling as TAJ Hotels continues to open fabulous new lodges.*
Wanda Cronje (CWM), the programme's esteemed Food & Wine Pairing judge, presided over choices that each winemaker presented, wines that would best complement Chef Rakesh's authentic dishes in a harmonious and considered pairing and then feature on the Awards Menu at the gala luncheon to be held in The Reserve on Thursday, 11th June.
For the young beverage students in attendance, the afternoon offered an unparalleled opportunity to meet the winemakers in person, engage with their diverse approaches and philosophies, and deepen their appreciation of wine.
The occasion was brought to a gracious close by Guy Webber, one of South Africa's most stalwart and gifted winemakers and a respected Food & Wine Pairing judge, whose thanks provided a fitting tribute to all involved.
Adding a final touch of South African elegance, Aimee Lentz, Chief Marketing and Operations Officer of Diamond Works, invited guests to win an exquisite diamond-studded lapel pin - a reflection of hospitality at its finest - alongside an Ubuntu pendant embodying the philosophy: "I am because you are."
South Africa's hospitality, diamonds, and wine are a perfect fit, a powerful drawcard for tourism, and a celebrated thread woven through the rich tapestry of our country's history.
Further details HERE.
MENU
AMUSE BOUCHE
Dahi Bhalla | Mix Früt Berry Relish & Kala Chaat Masala
Soft Ciao Lentil Fritters soaked in sweetened Lancewood Greek yoghurt finished with home made spice mix with ZA Foods and topped with a mixedberry relish
Simonsig Kaapse Vonkel Brut Rosé
STARTERS
Kale & Cheese Tikki | Tandoori Früt Pineapple & Ginger Chutney
Seared cakes in Rio Largo Olive Oil made with kale & potato stuffed with Lancewood Cheese topped with a tropical chutney and Khoisan Sea Salt
Jaitooni Paneer Tikka | Mint Chutney
A re-imagined version of cottage cheese marinated with olives and fragrant yoghurt
Ernie Els Big Easy Cabernet Sauvignon Rosé 2025 | La Motte Reserve Collection Chardonnay 2024 | Laborie Shiraz 2024
MAINS (Sharing Style)
Bhurani Makai Saag Palak ~ Garlic tempered corn & Früt spinach finished with Lancewood Cultured Cream (Crème Fraîche)
Cochin Vegetable Curry ~ Curry leaves & Coconut milk infused seasonal vegetable curry
Shakarkand aur Shingada Kofta ~ Sweet Potato & Water chestnut croquettes drenched in Makhani Sauce
Smoked Dal Makhani ~ Overnight cooked mix lentils
Served with Assorted Indian Breads made with Bio-Wheat Flour& Saffron Pulao
Cederberg Bukettraube 2025 | Constantia Glen TWO 2023 | Zoetendal The Monarch 2020
INDULGENT DESSERT
Cardamom & Pistachio Milk Cake | ClemenGold Basil Salsa
Tres leches inspired dessert with a modern Indian take
Kleine Zalze Cape Nectar Blanc Cap Classique
TAJ Cape Town is delighted to welcome Executive Chef Rakesh Pawar, whose remarkable culinary journey spans some of the world's most prestigious kitchens. Across Taj Hotels in Mumbai, Carnival Cruise Lines, and most recently Taj Dubai, where he played a key role in managing an AED 55 million F&B operation and maintained the coveted Dubai Municipality "A – Gold Grade" hygiene certification Chef Rakesh brings with him a wealth of international experience and an extraordinary command of authentic flavour. His philosophy centres on a deep respect for ingredients, blending classical techniques with contemporary presentation to create dishes that are both memorable and sophisticated. Having already immersed himself in Cape Town's vibrant local markets and rich food culture, Chef Rakesh brings an exciting new chapter to TAJ Cape Town's culinary story. If The Winemakers' Lunch is anything to go by, his inspired approach to modern Indian cuisine is already making a remarkable impression.
About Reaching for Young Stars Now in its 18th year, Reaching for Young Stars is a programme dedicated to the growth and development of young hospitality professionals in the Western Cape, providing wide-ranging exposure to food, wine, and the international hospitality industry.
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