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Welcome to the beautiful valley of Franschhoek, also known as the food and wine capital of South Africa. The culinary and vinous developments in and around the Boland village over the last 25 years have been dramatic. Franschhoek’s Gallic heritage is reflected in both haute cuisine starring Cape ingredients, and in classic bistro fare, while other chefs are offering diners tastes of Africa and are incorporating indigenous plants first used by the valley’s original inhabitants. Myrna Robins had the difficult task of choosing just 18 of these culinary destinations, aiming for a collection that reflects the diversity of cuisine for which the valley is famous. You will find a globally renowned restaurant that keeps its place among the world’s top 50, along with others that make the top 20 list in South Africa. You will also find welcoming venues where chefs aim to highlight traditional Cape Favorites or to specialise in country cooking as affordable as it is delicious.
preferred) 8 wooden skewers, soaked in water for 10 minutes to prevent burning 4 limes, halved, to garnish vegetable oil for cooking skewers Salmon Bar salt (see page 36) watercress to garnish MARINADE Kikkoman ponzu sauce 1 lemon, sliced YAKITORI GLAZE 200 ml soya sauce 120 ml sugar 20 ml honey 35 ml mirin 35 ml water 10 ml lemon juice ASIAN COLESLAW ½ head cabbage, very thinly sliced 2 apples, grated 125 ml chopped spring onions 250 ml soya miso dressing SOYA MISO DRESSING
minutes. Strain and discard the spices. Melt the butter in a heavy-based saucepan, stir in the flour and allow the mixture to cook gently for a minute before increasing the heat and stirring in the hot, infused milk. Bring to a simmer, stirring continuously, until the mixture thickens. Remove from heat. Meanwhile, place the waterblommetjies in salted water, bring to the boil and simmer until tender. Drain, then blend to form a thick purée, but reserve a few of the smaller ‘blommetjies’ to dip in
memories of a country experience embracing all the senses: of heart-stopping mountain views from windowside or terrace tables, of fresh and appetising fare, well cooked and prettily plated. They have sipped handcrafted house wines made to complement the cuisine, and have been pampered by a team of friendly and efficient staff who embody the essence of hospitality. While a few lucky guests retire to the farm’s vineyard suites only metres from the restaurant, and others take off in a chopper bound
fountain in the hotel courtyard (left); The water feature at the Country Kitchen (centre). Sous chef Joslin Hawker, a talented and dedicated understudy (left); Views from the Country Kitchen to the distant town and Franschhoek mountain range (top right); Mange Tout’s elegant décor (bottom right). MANGE TOUT’S SPRINGBOK SHANK AND LOIN with spiced quince and raisin relish Chef Smith uses Namibian springbok for this hearty venison dish, lent sweetness from spiced, poached quince and
and pour carefully over the top of the meat mixture. Return to the oven, and bake for a further 20 minutes or until the custard has set. Serves 4–6 WINE MATCH: My Wyn Shiraz 2007 GUINEAFOWL with juniper berries and thyme While guineafowl are not South Africa’s national bird, they are iconic, with the helmeted guineafowl (Numida meleagris) common to just about every part of the country. They are bred for the pot by a few specialist producers. 2 guineafowl 90 ml vegetable oil 60 g butter