We are extremely proud of De Grendel Restaurant’s third American Express® Platinum Fine Dining Award. The Awards pay tribute annually to the country’s restaurants that consistently achieve excellence, creativity and provide a quality culinary experience. De Grendel Restaurant was one of 89 restaurants that received accolades, 16 of which are located in the Cape Winelands.
‘The 2015 list of restaurants has stabilised considerably after the restaurant industry saw a lot of movement within the top echelon of restaurants in South Africa. This has persuaded us to revisit our judging criterion, which has been in place since inception. As such we worked carefully as a team to ensure the best quality restaurants are selected,’ says Tamsin Snyman, author, publisher, Academy Chair for the region African & the Indian Ocean Islands for The World’s 50 Best Restaurant Awards and head of the American Express® Platinum Fine Dining judging panel.
With its view on Table Mountain – the Cape’s most iconic table – De Grendel Restaurant blends the history of the Graaff family and produce from Lady Sally’s kitchen garden with laid-back elegance and contemporary flair. The elegant dining room, flanked by a casual conservatory, sets the scene for Chef Ian Bergh’s beautiful, uncomplicated food. De Grendel’s award-winning wines at cellar door prices compliment the menu, making a seriously good eating and dining experience kind to the pocket.
Round 2 - Saturday 26th September
As the rising sun is now setting after the last game we can now focus all our energy on getting #behindtheboks for their must win clash against Western Samoa. Continuing in the spirit of De Grendel’s inaugural pairing world cup we are focusing on a recipe for you to try at home from Western Samoa paired with two of our truly South African wines.
For this classic Samoan chop suey style dish the perfect South African pairing would be our Chardonnay 2014 or our Pinot Noir 2012 both wines are extremely good pairings with food with soy sauce in them. Soy sauce is always a problem child when it comes to food and wine pairing. On its own, too much salt increases the perception of tannins in a wine. The umami in soy sauce intensifies that tannic effect. Any bitter notes or off flavours in wine - especially red wine - also come to the front, while the wine's fruitiness is muted. But soy sauce is not eaten as a stand-alone ingredient. It's used in a multitude of ways, including seasoning sushi; stir-fry’s, marinades and dipping sauces, so pair the wine with the overall flavours of the dish.
The Chardonnay due to the beautiful citrus flavours of grapefruit and marmalade with soft vanilla undertones will support the depth and saltiness of this classic dish while the oak will be lifted to give the wine a lovely toasty finish.
The Pinot Noir due to softer tannins present in this wine and the lovely ripe and fresh red and black berries in abundance with the soft velvety finish will help to soften the soy in this dish and lift up the fresher flavours present in the dish.
Saturday 19th September 2015
South Africa vs Japan
Why not relax and soak up all the excitement at home and let someone else do the food for a change. Who really wants to have to light a fire and braai, celebrate South Africa’s first ever game against Japan by organizing a sushi platter from SushiBox De Grendel’s favourite sushi restaurants and pair it with De Grendel’s Koetshuis Sauvignon Blanc 2015 the perfect combination for match day happiness.
Koetshuis 2015 is the perfect pairing for sushi as the green elements like kiwi and green asparagus interplay beautifully with gooseberries and lemongrass that introduces a beautiful clean and flinty palate. When eating sushi you are looking for a wine that has enough acidity to enhance the beautiful subtle flavours of the fish. While bold enough to refresh the palate in between each bite so you get to experience the whole array of flavour combinations that we know and love sushi to have.
You can order our Koetshuis Sauvignon Blanc at www.degrendel.co.za
SushiBox has just opened on Kloof Street (021 422 1894) in Town and is also located in Newlands (021 674 0820). Call them and organise a few party platters for match day. Follow them @SushiBoxSA on Twitter and on Facebook SushiBoxSA.
Right on cue with the arrival of spring, our vines are budding and we are celebrating the beginning of a new vintage.
As the green grass bursts into life with the vibrant colours of the wild flowers all along the west coast, our vineyards are starting to change from a dormant brown to a vibrant green.
During September we will see the buds sprout shoots, which in turn will sprout leaves, and prepare the vines for the process of photosynthesis - the plants' most important energy source to accelerate growth.
By the end of September, the shoots will grow rapidly at an average of 3cm a day.
September is always such an exciting time of year in the vineyard. With spring knocking on our door, the vines are starting to bud celebrating the start of a new vintage here at De Grendel. At home we are also starting to celebrate the arrival of summer and lighting the first braais of the season as the embers of our household fires are dying.
The perfect wine to be drinking at this time of year is definitely our De Grendel Rubaiyat 2013, which is our classic Bordeaux style blend and a true celebration of wine. The Rubaiyat 2013 is a blend of 62% Petit Verdot, 30% Cabernet Sauvignon, 4% Merlot and 4% Malbec, which is matured in new French oak barrels for 18 months.
With the celebration of spring we see all along the west coast of the Western Cape starting on the farm here at De Grendel the normally green carpet suddenly erupts with pockets of beautiful vibrant colours from the world famous flowers. The different pockets of colours are akin to exploding fireworks in a night’s sky. The image of this is the experience your taste buds will have when drinking De Grendel Rubaiyat 2013. Due to the blend, the different characteristics of each varietal come together and create an explosion of very distinct flavours of graphite, cassis, cedar and liquorice, with a touch of wood smoke.
Our kitchens and meals at home are slowly beginning to change as well. We are storing our slow cookers back into the kitchen cupboards and beginning to cook dishes with less complexity. So out with the stews and curries, and now in comes more classical style food like roast chicken, lamb chops done on a braai, steaks - especially chateaubriand - and for the more adventurous in the kitchen, Beef Wellington (click here for a great recipe to try at home).
De Grendel Rubaiyat 2013 is the perfect wine to be drinking with these dishes as it loves and deserves to be the hero of any dining room table.
Stock up on it here.
- 100g chicken liver pate
- 700g beef fillet
- 1 400g large sheet of puff pastry
- 1 100g sheet of puff pastry, to decorate
- 1 egg beaten
- Salt and freshly ground black pepper
- 200g mixed mushrooms
- 50g butter
- 1 onion, diced
- 3 garlic cloves chopped
- 3 tablespoons freshly chopped sage
- 3 tablespoons freshly chopped thyme
- 200g plain flour
- 3 eggs
- 300ml milk
- 25g butterfor frying
Preheat the oven to 190°C, Gas Mark 5.
To make the mushroom duxelle mix, put them in a food processor or a blender and pulse to a rough dice. Heat the butter in a frying pan and fry the onion and garlic until softened but not coloured. Add the chopped mushrooms and cook, again without colouring, for 5 minutes. Season, then add the thyme and sage. Leave to cool.
For the pancakes, mix the flour, eggs and milk in a jug. Heat the butter in a small frying pan and pour two-thirds of it into a small bowl to keep aside for brushing the pan between pancakes.
Pour a small amount of the batter into the frying pan and swirl it around to cover the base of the pan. Cook for 1-2 minutes and then flip and cook for another minute.
Remove the pancake from the pan to a plate and continue to cook 5 more pancakes. Layer the pancakes with greaseproof paper in between and leave to cool.
Season and seal the beef fillet and set aside.
Mix the cooled mushroom duxelle with the pate in a mixing bowl. Brush the large sheet of pastry with the egg wash. Layer the pancakes over the top of the pastry so that it is covered and then use a palate knife to spread the mushroom mixture on top.
Place the beef on top of the mushroom mixture and roll up the pastry, making sure that the beef is completely surrounded by the mushroom mix and the pancakes and well-sealed. Leave to chill.
Next take the extra puff pastry and cut out leaf shapes, using the egg wash to stick them to the beef Wellington.
Place the Wellington on a baking tray and brush the top with the beaten egg. Bake in the oven for 25 minutes, or until your liking.
Serve with De Grendel Rubaiyat 2013.
Wine, food and fashion are very closely linked in more ways than one. Within the food trends of 2015 we can see Asian flavors becoming more predominant in dishes. Similarly this was reflected at the start of the Habits show at the #MBFWCT with some uniquely Asian-inspired garments.
The next part of the show Habits showed us some cutting edge designs, although simplistic and fresh by using clean colors. The free flowing forms of the garments showed us that you don't need to over complicate design to still be cutting edge.
This range has inspired us at De Grendel Restaurant to look at and simplify some of our dishes and focus a lot more on one or two ingredients, and by doing so creating more innovative ways to enhance them.
With Wine-ter now is in full swing and in the Cape we are experiencing the coldest temperatures so far this year. Winter is all about comfort, be it the clothes we wear, the food we eat or the wines that we drink everything seems to have an extra layer to it.
This is definitely the month where the slow cooker is dusted off and we start to prepare these winter classics such as brisket, lamb shank, oxtail, curries and stews. We are looking for something to complement these warmer more complex dishes well you have to look no further than the De Grendel Shiraz 2013. The Shiraz shows coriander, lavender, white pepper and some floral notes on the nose. This full structured wine is well supported by oak undertones and sweet ripe tannins. On the palate the wine finishes with a beautiful clove flavour. All of the characteristics of the Shiraz will lift any plate of comfort food to a new level with all of the complex flavours in the wine bringing out the same flavours found in most comfort foods.
The beautiful thing about De Grendel Shiraz 2013 is that it isn’t just a wine to be enjoyed with a meal. This wine is as comfortable alongside a fireplace while watching a movie or playing a board game (board game more than likely, THANKS ESKOM). The warming characteristics of our Shiraz will be reflected in that warm flicker from the fire giving you the complete comfort feeling this August.
The Restaurant team is back in full swing after our annual winter break. We have had a complete make over in the kitchen and increased the size of the kitchen so that we can better service our customers - that's you. We have also addressed the issue of the air-conditioning in the main restaurant so that you will have a much more consistent ambient temperature in the dining room, and made one or two little aesthetic changes in the dining room.
With a new kitchen comes an updated menu featuring some exciting new dishes. Below are some examples of what to expect when you next dine at De Grendel, followed by a recipe for you to try at home of one of the components of the new winter dessert.
Scallop, crab, confit jalapeno, watercress, celeriac, tom yum
Duck leg confit, duck breast, crispy onion, sous vide quail egg, potato, grilled quince
Apple, cranberry, cinnamon, salted almond caramel, ginger bread ice cream
Apple and Pear Crumble Recipe:
150 grams flour
100 grams rolled oats
125 grams butter
50 grams brown sugar
1 cinnamon stick
50 grams of honey
10 grams of white sugar
- Peel and dice the apples and pears
- Place the honey and sugar in saucepan with cinnamon stick and dissolve the sugar.
- On a low heat add the apples and pears and cook for 10 mins until apples and pears are soft yet still have a bite to them.
- For the crumble rub in the cold butter with the flour, oats and brown sugar to get a coarse bread crumb consistency
- Place your apple and pear mixture into a baking dish and then top with the crumble and bake at 180oc for about 20mins or until golden brown (You can use as much or as little of the crumble as you like and freeze any remaining mixture for next time)
- Serve with vanilla ice cream or some freshly whipped cream
Chef Ian and his team are currently working on creating a tasting menu that will be available to diners in the evenings and will offer a 5 course menu paired with De Grendel's beautiful wines. Details to be announced soon.
Join us in East London and Port Elizabeth for our unique wine tasting experience of De Grendel’s award winning wines in July.
The menus have been hand-crafted by the partnering restaurant’s chef to complement De Grendel’s wine and will take you on a decadent gastronomical tour that you will never forget.
Two flights of wine with snack boards
Venue: The Hampton, 2 Marine Terrace, East London
Date: Friday, 24th July 2015
RSVP: All bookings must be sent to Christelle or call 021 558 6280 by July 20th 2015
Cost: R100.00 per person
A three course food and wine pairing menu
Venue: Grazia Restaurant, Beach Front Rd, East London
A three course food and wine pairing menu
Venue: Hacklewood Hill Country House, 152 Prospect Road, Walmer, P E