Touring South Africa

kwandwe4.jpgAt times I feel as though I am repeating myself, especially when it comes to this beautiful country of ours! Since mid-January I have managed to clock up a distance of over 8000km’s travelling through seven of our nine provinces.

What a pleasure it was to experience great wines and excellent food in different corners of our rainbow nation. I could spend a fortnight describing my experiences, but instead let me treat you to some of the food & wine combinations encountered on my travels:

Roukes DriftFugitives Drift KwaZulu Natal

  • Vichyssoise soup served with a chilli sherry

  • Rack of Lamb accompanied by vegetables and Roast potatoes

  • Crème Brulee

  • Wine: Jordan Cabernet Sauvignon 2001

Estuary Hotel Port EdwardEstuary Hotel, Port Edward
Butternut soup
Kingklip, grilled. Creamed spinach, carrots, potatoes
Sorbet ice-cream
Wine: Mulderbosch Sauvignon Blanc 2003 (BYO)

Gracias RestaurantGracia’s Restuarant, East London
No starter
Steenbras, grilled. Fresh vegetables and creamed potato
Dom Pedro
Wine: Haute Cabriere Brut
De Wetshof Finesse Cardonnay


Kwandwe Private Game Reserve, Grahamstown

  • Green salad starter
  • Warthog, Roast lamb, Moroccan chicken, Kudu ,vegetable platters
  • Chocolate mousse
  • Wine: Zandvliet Shiraz 2000
  • Fresh green salad
  • Thai-style Prawns
  • Sorbet
  • Wine: Groote Post Sauvignon Blanc 2003

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Bushman PaintingBushmanskloof, Cedarberg

  • Fragrant Thai soup
  • Springbok OR Grilled chicken breast
  • Cheese Platter
  • Wine:
    Groote Poste Sauvignon Blanc 2003

Sands Restaurant, Plettenberg Hotel

  • Tempura prawn and Avocado salad
  • Sole served with potato bake and vegetables
  • Trio of sorbet ice-cream
  • Wine: Graham Beck Brut

Naries Guesthouse, Springbok

  • Cream of Mushroom soup
  • Grilled chicken breast served with vegetables, potato
  • Malva pudding
  • Wine: Nederberg Sauvignon Blanc

BAIA, V&A Waterfront

  • Salmon salad
  • Grilled Tiger Prawns served on a bed of rice
  • Cheesecake
  • Wine:
    Buitenverwachting Buiten Blanc 2002

JonkershuisJonkershuis Restaurant, Spier Estate

  • Cape Malay Buffet
  • Wine: Jordan Blanc Fume 2003

Catharina’s, Steenberg Estate

  • Salad Nicoise
  • West coast mussels done in a Thai-coconut sauce
  • Cheese platter
  • Wine: Steenberg Sauvignon Blanc 2003 
  • Food and wine combinations are fascinating and fun. Often we face a dilemma when having to match the food with wine. The basic rule to remember is balance. Important that the food does not dominate the wine and visa versa. A suggestion is to invite friends to dinner; get each couple or friend to prepare either a starter, main or dessert. A huge learning curve in terms of which combinations work and which clash!

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