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WINE, FOOD AND FUN

WINE, FOOD AND FUN

Wine, Food and Fun, by Liesl King.

If you have not yet attended one of the Club’s wine and food pairings, then don’t feel alone, neither had I.  I grew up in the middle of the wine region, wine was part of my upbringing and the various wine estates around the Cape were familiar friends. I considered going, just to see what it was all about, but as I am not a fan of large meals, three courses seemed way too much for me to tackle.  Then an invite appeared to attend the Bon Courage Wine & Food pairing. Well I could hardly say no, now could I? So I decided to drag a couple of non-sailing friends along for company.

Right from the start I was impressed. Pizza and wine at the Club tables? No, instead we were greeted with an elegant candle lit dining room, beautifully presented lemon chicken mousse dim sum with a hoisin hollandaise sauce and a glass of The Gooseberry Bush Sauvignon Blanc 2021. Wow! My night could have ended right there with those dim sum and I would have been a very happy customer. And we hadn’t even gotten to the first course.

The starter of ceviche and roasted plum, with a Cointreau reduction and Yuzu pearls was a delicate, beautiful explosion of flavours. Partnered with a glass of Vintage MCC Jacques Bruére Brut 2012 and I was in heaven. And just in case you have never heard of Yuzu, it is an East Asian citrus fruit. Yep, google can be very handy, even at a dinner party.

Here I have to admit that I was so in love with Bon Courage’s Vintage bubbly that I was on my second glass when the main course arrived. After all there is nothing wrong with having Vintage Brut and the Inkara Cabernet Sauvignon 2017 with a wonderful lamb dish now is there?  For the record, the Cabernet Sauvignon was the perfect partner for Chef Chad’s lamb noisette, with pomme Anna and a delightfully naughty chilli chocolate sauce. Yes, I somehow managed to keep that naughty sauce off my dress and no there was not a drop of it left when I was done.

The exotic scent of rose petals entered the room long before our desserts reached the table. Chef Justin had requested that we smell our desserts before we taste them, but with the room filled with the scent of roses, there really was no need. Candyfloss panna cotta, fresh strawberries and rose pearls.  Morocco and its rose water blending seamlessly with a simple Italian dessert of cream, sugar and gelatine.

Bon Courage’s wine maker Philip Viljoen entertained us with stories about his wines and the vineyards that produced them, while Chef Justin explained the intricacies of each dish. The portion sizes were perfect, just enough to leave you eager for the next course.  Incredible food, superb wines and great company. It was indeed a night to remember and I can honestly say that I am sorry to have missed the previous ones.  My friends, reluctantly dragged along for company, enjoyed themselves so much that they are all signing up as temporary members. So if you have never been to one of these amazing evenings, can I suggest that you correct that error as soon as possible? The next event is on the 4th of November, where Chef Chad and Chef Justin’s masterpieces will once again blend seamlessly with the wines of Lyngrove. Click here to see the menu.

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