I’m sure that you’re all tired of hearing about the GourmetGetaways, but this is a quick thank you to all that joined us. Thank you for your appreciation, your enthusiasm and your support! They were a roaring success and truly assisted us in making it through these very quiet winter months.
Thank you to our partners too… Olivedale Vineyards (do yourself a favour and visit Carl in his tasting room, he is as interesting and refreshing as his wines), La Sosta, Sijnn, Kleinhoekkloof, Arendsig, Jan Harmsgat, Tredici and Grace+Merci. We will be running the GourmetGetaways in Swellendam again next year from May through September, so watch this space for dates and details.
The real showstopper of a main… Prosciutto-wrapped Gemsbok, Celeriac Espuma, Blueberries, Rosemary Crumble and Balsamic Jus. NC, the owner of Tredici rated this dish as one of his top 10 meals of all time (and he eats out a lot!). This is what he had to say…
‘What an amazing chef. Had the honour of experiencing his food last weekend at the lovely Schoone Oordt where he was the celebrated chef during an intimate dinner with wine complimented from local Olivedale wines. Loved every course of the meal. Everything looked beautiful and tasted amazing. But the mains of Gemsbok stood out as one of my top 10 dishes ever! Chef Jason may you concur the world. You make all your diners fall in love with food over and over again. Can not wait to experience a meal with you again.‘
First course of homemade Mielie Bread, Paprika Butter and Smoked Snoek Paté. Followed by Porcini Mushroom Pastillas, Soy Truffle Gel, Toasted Pine Nuts with Mushroom Broth. Then, of course the Gemsbok main followed by my own favourite of Dark Chocolate Torte, Bourbon Dulce de Leche, Gorgonzola Icecream (sigh) and Textures of Beetroot.
The Conservatory Restaurant
We are still deciding on when to open our restaurant for dinners again, but have been working on the menu and including a couple of these dishes, thank you Jason. As much as I am very comfortable cooking breakfasts, I have never seen myself as a chef nor capable of creating fine-dining dinner dishes, but Chef Jason has been training me too. We shall open when we have a steady stream of guests again, at this stage looking like mid December.