Tag: melissa fall
 
Below are is a list of all articles that are tagged as melissa fall.
 
 
 

 

OUT TO LUNCH AT VINEYARD HOTEL & SPA

 

A Chef’s Table with Executive Sous Chef Shane Louw at the gracious Vineyard Hotel & Spa with Cape Legends and Pongrácz’s Winemaker Elunda Basson, introducing their candidates for the Inter Hotel Challenge.

 

 

Executive Sous Chef Shane Louw with Hombakazi Xazana of Rosie’s Kitchen & Bakery (Front), Candidate Chef Samantha Temmers (Back) and Candidate Wine Steward Ndaba DubeWinemaker Elunda Basson has garnered many distinguished accolades internationally and will be mentoring Candidate Wine Steward Ndaba Dube in the months to come.

 

 

The menu was conceived in an interesting way - each of the three courses served comprised of three harmonising entities. Each paired with three Méthode Cap Classiques from the house of Pongrácz. 

 

 

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OUT TO LUNCH WITH CAPE GRACE

 

A Chef’s Table with Executive Chef Malika van Reenen at the prestigious Cape Grace with Cape Legends and Plaisir de Merle Winemaker Niel Bester, introducing their candidates for the  Inter Hotel Challenge.

 

 

 

 Executive Chef Malika van Reenen with Candidate Chef Gert Böcking and Winemaker Niel Bester with Candidate Wine Steward Marlvin Gwese and Signal Restaurant Manager and Sommelier, Martin Drotsky

 

 

The elegant Plaisir de Merle Grand Brut was paired unusually with the witty ham and fresh pea soup. Bacon and egg on toast completed this creative dish, delicate in flavour and vivid in colour. 

 

 

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OUT TO LUNCH WITH TWELVE APOSTLES HOTEL & SPA 

 

A Chef’s Table with Executive Chef Christo Pretorius of vibrant Twelve Apostles Hotel & Spa, part of the family-run Red Carnation Hotel Collection, with Cape Legends and Neethlingshof Winemaker De Wet Viljoen introducing their candidates for the Inter Hotel Challenge.

 

 

 

Executive Chef Christo Pretorius with Candidate Chef Oscar Ndlovu and Candidate Wine Steward Brian Braite Nhlanhla Mahlangu with Head Sommelier Gregory Mutambe 

 

 

Red miso pork with purple figs, pea purée and jamón with safinter jus. The Caracal from the Short Story Collection of Neethlingshof was the perfect choice for the stunning pork dish. This balanced wine, rich and fruity on the palate has a bouquet reminiscent of blackcurrants and cherries. With firm but subtle tannins, the Caracal Red Blend is a wine that can be drunk now, but has the potential for ageing. 

 

 

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