Chaîne members Tony and Cornel Kennett opened their spectacular Dawsons Game Lodge at the foot of the Nelshoogte mountain pass in Mpumalanga to the Bailliage of Lowveld to host their celebration of the National Bailliage’s 40th anniversary in true ‘Out of Africa’ style.

Dramatic mountains, waterfalls, perennial streams and open savannah plains, where large herds of zebra, impala, springbok, blesbuck, eland and wildebeest slowly wander impervious to time, greeted members and guests as they arrived.

Formalities commenced with welcome drinks and canapés served by the service brigade dressed in traditional African attire under grandiose trees. Beautiful zebra skins, pith helmets and an old typewriter echoing words by Baroness Karen von Blixen, author of ‘Out of Africa’, all memorabilia of a bygone era. In celebration of the 40th anniversary members were presented with a ‘Big 5’ pin.

Soft raindrops feathered the air around us as we made our way to the long table, stepped down over three levels and dressed in beautiful antique table linen and silverware. The scene was set for Chef Ronell Scholtz and her team from Volksrust. Every dish was a culinary experience filled with a burst of flavours to explore.

All six courses were perfectly paired and presented by our Ordre Mondial des Gourmets Dégustateurs (OMGD) members Paul Carlin and Dr Peet Visser. And of course the late afternoon lunch found its way into the evening in true Lowveld style and camaraderie of the table!

MENU

Canapés
Smoked salmon cream cheese blini
topped with caviar cracked pepper and lime
Colonial cucumber sandwich with a hint of heat
Classic gin and tonic

Thinly-sliced dressed crocodile tail
served cold with hollandaise, Italian herbs
lemon, capers, olive tapenade
Weltevrede Vanilla Chardonnay 2019

Fresh blueberries with Danish feta
roasted nuts, thin marinated red onion
coral beetroot tuiles, micro summer greens
Paul Cluver Sauvignon Blanc 2019

Chilled home smoked mussel
coconut milk and masala chowder, crusty crouton
Le Courier Chenin Blanc 2021

Summer berries and basil sorbet

Deconstructed beef Wellington
potato mousse, roasted root vegetable medley, red wine jus
Vriesenhof Limited Release Estate Blend 2018
(Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot)

Assorted local and imported cheese
creamy venison biltong pâté
fresh and dried fruit, preserve, crackers
Vriesenhof Paradise Valley “GSM” 2018
(Grenache, Syrah, Mourvèdre)

Double chocolate fondant
vanilla almond biscuit, clotted cream
L’Ormarins Rosé - Anthonij Rupert
[Ed. A Méthode Cap Classique sparkling wine
from Franschhoek in the Western Cape.
Made from 60% Pinot Noir and 40% Chardonnay.]

In conclusion of a wonderful event, words of appreciation were shared and certificates of recognition presented to all involved.

Vive la Chaîne!

Istell Carlin
Bailli