There can be no more beautiful place to celebrate World Chaîne Day than at Paul Cluver Wines, a family-owned and run winery in the cool Elgin valley about seventy kilometres south-east of Cape Town.

The estate forms part of a UNESCO world heritage site, half having been set aside for conservation in perpetuity. In addition to vineyards producing world-class wines, there are apple and pear orchards, a Hereford stud and eco-tourism activities.

Legendary chefs Craig Cormach and Beau du Toit teamed up to create SALT restaurant on the estate, with Craig hosting our event. He has been in the industry for the past 28 years and has worked for most of the Cape’s top 5-star properties as well as international establishments. He opened his own business with Bertus Basson in 2006, creating several brands including the award-winning Overture restaurant and The Goose Roasters. Craig was also the Vice-Conseiller Culinaire for Cape Town from 2007 to 2014.

The World Chaîne Day function was one occasion when the rule of no salt on the table could justifiably be broken. Craig experiments with a wide range of natural salts to enhance each dish. He went from table to table explaining their origin and encouraging guests to taste them.

A highlight of the meal was the cured and brined trout, served on a pink Himalayan salt slab.

The effect of the salt in the millionaires’ shortcake dessert with caramel mousse was also remarkable, resulting in a vote for best dish of the day.

All courses were paired with excellent wines, several from the Paul Cluver estate. Mr Cluver himself dropped in for greetings and to offer a tasting of his rare apple brandy in the Calvados style.

Members and guests were given salty fudge and salt bonbons to taste with coffee before leaving the beautiful estate with many cherished memories of another unique event.

Elizabeth Jordaan
Chargée de Presse