South Africa Dinner
Bailliage of Cape Town
Cape Town, February 24, 2021
Summer in the City
" a journey around South Africa to enjoy different cultivars, cuisine and culture inspired by the creativity of three women "

Like everywhere in the world organising a Chaîne event in South Africa is a challenge. We have had many changes to the COVID-19 restrictions which affected the timing and format of our events. However, with a flexible attitude we have been fortunate to offer our members two dinners so far in 2021.

Our first event was in February when we celebrated ‘Summer in the City’ at the Sunset Restaurant within The Peninsula Hotel in Sea Point, Cape Town. We invited members and guests to join us on a journey around South Africa to enjoy different cultivars, cuisine and culture inspired by the creativity of three women.

Chef Hajierah Hamit
A talented Capetonian, affectionately known by her peers as Hajie, she joined The Peninsula after a once-in-a-lifetime culinary journey to experience the inner workings of world-class kitchens in London, England, including The Ritz, The Ivy in Soho and Covent Garden, and Flesh & Buns - the iconic Japanese Izakaya restaurant.

Gizelle Coetzee, Mellasat wine maker
Joined Mellasat in 2015 assisting the winemaker as well as being responsible for sales and marketing. Gizelle became senior winemaker in recent years setting policy for the estate's output. The home of white Pinotage, Mellasat is situated near Paarl in the heart of South Africa’s famous winelands. An independent family-run wine estate it produces award-winning wines available all over the world.

Adele Dunbar, cheese maker
Started in the wine industry graduating to making wine at Sentinel under Walter Finlayson. Adele joined the winemaking team at Fairview in 2005 which eventually led to the opportunity to make cheese there which is now the focus of her career.

Fortunately, a beautiful sunny evening allowed us to have canapes - Biltong spiced boccachini poppers - with perfectly chilled glasses of Mellasat Chardonnay 2017 around the pool.

Our six-course dinner menu which followed was created by Head Chef Hajiera inspired by South African cheeses and accompanied by Mellasat wines.

MENU

Pecorino infused short crust with tomato confit
sugared pancetta, fresh figs, hazelnut mousse
Mellasat White Pinotage 2018

Gruberg cheese and butternut squash ravioli
roasted pine nuts, chilli sage butter, fresh watercress
Mellasat Viognier 2017

Moroccan spiced lamb loin with Gruberg cheese
candied beets, crispy kale salad, Zaalouk relish
Mellasat Tempranillo 2017

Baked lime Valrhona cheesecake
spiced mixed fruit gelato
Mellasat Cabernet Sauvignon 2013

Due to an early curfew in place the evening’s festivities and traditional Chaîne “Santé du chef” ended somewhat earlier than normal.

Barbara Smith
Acting Bailli