Jacque and guests – Review
Apart from all the cooking at home, we have had the privilege to be taken on another ‘Mystery Tour’ by Ann-Marie Breen from Taste the Cape Travel and Tours. Our itinerary was perfectly designed to educate, entertain and delight all the senses. At Seidelberg Wine Estate, our eyes were treated to more than the spectacular view from underneath the giant oak trees, their glass-blowing exhibits are incredibly beautiful and a wonder to behold. The tour continued to Rhebokskloof for a wine and food pairing experience which proved very entertaining in deed. A bit of staffing confusion meant we were offered a supposed incorrect tasting with our first wine, their Chenin Blanc. The surprising pairing of fillet with a white wine turned out to be a very good match, which we advised the staff about. The educational aspect to the tour came in wonderful packaging, at Hildenbrand Wine and Olive Estate, in the form of owner, wine farmer, olive oil manufacturer, animal rescuer supreme and generally likeable Reni Hildenbrand. We wondered if she had a secret stash of extra hours in the day, that nobody knew about. She enlightened us about olive oil with information we never considered, such as the vintage of the oil is important as well as the amount of acidity present at bottling. The experience is unique as you taste olive oils and her superb wines, which are vegan-friendly. We left her after a good hour and a bit to tend to her daily routine of managing the vineyards, olive trees, the restaurant, the guest house and tending to her rescue animals, all 130 of them including a bull and a donkey.
Our final stop on the tour was a late lunch at Oude Wellington, which was a taste sensation. Driving past the paddock of Alpacas, you get a sense of something different. We sat outside and took in the blackboard menu and decided that 4 starters and a salad would suite us perfectly. Among the dishes ordered was Marrow Bones with a Pinotage Jus, Garlic Herb Snails set in Crisp Bread and the salad was one of Pear, Roquefort and Candied Walnuts with a Raspberry Vinaigrette. The flavours were as big as the portions, with absolute care taken in presentation. We all sampled bits off each plate and unanimously agreed that we would return. I have added a picture of the blackboard so you can see how amazingly affordable the food is, but it would not be worth the drive out there if it was not so brilliantly cooked. We smacked our lips and headed towards the tasting room, after befriending a cordoned off Alpaca, apparently the only male on the farm. We drove back towards Cape Town, stomachs filled with gorgeous tastes and our heads overflowing with incredibly joyous memories.
Jacque and guests