La Petite Ferme

La Petite Ferme is a wine farm situated on the hills of Franschhoek, upon the Oliphants Pass and Middagkrans Mountains with splendid views over looking the valley. This establishment is something special.
Its story even more so - like a phoenix rising from the ashes, Le Petit Ferme is a modern day institution and Franschhoek would hardly seem complete without this bastion of present day permanence. 

The modern farm was bought in 1974 and in 1984 a 40-seat restaurant was built. The farm previously ran as a plum farm and when the plum farm closed down the owners John and Carol Dendy-Young re-hired all the original staff to help run the restaurant.

After experiencing a tragic fire in 1996, the restaurant was brought back to life with the help of the staff and community… Instead of donning the usual aprons, they put on gumboots and rebuilt this beautiful establishment from the ground up.

The restaurant is bright and beautifully decorated. Adorned with the original fireplace in the main seating section, the new interior honours both the old and the new, salvaging what survived the fire and embracing it with fresh décor. Outside the lawns roll down into the Franschhoek valley and the views are simply spectacular. Walking around the estate, while sipping on perfect glass of crisp Sauvignon Blanc, I watched an elderly couple; sitting quietly on a bench taking in their surroundings. A place that encourages the appreciation of peace and calm really is a place worth visiting.

The property has luxury accommodation and will make even the wariest of travelers feel welcome and well rested. With large bedrooms with spectacular views I could picture myself in the stand-alone bath with bubbles in hand over looking the valley.

We were treated to a special, old versus new tasting to launch the new menu at the restaurant. The food brims with flavour and is the perfect option for a long summers lunch. My must try was the trout which was served with a citrus hollandaise sauce. Who knew that hollandaise needed citrus? A revelation! Hardly one to be forgotten - A very real concern for me now is how to ask chefs at other restaurants to up their hollandaise game without getting thrown out.

Paired with the La Petite Ferme Sauvignon Blanc, I was in heaven!

The maestro in the kitchen, Neethling du Toit has struck the perfect balance between the much-loved old menus, retaining certain inalienable elements to pay homage to the past, but with an ever-mindful eye to the future.

To know where you are going you can never forget where you have come from.  

If you find yourself in the area or travelling up the Franschhoek pass then this estate is a spot that you simply have to try.
It might feel a little strangely familiar, like a home away from home, but that’s ok.
You could stay on for a few days and lose yourself in La Petite Ferme. 

The Pool Room at Oak Valley

Have you watched the show Chef’s table on Netflix? If you have you will remember Dan Barber from Blue Hill. I recently watched the episode about Blue Hill farm and he made a statement that stuck with me. He believes that eating needs to become an ethical act. 

This resonated with me. As you may well know I am big on buying organic. In fact, it is everything. I eat mostly vegetarian and try to worry less about meat free Mondays but more about where my meat is coming from. Dan Barber also believes that if the meat is free range and reared ethically,  it will result in a better flavour. 
All produce, both meat and vegetable alike should be treated with the respect that they so richly deserve; for the simple reason that they sustain human life.
That’s a pretty big deal.  

After a recent trip to Elgin, I experienced The Pool Room at Oak Valley with Chef Gordon Manuel. It was affirming to meet someone in our very own back yard that believes in and practices these principles in the kitchen. 
The meat sourced for the restaurant is mostly reared on the farm (or at one of the neighboring farms) and all vegetables are organic and locally sourced where possible. 
All animals are free range and ethically treated during their tenure at pasture. 
The farm focuses on the Spanish and Portuguese tradition of acorn fed pork (a pig’s culinary dream) and wagyu beef and the estate also offers their own signature Oak Valley wines. 
In case you were wondering, Oak Valley gains its name from the over 4000 giant English oaks that are scattered all over the 30 hectare property. 
Naturally this provides ample acorns for the piggery, which are harvested and stored under water in large bunkers to provide feed.
This time of year (spring) the trees glow bright green in the dappled sunlight that has made its way through the canopy. The sound of the wind through the leaves rushes upon the senses offering a tangible connection to nature.
It is truly a sight to behold. 

The actual restaurant, The Pool Room is set amidst these beautiful trees and tables are arranged around a bright blue swimming pool. 
Sitting poolside you could lose your sense of time and sip away at a never ending glass of wine on a long summers day while the children play.
A family establishment that is pet friendly (Yes – Piglet joined me on the excursion and lay sunning himself while I feasted) that offers fantastic service from well trained and knowledgeable staff.
It is an ideal summers destination also offering picnics on the lawn under the trees.

Each dish was unique and had an element of country charm. Slightly rustic in their own right but elevated under the hand of professional chef. The salmon was perfect and the rich oiliness of the fish cut perfectly with the Oak Valley Chenin Blanc. 
My favourite dish and an absolute must try was the pork. It was melt in your mouth; served with creamy mash and wild mushrooms and rounded off with a jus that takes two days to prepare. 
Liquid gold if you ask me. My brother did make advances at my plate with a piece of table bread in an attempt to grab the last remnants of my dish.
Too bad I beat him to it. 
I then made my way through dessert and it didn’t disappoint. A pear and frangipane tart with the perfect crisp and soft combination!

A perfect afternoon some might say? I tend to agree.
Establishments like The Pool Room are getting it right in more ways than one.

-Melissa 

*This blog post was sponsored by The Pool Room, All opinions are my own. 

Diemersfontein Pinotage on tap and a giveaway!

This one is for all the wine lovers out there (whether they know it yet or not)!
The Pinotage on tap festival aka POT, (recently voted the best wine festival in the world) is around the corner and I couldn't be more thrilled!
On October 29th Pinotage will flow, amazing bands will play and utterly delicious food will be served to eager patrons at Diemerfontein Wine & Country Estate. 

What's not to love?
I'll be at the event with a wine glass at the ready and a suitable appetite to boot! 
Of course, I look forward to sharing an exciting day filled with a hive of activities on my social media channels.  

The festival will be held at Diemersfontein Wine and Country Estate in Wellington and tickets are available on Computicket. 
I am also going to be giving away two tickets to the value of R435 each! All you have to do is keep reading to the end of the post and follow the easy instructions.

The Diemersfontein Original Coffee Chocolate Pinotage will be served on tap - that's right out of the barrel and my type of party! It has been accoladed as one of the easiest drinking wines and will soon convert any cynical red wine drinker into a believer!
Dubbed "the peoples pinotage" it has rich coffee & smokey overtones on the nose and voluptuous fruit on the palate, along with cinnamon and chocolaty notes; this wine is completely irresistible!

If you would like to stand a chance to win tickets to this oh-so-savvy shindig; then answer the following question below in the comment section. 
Drumroll Please.....

What has Diemersfontein's Original Coffee Chocolate Pinotage affectionately been dubbed? 

Good luck and I hope to see you there.
I'll be the merry maiden sipping on South Africa's most delicious pinotage... and perhaps sharing a song or two with anyone who cares to listen.

-Melissa 

*tickets are for the Cape Town event, travel not included. 

Terra Madre Elgin

Tucked away in Elgin, just after Peregrine off the N2 is a little known spot called Terra Madre. 
Run by the tenacious Nicole Precoudis and her parents Chris & Koula, this slice of heaven really is all about the farm to table experience and the quality of produce speaks for itself.  

I first heard about Terra Madre through a friend. She guessed that it would be right up my alley, and she was right. 
As you arrive, you are overwhelmed with the tremendous spectacle a beautifully run farm can be.
Greeted by rows of olive trees, apple orchards and veggie gardens; I was excited to find out more about this 18,5 hectare property.

The concept of the eatery is good honest food, grown organically and prepared with oodles of love. 
Nicole shared her journey with me; from the fast-paced lifestyle of owning and running 2 restaurants in Johannesburg to the epiphany that saw her acknowledge that she needed (and wanted) to slow down and make changes in her life. 
Nicole made the move to (a then) very rural Elgin over 10 years ago, purchased the farm and has been developing it ever since.
Opening Terra Madre was a natural, organic manifestation of her innate creativity which is more than apparent in the food that she serves.
The space is open and bright with limited seating so booking is essential and highly recommended. 

Nicole set out to create a space that is warm and welcoming.
Her Greek heritage certainly shines through in the sublime simplicity of the venue and the inclusive attitude of our hosts, who were insistent that we make ourselves at home. 
My entire family ended up coming along on this excursion and I’m happy that they did! 
In a superb display of unplanned storyline congruency, we filled the venue with our own inadvertent spirit of “familia” in true Mediterranean style. 
Now what can I say about the food?...  The platters just kept coming! Perfectly tender roasted fennel bulbs, earthy beetroot salads and tender sweet roasted butternut topped with walnuts and cranberries almost caused a riot with the vegetarians in my “hunting” party.
Of course, it goes without saying that the meat dishes were cooked to perfection and were hastily devoured by the more devout members of the carnivorous variety.
I quickly realized that although it was simple food prepared perfectly, paying homage to the ingredients, it was nothing short of a ‘feast fit for a king’.

The food was simply spectacular and the passion that drives Terra Madre behind the scenes; from the pasture to the plate translates into something explosive on the palate.  

Sitting and feasting with family is one of life’s simple pleasures. To be able to share an amazing place like Terra Madre with them was truly wonderful and I can honestly say that it was the perfect location for a family get together. 
We ended our day with a stroll on the property and sipped on ciders at the farm’s quarry at sunset.
The stillness of Elgin is infectious.
Who knows, maybe one day I will become a country bumpkin and move away from the city only to serve mouth watering food that guests will travel far and wide to appreciate. 

Until then, one thing is certain… I know where to make my escape when the mind calls for slow living.

A huge thank you to my brother Hendré for this beautiful video that did justice to this wonderful location! Hit play to see more! 

-Melissa

*This blog post was sponsored by Terra Madre, all opinions are my own. 

Prawn pasta to celebrate Sauvignon blanc

Durbanville wine valley is celebrating a month of sauvignon blanc in October and I couldn’t be more excited! These easy drinking crisp white wines are often found at my table. Durbanville is a mere twenty minutes from Cape Town CBD and deserves a visit as much as its sister wine countryside’s Stellenbosch and Franschhoek. The Durbanville region is filled with scenic routes, amazing award winning wine farms and superb restaurants. 

So with October celebrating the richness of Sauvignon blanc and estates such as Altydgedacht, Bloemendal, D’Aria, Diemersdal, De Grendel, Durbanville Hills, Hillcrest, Klein Roosboom, Meerendal, Nitida, Groot Phizantekraal and Signal Gun each celebrating the start of white wine season in their own individual style, I had to create a dish that I believe celebrates these estates and their sauvignon blancs! The dish is rich and creamy and the acidity of the wine cuts through it perfectly. I have also chosen to pair the wines with seafood as it compliments the flavour well! This prawn pasta is beyond delicious and a great meal to feed a bigger crowd! 

If you want to explore the region you can pop into any of the estates and experience a tasting! The month of festivities draw to a close at the end of October with a festival weekend on the 29th and 30th October. All twelve wine estates will be present and it will be a hive of activities for all family members. 

Now let’s get down to business with my prawn pasta while you prepare to savour (hopefully) all 12 celebrated sauvignon blancs!

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Serves 4, cook time: 45 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 garlic clove minced
• 300 grams rosa tomatoes, halved
• 1 teaspoon oregano
• 400ml tomato pureé (I use the one in the glass jar)
• 1 packet linguine
• Salt
• 250 grams of cleaned and de shelled prawns, patted dry with paper towel.
• Knob of butter
• 1 garlic clove minced
• 200 grams mascarpone cheese
• 2 big handfuls of baby spinach
• Juice and zest of 1 lemon
• Parmesan cheese for serving

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Instructions:

In a large frying pan over a medium heat add the coconut oil, rosa tomatoes and garlic. Fry until soft. Add the oregano and tomato pureé. Let simmer for 20 minutes on a low heat. If you would like you can feed it with a little water if it starts to dry out.
Bring a pot of water to boil. Salt the water generously. Add the linguine to the water and boil for 7-8 minutes. Do not over cook the pasta, as it will cook further in the sauce.

Once ready, remove and strain. Add the pasta to the frying pan with the tomato sauce.

In a separate smaller frying pan bring over a high heat add the knob of butter and garlic. Add the prawns and fry for 3 minutes. Don’t over cook the prawns as they will cook further in the pasta.

Fold the mascarpone into the pasta, add the prawns and spinach and fold until combined.

Zest the pasta and add the lemon juice before serving. Serve fresh and hot with a generous amount of Parmesan cheese! 

-Melissa

*This blog post was sponsored by Durbanville wine valley. All opinions are my own.