Our regular subscribers might have noticed we have had a few more contributors in the last few months, doing the writing. The pics are all still JAR Photography, courtesy of Jason, in an attempt to keep the perspective fresh and new, you’ll see a lot of more names added to the list.
Having attended a few Food and Wine pairings, we have to be honest and say the Stacey and the team at Tobago’s have done things with a welcomed twist and it worked! The Chef and his team sends the Wine Farm as few dishes and the Warm Farm then decides which of their wines would best suit the dishes available to them.
As a team we actually can’t wait to see what the next few months of the Saturday Supper Club will bring.
Yes, I can be a blogger – Seresha Appel
Tobago’s restaurant perfectly positioned on the Capes Atlantic seaboard at the world-renowned Radisson Blu Hotel few kilometres away from the V&A Waterfront. Perfect setting for a sundowner overlooking the ocean 🙂
The restaurant setting is one of relaxed dining. We had pleasure of being privy to the first Saturday Supper Club that was hosted by Chef Norman and team in conjunction with Remhoogte Wines, a small family owned farm in Stellenbosch.
Butternut Soup & Avo and Salmon Pancakes Remhoogte 2015 First Light Chenin Blanc 2016
Braised Oxtail Soup Remhoogte 2015 Vantage Pinotage
Rich Steak and Guinness Stew Remhoogte 2014 Aspect Merlot
Dark Chocolate and Banana Brownie with Bacon Ice-Cream Remhoogte Estate 2013 Blend
On arrival we were warmly welcomed and ushered to unwind in the bar area on the patio where we were served with canapes namely a creamy delicious butternut soup and a salmon and avo yogurt coupled with a smooth Remhoogte First Light Chenin Blanc 2016.
Starters were a braised Oxtail Soup served with a petit Yorkshire pudding and chive Crème Fraiche with a side of freshly baked bread. Perfect soup to keep you warm and fuzzy on a winter’s evening….personally I would have enjoyed a larger piece of Yorkshire pudding ;-). This was beautifully paired with a Remhoogte 2015 Vantage pinotage which enhanced the deep flavours of the soup.
Onto the Main course which was a delightful bowl of very tender Rich steak in a Guinness Stew served with a creamy yummy mustard mash and root vegetables paired with a very smooth Remhoogte 2014 Aspect Merlot which was definitely a firm favourite wine of the night.
After two rich and hearty courses and bursting at the seams, one always however makes space for the favourite course of any night…the Desert, a dark chocolate and Banana brownie with a side of bacon ice-cream paired with the Remhoogte 2014 Chronicle Cape Blend …this dessert was of particular interest due to bacon being incorporated in the ice cream…being a bacon lover I eagerly awaited the arrival however I was slightly disappointed, personally my taste buds weren’t acquired to having a savoury meat added to my sweet ice-cream…never-the-less the dark chocolate and Banana brownie served with the dried banana and beautifully decorated with praline coated Pecan nuts rounded off a delicious desert and overall wonderful evening.
The unusual twist of having the chef prepare the meals and then have an appropriate wine paired to enhance the flavours of the dishes works wonders.
Thank you to the chef and the team of Remhoogte Wines for the experience of the Saturday Supper Club and not forgetting arming us with copies of the recipes so we can cook up a storm in our own kitchens of our favourite dishes.
For the full album click HERE
Radisson Blue Waterfront
021 441 3000
REMHOOGTE WINE EASTATE