How dining out feels and tastes better when it’s a special indulgence
say that in deciding on a career as a chef, he made a mental switch from eating to live, to living to eat. It’s a cliché but it does reflect a singularity of purpose, something that many good chefs and people in the hospitality and wine trade do, to better understand how flavours, textures and techniques can work together. And it often applies to some regular souls with a healthy bank balance labelled “foodies” or “gourmands”.
I’ve been reminded of this on a few occasions recently. A very good friend, a cancer survivor, learnt last year that her disease had returned and spread aggressively. She is an amazing soul, full of vitality and wisdom, and now she has finite time left. After the initial disbelief, despair and anger, she changed tack. She’ll never stop asking “why me?”, but this year, she and her partner started making the most of the good moments.
was closing his fine-dining restaurant at Jordan Estate in Stellenbosch, during April. It seemed time for our near-teenage son, who enjoys cooking with his dad, to experience his first smarter dining experience. Reservations were made for Sunday lunch.As lunch out drew closer, there was collective excitement in our home. We were having a life moment, and it felt right.
Returning this month, seated at a veranda table overlooking indigenous shrubs, a farm dam and distant Stellenbosch mountains, I felt lucky again. Autumn sunshine, a glass of Jordan Chenin, and three courses of tasty food made with care will do that.Menu highlights were a beautiful beef carpaccio with micro-leaves and radishes, exotic micro-mushrooms and curry aioli flavour notes.
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