We were invited by
Boets Nel of De Krans to one of the Secret Dinners, which was to be held to on
his farm on Saturday night at the Port Festival. The secret? Well, that was
“What is for Dinner and Who is cooking it?” Tickets were R300 a person. Ours
was entitled mystifyingly “Boere Barok” and it was prepared by Francois Ferreira
, Toinette du Toit (Kokkedoor finalist) and Eric Labuschagne of Yummi did
dessert. Francois Ferreira, who has a Culinary Academy in George, had trained
up some local young people to be our servers and they performed their duties
quietly, efficiently and with great grace and attention and we had a lovely
evening
The rather nervous serving staff get ready for the guests to arrive.
This was a first time for them all.
A clever idea for table mats was to use old copies of Food and Home
The ‘barman ‘ – De Krans Sales Manager opens all the bottles we are
going to have paired with the 5 course menu
Our welcome drink was the lovely full sweet De Krans 2013 White Muscadel
– great to keep the chill out as Calitzdorp gets very cold on winter nights
The menu is revealed. The theme was less local Boerekos and had a much
more Mediterranean slant
The chefs in the kitchen
Stokbrood (bread baked on a stick) with a very garlicky bean paste and a
sliver of caramelised onion. So not on our diet but the humus-like paste was
very delicious
Chef Francois Ferreira explains the dinner and tells us about the staff
he has trained
Host Boets Nel, owner of De Krans, with Francois
Eric Labuschagne, Toinette du Toit, Francois Ferreira and Boets Nel
Served with the starter was De Krans Cape Pink port, redolent with
strawberries and the Calitzdorp Cellars dry Rosé
Thick pea and ham soup topped with a cappuccino like foam, served with
chopped chorizo sausage to sprinkle. Served with Axe Hill Cape Ruby and the De
Krans Chenin Blanc
The chopped chorizo
Boets Nel tells us about the de Krans wines. That is his daughter in the
background
Roasted Brisket of beef served with spiced chick peas. Served with
DuSwaRoo Cape Vintage and De Krans Tritonia
Very hot twice baked cauliflower and cheese soufflé served with Peter
Bayly Cape White and Boplaas Chardonnay
“Textures of chocolate: A brownie, a macaroon, chocolate soil and Served with Boplaas Cape Tawny and De Krans
Tinta Mocha red wine
The chefs and the serving staff
Boets Nel with his wife and daughter
©John & Lynne Ford, Adamastor & Bacchus 2014
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