Waterkloof Sauvignon blanc 2012 launched with a lunch

The marvellous view from the restaurant at Waterkloof on a near perfect Autumn day in the Cape. The sea was as smooth as glass

The wine we were there to taste: The Waterkloof 2012 Sauvignon Blanc

What will it turn into when it is ready?

We gathered on the terrace before lunch

Christine Rudman and assistant winemaker Jacques van der Vyver

Cathy Marston chats to David Biggs, balancing a canapé in a glass on a glass!

Ingrid Jones of the Mango airline magazine and Farai Magwada wine steward from the Mount Nelson Hotel having an amusing chat with Waterkloof owner Paul Boutinot

Getting to know each other at table

The samples of the Sauvignon Blanc 2012 just about to be served

Paul Boutinot tells us about his passion for wine, the farm and the methods they are using

Glasses awaiting tasting

Listening, tweeting and tasting

Examining the colour and the clarity of the wine

Chef Gregory Czarnecki explains the first course

Poached Marron, basil pesto and roasted tomatoes with the hot bisque in a jug on the side

The dish with the bisque added

We started early before the restaurant filled up

The Kitchen is busy, the restaurant staff have a conference

Paul Boutinot

Chef Gregory plating up our main course...

...adds the blocks of parsnip puree...

... and the other chefs come to assist

Waterkloof red is poured in anticipation of the main course arriving. It was a very relaxed and interesting meal

Rather well hung Springbok loin with a rich beef croquette, a parsnip puree and a rich jus

A bright orange ragged autumn sun flower was the pretty table decoration

Norman McFarlane of The Bolander and David Biggs of the Cape Argus sat next to Paul Boutinot and got a chance to interview him

Making notes

Paul talks to Claudia Young-Kelly, Waterkloof’s Sales and Marketing Manager while Carl Habel, Sommelier at the Mount Nelson looks on.

Some of the delicious local soft cheeses served at the end of the meal.  A soft creamy goats cheese, a camembert, Dalewood artisan Lanquedoc and one new to us that tasted rather like a Reblochon served with Membrillo – quince paste made by the chef - and truffle honey.

Three ages of Healey cheddar cheese:  a 9 month, 12 month and an 18 month. 

Mr Biggs enjoys the Healey Cheddar with Waterkloof's own dessert straw wine

The friandise platter: dark bitter truffles, fruit pastilles and miniature madeleines

Waterkloof wines

The marvellous serving staff

One of the Waterkloof Percheron horses ploughing between the vines, as they get ready to sow the winter cover crop.

A view of the countryside and the cantilevered restaurant

An Autumn view of the winding road home down the valley at 4 in the afternoon.

© John & Lynne Ford, Adamastor & Bacchus 2013

The Wolftrap Steakhouse Championships Awards at the Pot Luck Club and the winner is....

Chopsticks and notebook at the ready

Boekenhoutskloof, maker of Wolftrap wines, and Vinimark were the sponsors of the competition and the winner gets a year's supply for their restaurant

Chef Peter Goffe-Wood, one of the Judges, talks to Michael Oliver

Pete and Chef  Arnold Tanzer, another one of the judges

Mark Kent of Boekenhoutskloof and Vinimark, producer of the Wolftrap wines, chats to Chef Luke Dale Roberts

JP Rousseau tells us about the Steakhouse Championship and how they nominated the restaurants. They received an incredible 21,600 nominations from the public on Facebook for their favourite steakhouses nationwide.

The first course ready on the pass, of Chalmar Rib eye Scottati awaiting its XO dressing, and smoked pine nuts

The platter of bread and olives, roasted garlic and red pepper pesto

Inge Hoffmann of Boekenhoutskloof

Jan Laubscher of Winetimes.co

JP Rousseau

Mark Kent

The very exciting menu prepared by Luke Dale Roberts and Pot Luck Club’s Chef Wesley Randle

Pot Luck Club Restaurant chef Wesley Randle

Luke Dale Roberts, Executive chef/owner of The Test Kitchen and the Pot Luck Club

Chef and Judge Pete Goffe-Wood

Luke making magic in the kitchen

Wolftrap wines, about to be poured

And the top three candidates get their awards.  Steve Maresch of The Local Grill in Parktown North Johannesburg

Martin Lombard of Little Havana in Umhlanga Rocks, Natal

and Giorgio Nava of Carne Restaurant Cape Town

The tender seared Chalmar rib eye scottati dressed with Luke's version of XO sauce.  XO is a restaurant sauce in China the OX referring the the cognac added but this is Luke’s own variation.  He includes walnuts, port and brandy, we found  a hint of cayenne and something sweet and caramelized.  Absolutely delicious and one to try to recreate at home.

We ate ‘tapas style’ at each table. This is the serving for three people of BBQ Chalmar brisket Ropa Viega (Cuban shredded beef) with home pickled jalapeno chillies. Not at all hot, but full of Central American flavours of lime, avocado, cumin, smoked peppers and green coriander melded with soft long slow cooked brisket and served on a paper thin tortilla.

Bowls of extra brisket were provided... in case we ran out!

Chalmar Rib eye Robatayaki,( Japanese literally means fireside cooking or cooked over coals) with smoked bone marrow and crispy deep fried Jerusalem artichokes and cauliflower served with a Moroccan rub. Utterly delicious and very rich.

Amongst some stunning dishes, this one was the favourite on our table and we would not let them remove the sauce and  called for more bread to soak it up.  Smoked Chalmar beef fillet served in a truffle and black pepper cafe au lait sauce. Redolent with truffle, rich creamy caramel coffee mocca flavours But apparently it contains no cream, coffee or chocolate – it is Luke's secret sauce. It really highlighted the tender beef flavours

One of the three accompanying dishes of Pot Luck wedges – spicy potatoes with  mayonnaise and chives

JP Rousseau in conversation with Mark Kent

The final meat dish was Chalmar beef fillet with old fashioned béarnaise topped with bone marrow. The béarnaise was light and frothy and gently tasted of fresh tarragon, as it should

Dessert was a small square of quince and almond tart with malted popcorn and icecream. Full of different nutty textures and rich fruit

Luke and Wesley tell us about the meal and the sauces

Journalist Bianca Coleman enjoying her Wolftrap red wine and the conversation

And the winner is...

The Local Grill in Parktown North Johannesburg

Steve Maresch and Inge Hoffmann with his Award

All the judges with the winner

The winner The local Grill, flanked by the runners up, Little Havana and Carne

 © John & Lynne Ford, Adamastor & Bacchus 2013