Tuesday saw us all bussed to Terroir for the launch.
We were warmly welcomed by Michael and Kleine Zalze owner Kobus Basson with
some of their bubbly. The event was held on the terrace at informal tables and
we could buy copies of the book. From about 1.30 we were given samples of some
of the food in the book, served rather intermittently, as small tasting
portions which came without any particular order. Lynne shared hers with Alan
Mullins. John was rather busy taking photos. We are not sure that we tasted
everything, some tables did seem to get more than others but what we got was
very good and beautifully presented. Michael told us this is a distillation of
his work at Terroire over the last 10 years. The recipes in the book are very
precise and give several processes for each recipe but they seem easy to follow
and look delicious. The pictures are superb. And Kleine Zalze Chenin and Shiraz
flowed throughout the afternoon as the wine staff were very attentive
Have a glass of Kleine Zalze Chardonnay
Pinot Noir 2010 MCC
The Terroir cookbook to browse through,
with a beautiful table arrangement of fruit vegetables and flowers
Lose
A pile of books to buy
A close up of the cover
One of the beautiful table
arrangements
Chef Michael Broughton with PRO Lise
Manley, being photographed by Andrew Brown
The serving staff await the start of
lunch
Maryke and Clifford Roberts with Kleine Zalze marketing manager Wynand van Schalkwyk
Chef’s children were at the launch
Lynne with Winnie Bowman
Chef tells us about the concept and
the time it took him to write the book and choose and refine all the recipes
which he has used over the years in the restaurant
It was a very large gathering of the
great and the good in media terms
A string trio was a little drowned
by the noise of the event
Our best wine waiter, Vision Moyo, who
kept our glasses full
Johan Crafford points to his glass of
Kleine Zalze Chenin Blanc. Or is it the one John misplaced?
Wynand van Schalkwyk with Annareth Bolton of Stellenbosch
Wine Route
Carmen Robinson Rabinowitz, Jane
Broughton and Nikki Werner
Prawn and corn risotto
Chicken, mushrooms and peas
Venison loin with a great jus, Anna
potatoes and a superb truffle hazelnut puree
Tiny fried gnocchi
Kobus Basson with Chef Michael
Broughton and friends
Kobus with his daughter
Chef tells us about the tasting
portions for lunch
Prawn corn risotto
Owner of Kleine Zalze, Kobus Basson
More tasting dishes
The cheese board after lunch
Kobus thanks Michael and all involved
A merry Alan Mullins
The loin of venison
Stuffed agnolotti with pea purée and belly of pork
Dupe lose
Michael with his gorgeous red headed
daughter
The Broughton Family
Kobus Basson, Annareth Bolton and Jane
Broughton
Desserts
Vision Moyo and Gerald Ndlovu, who kept everyones' glasses charged with Chenin and Shiraz
and the Terroir chefs, without whom nothing would happen
© John & Lynne Ford, Adamastor & Bacchus 2014
