So
here is the story of the label
A
truck carrying 33 Nguni cows went past one of their wine farms and, as they are
wont to do, one leapt off the back of the truck into the vineyards. The truck
continued and the cow adapted itself to her new situation, was adopted by the
farmer and was thereafter known as the Survivor. Overhex has produced a range
of wines to celebrate this cow and we were invited to have a 5 course dinner at
the winery in Worcester and sample them over dinner in their newly finished
restaurant tasting room
As Worcester is a bit far to drive
back to Cape Town at night, Overhex generously put up the media in The Habit
bed and breakfast in Worcester. And very comfortable it was too
The breakfast room
A good pool and a place for us to
gather in the late afternoon
We arrived by transport at Overhex as
the sun was setting. This amazing transformation has taken place over the last
9 weeks
Apparently the restaurant was finished
just that morning
It will be a lovely spot to sit out in
the summer
Tables set, canapé first course
arranged and wine on chill in the buckets
The menu was paired with the four
Survivor wines
The two on the left went with the
crisp and slightly tropical Sauvignon blanc: Pea puree, onion jam with a piece
of artichoke on a sliver of toast and a smoked salmon twirl with an asparagus
tip on a cream cheese crostini
With the Pinotage: a deep fried
chicken drumstick topped with crisp bacon and a mini vol á vent filled with
some sliced beef
The media tweeting in unison!
Michael Fridjhon is acting as a
consultant to Overhex and he made a speech
Reporting on Facebook is Brett Hutton
Rather soggy and oily butternut chips
with melba toast ...
... to accompany the large rather
under ripe brie in a filo platter, topped with caramel onion & walnuts
The chef, Jaco van der Westhuizen
Shante Hutton
Main course was two lamb chops on top
of sticky rice, with a couple of vegetables and a parmesan tile
The last course was dessert -
chocolate truffles with Oude Molen brandy
Willie Malan, Overhex Production Manager with his wife Natalie, Overseas Marketing Manager for Overhex
Breakfast the next morning at The
Habit. The breakfast chef was very good and very quick
Gathering for breakfast was a little
slow as some had stayed up late to party. We were too tired to join them after
our hectic week
Lynne’s full English Breakfast with
very fresh farm eggs and some really delicious boerewors sausage. We would love
to know where to buy this, it was excellent. She also had black coffee and a little plain
yoghurt with honey
John's cheese omelette with crisp
bacon. He had fruit and muesli to start
