Cape Town. – The sky gradually darkened over the calm Atlantic Ocean as we sipped on a glass of Methodé Cap Classique Brut 2009 from Avondale Wines, taking in the views towards Lions Head from the terrace at the 12 Apostles Hotel and Spa.
With Hein van Tonder and Jonathan Grieve of Avondale.
I was checked into my luxury room for the night and had a 7-course vegetarian menu by Executive Chef Christo, paired with Avondale’s organic wines to look forward to. It was heavenly. A meal I would love to have enjoyed blindfolded, to further heighten the intensely beautifully matched flavours that I was savouring. There was a Chenin I completely fell for and a story that brought the method of true biodiversity and organic farming to life.
The press release pertaining to supper club:
To make up for possible over-indulgence during the festive season, the five-star Twelve Apostles Hotel and Spa commences its monthly 2015 Food & Wine Pairing series in Azure Restaurant on a delightfully healthy note: on Friday 30 January 2015 Executive Chef Christo Pretorius and Avondale owner Johnathan Grieve will present a special vegetarian menu paired with a selection of Avondale’s naturally-made, organic certified slow wines.
The picturesque 300-hectare farm that is today known as Avondale has been under cultivation for more than 300 years. Early records show that the land was one of the first in the Paarl valley to be allocated specifically for the production of wine grapes. In 1997, the Grieve family purchased Avondale as their family farm. The youngest son, Johnathan Grieve, has since developed a unique approach to viticulture called ‘BioLOGIC®’ – by implementing organic and biodynamic practices he transformed this long-used land into a robust, balanced vineyard ecosystem.
As always, fine dining restaurant Azure at Leading Hotels of the World member The Twelve Apostles Hotel and Spa will play host to this special culinary evening, entertaining guests with magnificent sea views, outstanding service and irresistible food and wine combinations. Says Chef Pretorius: “For our first food & wine pairing evening of the year we have decided to put together a light and tasty vegetarian menu, which will be perfectly complemented by Avondale’s range of organic wines. Guests will be able to indulge without feeling guilty, ending January on a healthy, yet satisfying note!”
Look out for these monthly supper club nights, a real treat in a superb setting!