During autumn in the Western Cape, it is always a gamble to hold an outside event. However, the Bailliage was fortunate once again to have a beautiful sunny Saturday to visit the picturesque Waterford Wine Estate in Stellenbosch.

Currently, Vice-Conseiller Culinaire Honoraire Chef Craig Cormack and his business partner, Beau Du Toit, are weaving their magic within the magnificent kitchen in the Estate’s courtyard restaurant, called SALT.

They have curated the ultimate journey of their culinary artistry incorporating different types of salts and salting techniques from all around the world. Currently Craig has in excess of 190 salts to choose from. His philosophy is “cook with flavour, keep it simple, and use your ingredients to their best potential”.

RECEPTION

Canapés
Mini macaron, mushroom, chicken liver parfait,
crispy bacon, makataan*
[*Ed. edible wild watermelon]
arancini, Parmesan, truffle oil
Rose-Mary Blanc de Noir
Waterford Estate

MENU

Starter
Focaccia with burnt butter
Prawn, mussel and chorizo bisque
Chenin Blanc Old Vines 2020
Waterford Estate

Main
Slow-braised Hantam Karoo lamb shoulder
ratatouille, rosemary Parmesan polenta, kale
Cabernet Sauvignon 2012 and 2017
Waterford Estate

Dessert
Pear and almond clafoutis
clementine and salted caramel ice cream
grilled clementine
Heatherleigh NV
Waterford Estate

We were joined by Mark Le Roux who has been Waterford’s winemaker for the past nine years. Mark expertly guided us through the history of the estate giving details about the wines we drank during lunch. We were able to taste two vintages of the Cabernet Sauvignon which is leading varietal of the Waterford Estate.

Our memorable lunch was concluded when Bailli Délégué Honoraire Allison Rutowitz, a long-time friend of the Chef, gave the “Santé du Chef”.

Barbara Smith
Acting Bailli