Even though the new menu is Asian inspired, it is still very much seeped in South African heritage and you can expect ingredients such as smoked snoek, pickled fish and Cape Malay spices served amongst traditional Asian ingredients such as katsuobushi (dried, fermented and smoked tuna), chawanmushi, (a Japanese egg custard dish) and the chefs take on ramen.

Diners will also be treated to a sake cocktail, inspired by the tradition of starting a Japanese meal with sake, in the Zen garden on arrival.

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MyPR.co.za: New TOKARA spring menu redefines SA cookery inspired by nature’s bounty

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New TOKARA spring menu redefines SA cookery inspired by nature’s bounty:

New TOKARA spring menu redefines SA cookery inspired by nature’s bounty

TOKARA Restaurant Executive Chef, Carolize Coetzee, has turned her appetite for relaxed, playful dining up a notch with her new ingredient-driven spring menu, reinterpreting traditional South African cookery following a three-week stage at Cosme in New York, ranked 23rd in the world by the World’s 50 Best Restaurants this year.

The menu is interspersed with ingredients unique to the Simonsberg area of Stellenbosch, fresh produce growing in the Tokara Wine and Olive Estate’s organic vegetable garden and playful flavour combinations.

Fragrant Cape flavours such as nasturtium, kapokbos, renosterbos and sorrel are infused in classically prepared dishes alongside broad beans, asparagus and stone fruit, just some of the new season’s bounty.

Try the oyster and ‘viskop’ broth with Chinese cabbage, peach & caviar; or the spinach, renosterbos and cured egg yolk for starters. Let lightly smoked duck breast, parsnip, whisky and hazelnut shitake; or the beetroot, springbok with nutmeg & sorrel take a bow for mains. For a dessert with a twist, the Spanish almond cake with hibiscus and lemon posset, hibiscus meringue, almond streusel and Spanish nougat ice-cream is utter indulgence.

Chef Carolize who worked alongside Chef Daniela Soto-Innes, the 2019 World’s Best Female Chef, at Cosme was inspired by how Daniela manages to present traditional Mexican produce, heirloom recipes and ancient techniques in a refined and modern context.

“We often tend to shy away from finding inspiration in revisiting our own culinary history and rather try to emulate what’s going on elsewhere in the world. As Daniela and her mentor Enrique Olvera remained steadfast in their pursuit of the essence of Mexican cookery, I’d like to remind our guests with each new menu of something they may have forgotten about our collective culinary memory.

“My aim is for my food to have a real sense of place and that our guests should leave with an indelible impression of our restaurant at the foot of the Simonsberg Mountain. That impression should not only concern the food, wine, views and architecture, but the joy and enthusiasm of all the people cooking, serving and cleaning behind the scenes,” says Chef Carolize.

She was particularly inspired by the family-style kitchen culture at Cosme.

“Chef Daniela has a real connection with her staff from diverse backgrounds and a multitude of different countries. The Cosme culture has changed the way in which I see the industry. You can create your own ‘vibe’ and culture within a kitchen with joy and respect right at the core,” she explains.

Cooking from a young age with their mothers, sisters and grandmothers, and a love for cooking family recipes passed down from one generation to another, is something both chefs have in common.

Family recipes, heirloom ingredients and memories conjured up by food, are the heart of Chef Carolize’s cooking. Through the lens of food memory, she takes diners on a memorable journey.

Tokara Restaurant is a landmark culinary destination in the Stellenbosch Winelands framed by spectacular views and contemporary art. It enjoys pride of place on the crest of the Helshoogte Pass on the magnificent Tokara Wine and Olive Estate.

Tokara Restaurant is open for lunch from Tuesday to Sunday (Monday to Sunday from 7 October) and for dinner from Tuesday to Saturday. Chef Carolize’s signature six-course dinner menu runs from Wednesday, 4 September, with her new a la carte menu from Wednesday, 18 September.

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Heirloom treasures rule TOKARA’s new autumn menu

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Heirloom treasures rule TOKARA’s new autumn menu:

TOKARA autumn dishes

Heirloom treasures rule TOKARA’s new autumn menu

Waiting for a cherished ingredient to be back in season, is the heart of executive chef Carolize Coetzee’s cooking and the crux of her new autumn menu at TOKARA Restaurant.

Chef Carolize, who has been leading the kitchen brigade at TOKARA Restaurant since late last year, describes her culinary personality as feminine and playful, using classic techniques as a springboard for her creativity, while exploring the ever-shifting world of food memory.

Motivated by the nostalgia of her mother’s lovingly prepared food and heirloom recipes passed down from one generation to another, she approaches food with the expectation of reliving a fond memory.

“The memories and generosity of other chefs – whether professional or a passionate lay cook such as my grandmother – have been my lodestar as a chef and I enjoy diving into my library of food memories as inspiration for new TOKARA dishes,” says chef Carolize, who will be creating new food memories to add to her repertoire on an exciting culinary adventure to New York and Spain during the quieter winter months this year.

Through the lens of food memory, she takes TOKARA diners on a memorable journey. Her new menu teems with seasonal heirloom ingredients such as winter melon, persimmons, parsnips, butternut, celeriac and gooseberries, interwoven with a dash of authentic Cape flavours.

There is plenty of choice among the starters from kudu tataki, and slow cooked parsnip, bacon and brioche, to a hearty soup of the day. Vegans and vegetarians will feel right at home with a pea mousse and salt baked beetroot, or semi dehydrated tomato, consommé and tempura tofu.

Carnivores will love the braised lamb shoulder, springbok loin with bobotie spiced carrot, or the beef ribeye with heerenboontjie and roasted garlic tapioca for mains. The line fish of the day is served with fire roasted celeriac, fennel celery and pancetta.

Vegans and vegetarians can satisfy their hunger with potato gnocchi and butternut enriched with a coconut curry sauce, or the roasted cauliflower, chickpeas, kale and macadamia nuts.

TOKARA’s award winning olive oil is a kitchen essential and even stars in the dessert line-up as the key ingredient in chef Carolize’s short bread served with coconut sorbet, coriander and pineapple. Other sweet treats include carrot cake with decadent white chocolate and spiced carrot ice cream, gooseberry clafoutis with basil ice cream, and dark chocolate, granadilla with cacao nib ice cream.

Chef Carolize, one of six sisters hailing from the small Eastern Cape town of Humansdorp, joined TOKARA Restaurant from Dornier Wine Estate where she held the position of head chef. Prior posts include cheffing positions in various forms at Delaire Graff Restaurant, Makaron Restaurant at Majeka House, Haute Cabrière, Equus at Cavalli and Cuvée at Simonsig.

TOKARA Restaurant is a landmark culinary destination in the Stellenbosch Winelands framed by spectacular views and contemporary art. It enjoys pride of place on the crest of the Helshoogte Pass.at the magnificent TOKARA Wine and Olive Estate.

TOKARA Restaurant is open for lunch from Tuesdays to Sundays and for dinner from Tuesdays to Saturdays.

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95 at Parks adds real Italian pizza to the menu

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95 at Parks adds real Italian pizza to the menu:

95 at Parks in Constantia

95 at Parks adds real Italian pizza to the menu

95 at Parks, the authentic Italian eatery bringing Chef-proprietor Giorgio Nava’s Milanese flair to the doorstep of the Southern Suburbs, is dishing up delicious pizza including the famous deep fried Neapolitan Montanara.

The new pizza menu comprising five top notch Italian classics, is offered daily in addition to the regular 95 at Parks à la carte menu.

Besides using the finest ingredients Nava is known for, what sets the 95 at Parks pizzas apart is the enhanced flavour and light texture of the bases made from dough that is left to rest for 48 hours.

“Our pizzas have been leavened with a mother yeast and beer and then left for 48 hours. Resting the dough for two days, makes the pizzas much easier to digest and will never leave you feeling bloated,” says Nava, who has received nothing but praise for the 95 at Parks pizzas from his Italian friends.

Nava’s passion for authentic Italian food is legendary and his pizzas are no exception. Italian tomatoes and the finest fiordilatte mozzarella are the basis of all his toppings. His classic Margherita is enriched with basil, extra virgin olive oil and a handful of grated Grana Padano. The Siciliana includes anchovies, olives and capers, while Parma ham and rocket are the signature of his Prosciutto Crudo pizza. In addition to the Margherita, vegetarians can tuck into his Orto pizza topped with olives, grilled broccoli, spinach and mushrooms.

For the ultimate pizza experience, the Montanara is a must. Made in the authentic Neapolitan style, the base is deep fried until crisp and puffy before it is topped with customary Italian tomato sauce and mozzarella, baked in the pizza oven and finished off with fresh basil, extra virgin olive oil and shavings of Grana Padano.

Priced from R100 to R140, the pizzas are available for dinner, Mondays to Saturdays, and for lunch on Thursdays and Fridays.

95 at Parks is situated at 114 Constantia Main Road with secure parking on the premises. For bookings call Tel: 021-7610247 or email parks@95keerom.com.

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Grande Provence goes back to its roots with new Heritage Tasting Menu

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Grande Provence goes back to its roots with new Heritage Tasting Menu:

Springbok rump, mielie pap, chakalaka, buchu & honey jus

Grande Provence goes back to its roots with new Heritage Tasting Menu

Grande Provence, the landmark 1694 Heritage Wine Estate in Franschhoek, has gone back to its culinary roots with a new Heritage Tasting Menu.

Prepared by Marvin Robyn, the passionate young head chef who is bringing new energy to The Restaurant at Grande Provence, the Heritage Tasting Menu is available exclusively to dinner guests. The menu offers a wide selection of fresh, local ingredients expertly prepared with Chef Marvin’s own twist on South African heirloom recipes.

With dishes such as Malay onions, smoked snoek & fish kaiings; Ox tongue with sweet mustard & pickled butternut; lamb rump, morogo & rooibos jus; and springbok rump with mielie pap, chakalaka, buchu & honey jus, the menu is a collection of true South African heritage food.

Grande Provence celebrates its 325 year heritage in every facet of its operations, from the 17th century buildings to The Gallery focusing on local artists using age-old techniques with a contemporary vision.

Chef Marvin, who cut his culinary teeth helping his grandmother produce trays of herzoggies for her catering business, graduated with distinction from the acclaimed Institute of Culinary Arts (ICA) in his home town of Stellenbosch. Before joining the Grande Provence team towards the end of 2018, he gained valuable experience working with leading chefs in a number of top winelands restaurants including Delaire Graff, Cuvée at Simonsig, Equus at Cavalli and finally Makaron at Majeka House.

At Grande Provence, Marvin has shown tremendous leadership ability despite his young age and is an enthusiastic mentor to the rest of the kitchen brigade with endless good energy and new ideas. He describes his cooking style as refined South African classics, bringing new inspiration and modernity to local heritage food.

The Restaurant at Grande Provence is open daily for lunch and dinner. The new dinner Heritage Tasting Menu is priced at R495, R595 and R695 for 3, 4 and 5 courses respectively without wines, and from R780 to R980 with an elegant Grande Provence wine paired with each dish. To book your table, call Tel: (021) 876 8600 or email reservations@grandeprovence.co.za.

More about Chef Marvin Robyn
Marvin Robyn is a passionate young chef, bringing new energy to The Restaurant at Grande Provence.
Marvin who was brought up by his mother and grandmother in Stellenbosch, cut his teeth in the kitchen helping his granny with her catering business. He fondly recalls producing endless trays of herzoggies, a traditional South African sweet pastry. Watching Ready Steady Cook on the DSTV Food Network gave him a further nudge onto his culinary career path.

Lack of funding for formal studies after matric, saw him literally starting at the bottom as a pot washer in the scullery of a local restaurant. His fortune soon changed when one of the chefs became ill allowing Marvin to step up and take over the breakfast shift. His talent and eagerness to learn was soon rewarded when a local NGO, Stellenploy, awarded him a bursary to study at the acclaimed Institute of Culinary Arts (ICA) in his home town. After graduating with distinction in 2011, Marvin’s career as a chef could start in all earnest.

Before joining the Grande Provence team towards the end of 2018. he gained valuable experience working with leading chefs in a number of top winelands restaurants including Delaire Graff, Cuvée at Simonsig, Equus at Cavalli and finally Makaron at Majeka House.

Marvin who worked with Chef Lucas Carstens for six years, first at Cuvée and later as sous chef at Makaron, still considers him his mentor today. On the international front, he cites London Michelin chef Marco Pierre White as a source of culinary inspiration.
As an avid fisherman, Marvin loves working with fresh seafood above all else. In his free time when he’s not cooking up a storm in the Grande Provence kitchen, you’ll find him surf fishing off the beach or fishing from the rocks. He also loves catching up with his chef friends, sharing ideas and exploring new horizons.

More about Grande Provence Heritage Wine Estate
Located in Franschhoek, the heartland of South African wine country, Grande Provence Heritage Wine Estate embraces true South African wine heritage, excellent food at The Restaurant and luxury accommodation at The Owner’s Cottage and La Provençale. Part of the internationally acclaimed Huka Retreats, other facilities Grande Provence offers guests are The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_provence.

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