Giggling Gourmet Jenny Morris, renowned for serving mouth-watering meals for the likes of Thabo Mbeki, Charlize Theron and Prince Charles, together with McGregor resident Magdalene Lekay and wine estate owner Ruud de Clercq, will be cooking up a storm at Kingsriver Wine Estate during the fourth annual Robertson Slow Food Festival from Friday 6 until Sunday 8 August.
Morris’ mantra is to ‘entertain informatively and inform entertainingly’. Morris will be sharing her culinary insights during each meal. The trio will explore the heritage of South African food, perfect wine and food pairings and De Clercq, originally from the Netherlands, will part with some Dutch culinary secrets.
Morris, Lekay and de Clercq will be using some of South Africa’s finest ingredients for the meals they are creating over the Robertson Slow weekend. Ingredients will include Robertson’s award-winning clotted cream created by John Kendall and Jenny Cottrell. They recently won the Eat In Best New Product 2010 award. Clotted cream is a great fit for a slow food meal – the cream, best made from Jersey cow milk, takes hours to make and is created by heating the unpasteurised milk and leaving it to rise to the top in clots.
“The McGregor valley is a treasure trove of good food and wine, especially for those bored by the hype of city dining. There’s a heart-warming honesty about this region and I’m delighted that I can source the best local ingredients to weave into offerings that satisfy yearnings for comfort zone cooking,” says Morris.
In the six years since De Clercq bought the 380 hectare property he has been steadily turning his vision of a ‘place of experience’ into reality, a place of food, wine, music and relaxation. The Cape Dutch gabled house, with two deep stoeps with views across vineyards, orchards, rolling hills and craggy mountains, is simple in design yet conveys a comfortable sophistication.
Kingsriver Wine Estate will kick off the Robertson Slow Food Festival with a slow roasted Karoo lamb spit braai with a variety of salads and freshly baked breads directly made from their kitchen on Friday 6 August, and will be serving delicious slow cooked meals in its restaurant throughout the weekend. For more information and to reserve a table (booking is essential), please contact Madie Maans on 023 625 1040 or visit www.kingsriver-estate.com.
MENUS
With Jenny: Saturday lunch and dinner, Sunday lunch
STARTER: De Clercq’s Bitterballen served with a micro herb and leaf salad dressed with a lemon vinaigrette on the side.
MAINS: Lamb shanks slow roasted in red wine, served with creamy mounds of winter root vegetable mash and lightly steamed and buttered Winter Greens.
DESSERT:
Lekay’s Ginger Dessert topped with great dollops of local clotted cream.
CHEESE PLATTER: Tangy blue, sharp cheddar and an oozing Camembert, washed down with a chilled glass of De Clercq’s Fabulous Apricot wine.
Freshly baked breads will be available from the ovens of Kingsriver.
Friday lunch and Monday lunch
Main: Oxtail prepared in our very own Ruby Cabernet
Served with Basmati rice and seasonal vegetables.
DESSERT: Crepes Suzette Served with our homemade prickly pear reduction
Friday Night
Spitbraai with:-
Nutty Wild Rice salad
Roasted Balsam Beetroot
Butternut Chips topped with parmesan crisps and toasted pumpkin seeds
Panzanella
Rosemary infused Lemon roasted
Potatoes
All things Green Salad with touch of the Greek
Moroccan Aubergine Salad
Freshly baked breads from the ovens of Kingsriver
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