The Common Room reviewed and Durbanville's regional dish revealed.
Aside from Pieter Dirk Uys and beautiful orchids, Darling is better known for its fine wines especially those from Groote Post Estate. Winemaker Lukas Wentzel makes two delicious Sauvignon Blancs.
The easy drinking and more affordable 2001 is lovely but try to get your hands on the special, award winning 2011 Sauvignon Blanc Reserve where only free run juice from the first pressing is used in the making of the wine. Cloof Estate, also in the Darling area, has bottled the taste of summer with their Summertime SB.
The bikini on the label says a lot about what you'll find inside – wine that's easy drinking, fruity and fun. Both Groote Post and Cloof wines have rich fruit flavours which are indicative of the region.
Terroir is the term in wine that describes what the soil gives to the finished product. The Durbanville Wine Valley has run with an idea suggested by Diemersdal's Thys Louw – to serve a dish that reflects the Terroir of the area. Many wine estates in Durbanville now offer Lamb sosaties with pumpkin 'stampkoring', cumin sauce and pumpkin pickle as the regional dish. A starter portion is R65 while a double skewer is R120.
I loved the "stampkoring" or pearl wheat served "risotto" style with the roasted pumpkin and the pickle adding the brighter pumpkin flavours. Aside from being a clever marketing idea that will further define the region, it is absolutely delicious to eat. I look forward to seeing how different estates interpret the dish although I'm told that the cumin sauce and pickle recipes have to be followed exactly.
www.durbanvillewine.co.za
We all know that The Tasting Room at Le Quartier Francais tops global and local restaurant awards. There are only two reasons why you haven't eaten there: you think it is too expensive or you haven't been able to secure a reservation.
The good news is that food and service at the adjacent Common Room is as outstanding as its feted sister, only casual. Also, it is extraordinarily good value. We feasted, ordering far too many courses than we should have, and quaffed stellar strawberry daiquiris (think grown-up Slush Puppy) and ended with Amarula coffees, served in flasks, for R200 per head.
Most of the dishes are R35/R40 except for Chicken or Beef - whole roasted chicken and gravy (R135) or 400g fillet with béarnaise (R180). But, like all the ingredients used by executive chef Margot Janse, you won't find better elsewhere. Not satisfied to use free range chickens, hers are pasture raised – the new high bar in ethical eating.
The food is witty, inventive without being contrived, and moreish. We ordered two dishes at a time to share as we cosied up to the outside fireplace. It was a chilly evening so we were the only table outside while inside was packed.
First came the fish pops, on colourful sticks with the chakalaka sauce and divine ham and cheese bitterballen with a sweet apple mustard. These were perfect over drinks.
The not-to-be-missed lamb frikadelletjies are served with flat vetkoeks and raïta and eat well with the satay spiced squid (softer than you will find anywhere else) in a spicy peanut and coriander sauce.
A mini pizza with pulled Springbok shank and cabbage is a winner (and don't be surprised if you find similar on next year's Col'Cacchio's celeb menu).
The short rib and bacon crumble reminded me of a cassoulet while the pan fried sardine fillets with anchovy salsa was probably the most traditional of Spanish tappas.I finished with a jar of brownies while JP had the apple and speculaas spice pie.
Open daily from 7.30am for breakfast, lunch and dinner. Book a table.
The Common Room,
LQF,
Main Road,
Franschhoek.
(021) 876 8442.
www.lqf.co.za
When Brian Berkman isn't cosying up to fire places he assists clients with public relations campaigns. Follow BrianBerkmanZA on Twitter and see www.BrianBerkman.com.
[07-Dec-11]
Brian Berkman
Add your comment: |
|