Diemersdal Onthoukosaand

Diemersdal Farm Eatery
in a converted barn

As a child I remember visiting the lovely farmsteads around Durbanville with my grandfather who was ever ready to take a glass of whisky off the owners.  He never learnt to drive a car, so my grandmother used to do the chauffeuring.  Diemersdal was one of them, as was Meerendal where Aunty Erilda Stark used to give us her home baked biscuits and allowed my brother Geoff and I to play with a toy box she had for young visitors.

Nic van Wyk & Hetta van Deventer Terblanche

So it was  with a strange feeling of déjà vu that Madeleine and I, at the invitation of uber PR Errieda du Toit and her husband Ian, were guests at Diemersdal Farm Eatery for an evening of food from the hearth and the heart with the two Judges of Kokkedoor, Hetta van Deventer Terblanche and Nic van Wyk, chef at the restaurant.  The wines were those of Thys Louw, Winemaker at Diemersdal and were just perfect in their matchings with the truly sublime onthoukos – heritage food.

Let’s start with the menu

Nic’s Brood, botter en konfyt
A wonderful start, two of Nic’s artisanal breads, some salted butter with a little bowl of tomato jam, little jewel-like cherry tomatoes, in a rich dark red limpid syrup.

Diemersdal Rosé 2013 – crisp zingy sappy glassful of pink fun.

Hetta’s seasonal salad, from her Dad’s vegetable garden

Hetta’s seasonal salad, from her Dad’s vegetable garden
This was a medley of vegetables – teensy baby carrots, beetroot, fennel with blocks of turnip, and a slice of butternut covered with Sauce Hollandaise.

Diemersdal Sauvignon Blanc Reserve 2012 – stunning mouthful of melon and grapefruit.

Smoked hake, crispy potato skins with black pepper parmesan cream
Home smoked Sassi friendly hake in a cream sauce with a twist [and delicious] and thin crunchy potato skins as a generous garnish.

Diemersdal Chardonnay Reserve 2012 – a deliciousness of windfall citrus, gently brushed with French oak and that lovely ripe white fleshed peach fullness.

Ouma Liena’s liver & onions
sweet sherry vinegar & pea mash

Ouma Liena’s liver and onions with sweet sherry vinegar & pea mash
This brought back allsorts of childhood memories for me and I think went down as the best dish [for me] of the night.  Caramlised onions underneath and pea mash with some baby peas as a garnish.

Diemersdal Grenache 2012.  Yummy dusty field fruit, chilled.  Such a delicious wine.

There was a little interlude during which a Blood Orange Sorbet was served.

Nic plating up the lamb

Lamsbredie Hetta’s way
Lamb rib and neck slow cooked and served with a silken parsnip puree.  I am very fond of lamb done anyway, this was a triumph.

Diemersdal Shiraz 2013 – sappy fruited and spicy, a real ‘go to’ wine which would go with any red meat, or even a game fish.

Hetta at the stove

Hetta’s Corn Flake Tart with a twist
Three layers of the thinnest pastry filled with tiny pipings of a confectioner’s custard.  Sublime memory of Hetta’s childhood ‘pistowstietert’ [Post Toastie Tart!].

Meerendal Natural Sweet 2009 – sublime sweet Chenin Blanc made Liza Goodwin.  Should have an e on the end of her name.

See my chat with Nic here.

A similar evening to this one is being held on June 13th, with Anel Potgieter, winner of Dinner Divas and 2013 Eat Out DSTV Food Network Best Local Food Blog Award.

www.diemersdal.co.za

For reservations

Tel: (021) 976 1810

LUNCH: Monday – Saturday
12:00 – 15:00

SUNDAY LUNCH
12:00 – 15:00 (Reservations Only)

TAPAS: Monday – Saturday
12:00 – 15:00

SUNSET TAPAS: Friday
17:00-21:00

signature
May 26th, 2013|Categories: Michael's Writings|Tags: |