Nederburg’s The Manor presents Journey of Unique South African Flavours Dinner Series…

Nederburg Manor House, home of a Unique South African Flavours Dinner Series

In a country as diverse as South Africa, we should be celebrating the unique ingredients and flavours that tell the stories of our people and our places. From biltong and droë wors, braai and shisanyama, to Cape Malay cooking, koeksisters, chakalaka, pap, and bunny chow.

With this in mind, chef Jerry Kennedy, with his team, at Nederburg’s The Manor Restaurant is launching a fun series of eight-course dinners aimed at discovering and showcasing the distinctiveness and versatility of some of the South Africa’s diverse local ingredients. Unique South African Flavours Dinner Series.

The Manor Restaurant

The Manor’s Journey of South African Flavours Dinner Series is set take place on the last Saturday of each month, starting on 27 March and concluding on 31 July.

The March dinner will focus on Rooibos (meaning red bush from which a popular infusion is made), a plant native to South Africa. In fact, this shrub in the legume family called Aspalathus linearis grows only in the Cederberg Mountains of South Africa. Efforts have been made to grow rooibos in other countries but have not been successful. This unique geographic provenance makes it distinctive. Rooibos as an infusion is consumed on a global scale though only grows in South Africa – much like Nederburg’s exciting collection of award-winning wines!

Rooibos, growing in the Cederberg

The history of rooibos goes back thousands of years. The Khoisan, native to the area, used it as a medicinal herb back in the day. Nowadays much is still said and discovered about the health properties of rooibos. Rooibos infusion contains no caffeine, is low in tannins and has an abundance of antioxidants.

Jerry Kennedy,  Nederburg Chef

When it comes to flavour profile, rooibos features a light, earthy, recognisable taste with natural sweetness. “It’s smooth and gentle, but sufficiently robust to hold many other added ingredients like spices, chocolate, flowers, dried fruits and other herbs,” says Jerry. “This is exactly what we’ll be exploring during our rooibos inspired dinner on Saturday, 27 March. We can’t wait to serve up a tantalising feast to demonstrate how the flavour of rooibos can live in harmony with many other suitable flavours. We’re also very excited to test various wine pairings with the food dishes – I suspect there might be some interesting surprises!”

The Manor’s Journey of SA Flavours dinner series dates and flavour themes.

27 March: Rooibos

24 April: Maize

29 May: Cape Malay Spices, photo by Meeta Wolff

26 June: Venison

31 July: Foraged ingredients. Waterblommetjies, wild mushrooms & suuring.

Time: The Saturday-night dinners start promptly at 19:00. Guests are advised to arrive no later than 18:30 to enjoy a welcome drink while watching the sun set over the majestic Drakenstein Mountains.

Liezel Gerber, Nederburg Cellarmaster

Cost: R850 per couple (or R425 per person), including a 750ml bottle of your choice of Nederburg’s core range of wines to enjoy with your meal.

Bookings: Contact The Manor on 021 862 3104 or info@nederburg.com. Please confirm any allergies and dietary requirements when making your reservation.

The spectacular setting of The Nederburg Manor House

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