Some press releases are crammed with so much yumminess, I have to close my laptop and walk around for a bit to calm down before sharing. This one, about Delheim Wine Estate’s Cape Malay Lunches in May, is just such a document. Can we say ‘Mmmm?’ Oh yes, and ‘More, please!’, Come, May, come Cape Malay Lunches!
Delheim goes Cape Malay in May
Fire up winter with a hearty, traditional meal at Cape Winelands iconic estate
Every Saturday in May: 6, 13, 20, 27
Re-connect with the alluring history of the Cape this winter by joining Delheim, the renowned Stellenbosch wine estate, for its special Cape Malay lunches in May. Known for its harmonious spices and gentle warmth, these Cape Malay dishes will be the perfect foil for the cold winter days that lie ahead.
The exclusive Cape Malay menu will spice things up every Saturday lunchtime in May: the 6th, 13th, 20th and 27th – and bookings are now open!
“Cape Malay cuisine is such an important part of the Western Cape culture,” says Delheim chef Bruce von Pressentin. “It reaches into a history that is tied to wonderfully descriptive language, and its traditions of food, conviviality and hospitality that have been passed down for many years are often overlooked.
“Without it, we would not have the vibrant and diverse food culture that we do celebrate. Our Cape Malay menu at Delheim is an abundant celebration of these aromatic, heart-warming dishes.”
The culinary journey along this heady spice route begins with crispy samosas of beef and vegetable; moreish lamb half-moon pastries and sweetly spicy curried yellowtail – or as it is more affectionately known in the Cape, piekelvis. No hearty, traditional meal of this kind is complete without freshly baked bread hot from the oven of course, which will be served on the side with swirls of sweet butter.
Chicken is often used in Cape Malay dishes and features among the mains as fragrant Butter Chicken with mini homemade rotis, spicy sambals and toasted coconut. But that is not all, folks! Add a thick, curried lamb stew or denningsvleis with jasmine rice; pots of festive beef biryani and a richly flavoursome potato-green bean stew – gestoofde aartappel en groenboontjie-bredie.
Then, dessert. Aaah, those wickedly sweet temptations no Cape Malay foodlover can ever say no to. Von Pressentin’s menu serves up sticky koesiesters and boeber – a sweetly milky sago-type pudding, – and the feast finally concludes with a welbeloontjie or small reward – stick bread! This traditional snack, stokbrood, is bread dough wrapped around sticks, simply roasted over the coals and served with lashings of butter and homemade jam.
Delheim’s popular Garden Restaurant has also launched their new à la carte winter menu. For enthusiasts keen to try out the menu – served up with magnificent farm views seven days a week – the offerings are just as tantalising.
Sizzling newcomers on the winter menu include: squid ink spaghetti served with sautéed prawns and tempura Patagonia squid, seasoned with ginger, spring onion, chilli, lime beurre blanc and kombu (seaweed).
Succulent sautéed venison loin rolled in a special Delheim spice blend is served with chimichurri ‘paint’, chorizo, broccoli, crispy potato brunoise, purple carrots, pea micro-sponge and deep-fried kale with a drizzle of venison jus. Extravagant or what?
Desserts reach similar dizzying heights: an exquisite Valrhona Black Forest Chocolate Sphere filled with chocolate ganache cake, sour cherry and vanilla gel, then garnished with macerated cherries, almond crumble and vanilla cream. The stuff dessert dreams are made of!
NOTE: The Cape Malay set menu is available at only R300 pp and booking is essential. Please note that the Cape Malay menu is only available for entire tables.
To reserve your table, contact the restaurant at email firstname.lastname@example.org or
Delheim Estate is located in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44.