At the table with the du Toits - Bendehuis
On a feverishly hot October afternoon in 2020, somewhere in a window period preceding another lockdown, we hosted our first Somertafel in Wellington. We launched our new labels to a small hand-picked crowd of 15 guests at the helms of South African food legend, Errieda Du Toit and culinary genius, Johnny Hamman.
STOKKIESDRAAI ON THE STOEP ON ARRIVAL
Guests arrived to find quintessential Du Toitskloof - a cold Sauvignon Blanc served in petite wine glasses whilst Chef Johnny casually stood on the front porch of the small Bain Street establishment with marinade-brush in hand; a live stokkiesdraai-braai on the Bendehuis patio.
Butterfly prawn skewers with garlic butter
Springbuck and juniper skewers
Apricot jam chicken skewers with fruit chutney chips sprinkle
Fresh fruit salad skewers
Mini braaibroodjies (the best we’d ever tasted)
NIBBLE TABLE IN THE FOYER
Devilled eggs with parsley and paprika
Wellington Old Age Home savoury tart
Bacon Kips with home-smoked mussels and air-ripened cheese
SITDOWN DINNER IN THE ROOF
Yes, in the roof - the old attic converted into a secret feast lit up by candles and decorated with all kinds of dried Boland florals hanging from the roof. It was here in this small confined space where guests from all walks of life became emersed in a food affair of wine and words.
Pinotage Rosé paired with Wellington-style Mosbolletjies
Roasted Wellington mosbolletjies served in Cape Fig Jam and Butter “soup” with umami beetroot and melon confetti.
Sauvignon Blanc paired with Kaapse Fish Soup
Fire-roasted snoek gojourn, West Coast mussels steamed in white wine and decadent crayfish drizzled with a silky bisque from antique silver teapots at the table. Served with a dainty dollop of vetkoek-and-saffron rouille.
Cabernet Sauvignon paired with Karoo Lamb Sausage
Karoo lamb sausage in a steamed bun with rich grandma gravy, samphire and fresh gooseberries.
Pinotage paired with Cheese and Chocolate Fondant
Gorgonzola truffle centered dark chocolate fondant prepared with fermented dark chocolate and cocoa nibs, served with a Pinotage and mulberry crème fraîche and dehydrated crushed mulberry leaf.
Finally, AFFOGATO - condensed milk ice cream and strong ground coffee served in small bistro glasses.
Iconic moments happen around tables (we all know this) and over the past few decades, Du Toitskloof has earned and enjoyed a profound place at South African tables. Our Bendehuis evening was the first of many Du Toitskloof Tables to come, the beginning of our new conversation, the recognition of our ageless table and the celebration of our iconic wine.