Restaurant News

GÅTE AT QUOIN ROCK THE 2019 HAUTE CUISINE GLOBAL WINNER

07 AUGUST 2019

 

 

Gåte restaurant’s exceptional gourmet cuisine has been affirmed by triumphant wins at the World Luxury Restaurant Awards.

There is much to celebrate on the lavish Quoin Rock estate and these accolades highlight the skill of Head Chef Nicole Loubser and her team.

The World Luxury Restaurant Awards are seen as the pinnacle of achievement in the luxury restaurant industry, offering international recognition as voted by guests, travellers and industry players.

Gåte has been declared the 2019 Global Restaurant of the Year Overall Winner, and well as the 2019 Haute Cuisine Global Winner. It also secured the 2019 Molecular Cuisine Global Winner honour, plus the 2019 World Luxury Restaurant Awards’ Best Head Chef – Global Winner accolade – which recognizes sustained commitment to service excellence and outstanding achievement in the international restaurant industry.

In addition, the  Knorhoek Valley estate also scooped a win for 2019 Outstanding Architecture Continent Winner: Africa.

Head Chef Nicole Loubser delineates the brilliance of top level dining at Gåte. Her artistry was honed at Jan Hendrik’s 1 star Michelin restaurant in Nice and at Salzburg’s 2 Michelin star Ikarus. 

Nicole maximizes her expertise in the farm’s unusually large kitchen. “It’s a lot of fun as it’s bigger than most in terms of space as well as equipment. Gåte is cutting edge because we not only focus on molecular gastronomy, but also on fine dining. We aim to play with the senses of the guest. As such, it’s not just another wine farm but a high-end fine dining venue,” she adds.

“We focus on getting local food in, and also expensive items like truffles. We are setting up a greenhouse so we can be sustainable and have hydroponics in the kitchen for our own micro herbs and flowers.”

Gåte’s new menu launches on 1 August. “We’ve picked 14 countries to embody a taste-driven odyssey, fusing their flavours with South African cuisine.”

The fourteen-course menu can be enjoyed as a seven-course dinner, or five-course lunch menu. Lunch includes two teaser dinner dishes. Food is paired with 10 estate wines.

Gåte: 
Daytime Experience: Tues – Sun, 12 – 2pm, R650. With wine pairing R950.
Night time: Tues – Sat, 6pm – late, Gourmet menu R1450. With wine pairing R2150.
Tasting menu: R1050. With wine pairing R1500.
Contact: +27 21 888 4750, info@quoinrock.co.zagate@quoinrock.co.zaleigh@quoinrock.co.za
Open: Mon Tue Wed Thu Fri Sat
Quoin Rock Wine Estate: Knorhoek Road, Knorhoek Valley, Stellenbosch, 7600
Website: www.quoinrock.co.za 

Restaurant News

AMUSE-BOUCHE FOOD & WINE IS A 2019 WORLD LUXURY RESTAURANT AWARDS WINNER

07 AUGUST 2019

 

We are thrilled to announce that Amuse-Bouche Food & Wine is a 2019 World Luxury Restaurant Awards Winner.

Amuse-Bouche Food & Wine has won: Luxury Boutique Hotel Restaurant Continent Winner: Africa.

Thank you to everyone that voted for us.

Restaurant News

THE HUNT FOR SA’S BEST BURGER RESTAURANT IS ON!

07 AUGUST 2019

 

You could stand the chance to WIN a Hellmann’s hamper worth R1 500.

Hellmann’s Original Mayonnaise has always promised to bring out the best in any burger, and now they’ve partnered with us to find the best burger restaurant in the country. But, to find the boss of all burger joints, we’ll need your help! Here’s how you can play your part in the search for South Africa’s best burger eatery:

Help us find the best burger eatery in South Africa.

TASTE

Enjoy a burger at your favourite burger eatery. Need some inspiration? Whether you’re a hamburger purist or need so many toppings you can barely lift the bun, we’ve got your next burger sorted with this ultimate burger round-up.

Enjoy a burger at your favourite burger eatery to put them in the running.

VOTE

Simply write a review or rate your favourite burger joint on the Eat Out app or on the Eat Out website before 15 August 2019.

WIN

You could stand the chance to win a Hellmann’s hamper worth R1 500 . The hamper includes 2 units of Hellmann’s vegan mayonnaise, 2 units of Hellmann’s creamy mayonnaise, 2 units of Hellmann’s tangy mayonnaise, 1 Wusthof chef knife, 1 Le Creuset utensil pot and 1 set of measuring cups.

The closing date for reviews is 15 August 2019.

Restaurant news

BUGS UP: CAPE TOWN RESTAURANT SERVES INSECTS MENU

06 AUGUST 2019

 

 

The restaurant serves mopane worm polenta fries, and black fly larvae chickpea croquettes

Cape Town: Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies.

The Insect Experience, which opened its doors this month, is offering an alternative food source to the city’s mainstream culinary experience.

The restaurant was opened by Gourmet Grub, a company that has already introduced Cape Town to dairy-free ice cream made from insect milk.

Co-founder and head of product development Leah Bessa has been investigating insects as a viable protein substitute.

Mario Barnard, chef at Gourmet Grubb, works at his food stand specializing in using insects in cuisine. Image Credit: AFP

“In general insects are really high in protein and fat, comparable to red meat in their protein and fat content. The insects we use, the black soldier fly larvae, are much higher in zinc, iron and calcium than beef,” she said.

According to Bessa, the insects are also high in dietary fibre and have no carbohydrate value.

The bugs are bred by two local farmers and delivered straight to the restaurant.

Mealworms and mopane worms are some of the creepy-crawlies that chef Mario Barnard has included in his dishes.

In 2015, he went to Thailand and for the first time experienced dishes made with tarantulas and scorpions.

“I knew then that I wanted to hide insects in food, incorporated into little gourmet dishes, to introduce to South Africans,” Barnard said.

Wild mushroom and herb croquets with Mopani Humus Image Credit: AFP

The restaurant serves mopane worm polenta fries, and black fly larvae chickpea croquettes paired with a mopane hummus and topped off with a sprinkle of dried mealworms.

For dessert, it offers a deep-fried dark chocolate black fly larvae ice cream.

“I chose these dishes for introducing insects to people because they’re already familiar with them – everyone knows polenta fries and croquettes,” he said.

One customer told AFP: “It’s delicious, it’s flavourful and spicy, it’s everything you want in food.”