Grande Provence Heritage Wine Estate has introduced new winter menu prepared by executive chef Darren Badenhorst.
Chef Darren is a master of sous-vide cooking, and his sous-vide quail, paired with the Decanter darling Grande Provence White scored 95/100 points in the magazine’s Cape Mediterranean tasting.
His ocean risotto is a sublime seafood symphony with a pairing suggestion of the Grande Provence Chardonnay.
The 62 degree farm egg, served with foraged mushrooms, smoked pork belly, forest nest, pine and a soft Zinfandel smoke dome is paired with Grande Provence ‘Vignerons Reserve’ Zinfandel and also comes as a vegetarian option.
Meat lovers can tuck into juicy braised veal shank and seared foie gras terrine with Grande Provence ‘Vignerons Reserve’ Chenin Blanc. Savour an exotic mouthful of Indonesian salt cured duck dim sum that is pure art on a plate with pickled daikon, ginger umami broth, trumpet mushrooms, citrus caviar and vineyard sorrel served with Grande Provence Pinot Noir.
For mains, think Himalayan rock salt-cooked king scallops, flaunting Darren’s prowess with sous-vide cooking, with 12 hour pork belly, baby root vegetables, carrot and cardamom, a knock-out combination with Grande Provence ‘Vignerons Reserve’ Zinfadel.
Fill your glass with the Grande Provence Red and enjoy saddle of lamb variations with minted pea, dukkha-crusted confit butternut, pearl onions and a porcini jus, or try another of Darren’s fortes – pancetta rolled saddle of rabbit, paired with Grande Provence ‘Vignerons Reserve’ Zinfandel.
The farmed red drum bass, served with crispy chicken skin, sumac cauliflower, ginger-pickled cucumber, candied yuzu and vineyard sorrel is a must try with Grande Provence ‘Vignerons Reserve’ Chenin Blanc.
Vegetarians can opt for truffled gem squash and courgette cannelloni, a symphony of red pepper pearl barley, 24-hour salt-cured and roasted cauliflower florets, almonds and vanilla parsnip perfectly paired with Grande Provence ‘Vignerons Reserve’ Viognier.
Soft butter-poached Scandinavian halibut with potato and crab spindle, coconut curry velouté, and a dash of imperial heritage caviar and coriander is another great pairing with The Grande Provence White.
Be sure to leave room for dessert, as choices include spheres of chocolate mousse that will melt in the mouth, and honey bavarois bursting with the flavours of spiced honey hazelnut meringue and wild rose apple, topped with almonds and vanilla crumble.
For something a bit more savoury, there is smoked comté cheese and creamed leek arancini served with a rosemary and parmesan crumble, baked Parma ham and reblochon cheese parcel, kumquat, marigold and a Cape gooseberry preserve. And if an interesting flavour combination is what you are looking for, why not try the warm vanilla, coconut and tonka bean sago with a bubbly touch of champagne, saffron white chocolate crème, almonds and toasted coriander glass.