SOME PLEASANT SURPRISES ON THE NEW BALATA RESTAURANT WINELIST

Few things are as truly South African as our beloved national flower, the Protea. Its exotic looks and longevity make this a treasured gift on any occasion.

Imagine my joy when select items from the Anthonij Rupert Protea wine range found its way to the newly launched Balata Restaurant wine list this month. Now Balata Restaurant is no stranger to fine wines and the Rupert & Rothschilds of the world are listed alongside the Meerlust Rubicons and its snobbish family members on the wine menu.

Reality is that many of our pockets are just not deep enough to mix and match Moet Chandon with  Salmon Vichyssoise every time we go for dinner.  It makes me pleased as punch to see that a more affordable option is available to grace our tables as we enjoy the new Balata Restaurant fine dining menu.

the-fairway-hotel37-medium

“Everything about this range seeks to marry the old with the new”, Rupert Wines reports. “The heritage of the vines, innovatively tied into distinctive packaging designs, is made to be re-used and recycled, thus prolonging the lifecycle of the product.”

Now let’s just pause there for a moment.

Instead of the standard (yawn) traditional label, each Protea wine bottle has a gorgeous permanent label created by fashion designer Mark Eisen. This is printed directly on the glass with metal-free inks.

anthonij_rupert_rose

Since drinking with a conscience is what we do best, leftover bottles can be re-used for storing oils, vinegar, juices and the likes. It also opens up a world of recycling options for those who are into creating wine glasses from bottles or fancy them as a candle holder on the dinner table.

For those of us who are really committed to recycling and repurposing, a delightful challenge awaits:  Any takers ?

 

homesfeedcom

Image: homesfeed.com

 

If you can’t make it to Balata Restaurant this week, but you really should – it’s just been payday – the Rupert Wines website is sharing this divine Nectarine and Plum Caprese Salad, great with  their Protea Rosé wine:

Capture

Follow this link for the recipe: http://www.rupertwines.com/product.php?id_product=115

http://www.thefairway.co.za | Tel 011 478 8000

 

 

 

 

 

 

 

 

 

 

 

 

 

Nectarine and Plum Caprese Salad

Enjoy It With

Protea

Rosé

2016

Order now

 

Total Time: 10min

Prep Time  0min

Yield:  2 – 4 people

Level:  Easy

Ingredients

Method

Cut the plum in thin slices removing the pit when you cut into it.

Cut the Nectarines into 8 wedges and remove the pit

Cut the bocconcini balls in half

Arrange the plums and Peaches on a beautiful plate

Scatter the tomatoes and the mozzarella on top and garnish with the basil leaves. The big leaves you can tear in half.

Lastly drizzle some extra virgin olive oil over the salad to dress.

If you want, you can serve it with some basil pesto and balsamic cream.

I strongly advise to make this salad fresh and serve it immediately.

 

BALATA RESTAURANT DOES IT A 5TH TIME AT THE AMERICAN EXPRESS FINE DINING AWARDS.

American Express® last night revealed the country’s most coveted culinary list, the American Express Platinum Fine Dining Awards, at a chic event held in Johannesburg.

Balata  Restaurant at The Fairway Hotel, Spa and Golf Resort was acknowledged for its excellent standards by winning this award for the 5th time in its six years of existence, which places them under the Top 100 restaurants in South Africa.

“The 18th edition of these esteemed awards marked the introduction of a definitive list of the country’s 100 exceptional restaurants by American Express, the authority on extraordinary experiences and saw the highest number of first time recipient restaurants receive recognition””, according to the American Express Platinum Fine Dining Awards organisers.

img-20160912-wa0000

Jean-Pierre Siegenthaler, one of the world’s most celebrated chefs, is the Executive Chef at The Fairway Hotel. A Swiss national who speaks no fewer than five languages, has stamped his mark on the South Africa culinary scene since his arrival in the country in the mid seventies. Since then he has held court at some of the country’s most famous establishments, rubbing shoulders with the likes of Mr Mandela at his Presidential Inauguration Ceremony in 1994.

Chef Siegenthaler was recently honoured as a “Chef of Distinction” during a celebratory event in honour of Swiss National Day where he prepared a five course dinner which was paired with excellent Klein Constantia wines.(Click here to see the brand new Balata Restaurant menu)

capture

A very proud team from Fairway Hotel pictured at the Amex Awards 2016. FLTR: Mark Alexandrou (Sous Chef), Jean-Pierre Siegenthaler (Executive Chef), Yves Forget (Restaurant Manager) and Jan du Toit (Executive Sous Chef)

 

 

reception-039

Mr Christopher Trimble, GM of The Fairway, ascribes the  award to the consistent standard of excellence at Balata Restaurant:

“To be acknowledged as one of the Top 100 restaurants in the country is a tremendous testament to the craftsmanship of our culinary team at Fairway Hotel. As a hotel-based restaurant we have to go the extra mile to compete with the privately owned restaurants and our success is due to a great team who operates like a well-oiled machine. A restaurant is not only successful because of its chefs, but the restaurant manager  Yves Forget and his team who are always there with a warm welcome, is also part of the success story. They’ve done a great job and I am extremely proud of them”.

 

The Fairway Hotel, Spa and Golf Resort is a proud member of

the Guvon Hotels &  Spas group.

www.thefairway.co.za | Tel 011 478 8000