Paarl and Stellenbosch, South Africa

Exploring some fun areas in the Paarl region of South Africa at "The Spice Route", I was thrilled to find a chocolate tasting experience. I ate more than my fair share. 

DE VILLIERS CHOCOLATE

Single origin chocolate from around the world was part of the tasting, as well as chocolate bars with mix in items that created interesting flavors were all included. 

OVERTURE

This restaurant was a highly memorable experience. It is hidden in a picturesque spot,as the restaurant is surrounded by vineyards, with a modern building and art peeking at you, as pictured below:

Of course, the main attraction is the food, designed to include traditional flavors in contemporary format. The chef aims to provide local ingredients to express the history and heritage of South Africa in a contemporary way. I couldn't get enough of the gorgeous plating! 

Savory Olive eclair, olives

Coriander seed ciabatta

churned ash butter

homemade apricot jam

smoked fish croquettes

chicken liver parfait, beef fat, mustard

Chilled spring vegetable soup

Egg yolk gel, asparagus, horseradish, sorrel

charred yellowtail, watermelon, cucumber, fennel, chili 

Chalmar sirloin, tomato, olive, courgette, olive oil, hasselback potato

Caramelized cauliflower, miso, mushroom, green onion

black sesame sponge

Little dessert treats presented on a tray prior to concluding the meal! I took the opportunity to taste all of them, although I was already entirely satiated! 

DALEWOOD FROMAGE

This creamery produces estate cheese- the art of this cheese includes that it is created from the farm and the Jersey cows on the farm. 

I went out of my way, via an uber ride, to visit the farm and storefront selling the cheese, which is on the Franschhoek-Simondium Road amongst the cape winelands. The cheeses created include Brie, Camembert and Blue styles, in addition to the unique South African cheese named Huguenot, Boland, and Lanquedoc. I was able to sample several and purchase some as well. It was a quick stop in the tiny store, but it was great to experience the unique cheese of the region. 

BABYLONSTOREN

For me, this venue fits my ideological dreams. It has an organic garden used to supply the restaurant, as well as diary products, olive oil, and wine sourced from the farm. The space is spacious and rustic, yet curated to be comfortable and welcoming. 

Beautiful fruit appetizer offered with skewers of perfectly ripened fruit

The presentation of this was key. A server approached each table with the offer to select any number of fresh skewers prior to arrival of the ordered food. This was a lovely way to highlight seasonal ingredients from the property.

Spicy coconut bobotie sauce

Beautifully flaky and moist fish highlighted by fruit, an unexpectedly gents, but satisfying contrast to the sauce. 

Beetroot infused risotto with walnut and watercress pesto and drizzle of olive oil.

I enjoyed this, especially when adding the acidic contrast via squeezing the lime to contrast the rich creaminess of the risotto with the earthiness of the beets. 

Ginger pickled seasonal fruit and vegetables.

I was so pleased by the depth that the pickling added to the simple preparation of quinoa. These were hefty side portions included with the entrees. 

Potato wedges. Seemingly simple but beautifully executed with just the right amount of a thin crunchy exterior and savory salt. Simplicity at its best. 

The experiences here were unforgettable and I highly recommend each of them!