A lunch menu that promises to deliver beyond your expectations
Hi and welcome to spring!
To mark the end of winter, we recently went foraging amongst the local flowers and plants with chef Chris Erasmus, owner of Foliage restaurant in Franschhoek, to collect pine rings, mushrooms and stalks for his ‘terroir-peri’ – locally sourced ingredients that are used to make a ‘forest floor’ braising stock for the beef main course that all guests will enjoy at lunch on Saturday 12th September.
Chris is one of a team of four local ‘food masters’ who have combined their respective culinary talents to create a fascinating lunch menu for guests attending the Nederburg Auction. Together with Stir Food’s Gustaaf Boshoff, Neil Jewell from Môreson Estate’s Bread & Wine restaurant and baker Fritz Schoon of Schoon de Companje in Stellenbosch, he has developed a menu that promotes sustainable food options beyondtomorrow.
With dishes that include salads made with seasonal foraged leaves, beef cooked in a stock made from hand-collected forest floor and burnt bark and served with forest mushrooms, and buchu ice-cream, guests attending this year’s event will certainly enjoy the best food that the local region has to offer, while being more conscious about nature.
View the behind-the-scenes clip here of this team of “foodie experts” applying their craft in the kitchen.
Lunch on Friday will be served at 13:00, and Saturday from 14:00. The complete programme for the two-day event can be downloaded here.