Support women in food with Female Forward Feasts this August

During August, women from five Capetonian kitchens and five wineries have teamed up to support the hard-hit restaurant industry and celebrate women in food and wine.  Every Thursday during August you'll be able to order a unique meal from one of the restaurants. The women met while volunteering for NPO Ladles of Love to help feed the most affected communities in Cape Town.

Each chef has developed a menu, initially intended to be enjoyed with a specific wine pairing. Owing to the change in regulations regarding liquor sales, the wines will be delivered once the ban lifts.

Julia Hatting, Reverie Social Table

Julia & Craven wines
R180 for 2.

For almost 5 years, chef/owner Julia Hattingh has been hosting Reverie Social Table's fabulous dinner parties!
For a comforting winter indulgence, bring a little Reverie to your home! Julia will be preparing a weekly selection of soups with her Reverie bread.

Jeanine and hubby Mick Craven from Craven wines find beautiful pockets of vines to make their terroir and site specific wines. Stellenbosch in a bottle, elegant and natural. All Craven wines will be available for additional purchase, deliveries will be made after lockdown.

Orders can be placed here or email info@reverie.capetown
226A Lower Main Road, Observatory
079 060 6971

Sepial Shim, Sepial’s Kitchen

R480 for 2.

To celebrate Women’s month, Sepial’s Kitchen is presenting Korean-style  hansang (traditionally a one-person table setting with various small dishes).  .  The menu will include a special whole baby daikon radish kimchi using organic radishes grown by Iming Lin of Meuse Farm in Hout Bay and sea lettuce in salt harvested by Hilda Adams, who is working on reviving public interest in indigenous South African ingredients.  Beautifully folded chicken & herb mandoo (dumplings) in chicken consommé. Miyeok (Korean seaweed) & cucumber salad dressed with roast chili oil & soy sauce vinaigrette.  Root vegetable tempura served with homemade persimmon kombucha vinegar dipping.  Beef short ribs braised with mushrooms and kombu.  Steamed rice cake with lotus leaf tea.

Winemaker, Jessica Saurwein, focuses on handcrafting her two favourite cultivars; Pinot Noir and Riesling, which happen to be the favourites of chef Sepial Shim and pair well with the flavour profile found in Korean dishes.  Wines can be ordered, deliveries will only take place after lockdown

Orders can be made through Sepial's website.
A1 Salt Orchard, Briar Road, Salt River
061 715 9371

Christi Semczyszyn, Tjing Tjing

R695 for 2.

Head Chef Christina Semczyszyn presents Momiji (& Mullineux) for two, an at-home 6 course kaiseki menu. The menu is as follows.

MUKOZUKE
Sesame-seared tuna, locally sourced sashimi with chive and ginger paste, futomaki, buchu pickled ginger, wasabi, kumquat ponzu
HASSUN
Rabbit kare pan, carrot chutney
TAKIAWASE
Seasonal veggies from our garden, prepared in a variety of different ways
YAKIMONO
Grilled Wagyu tongue, braised daikon flower, pickled waterblommetjies
GOHAN: Abraham onigirazu
Slow cooked lamb rib, nettle and rice with house-made dashi
MIZUMONO
Milk bread pudding taiyaki, rum raisins, bay leaf custard
KITTO KATSU
Bergamot, almond, dark chocolate

Mullineux & Leeu wine farm was awarded Platter’s Winery of the Year an unprecedented four times, most recently in 2020. Andrea was named Wine Enthusiast’s 2016 International Winemaker of the Year and recently her Olerasay 2° received Neal Martin’s first 100 point score for a South African wine. Andrea Mullineux’s Old Vines White 2019 or Syrah 2017 as well as a Mullineux Straw Wine 2018 are available for additional purchase, to be delivered after lockdown.

Orders can be placed online via the website or email us on: orders@tjingtjing.co.za
165 Longmarket Street.
021 422 4920/4374

Amy - Jo Windt, Jason Bakery

Amy-Jo represents Jason Bakery & Christa from Huis Van Chevallerie Wines
R 675 for 4.

Amy-Jo Windt has worked for Jason Bakery for just over two and a half years. She currently runs the pastry department and works with Jason on new menu items and recipe development. Jason Bakery has a strong female team, starting from Jason’s sister Brigitte to the many strong females that fill each section of the bakery.

Christa von La Chevallerie is one of the country’s leading female wine makers. She is the winemaker and producer from Huis Van Chevallerie, situated in the picturesque Riebeek Valley in the heart of the Swartland. Using predominantly the South African top cultivars, Chenin Blanc and Pinotage the Huis van Chevallerie also focuses on old vines from special sites around the Paardeberg and Kasteelberg Mountains. Wine orders can be placed, deliveries will only take place after lockdown.

Spanish Chicken Pie for 4
Free range chicken pie, flavoured with smoked paprika, red & yellow peppers, tomato, green olives & chorizo. The pie is made using our boiled pie dough. Optional : Paired with Nuwedam Chenin Blanc 2018 – 100% Paardeberg old vine Chenin Blanc.
Dessert:
Caramelised white chocolate Napoleon/ mille-feuille, made using our in-house made puff pastry, caramelised white chocolate custard and candied pecan nuts.

Orders can be placed through their website  via the FFF link, or sent to orders@jasonbakery.com.

83 Main Road, Green point.
021 4330538

Liezl Odendaal & Lisa Knipe, Janse & co

4 courses at R375 per person.

Lisa is Janse & co’s sous chef, Liezl is the pastry chef. Lisa has been a part of the Janse team for 15 months. Liezl is an integral part of the restaurant, she opened Janse & co with her husband Arno Janse. Janse & co’s menu is a reflection of Cape Town’s seasons driven by locally sourced ingredients. Together they worked on a unique 4 course menu for R375 per person including a non alcoholic aperitif. There is also an optional non alcoholic pairing available.

The Hazendal vineyards are relatively small and give rise to premium quality, niche wines. Hazendal’s winemaker and viticulturist, Clarise Sciocatti- Langeveldt, believes that more work should happen in the vineyard than in the
cellar. She deliberately does not overwork the wines in order to preserve the flavour and keep the wines as elegant as possible. During harvest, the grapes are cooled down, de-stemmed, crushed and then fermented. Oak contact is kept to a low- to medium-toast and is merely there to introduce freshness. The wines are available to order online, with deliveries taking place after lockdown.

The menu will start off with a bread course:
Beetroot focaccia, camembert and golden beetroot whipped butter and fish floss-topped olive oil butter with beetroot kvass aperitif.
Potato gnocchi, wild mushrooms, truffle shavings, waterblommetjies and oxalis. Paired with Hazendal’s Chardonnay 2017.
Confit duck leg, num num and persimmon glaze wrapped in savoy cabbage with Cape Malay-pickled artichokes. Paired with Hazendal Pinot Noir 2017.

For dessert:
A custard apple, almond, pelargonium and white chocolate terrine.

Orders can be placed through their website or via email at reservations@janseco.com
75 Kloof street
021 422 0384