The Restaurant at Waterkloof Wines

The Restaurant at Waterkloof Wines has to be our favourite restaurant to visit. Not only for the spectacular view, but also because Chef Gregory Czarnecki continues to wow us with his dishes time and time again.

"Valentines Dinner"

Valentines Dinner



Wine and Alcohol

Wines available are from the estate and are served in decanters. I like this touch, especially with the white wine which is placed into a bowl of ice. The staff are well able to recommend wines for your meal, and the menu includes wine pairing options. Sparkling and still water is complimentary. Dave and I always start our evening with Steenberg Méthode Cap Classique and end our meal with port.

"amuse bouche"

amuse bouche

"goats cheese mousse"

goats cheese mousse


Every meal at Waterkloof begins with home made bread and this is followed by an amuse bouche. The photograph above is an asparagus veloute with an almond foam. The menu changes with the seasons and according to what Greg can source so we seldom eat the same dish twice when we visit the restaurant. Cured Fizantakraal trout always features on the menu with variations in the curing and what it is served with. The trout has an amazing texture and is the one dish I will never tire of. Greg has shared his method of curing with Dave and it has made such a difference to our gravalax. Monkfish is another regular on the menu and a friend of ours who is in the fishing industry was most impressed with the way Greg cooked and served the fish. Before dessert is served your palate will be delighted with a pre dessert. Coffee is served with petit fours and makes a perfect way to end the meal.

"rainbow trout gravlax"

rainbow trout gravlax




You will be met at your car by a friendly staff member who will show you where to go if this is your first visit. The management staff are friendly and efficient and will great you with a smile. The wait staff are attentive and some of them have been employed since the restaurant opened. The service is not silver service but you will be well looked after. Each course will be presented to you with an explanation, much in line with Michelin Star restaurants we have visited overseas.

"karan beef"

karan beef

"lamb loin"

lamb loin


The estate is all about the view, and the huge glass panels allow you to gaze over mountains and sea from nearly every table. The balcony provides the perfect place to watch the sunset over False Bay. There is a fireplace central to the wine tasting room which is lit more evenings than not. The open plan kitchen allows you to watch the staff busily at work. The ambiance here is serene and you feel like you are floating. This very modern building invites you to stay, just a little longer.

"pre dessert"

pre dessert

"texture of chocolate"

texture of chocolate

And …

Even if you do not feel like a full meal, take the 2.1km drive up to taste wine and enjoy a platter with your tasting.

"petit fours with coffee"

petit fours with coffee

"and a little something to take home"

and a little something to take home

Contact them on 021 858 1491 reservations recommended

blog post updated 18 February 2014


Click to add a blog post for Waterkloof Restaurant on Zomato

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Friday’s Food Quiz Number 10

Here is another Friday’s Food Quiz!

1. What is tortellini?

These are ring shaped pasta from the areas of Bologna and Modena and are usually stuffed with meat. The are served in a broth, or ragu (Bolognese sauce) or cream. I love this region of Italy – especially for the fact that both Ducati and Ferrari have their factories in this area.

2. What is the difference between a lassi and a smoothie?

Oh yay, a question relating to the food I have been cooking :) a lassi is a yoghurt based drink from the Punjab region. A lassi can be a savoury drink that has spices, salt and pepper mixed with the yoghurt, or blended with ground cumin, or a sweet drink made with sugar. A smoothie is a blend of fresh and frozen fruit or vegetables, either alone, or with ice, or with frozen yoghurt (or if you are my mom, icecream). Honey is added to the blend and it is mixed to a nice thick milkshake consistency. At the gym I go to they offer additives of whey powder or barley grass, but I like mine with my home made granola in it for a complete meal. 

3. What does caramelised mean?

Like your wonderful onions – caramelization occurs when the natural sugars in food cooks out and colours what is being cooked. This can be helped along by adding sugar to the dish. 

4. Give another name for lemongrass.


5. What is a mirepoix?

A base for risotto, soups, stocks etc. made up of 2 parts onions, 1 part carrot and 1 part celery – all cut into even sized pieces. 

6. The scientific name for cacao beans is theobroma cacao. What does it mean?

Have you been watching Willie’s Chocolate program on channel 180? From bean to bar – pity I did not know about it before we went to the UK this year as I would have got some pure cacao bars :( the answer is food of the gods if my memory is good 

7. Mango is native to which country?


8. What will you get if your dish is served cordon bleu?

The literal translation is Blue Ribbon but I would prefer Michel Roux JNR!

9. What are the ingredients for Drambuie?

One of my favourites, heather honey and malt whisky with a blend of herbs and spices

10. What is molasses?

it is a by product of the process of turning sugar cane or sugar beets into sugar. it has a thick, honey like texture and is a sucrose based product (lesson learnt from a friend of mine who grew up on a sugar cane farm)

11. Name the method used to preserve food by salting, such as meat and fish.

if you use salt and water the method is pickling. if you use salt without water it is called curing. I just plain prefer biltong! (that is similar to beef jerky if you are American(

12. Name the four Indian breads.

There is Roti from the Rajasthan region; and Naan from the Delhi region (I got them confused when I started cooking from my curry book, and served the Naan with the first dish, and so used Roti with the Delhi dish); paratha. I have no clue about the fourth one. 

13. What is arrowroot and what is it used for?

It is an edible starch that when made into a flour is gluten free. It can be used in the same way as corn flour (maizena) to thicken sauces. It will not colour the dish in the same way corn flour can make the sauce cloudy, so can be used to thicken gels (for terrines etc.) It has no flavour and you need less of it than corn flour or ordinary flour to thicken a sauce. It cannot be used with dairy products. In SA this is readily available at a good health shop but can be found as a common store item in the supermarkets in Australia.

14. Why do apples float when placed in water?

So you can bob for them. I suppose something floats in water when it is less dense than the water?

15. What is the key to making perfect muffins?

And now I want a blueberry muffin for breakfast :) to get a perfect muffin to not mix the mixture too much. it must still be lumpy and just mixed.

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Rooibos And Lavender Tea Sorbet

When we were younger my parents would often treat us to a silver service dinner. This was always at the top of the Carlton Hotel in Johannesburg, and always to celebrate something special. I can remember that between the starters and the main course, we were given a spoonful of sorbet, to cleanse the palate. This sorbet cleanser has been served on many occasions, not only at silver service dinners. It somehow makes me feel ‘grown up’. A few year’s ago we went to Waterkloof for dinner and we got an amuse dessert to whet our appetites for the course we had ordered. It got me thinking, why not a sweet sorbet to cleanse the palate between the main course and dessert? This sorbet has a unique flavour of our local red bush tea, and whereas I could really taste the tea, Dave could really taste the honey. You can substitute any tea of your choice to make this sorbet – and you really only need a few spoonfuls as an amuse, or have a huge bowl for dessert itself.

"Rooibos and Lavender Tea Sorbet"

Rooibos and Lavender Tea Sorbet

Rooibos and Lavender Tea Sorbet
  • 500mls water
  • 3 tablespoons rooibos and lavender tea
  • 50g honey
  • 150g caster sugar – I used fructose
  1. bring the water to the boil and allow the tea to infuse for 3 hours
  2. add the honey and the sugar
  3. chill the mixture in the fridge overnight
  4. churn in your ice cream maker
Cooks Notes
Adapted from Krups Ice Cream Maker Recipe Book page 29

For conversions click here


Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Home Made Bagels

I love the challenges set for us from Fresh From The Oven. I am baking breads I would never try otherwise. This month was no different with us having to bake bagels! Now, being of Jewish decent, bagels have formed part of my diet for a long time, usually served with cream cheese and lox. These bagels were given similar treatment – we had them with home made gravadlax, smooth cottage cheese and dill with friends for our Sunday afternoon wine tasting session. I also made a special breakfast and served them with scrambled eggs, dusted with chives. I will make these again without a doubt. The machine does all the hard work, they are easy to shape and even the poaching was not difficult. It is the poaching that gives the bagel its ‘hard’ outside texture and they feel quite odd when you take them out of the water. I used caraway seeds on mine as I am not a big fan of sesame seeds or poppy seeds. Use what ever topping you choose, and experiment with what you put in them – I think there are so many possibilities out there.  Do take a look at Purely Food’s blogpost for her recipe, and watch out for all the Fresh From The Oven bagels.




  • 450g bread flour
  • 7g instant yeast
  • 10mls salt
  • 250mls warm water
  • 15mls canola oil
  • 30mls honey
  • 1 egg, beaten
  • caraway seeds for topping
  1. in a large bowl add the salt to the flour and then the yeast – keep the salt and the yeast separate
  2. stir the oil and the honey into the water
  3. using a stand mixer at a low speed, slowly add the liquid to the dry ingredients
  4. knead for 10 minutes
  5. add more flour is the dough is too wet – the dough is stiffer than normal bread dough but will still have elasticity
  6. lightly oil the mixer bowl, return the dough to the bowl and turn to coat in the oil
  7. cover with cling film and put in a warm place until doubled in size
  8. lightly oil two baking trays
  9. remove the dough from the bowl, punch it down to knock the air out and knead briefly
  10. roll in to a sausage shape and divide into 7 pieces – I used my scale and each piece was just over 100g
  11. as you work one, keep the others covered with a clean tea towel
  12. shape the bagels by rolling each piece into a ball, pierce a hole in the centre with your finger, pull the dough open wide by twirling it round your index fingers (wider than you think you need as the hole will shrink when the dough proves, is poached and then baked)
  13. place on the prepared baking tray and repeat with remaining dough
  14. cover and allow to rise for a further 10-20 minutes
  15. preheat the oven to 200° Celsius
  16. fill a large sauce pan with boiling water and return to a simmer
  17. gently place each bagel into the water to poach (do not try to put too many bagels in at once as they will expand slightly)
  18. poach for 90 seconds on each side, turning gently with a slotted spoon
  19. remove the bagels from the water, allowing them to drain first and place on the prepared baking trays spacing them about 3-4cm apart
  20. brush with the egg and sprinkle with the topping
  21. bake in the oven for 15 minutes, then turn upside down for a further 10 minutes to cook the bases
  22. cool on a wire rack.

Click on the links for conversions and notes.


Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)


Native to tropical Asia, ginger is a rhizomatous perennial to about 90cm high, producing many fibrous leaf stalks sheathed in alternating lanceolate leaves. The plump rhizomes, known as ‘hands’ are pale yellow when freshly dug. The yellow flowers, with purple lips and green bracts, are arranged in dense, club like spikes. They are followed by fleshy, three valved capsules. The spring shoots and flower buds of myoga ginger are popular in Japanese cuisine, and cassumar ginger is used in South East Asia.

photograph sourced from Wikipedia

Ginger grows best in rich, moist well drained soil and requires warm temperature to sub tropical conditions. Grow ginger by seed or from rhizome segments, cut so that each segment contains one or two buds. Remember to keep the soil moist.

For fresh culinary use, dig up the rhizomes in late summer or early autumn. If drying, do so about 10 months after planting.

Young ginger is tender and sweet, with a spicy, tangy, warm to hot flavour. Older ginger is stronger, hotter and more fibrous. Japanese ginger is widely used as a sushi condiment. In Asian, Caribbean and African cuisine, ginger is an essential ingredient in curries, stews, soups, salads, pickles, chutneys, marinades, stir fries and meat, fish and vegetable dishes. Fresh ginger’s uses are mostly savoury; crystallized ginger is used in baked goods, or eaten on its own as confectionery, often sugar coated.

Dried ginger is hotter than fresh ginger. Ground dried ginger is used in baking and in commercial spice mixtures. Both ground dried ginger and ginger essential oil are used in commercial food flavouring, while ginger extracts are used in cordials, ginger beer and ginger ale.

If you are going to use essential oil in your kitchen, remember to make sure it is organic!  I sell a lovely range of essential oils that I use in my kitchen.

information sourced from The Complete Book of Herbs

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Green Bean And Bacon Pasta

There is something rewarding about being able to go into your garden and forage for dinner. We do not have a vegetable garden as yet. This was on my to do list for the December holidays and I am still hoping to get it done. It really depends on the weather of course. We are in the middle of our heat wave season, and when it is not hot, it is raining. Despite us not having a garden set out, the gardener decided to plant some green beans next to the temporary fence. The fence is there to keep the dogs away from the building site when we have builders at the house. At the moment it is being used constantly, not because we have builders, but because Molly insists on turning the tortoises over onto their backs. This will kill them, so Molly and Patch have been relegated to the small garden and the tortoises have this large space to get lost in. Stanley, our one tortoise has decided the beans are for her. I caught her the other day demolishing a whole plant. So, before she could get to all of them I harvested some green beans for us – and decided to use them straight away in a pasta dish.

"Green Bean And Bacon Pasta"

Green Bean And Bacon Pasta

Green Bean And Bacon Pasta
  • 80g green beans, chopped
  • 3 rashers back bacon, sliced
  • 15g butter
  • 10 rosa tomatoes, halved
  • 2 cloves pickled garlic, sliced
  • salt and freshly ground black pepper for seasoning
  • 15mls white wine
  • 30mls cream
  1. put the pasta water on to boil
  2. blanch the beans and set aside
  3. now start cooking your pasta
  4. fry the bacon in a large frying pan until crispy
  5. deglaze the pan with the butter
  6. add the tomatoes, the garlic and the beans
  7. season to taste
  8. add the wine and the cream
  9. toss the pasta through the sauce

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Jamie of Cookin’ With Moxie


Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

An Evening With Rawlicious

Let me start by making myself very clear, and if you read my blog you will know this. I think bacon is a condiment, I believe everything in moderation is good for you, and I LOVE chocolate. But, I am sucrose intolerant, and this means sourcing sucrose free sweet things to indulge in. Peter from Rawlicious follows a completely raw diet, but enthused that it is not how much raw food we eat – it can be 5%, 55% or 95%, but that the aim is to eat well. Diet is not a word we should be using.



Beverley from Media Spot invited Dave and I to an evening with Rawlicious, at Art in the Forest. We were greeted with a frappuccino made with cashew nut butter, cacao, foti powder and honey – I should have stuck to one as suggested as the second one, right before we left, had me buzzing all night. Cacao really is a ‘buzz’ superfood. I think a glass of water would have served me better, but I could not resist a second glass.

"tables of raw delights"

tables of raw delights

The evening was all about raw chocolate – perfect for me! A sugar free indulgence that not only tastes good but that is healthy for you. Cacao, known as the food of the gods, when ground is better known as chocolate. And by chocolate, I do not mean the sickly sweet stuff you can buy in the shops. I am talking about chocolate as some of you may better know as the stuff made famous by Willie Harcourt-Cooze. This chocolate cannot be synthesized or recreated in a factory. This chocolate is a purple nut, full of antioxidants. And like the part of the body it resembles, it is a brain food.

"a chocolate fountain!"

a chocolate fountain!

This complex food is full of magnesium and iron. The phenethylamine, anandamide, tryptophan, theobromine and MAO inhibitors in it make it a natural anti depressant. Just eating 4 cacao nibs a day can lift you up! I had a few more than 4 to sample, along with a wide array of fresh fruit, melted chocolate and divine treats and my mood was elevated. I think the great colours helped too, along with the fresh vegetables and the wonderful atmosphere. This is all about treating your body and I cannot wait to experiment more with raw chocolate – the high energy body response is so worth it.

"handmade chocolates with goji berries"

handmade chocolates with goji berries

ps for a raw food diet, the temperature food is exposed to should not be more than 47°C / 116°F

Disclosure: I was invited by Beverley from Media Spot to attend an evening with Rawlicious. I was not asked to blog about the evening. This post is in line with my blogging policy.


Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Chocolate Swiss Roll

I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients:

  • fresh spinach
  • fish – fresh or frozen, freshwater or saltwater
  • berries – fresh or frozen
  • cheese – Gruyere or Emmentaler
  • portabello mushrooms
  • quinoa
  • turnips, parsnips or rutabaga – or any combination of the three

Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:

  • Milk/Cream
  • Eggs
  • Flour (or a flour substitute)
  • Lemons
  • Garlic
  • Ginger
  • Chillies
  • Fresh Herbs
  • Dried Herbs
  • Dried Spices
  • Sugar (or a sugar substitute)
  • Butter/margarine
  • Salt
  • Pepper
  • Oil – any of your choice
  • Vinegar
  • Pasta / Noodles / Rice
  • Tinned Tomatoes
  • Tinned Chickpeas
  • Chocolate / Cacao
  • Stock

For starters I decided to do a turnip and spinach soup and my side dish was mushrooms with spinach and gruyere. For my main course I chose hake and after such a healthy starter and main course, a decadent dessert was in order. I made a Swiss roll that has me thinking about other options with the base. Raspberries and blackberries were on special and so I bought a punnet of each, knowing the colours would be great in contrast to the chocolate base, and whipped cream centre.

"Chocolate And Berry Swiss Roll"

Chocolate And Berry Swiss Roll

Chocolate And Berry Swiss Roll
Chocolate And Berry Swiss Roll
  • 2 eggs
  • 55g caster sugar – I used fructose
  • 50g self raising flour
  • 5g cocoa and more for dusting
for the filling
  • 125mls cream
  • 24 assorted berries
for the Swiss roll
  1. preheat the oven to 180° Celsius
  2. line a small Swiss roll tin with baking paper
  3. whisk together the eggs and the sugar until they are light, fluffy and thickened
  4. sieve together the flour and the cacao
  5. fold the flour into the eggs until well combined
  6. pour the batter into the tin and smooth the top with a spatula
  7. bake for 8 – 10 minutes – watch from 8 minutes as you want a skewer to come out clean and you don’t want the surface to crust
  8. place a piece of baking paper on your work surface that is larger than the Swiss roll
  9. dust lightly with cacao
  10. turn the sponge out onto the baking paper and then peel the baking paper gently off the exposed side of the sponge
  11. set aside to cool slightly
  12. whisk the cream until stiff
  13. spread the cream over the sponge, leaving a 2cm gap along one of the long sides
  14. on the long side that has the cream to the bottom, place a row of berries
  15. and then place a second row quite close to the first one
  16. starting at this edge, use the baking paper to roll up the sponge to form the Swiss roll
  17. make sure you press tightly to encase the filling

Click on the links for conversions and notes.

This post has been added in to my 2012 posts while I tidy up my blog


Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Friday’s Food Quiz Number 9

My answers to Friday’s Food Quiz Number 9.

1. Why does butter stay fresher for longer than milk?

the solids in butter keep it fresher

2. Are refried beans fried twice?

no, they are soaked first (stewed) and then fried

3. What is baking powder made of?

baking soda, Sodium Bicarbonate, cornstarch

4. What is Italian cottage cheese called?


5. How are truffles detected?

Smelled out by boars/pigs

"Beef Fillet With A Truffle And Mushroom Sauce"

Beef Fillet With A Truffle And Mushroom Sauce

6. What are latkes?

potato pancakes (traditionally eaten on Hannuka with Lox)

7. What is the difference between fennel and anise?

in culinary terms, you can use the bulb (yummy with radish as a salad) the leaves (good with fish) and the seeds (for masala) Fennel seeds have an anise flavour. Fennel seeds are larger than anise seeds. Anise seeds have a licourice flavour. 

8. What ingredient gives pumpernickel bread its dark colour?

if it were an ingredient it would be the rye berries. but the slow baking process is what gives it the dark colour.

9. Why must you avoid over mixing the dough when making biscuits?

the biscuits will spread and become flat and too chewy

10. Which herb is most often used to flavour a tomato-based sauce on a pizza?

oreganum or marjoram (of which I have an abundance of in my garden)

11. From where do apricots originate?


12. What is a whitewash?

(my main business is Hardware, so I assume you don’t mean the painting technique!) using milk instead of egg to make pastry go a lovely golden brown

13. How is Italian meringue made?

the sugar is heated to boiling point and the sugar syrup is used instead of caster sugar with the egg whites

14. Which pepper is also known as anise pepper?

Sishuan Pepper

15. The greenish substance found when opening a lobster is referred to as tomalley. What organ is this?

the liver and the pancreas


Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Mint Sauce Recipe

We were given 4 beautiful lamb chops which came from the Karoo. The Karoo is a desert region of South Africa where lamb are bred. They are supposed to be excellent as the lamb have to walk far and wide to forage for their food. Our friend Alex had been up there for a shooting of a movie and had come back with a freezer full of chops. Dave decided to light a braai (barbecue) and use one of the gifts I gave him for our wedding anniversary. I decided that if Dave was going to braai lamb, I was going to make mint sauce. In my mind, this is one of the easiest sauces to make – and nothing beats home made in my opinion. It will keep, so when your garden mint is abundant do make some and then you will have it in your fridge for the long cold winter, when cooked lamb and mint sauce will go down a treat.

"Mint Sauce"

Mint Sauce

Mint Sauce
  • 85mls sugar – I used fructose
  • 45mls water
  • couple of turns of freshly ground black pepper
  • 30mls malt vinegar
  • 125mls finely chopped mint
  1. place the sugar and the water into a small sauce pan and place on a low heat
  2. stir while the sugar dissolves and then bring to the boil
  3. reduce the heat and simmer for 3 minutes without stirring
  4. grind in the pepper, add the vinegar and stir in the mint
  5. cover and leave for 10 minutes before serving


Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)