The Table Bay and Mandela House of Wines pay tribute to the iconic late former president Nelson Mandela with a glorious wine and dine event.
House of Mandela Wines’ co-founder and Mandela’s granddaughter, Tukwini Mandela will be a guest speaker at the event which takes place on Saturday, 7 March 2015.
Executive chef Jocelyn Myers-Adams has created a menu that speaks to the spectacular uniqueness of South African cuisine. Myers-Adams makes use of locally-sourced ingredients such as crocodile and springbok and superbly combines them to add South African character to the four course meal.
Smoked crocodile carpaccio with Cape gooseberry and wild garlic is perfectly paired with House of Mandela Wines’ Chenin Blanc, a fresh and fruity wine with tropical notes.
The second course is a crispy rabbit “vleiskoekie” served with pickled radish and leek and partnered with the Thembu Collection Sauvignon Blanc.
The main course is roasted springbok, served with sweet potato fondant, red onion and green bean casserole, blueberry and pinotage jus and elegantly accompanied with the Thembu Collection Pinotage.
Last but not least is a dessert of Healey’s cheddar soufflé and plum sorbet, appropriately paired with the Thembu Collection Shiraz.
“We are honoured to work with the House of Mandela Wines to orchestrate this beautiful journey of local flavours, while paying homage to Nelson Mandela,” says Sarah Prins, public relations manager at The Table Bay.
