Fall hook, line and sinker for Chef Bertus Basson’s all fired-up feast
The final Pop Up Lunch of the Bottelary Hills Wine Route for 2016 promises to get all wine and food aficionados hooked on the festive season, when renowned celebrity chef, Bertus Basson will fan the flames for a fish-inspired feast at Kaapzicht Estate on 4 December.
Igniting the gourmet side of the grill to cast a fresh spin on seafood, Bertus will haul his net of innovative culinary indulgences, all cooked an open, to delight a jovial crowd who wants to end the year on a gastronomic high and in good wine company.
Bertus is lauded for his bold, innovative dishes that put flavour and texture first and he will entice guests with superb fish and side dishes cooked from the ultimate wood-fuelled fire and complemented by a fine selection of wines from this award-winning sub-route of the Stellenbosch Wine Routes.
Prior to this 3-course country-style lunch, enthusiasts will be able to savour some of the Bottelary Hills wines in the warm, unpretentious company of their makers and guests can order and purchase wine on the day.
Nestled along the R304 and M23, the Bottelary Hills Wine Route reveals an untapped world of quality wine to both discerning wine drinkers and those who appreciate Cape heritage. It is home to some of the oldest wine farms in the country including the likes of Kaapzicht, Beyerskloof, Goede Hoop, Groenland, Hartenberg, Mooiplaas and Villiera.
The great charm of this sub wine route comes from the fact that most of the farms have been family-owned for many generations. This rich sense of history, commitment and family radiates in both the wines and the welcoming atmosphere of this area.
The last but not least Bottelary Hills Pop Up Lunch for 2016 at Kaapzicht will start at 12h30 and costs R350 per person, which includes the wine tasting, the three course feast, and a glass of wine per course. Pre-bookings are essential as seating is limited. Book your seats on www.wineroute.co.za or Tel: (021) 886 8275 or firstname.lastname@example.org.