Picked, Pressed & Plated

Picked, Pressed & Plated

an o de to th e o l i ve i n

t h e

Riebeek Valley

Philicus Olivier and Chris Murphy by

The ever changing story Riebeek Valley of the

COME and experience o u r u n i q u e F L AV O U R

on the square, Riebeek Kasteel tel: 022-4 48 158 4 e-mail: tourism@riebeekvalley.inf o web: www.riebeekvalley.inf o

Picked, Pressed & Plated

an o de to th e o l i ve i n

t h e

Riebeek Valley

Philicus Olivier and Chris Murphy by

iintroduction ntroduction O Olives and their related products have become synonymous with the Riebeek Valley.

Driving over the Bothmaskloof Pass into the

area from the direction of Cape Town you are first

greeted by an immense, stunning landscape, then immediately the olive groves lining the entrance road.

The Swartland, and by association, the Riebeek Valley, is overwhelmingly agricultural: wheat, soft fruit, viticulture, and olives are all successfully produced here. This provides sustenance for the farmers and their labour forces, and the retail outlets in the twin villages of Riebeek West and Riebeek Kasteel.

Over the years the tourism industry has grown immensely, and the increase in visitors has been

An olive grove snuggles between vineyards at the entrance to the Riebeek Valley.

one of the factors that has enabled the established wine industry to expand, and the olive growers and producers to follow suit. Quality restaurants have become part of the landscape, and it is considered time to highlight these positive aspects of growth in The Valley, as it is affectionately known.

Take this book, learn about the background to the

The logo for the Riebeek Valley contains an olive tree, symbolising its contribution to the attraction of the area.

olive and its related products, utilise the tried and tested recipes . . . and s a v o u r !

O le a e u ropa e a 2

H Cculture, soul, celebration Ccharacteristics health & lifestyle H home H Pplanting & cultivation Ppreserving Ccultivars Colives at home aart of cooking with olives Pproduced Pplated Ppoured Iindex history

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contents contents

6 8 9 10 11 12 13 14 16 18 30 40 48

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T

The use of olives as a culinary delicacy stretches back into the dawn of modern history, closely

mediterranean roots

following the development of modern humans, from the time they were first cultivated in Asia Minor, to when they spread around the Mediterranean rim.

They are considered amongst the most ancient of fruits cultivated by people.

The use of olives by early Persians and Syrians

between 6 000 - 7000 years ago is well documented.

Subsequently they were favoured by the Egyptians, with discoveries in tombs from as long ago as 4 000 years. The Greeks too found the olive of major benefit, and when the Romans began the colonisation of the known world, the olive was further dispersed.

Through all these early cultures and into more modern times the olive and its products often assumed sacred or religious properties. Symbolic of peace and glory, it was used to anoint athletes or royalty in ancient Greece where it was used as the eternal flame at the first Olympics. Olives and olive trees are mentioned numerous times in the Bible and Quran, for example. It has also made its mark in literature through the centuries, with references in Homer’s Iliad and Odyssey.

The longevity of olive trees is legendary, with surviving specimens on the Mount of Olives in Jerusalem dating back a couple of thousand years.

With the advent of exploration and settlement by European explorers over the past centuries the olive completed its global journey, and it is now part

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history history of the successful agricultural landscape of the

south africa

Americas, Japan, the Antipodes, and here in South Africa.

The local olive story is somewhat shorter than its Mediterranean version, but that does not mean that the end result is of inferior quality. Far from it. One of the aspects of its global adventure is that many varietals were created, resulting in the numerous cultivars that now survive. Modern gene mapping techniques are now only beginning to reveal the complicated family lineage.

It is believed that Jan van Riebeeck planted two olive trees on his farm Boscheuwel in 1661. If so, he would not have benefited from any produce as one of the factors about the species is the relatively slow time to bear fruit.

It was not until the early 20th century that any attempt was made to propagate olive trees on a large scale in South Africa. When three Costa brothers from Genoa in Italy settled in the Cape, one of them, Fernando, remained here and established olive farming as a viable business at Huguenot.

Globally, it is believed that nearly one billion cultivated olive trees exist at present. With the perception of the olive and its products having a healthier aspect than other oils, it is likely that the

The Bothmanskloof Pass, straddled by olive groves, snakes down towards the Riebeek Valley.

cultivation of the olive will continue to expand.

The Riebeek Valley is part of this major growth and is making a significant contribution to the olive

riebeek valley

related industry.

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culture, c u l t u r e ,soul, soul,

The olive has journeyed with modern humans to most of the contemporary world.

Olives and olive oil belong in the category of

being one of the most romanticised and precious of crops. It has been utilised for food, as beauty products, in religious ceremonies, in art, and even as currency and as fuel. It has a mystical quality that has endured.

In ancient Greece Homer called olive oil liquid gold. Athletes of the time ritually rubbed it liberally over their bodies. Its mystical properties illuminated many aeons of history.

Through holes in their tombs oil seeped into the bones of dead saints and martyrs. Olive oil has been more than a staple food of the peoples of the Middle East and Mediterranean lands. It has properties that are medicinal and spiritual, and the source that has created wealth and power.

The olive tree came to symbolise peace and glory, and its leaves crowned the victorious in competitive games and fiercely contested wars. The oil of its fruit has anointed heads of nobles throughout recorded history. Crowns of olive branches, emblems of benediction and purification, were proferred to gods, religious icons and to powerful figures.

In the contemporary world, olives have added enormously to the culinary experience, whether using them cured in salads or in cooked dishes.

The list of adaptions of this versatile fruit seems endless: oil in its different categories, cured plain (or

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celbration celebration

& culninary journey in one of many additions), dried, salted, preserved as jam and tapenade. The inclusion of olives in cooking adds a unique flavour to dishes.

OLIVE FESTIVAL One of the local manifestations of the olive is the annual Riebeek Valley Olive Festival, held on the first weekend in May every year.

Besides promoting and exposing the local olive related ranges, which today include soaps, body rubs, lip balm, etc, the festival also serves to highlight the quality of the local and South African olive industry as a whole.

ART COMPETITION Another cause for celebration in the Riebeek Valley is the Shiraz & Arts Weekend, held annually at the beginning of October.

The painting alongside was the winner of the competition that coincides with the event, reflecting how olive influences are felt in the area as a whole.

In ancient Greek mythology, Zeus had to decide whether the Earth should be granted to Athena or Poseidon – the requirement was who was able to provide the most useful gift to humanity.

Poseidon struck his trident against a rock and sea water erupted. Athena struck the ground and a new, wonderful plant sprung forth - it was the olive tree.

The assembly at Olympus decided that this was the most useful miracle and declared Athena the winner.

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olive o l i v e ccharacteristics haracteristics: cooking & pressing

O

Olive oil contains a wide variety of valuable, healthy antioxidants that are not found in other oils.

Extra virgin olive oil is mostly used as a salad

The higher the temperature to which the olive oil is heated, the more one should use refined olive oils.

When extra virgin olive oil is heated above 180 째C,

dressing and as an ingredient in salad dressings. It is

the unrefined particles within the oil are burned. This

also used with foods to be eaten cold. If not altered

alters the taste. The strong taste of extra virgin olive

by heat, it has a stronger taste.

oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.

Choosing a cold pressed olive oil can be similar to selecting a wine. The flavour of these oils varies considerably and a particular oil may be more suited for a particular dish. Similarly, people who prefer a high tannin content in their red wines might prefer a slightly bitter olive oil.

Freshness makes a huge difference. A very fresh oil, as available in an oil producing region, tastes noticeably different to the standing oils available away from production areas. Over time oils deteriorate and become stale. After the first year olive oil should be used for cooking, not for foods to be eaten fresh, for example salads.

Much like wine, the taste of olive oil is influenced not only by the soil in which the olive trees grow, but also by the moment when the olives are harvested and pressed.

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h e a l t h && l lifestyle ifestyle health

A

A healthy lifestyle is made up of constituent parts: essentially diet, exercise and mindset. An ingredient of the former is olives - low in cholesterol and high in vitamins and antioxidants.

Extra virgin olive oil is a 100% natural product, not refined, so all the natural flavours and natural goodness is fully retained.

A few reasons to include olive oil in your daily diet: • Because of oleic acid and antioxidants (vit E), polyphenols, sterols and vitamins, quality olive oil is belived to have a positive effect on conditions such as heart disease, high blood pressure, diabetes, cancer, obesity, rheumatoid arthritis, skin problems, cognitive decline (senile dementia) and certain cancers.

Visitors taking time out in the Riebeek Valley. The chilled lifestyle in the area is comparable to that around the Mediterranean, and the subsequent lack of stress levels is evident in this everyday scene.

• It helps to control cholesterol levels, which are linked to heart disease.

• It contains a high level of beta-sitosterol, which counters intestinal absorption of cholesterol.

• Most of the fatty acids in olive oil are monounsaturated, which decrease the levels of LDL and maintain, or increase, the HDL blood levels.

• It contains the ideal balance of the essential omega-3 and -6 fatty acids, which is important for a healthy cardio and circulatory system.

• Olive oil is easily digestible and has a healing effect on the stomach and intestines, helping to prevent gastric ulcers.

• It helps stimulate bone mineralisation, thereby preventing calcium loss and osteoporosis.

Because olive oil has a higher resistance to oxidative deterioration it remains stable at high temperatures.

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home h ome

– the Riebeek Valley

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planting planting & & cultivation cultivation N Nurseries usually propagate olive trees by means of cuttings and supply in planting bags - those which are difficult to root from cuttings are sometimes

grafted onto root stocks. When buying olive trees, ensure that the trees have a healthy appearance.

The ideal age for planting is about 18 months, and the tree should be a minimum of 0,5 m high.

Plant from late winter until early spring to ensure the best chance of being successfully established.

If planting an orchard, space the rows about 6 - 7 m apart, with individual trees about 4 - 5 m

helps to reduce weed growth, which can be harmful to the young plant. Water the tree regularly.

Olive trees are slow to mature with the first full

crops evident after about eight years with increasing productivity between 15 and 20 years.

The ideal climate for growing olive trees is Mediterranean, which means cool, wet winters with little or no frost, hot, dry summers and rainfall of about 800 mm a year is ideal. In drier regions the trees will survive if regularly watered.

apart in the rows.

As soil conditions vary you will have to do a test to establish any requirements that might be necessary for the establishment of olive trees. As a rule a hole one cubic metre should be dug.

The removed soil must be thoroughly mixed with lime, phosphate and organic compost. Do not use Locally propagated fertiliser on olive trees as it tends to burn the roots. olive trees being sold in Riebeek When ready to plant, remove the young tree from Kasteel during an its bag, then place in a hole a little larger than its Olive Festival.

container, at a slightly lower level than it was in the bag. Normally the roots should not be disturbed, unless they are bound, in which case they may be lightly loosened.

Return the mixed soil to the hole and firm down.

Place a mulch around the base of the tree - this

An alluring vista created by an avenue between established olive trees.

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olie o l i v e preserving preserving O Olives mature on trees and can be harvested when

Brine curing for red or black olives

green (immature fruit) or ripe. Left for a longer time

1 Inspecting. Inspect the olives ensuring that

they may be processed into oil. This is a large-scale

they are as unbruised and unaffected by insects

process performed in a professional environment.

as possible.

Water curing for green olives

2 Cutting. Make a slit in the olive with a very

1 Inspecting. Inspect the olives ensuring that

sharp knife, being careful not to cut the pip.

they are as unbruised and unaffected by insects

3 Soaking. Soak in

as possible.

brine. Mix a solution

2 Breaking. Break the olives using a hard,

in the proportion of a

wooden implement and hit the fruit firmly, but not

quarter cup of salt to

too hard as to smash them. You just want them a

1 litre water (this varies

bit softened.

according to taste).

3 Soaking. Place in a container of cold water

Make sufficient to cover

and make sure they are completely covered by

the olives completely,

the water (place something on top of them if

then place in a

necessary). Using fresh, cold water, change daily.

container with a lid.

This is important or you could end up with a

4 Waiting. Shake

bacteria build-up.

the container daily,

4 Waiting. Change the water daily for about one

and change the brine

month until the olives have lost their bitterness.

solution weekly. This

5 Bottling. Once you are satisfied the olives

should take between

are to your taste, place them in thoroughly

six to eight weeks,

cleaned jars. Cover with a thin layer of olive oil

again depending on preference.

and seal firmly.

5 Bottling. Once you are satisfied the olives are

6 Storing. Stored in a cool, dry environment the

to your taste, remove them from the old brine, and

olives should keep for a considerable time.

make a new solution. Place the olives in thoroughly cleaned jars, along with any preferred herbs, such

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The olive tree has two main products — the edible

as fresh rosemary. Cover with a thin layer of olive

olive and the succulent pressed oil. However, a

oil and seal firmly.

third product is the characterful wood which can

6 Storing. Stored in a cool, dry environment the

be used for carving and furniture-making.

olives should keep for a considerable time.

olive o l i v e ccultivars ultivars

& tasting and grading TA S T I N G Much of olive oil’s characteristics are perceived

Mission

is the most popularly planted olive in South Africa and has wide adaptions. It is especially suited to black table olive production as well as for olive oil.

Kalamata

has a lower oil content than Mission and is ideal as a black table olive.

The tree is less adaptable than Mission and is difficult to propagate.

through smell. Try this to focus on the olive oil’s flavour alone.

• Pour a small quantity into a wine glass.

• Cover the glass and swirl the oil to release aroma.

• Uncover the glass and inhale deeply. Is it mild or strong?

• Then ‘slurp’ the oil. This is done by taking a small amount of oil into your mouth while sipping a little

Manzanilla

or ‘Spanish’ olive, the properties of this variety are especially suited for use as green table olives, often pitted. They have a low oil content and soften on ripening.

Barouni

are ‘Queen’ sized olives only suited to green table production because of the large fruit size and low oil content.

air simultaneously. This emulsifies the oil and air and spreads it through your mouth.

• Swallow the oil to detect if it leaves a sharp sensation in your throat.

This method focuses us on the specific positive aspects of the oil. First we evaluate the olive fruitiness by inhaling from the glass. When the oil is in our mouths we can further

Frantoio

has a ‘Tuscan’ flavour and is suited to the production of high quality, fruity olive oil with a wonderful, lively aroma.

Favolosa

is specifically selected for oil production and produces an intensely fruity oil.

Leccino

produces an oil with soft, subtle herby flavours. A medium sized Italian olive that has a longer oval shape and is purplish-black in color after being picked.

Coratina

is a very adaptable olive tree, the oil has a strong peppery flavour.

Coratina olive trees grow faster and more erect than others, with gray-green leaves.

judge the aroma and ascertain the amount of bitterness on our tongues. Finally, the intensity of the oil’s pungency can be determined as we swallow.

GRADING Olives are graded by number per kg. small select standard medium large extra large mammoth giant jumbo colossal super colossal

300 - 350 250 - 299 220 - 249 180 - 219 155 - 179 120 - 154 100 - 119 80 - 99 up to 79

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Olive trees form part of the street- and landscape of the two villages and surrounds. Olives are not only grown as a commercial crop in the Riebeek Valley, they are also produced in small quantities on domestic plots for own use.

The trees occupy pavements, line driveways and fill gardens with their distinctively coloured leaves, creating and ever-increasing dialogue between olives and the villages. Olive trees have come to create an Riebeek Olive Valley landscape.

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olives o l i v eat s a home t home

Olive trees in different settings in Riebeek West and Riebeek Kasteel.

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The gastronomic joy that the olive in its many disguises and uses have been providing tables and palates around the globe for centuries, rates as probably one of the great culinary wonders of both ancient and modern times.

It is the Roman poet Horace, (30 BCE) who first recorded his delight in stating that “As for me, olives, endives, and smooth mallows provide sustenance�.

Indeed, and so the story of culinary sustenance offered by the olive tree and its fruits to civilizations, in particular around the Mediterranean basin is deeply rooted in the annals of cuisine.

There is little evidence as to when exactly the olive was cultivated for culinary use. Through centuries, until the present, the around 2000 olive cultivars around the Mediterranean clearly confirms the diversified increase in uses as to spoil a similar diversity of palates in family kitchens, around tables of both humble restaurants and their formal discerning counterparts, street food stalls, markets, delicatessens and much more.

The pure magic of olive oil bears testimony to its role of linking culinary cultures in a way that no other ingredient is able to. Its many uses are recognized as a lifestyle within which its contribution to the enhancement in flavor and tastes of both fellow ingredients as well as a spectrum of both popular and traditional dishes is continuously celebrated. It may be argued that pasta and pizza without olives or

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olive oil is as unimagineable as Italy without Rome.

thet h art e a r tof o f cooking cooking with olives

The true ‘Art’ in cooking with olives is created by the magical characteristic of the olive and the ability it creates to treat cooking as a journey of discovery and culinary expression.

The extraordinary diversity of tastes and flavours inspired by the olive has been recognised and celebrated by chefs and food lovers the world over. To a true olive fanatic any dish without a dash of liquid gold or the addition of the olive in any form, means poverty to the most sophisticated of palates.

The joy of cooking with olives has as its main ingredients, a warm and intimate kitchen, friendly company to provide help, inspiration and laughter, a balance between wine for cooking and leisurely consumption, and of course, music of a rhythmic and harmonic nature.

The recipes in this booklet pay tribute to the immense scope of cooking with olives. The sublimely diverse and individual characteristics of local olives and oils helps ensures flavour and freshness.

Many recipes are Mediterranean in character and confirm the Riebeek Valley’s similarity with its northern counterparts.

The true pride of the Valley lies in hands and spirit of the local farming community whose contribution to making these dishes a creative reality is only matched by local chefs, who with culinary love and dedication keep blessing and spoiling discerning palates in search of the true essence of the olive.

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To Michael and Juliana Meredith the soul of the olive lies in the connection of cultures, both ancient and modern, in the form of a lifestyle that through centuries have been paying tribute to its healthy culinary attributes with every single harvest pressed, every single drop of oil poured and every single olive devoured.

The humble beginnings of the Olive Boutique twelve years ago followed the two city dwellers’ decision to settle in the Valley. Both entrepreneurs and romantics at heart, they soon realised the immense natural potential of producing olive oil and cured olives and soon imported the first olive press from Italy.

They consider themselves blessed by the pioneering journey they undertook and the immense knowledge they gained by driving the original establishment of a humble cottage type industry in the Valley. Having learnt so much about the olive, they pride themselves in the passion that they have managed to share through advice to many an aspirant, self- declared, olive aficionado farmer.

Mike and Juliana have witnessed the steady growth of the local industry into a unique and diversified one ready to compete at the highest international level. In driving the birth of a popular local culture of celebrating all things olive, Juliana was the founding member of the now immensely popular annual Olive Festival.

Both the myths and legends around the abounding local interest in olives, clearly rate as the their most prized memories of the Valley. Whilst Mike would opt for antique furniture restoration and Juliana the pursuit of herbal medicine, were they to consider alternative occupations, they both agree to the ever present spirit of the olive that will accompany them to the end of time.

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Olive

Boutique

produced olive s to ck 1 tin peeled chopped tomatoes 1 tsp tomato paste 150 g stoned green and black olives 1 tbsp capers 1 tsp chopped fresh garlic 1 tbsp chopped fresh parsley 200 g crated carrots 200 g chopped leeks 100 g chopped celery stalks and leaves 200 ml olive oil 100 ml lemon juice 1/ tsp chillies cored and deseeded 2 sea salt and ground pepper to taste 2 tbsp olive rub 1 tbsp sugar 150 ml ice-cold water. Only add according to desired consistency, volume and strength when blending. Makes about 750 ml.

Method: Optional additions to stock: 1/2 tbsp fresh coriander leaves and/or 1/2 tsp fresh ginger and/or 2 tsp chopped anchovies and/or 2 tsp cumin and/or 200 g chopped peppers and/or 100 g chopped peppadews and/or 1/2 tsp ground cinnamon and/or 1/2 tsp ground cloves.

Mix ingredients in a bowl, then add half to blender and blend, adding water if and when desired. Repeat with balance. Keep tightly bottled in refrigerator. Lasts up to 2 weeks.

Use as indicated elsewhere or where your appetite may take you.

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Pieter and Annalene du Toit’s proud and passionate commitment to their family farm represents an unique harmony that has become a famous benchmark of every filling of Kloovenburgs quality wines, olives and olive oils.

Pieter enthusiastically relates the story of his late rugby legend father who was so inspired by the natural growth of the wild olive trees in the Valley, that he planted the first 6 ha as far back as 1989 to also generate additional income for the farm labourers.

Today, a total of 30 ha olives groves gently drape and decorate the foothills above the picturesque location of the farm as an iconic entrance into the Valley. Herein embedded lies the hallmark of Kloovenburg’s olive oils, rated globally as one of the five best in 2005.

Since the first humble pressing in 2000, Annalene has excelled in developing a stable range of unique olive products that, pitted with the farms quality wines, provides an unique taste experience to an ever-increasing number of olive and wine lovers in search of excellence.

If they were afforded a rolling back of the clock, both Pieter and Annalene’s unequivocal response is a mere repeat of an illustrious journey that has brought the Du Toit family to where they are today.

Kloovenburg 20

produced olive rub a n d p a s te Olive Rub 1/ tbsp dried garlic 2 1 tbsp dried onion 11/2 tbsp dried rosemary 11/2 tbsp dried oregano 11/2 tbsp dried thyme 125 g stoned undried black olives, to be oven dried, then very finely chopped * 1 tsp sea salt 1 tsp ground black pepper 1 tsp finely crushed dried bay leaves 1 tbsp dried coriander 1/ tsp grated nutmeg 2 1 tbsp finely ground almonds

Method: Mix all ingredients thoroughly and keep in airtight bottle.

Use as indicated elsewhere or where your appetite may take you.

Olive Paste To every 50 g of olive rub, add: 4 tbsp olive oil 1/ tbsp balsamic vinegar 2 1/ tbsp fresh lemon juice 2 Optional additions: 1/2 tsp chopped chives, 1/2 tsp green chilli skins, 1/ tsp freshly chopped parsley, grated lemon zest 2 Method: Mix all ingredients thoroughly and keep in airtight bottle. * To oven dry: Fill a baking tray with 150 g coarse salt to about 15 mm thickness and sprinkle with 25 ml olive oil. Arrange and press olives into coarse salt. Slow dry at 150 째C for 4 hours.

Check after 2 hours and remix. Makes approx 200 g of olive rub.

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With the vision inherited from his late father Adriaan, who purchased the farm Morester in 1958, Johan Vlok realised the potential of the land and through innovative farming and perseverance built the modern day estate Het Vlock Casteel into a shining success.

The diversity of produce, ranging from the original farming of table and wine grapes during the 1980s and thereafter consistently complimented by the addition of flagship fruits of which up to 90% is currently being exported, bears testimony to the Vlok family’s deeply rooted passion for farming.

The production of their first family wines commenced in 2005 and with that their venture into the production of quality olive oils and related olive products, such as tapenades and cured olives as to broaden their range of jams and chutneys.

The impressive range of single cultivar olive oils is a firm favorite of many discerning visitors and food technologist wife Ansie shines in her specialist role as innovator of new bottled tastes and flavours. Their impressive taste emporium rates as an unique concept in gastronomic delight and excellence.

The Vlok family may rightfully claim their status as agricultural business innovators of note. Not to be outdone, they may further boast with the addition of a wedding and conference venue, as well as restaurant as to round off a supreme success story.

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Het Vlock Casteel

produced hom e s tyl e t a p e n a d e 120 g stoned very finely chopped red and green olives 50 ml olive oil 1 tbsp finely chopped onions 1/ tbsp finely chopped flat-leaved parsley 2 1 tsp dried coriander 1 tsp very finely chopped garlic 1 tsp freshly ground cumin 4 ground dry bay leaves 1/ tsp lemon zest 2 1 tbsp balsamic vinegar 1 tsp castor sugar 1/ tsp freshly ground pepper 2 salt to taste

Method: Grind all ingredients by electric grinder or pestle and mortar.

Place all ingredients in a mixing bowl and mix very well.

Spoon into small (eg 120 ml) sterilised bottles, close tightly and refrigerate.

Use as indicated elsewhere or where your appetite may take you.

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To Steve and Kay Mapstone, their winding journey from a life in retail in Plymouth, England, to one as emerging olive farmers on the banks of the Berg River overlooking Kasteelberg, three and a half years ago, is truly a dream come true.

Upon their discovery of the Riebeek Valley, having investigated wine farming initially, the potential of farming with olives as a business quickly became an obvious step to take, in particular as 80% of olive oils on South Africa’s shelves are imported.

Both Steve and Kay pay tribute to the local farming community who has welcomed them with support as virtual family, helping them to share the passion of farming in a rich agricultural environment suited to take up their chosen challenges, They presently have a selection of cultivars covering 12 ha and are looking forward to their first real harvest. They do consider subsidised imported olive oils as having an unfair advantage and consider the education of local consumers as imperative to grow the market locally.

Entrepreneurs at heart, they have diversified, venturing into both the hospitality sector as well as selected vegetable farming for the city consumer market. Settling into a peaceful farming life with its abundant qualities, they cannot imagine a more blessed existence.

F ish Eagle RIVER LODGE

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produced fet a, p e p p adew a n d o l i ve s avo u r y che e s e c a ke s Cakes 11/2 cups of crumbed feta 1 cup cream cheese 1 tbsp chopped fresh chives 1/ tbsp chopped flat-leaved parsley 2 6 small chopped peppadews 1 tbsp finely chopped fresh oregano 1 tbsp finely chopped stoned green olives 1 tbsp olive paste

Method - Cakes: In a mixing bowl mix all ingredients together, then spoon into 4 small pregreased soufflÊ bowls. Place on a baking tray in a preheated oven and bake at 150 °C for 20 min. Remove from oven then refrigerate for 30 min to set. Remove gently from bowls and dish, garnish and add dollops of sauce over cakes. Serves 4.

Method - Sauce: Mix all ingredients together. Garnish with rocket and red olives.

Sauce /2 cup tomato jam 1 tbsp balsamic vinegar 1/ tsp chilli paste 2 1

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Goedgedacht is more than just an olive farm. The ethos of the olive has been the base for a successful community development initiative, the Path out of Poverty (POP) for rural children and youth, a programme now spreading its wings to many parts of the Swartland and beyond.

The Templeton family has been involved in Goedgedacht farm since 1992 when this beautiful but derelict 1704 farm was bought and placed into a charitable Trust. Situated on the slopes of the Kasteelberg with magnificent views towards Table Mountain the old buildings have been carefully restored and the lands planted year on year with olive groves.

Rob Templeton planted his first olive trees when he was 13. After school he worked in the groves learning about olives. A period of training in Italy gave him the skills and confidence needed to start leading the olive team back home where today he manages the production, branding and marketing of Goedgedacht’s olive products.

Today Goedgedacht has 35 ha of olive groves.

As part of PicknPay’s Small Business Incubator Programme Goedgedacht’s olives are available in PicknPay stores nationally. All profits return to support the Path out of Poverty Programme.

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Goedgedacht

produced creamy as p ara gu s g re e n o l i ve s o u p 125 g cream cheese 250 g feta cheese 350 ml Greek or Bulgarian low fat yogurt low fat milk to make up balance of 1 litre of soup 125 ml cream 2 bunches or 10 green asparagus spears 1/ tbsp chopped garlic 2 1/ cup chopped leeks 2 50 ml lemon juice 50 ml olive oil 1/ cup (80 g) green stoned olives 2 1/ tbsp chopped fresh fennel 2 1 tbsp shredded fresh sweet basil sea salt and fleshly ground black pepper fresh fennel, sweet basil and thinly sliced lemon zest

Method: In a saucepan sautĂŠ chopped leeks in olive oil for 5 min.

Cook the spears upright in boiling salted water for 10 min, remove, drain and cool down to room temperature.

To a blender, add all the ingredients except for sweet basil, 100 ml yogurt and low fat milk. To blending mixture, gradually add milk to create required creamy consistency, totalling one litre.

Pour into 4 soup bowls and add equal decorative pourings of remaining yogurt, then garnish with fennel, basil and lemon zest. Serves 4.

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Whenever I arrived a small town there were two things I always looked for: ‘the farm stall’ and ‘the butcher’ but mostly the effort was disappointing. So I thought, why not give people what we are looking for and I started the shop as I have always been passionate about food and its origins.

By request from many of the locals we started to source product suited to their requirements which were fresh produce and items that were not freely available whilst maintaining a different angle to other retailers in the area.

It has been a tough road getting the mix right – but after more than 10 years in the Riebeek Valley I believe the concept works. As a foodie destination the village has a lot of potential too; it is intimate and there is time to have proper conversations with locals and visitors.

There are many things that make our village unique and one of them is certainly the diversity of customers from the villages as well as visitors from as far away as Namibia.

Plans are afoot to bring in locally made sorbet and other meals, and dairy lines from smaller concerns.

In the near future a small cured meat section will be available. We are constantly evolving on the road to being a brilliant destination shop – but a slow evolution is what we prefer.

crisp 28

produced g rille d ve get a b l e p i e Method - Pastry: Place the dough on a lightly floured work surface, knead briefly and divide into 4 parts. Roll each part into a circle about 15 cm in diameter to fit into well-oiled small pie baking dish. Trim away any excess dough. Prick with a fork and cover the dough with a sheet of wax paper and fill with dried beans to prevent pastry from puffing up while baking.

To partially bake the pastry, preheat the oven to 200 째C and bake the pastry for 8 - 10 minutes until slightly shrunk away from the sides and remove from oven and allow to cool.

400 g cherry tomatoes 100 g stoned green olives 150 g chopped red onion 1 tbsp halved capers 1 tbsp halved anchovies 2 tbsp chopped sun dried tomatoes 1 tbsp flat-leaved parsley finely chopped 1 tsp slivered lemon peel 1 tsp oregano 150 g olive stock 1 tbsp butter sea salt and freshly ground black pepper to taste 100 ml white wine puff pastry fresh rocket leaves

Method - Pie: In a preheatd griddle pan, sear tomatoes, onions, olives and sun dried tomatoes for about 10 min until browned whilst mixing and sprinkling with olive oil continuously. Heat butter in saucepan and transfer mix, adding oregano, slivered lemon peel, halved capers, halved anchovies, olive stock and white wine. Simmer for 15 min whilst reducing stock then seperate solids from liquids. Spoon solid mixtures into pasties moulds and add enough liquid to just cover solids. Bake at 180 째C for 25 min. Remove pies, plate and garnish with fresh rocket leaves. Serves 4.

29

Built in 1862 and the second oldest hotel in the Western Cape, a hundred and fifty years later, the Royal Hotel is owner team Robert and Carminda Brendel’s proud contribution to the creation of an iconic quality, classic stay in the Valley.

After a hectic career in the stock exchange, Rob set his sights on acquiring a wine farm locally. During 2004 destiny played its hand, and having stumbled across the ‘Royal’ he made a successful offer the same day and so started a lifestyle orientated career most people dream of.

The creation of a unique, country experience has has been Rob and Carminda’s priority; a relaxed environment but with the emphasis on service.

The Brendels consider the intimate character of their ‘grand Old Lady’ as a keystone feature they wish to showcase in view of the overall friendly community spirit for which Riebeek Kasteel has become renowned for. Robs former restaurant career serves as a foundation to achieve this.

The front stoep of the hotel is rated to be the longest south of the Limpopo. Robs answer as to what alternative career he would follow is simply to be a ‘stoepsitter’ on his own stoep, and so have the opportunity to perfect the art of gazing . . .

Royal 30

HOTEL

plated frie d b aby c a l a m a ri wi th ta p e nade t a r t a r s a u c e 1 kg baby calamari with tentacles separate 125 ml olive oil 2 tbsp butter 1 cup cake flour spread to a 1 cm thickness on a tray 200 ml ice cold water in a bowl 1 large ripe red tomato finely chopped fluid removed 50 g stoned chopped red and green olives 1/ tbsp finely chopped garlic 2 1 lemon halved coarse salt flat leaf parsley for garnishing 2 lemons cut into quarters for plating

Method: In a small pan heat 1 tbsp of olive oil and add tomato, olives and garlic, gently brown for 5 min and set aside.

Wash calamari and dry thoroughly in paper towels. In a large frying pan heat butter and olive oil until butter turns brown. Using kitchen thongs rub small portions of calamari into flour, then briefly submerge into ice cold water, again rub into flour, drop into frying pan and with the tongs continuously move the tubes and tentacles about. Squeeze lemon juice over occasionally.

You need to work at a brisk pace as the olive oil and butter can overheat. Each portion should not take longer than 4 min to fry.

Remove, sprinkle with coarse salt and drizzle with fresh olive oil. To dish, mix in tomato, olive and garlic from previous pan to servings.

Serves 4.

Sauce 1 tsp olive tapenade 1 tbsp cream cheese 150 ml Greek low fat yogurt 1/ tbsp finely chopped chives 2 1 tbsp finely chopped cucumber Mix all ingredients together. Serve as dollops with each plate.

31

For nearly a decade, co-owners and self-styled gourmets, Allan Barnard and Julien Debray have stylishly and passionately been following their dream of treating their guests to unpretentious, home style offerings of country and Mediterranean origins.

Selecting the Riebeek Valley was a natural choice to them in view of its country lifestyle as well as proximity to Cape Town. As travelling rates as a great pastime for choosing the hospitality route, the Valley presented the destination where they felt they could embrace their vision.

Over the past years Allan and Julien have experienced the gastronomic potential of Riebeek Kasteel and whilst acknowledging the potential of growth as a ‘family’ of restaurants, they are sensitive to its possible eroding due to over-commercialisation in the platteland.

Captivating uniqueness rates amongst their favourite challenges, complimenting all things unique to the Valley and certainly reflecting their habit of continually creating new mouthwatering dishes to compliment their options in also offering classic dishes of true sentimental origin.

Were it not for their decision of a life in the hospitality industry, Allan would have pursued one in writing and Julien one in beer brewing, and venison terrine making as a serious hobby.

Kasteelberg Country Inn & Bistro

32

plated gal ic a n p ota to a n d p e p p e r to r t i l l a Method: Boil potatoes with skins on, add salt and 1 tbsp olive oil to water. Slowly boil potatoes for 20 min until medium tender, remove from pot, remove skin, set aside to cool, then cut into lengthwise slices of approx 8 mm thickness.

In a bowl mix eggs, 1 tbsp olive oil and remainder of all ingredients add a pinch of salt and ground pepper. Line (a) small cast iron pan(s) or very small casserole dish with remaining oil, including the sides.

Arrange potato slices in base, pour half of the mixture, then arrange balance of slices and complete with remainder of mix.

Pre-heat the oven to 150 째C. Bake for 20 min until mixture is properly set. Remove from oven, rest for half an hour, then gently scoop and plate with garnishing. Serves 4.

8 eggs whisked 2 tbsp olive oil 2 tbsp chopped red onions 1 tbsp chopped tomatoes, fluids removed 2 tbsp chopped green peppers 1 tbsp olive tapenade 1/ tbsp olive rub 2 2 boiled potatoes with skins 4 bay leaves very finely crushed 1 tsp finely chopped garlic 1/ tsp finely chopped fresh chilli 2 1 tbsp fresh chopped coriander ground black pepper, sea salt For garnishing: shredded fresh coriander and black stoned olives

33

To Malcolm Bushell, the prospect of venturing from corporate banking into a country hospitality environment two and a half years ago, combined his interests in people with his passion for wholesome cuisine.

The discovery of the Valley and the resultant acquisition of Café Felix confirmed to Malcolm the potential of developing the culinary essence of true French country style hospitality in an environment that may so easily be mistaken for the bliss in the heart of Provence.

Café Felix is also an accommodation and popular wedding venue and Malcolm believes strongly in the potential of the Valley to become a diversified and sought after destination, in particular due to its proximity to Cape Town and surroundings.

The colourful and ever present local culture of lasting hospitality is typified by Café Felix. Its blend of quality food and wine, friendly service and delightful setting, provides a memorable experience to its visitors.

café felix 34

plated aub e rg ine , c o u rget te a n d he rb e d ba rl ey s a l a d 2 medium-sized aubergines cut lengthwise into 12 thin slices 6 courgettes cut lengthwise into 24 thin slices 1/ cup (80 g) finely chopped stoned 2 green olives 1 tbsp fresh chopped parsley 1/ tbsp fresh chopped mint 2 1/ tbsp crushed pine nuts 2 1 tbsp crushed sunflower seeds 2 cups barley 1/ tbsp finely chopped red onion 2 1 tbsp finely chopped cucumber 150 ml olive oil for frying 50 ml olive oil for barley mix 1/ tbsp olive tapenade 2 sea salt and ground black pepper to taste

Method: In a large pot bring a litre of water to the boil. Add salt, a tablespoon of olive oil and washed barley. Simmer for 45 min. Drain and store in refrigerator for one hour.

Add 80 ml olive oil in a large frying pan and fry aubergines until brown on both sides. Remove from pan, sprinkle with lemon juice and set aside to cool. Repeat with courgettes by frying for 10 min, remove and add to aubergines to cool.

Mix all chopped and cooled ingredients in a bowl, add barley, salt and pepper to taste. To serve, spoon barley mixes into shallow mini bowls of about 40 mm in diameter and turn over onto plates. Arrange aubergines and courgettes around barley stack, add garnish and sprinkle with lemon juice and olive oil. Serves 4.

35

When Coenie Kruger and Johan Hurter made ‘the best decision of our lives’, four years ago to exchange their then popular city trattoria for the option of establishing a country version close to their dreams, the Riebeek Valley provided the ideal breeding ground to pursue their passion of wholesome Italian.

After 22 and 15 years respectively in the hospitality industry, their decision to scale down and simplify did not exclude their love of spoiling their customers with a tradition of hearty food, wine, music and laughter in a way that Riebeek Kasteel’s spirited environment would help them to excel in.

They enthusiastically consider the likeness of all things Mediterranean – in particular the laid-back culinary lifestyle as tantamount to that offered by the Valley and its increasing popular image of back to earth. The clear presence of diversity presents a welcome niche in the choice of dishes to create.

Coenie and Johan liken the local restaurant fraternity as true extended family that naturally share their objectives in keeping the style and spirit of the Valley’s hospitality businesses as a major ingredient free from over-commercialisation that may erode the unique local community culinary habits.

As self-confessed travel junkies, they admit to the inspirational impact of travelling on their food passions and would otherwise venture into the interesting world of the gourmet travelling business were Mama to pass away some day.

MAMA

cucina

36

plated n eap olitan p a s t a a n d m e a t b a l l s Meatballs 500 g beef mince 500 g pork sausage, removed from casings 2 eggs 100 ml olive paste 1 tsp fresh green chillis, pips removed 1/ cup grated mozzarella 2 2 tsp very finely chopped garlic 1 tbsp very finely chopped parsley 1 tbsp very finely chopped onions 1 tbsp chopped pine nuts 1 tsp grated lemon zest 100 g finely chopped stoned black olives 1/ cup mashed chick peas 2 1/ cup cake flour 2 sea salt and ground black pepper to taste 100 ml olive oil for baking

Method - Meatballs: In large mixing bowl, mix all ingredients thoroughly, create desired consistency by gradually adding flour. Form into golf ball sizes, sprinkle with olive oil, then dust with flour.

Sauce Prepare whilst baking meatballs

Method - Sauce: Place all ingredients in saucepan and simmer for 15 min, then add meatballs and simmer for 10 min.

300 ml olive stock 1 tbsp olive rub 100 ml red wine 1 tin chopped tomatoes, fluid removed 1 tbsp tomato paste 1 tbsp sugar sea salt and ground black pepper to taste

To baking tray add 100 ml olive oil, arrange meatballs evenly and bake at 180 째C for 20 min, then turning and baking for another 20 min.

Meanwhile bring pasta to boil, drain, plate, add meatballs and sauce, and garnish.

Use 150 g fresh pasta of your choice per person.

Garnish 1 tbsp capers 8 anchovies 12 black stoned olives rocket leaves Parmesan cheese

Serves 4.

37

Mynhardt Joubert’s indelible culinary relationship with the Riebeek Valley started as an instant affair upon arriving in the Valley four years ago and he considers it a natural journey that commenced in a farmhouse kitchen, filled with all the foodstuffs that were to feed his eventual ambitions.

As a previous performance artist with a love for creative expression, Riebeek Kasteel offered Mynhardt the stage and backdrop where he could eventually marry his passionate interests in food to a unique type concept as a restaurant that allowed him the freedom to create.

Innovation rates as his personal favourite in the Revolution of Slow within the culinary family of the Valley. It is indeed its impact on the abounding diversity of tastes and flavours that has become a challenge in expressing his version of ‘Boerekitch’ as a familial yardstick of inventiveness.

Mynhardt proudly considers his colourful kitchen staff as an integral part of his food theatre, providing the type of spirit he wishes to treat visitors to. Herein lies his dream of playing his part in furthering the collective aim of developing the Valley as an unique culinary destination.

‘Fresh, accessable and available’ rates as priorities in the chain of ingredients that are tastefully being plated. It also serves as the type of produce that Mynhardt would want to farm had he not opted for being a chef.

BBBS

B a rB a rB l a ck S h e e p 38

plated s war tla n d l a m b p i e 1 kg small shoulder of lamb 2 medium-sized chopped onions 4 medium peeled potatoes 4 carrots 200 g green beans 2 tbsp olive tapenade 1/ tbsp freshly chopped thyme 2 1/ tbsp freshly chopped oregano 2 4 dried bay leaves 1/ tbsp chopped garlic 2 125 ml lemon juice 350 ml dry white wine sea salt and ground black pepper to taste puff pastry 1/ cup (80 g) stoned black olives 2 1 cup crumbed feta cheese 2 tbsp butter 100 ml olive oil 2 egg yolks

Method: Dress meat with salt and pepper. Heat butter and 50 ml olive oil in a large casserole dish. Add meat, onions and garlic and brown for approx 10 min. Pack all vegetables, pour in lemon juice and wine, sprinkle herbs, including 1 tbsp of tapenade. Place in an oven pre-heated to 180 °C for 1 hour. Remove, turn over meat and vegetables. Check quantity of fluid ensuring at least 1/2 cup remaining through cooking process.

Return to oven for another hour.

Meanwhile, roll out the dough on a lightly floured surface and according to size of pie dish or dishes. Prepare bottom liner sections and top cover sections separately. Oil the pie dish and line bottom and sides – side edges to overlap to fold over sides.

Remove dish from oven, debone meat and cut into small chunks of 2 cm x 2 cm and place into a mixing bowl. Chop selection of all vegetables finely to produce a cup full in quantity. Add too meat and add balance of tapenade and olives. Mix in a 1/2 cup to a cup of remaining juices and carefully spoon into pie dish/dishes. Carefully pour in lamb filling and sprinkle feta cheese over mix. Fold over top pastry layer, then close off edges by pressing, trimming off excess and using egg yolk as ‘glue’.

With a fork prick a few holes on top layer, then brush with egg yolk. Bake in preheated oven at 180 °C for 35 min, until the top is golden. Remove from oven, dish, garnish and serve with leftover vegetables. Serves 4.

39

Since its inception over seventy years ago Riebeek Cellars have consistently set a popular standard that resembles a much sought-after bottled lifestyle that continuously flows across the entire Riebeek Valley – an iconic experience to endlessly pursue.

Zakkie Bester, wine master and CEO, proudly attests this tradition to his current ‘family’ of senior winemaker Eric, winemaker Alicia, and viticulturalist Hanno and cites their credo of ‘uncomplicated simplicity’ as the heart of their endeavours to cork a unique identity in every bottle produced and poured.

Zakkie considers the Riebeek Valley as a unique ‘pocket’ of the Swartland whose wines are in the process of truly impacting on the Cape wine scene.

He refers to his red wines as warm and friendly and his whites as fresh and fruity, bearing the hallmark of how Riebeek Cellars wines may tantalisingly be described as. In 2011 Riebeek Cellars achieved the coveted SA Young Wine award for their white cultivar, as well as being named SA Pinotage Champion, indeed a 70th milestone. Nothing more, Zakkie will tell you, serves as greater recognition that Riebeek Cellars can achieve their ideal of establishing themselves as a popular top brand member.

Should any option to producing a family of fine wines had to be considered, an unanimous Riebeek Kelders response would contain the most obvious in settling for the all the reasons for making wine in the first place, namely to merely enjoy its drinking as a lasting, well-earned experience.

Riebeek Cellars 40

poured stu f fe d g rille d b a by ch i cke n Stuffing: In a saucepan heat 1 tbsp of butter, 100 ml olive oil and fry tomatoes, onions and grapes until brown for approx 10 min. Add white wine, lemon juice, rosemary, oregano, parsley, 1 tbsp olive rub and simmer for approx 10 min until fluid is reduced to half of the original volume. Cool for 15 min, then fill each chicken with equal quantities of stuffing.

4 baby chickens 100 ml olive oil, 25 ml per chicken 200 ml olive oil for grilling 2 tbsp butter 1/ cup (80g) stoned green olives 2 1/ cup (80g) halved cherry tomatoes 2 1/ cup (80g) halved baby onions 2 1/ cup (80g) halved green grapes 2 1 tsp finely chopped garlic 1 tbsp chopped fresh parsley 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh oregano 2 tbsp olive rub sea salt and ground black pepper to taste 1/ cup white wine 2 80 ml lemon juice freshly crushed parsley

Method: Lightly sprinkle chickens with olive oil, then cover all with 1 tbsp olive rub. Add remaining olive oil and butter to baking tray, arrange chickens and place in pre-heated oven at 220 째C for 20 min, then turn around and grill for remaining 20 min until golden brown on both sides. Remove, spatchcock chickens upside down as separate servings and spoon stuffing and remaining sauce over servings.

Garnish with parsley, and serve with accompaniments of your choice.

Serves 4.

41

Many settlers arrived in the Valley after the initial venturers: to settle, to farm, to live and laugh – to soak in the glorious views and introduce added quality into their lives. One such early farming family was the Brinks, owners of one of the Riebeek Valley’s acclaimed wineries, Pulpit Rock.

The state-of-the-art cellars of Pulpit Rock are situated on the foothills of the Kasteelberg – the ‘pulpit’ being a well-known piece of the craggy background of these lands. There are two vast barrel maturation cellars including a 1000 ton overall production capacity.

The dream had been lingering in the minds on the Brink family for many decades and the talent had always been evident. In 1918 ‘Oupa’ Brink was asked

by Groot Constantia to become their winemaker, but the time was not yet right. Their strong desire to do their own winemaking was eventually put into action with Ernst (Grandpa Brink’s son) sending his two sons to study more concerning this field.

Despite being one of the largest pig farmers in the Western Cape Ernst decided that 2003 would be the year to see his great dream materialise. His sons, Haumann and Van der Byl are now an integral part of the workings of the winery.

The Brink women take part in this thriving family business – Ernst’s wife, Louisa, is the chair of the board of directors, and Carin and Hesta (Van der Byl and Haumann’s wives, respectively) are directors of Brinkshof Wines.

PULPIT ROCK

Winery

42

poured va lley p ork a n d b e a n s 800 g cubed pork rib (3 cm x 3 cm x 3 cm) 400 g smoked pork rashers cut into 3 cm lengths 2 medium-sized red onions cut into quarters 8 medium-sized whole carrots 4 potatoes peeled and quartered 6 ripe skinned chopped tomatoes 1 tbsp tomato paste 1 red or green pepper cut into 3 cm x 3 cm cubes 2 tins cannellini or borlotti beans 80 g celery chopped into 20 mm length chunks 3 cloves finely chopped garlic 2 tsp finely chopped fresh ginger 6 cloves 2 tsp fine cumin 1/ tsp cinnamon 2 1 tsp dried coriander 2 tbsp chopped fresh coriander 1/ tbsp chopped fresh sage 2 1 tbsp chopped fresh rosemary 2 beef cubes dissolved in 250 ml boiling water 250 ml red wine 1 cup olive stock 100 ml olive oil 2 tbsp butter black and green olives sugar to flavour sea salt and ground black pepper to taste 1 tbsp paprika peel from 1/2 an orange cut into slices

Method: Heat oil and butter in large casserole. Add pork and rashers, braise until brown and remove. Add onions, green peppers, ginger, garlic and brown. Return the meat to the casserole. Add olive stock, beef stock, red wine, herbs and spices and orange peel. Add salt, pepper and sugar to flavour. Slowly boil at low temp for 45 min.

Add all vegetables including paste, one tin of beans and check fluid to be level with ingredients. Add water if necessary. Then place in heated oven and cook for 2 hours at 180 째C. Add second tin of beans 30 mins prior to completion and stir mixture. Remove from oven, plate and garnish with fresh coriander leaves. Serves 6.

43

A day without wine, is a day without sunshine, is how Danie Malan, 5th generation winemaker and owner of Allesverloren loves to explain his passion for the all encompassing identity of his wines as its place amongst the soul and spirit of wine lovers in both friendly and serious conversation.

Often affectionately referred to as ‘the Jewel of the Swartland’, the historic Allesverloren farm is steeped in a history of winemaking as far back as 1872, when the 1st generation Malan family occupied the farm. The well-known identity of Allesverloren wines runs through its history like a golden thread of consistent quality.

Further to terroir and climate, Danie prefers to acknowledge the human hand and passion in pursuit of individuality of Valley wines in general and pays tribute to the abiding culture amongst his fellow winemakers in pursuit of the soul of the grape as the common denominator behind achieving recognition.

A bottle Allesverloren in every home, especially replaced by another, as one of the four most popular brands in every home ‘cellar’, is Danie’s wish in looking into the future of estate wines, not only for Allesverloren, but certainly the Riebeek Valley and the Swartland as a whole.

Should any other passion than making wine ever became an option, Danie would follow the obvious route of farming, stating that you can remove a farmer from his farm, but never farming from a farmer.

Allesverloren 44

poured chicke n li ve r ke b a b s

4 skewers 250 g chicken livers 400 g square cubed yellow and green peppers 25 mm x 25 mm 1 cup (16) stoned black and green olives 150 g cherry tomatoes 150 g baby onions 8 small peppadews 2 tbsp olive paste 1 tbsp olive oil 1 tbsp ground cumin and coriander mix 1/ tbsp freshly chopped garlic 2 1 tbsp fresh, finely chopped chives, thyme and coriander leaves sea salt and freshly ground black pepper to taste

Method: Skewer ingredients evenly, dust with cumin and coriander mix. Baste with mixture of olive paste, olive oil and garlic.

Barbeque or pan-fry in olive oil by turning continuously and basting.

Remove from skewers, garnish, sprinkle with lemon juice and serve as starters with flat or pita bread. Serves 4.

45

It can be rightfully argued that Anton Espost is the founder member of the entrepreneurial revolution that has slowly been sweeping across a new left of centre core in Riebeek Kasteel. Co-founder and compatriot Cecile has been playing her part in its success.

Santa Cecilia is a collaborative venture in winemaking that started four years ago not only as a dream, but in response to the collective drinking habits amongst the current party members, according to Anton. The creative labelling of the bottles testify to their passion.

Anton considers the future of viniculture in the Valley and in particular in the Swartland as poised for huge successes as is evident by the local wine producing grapes that are becoming sought after by ‘outside’ winemakers of note. It certainly heralds in a new era of recognition.

In addition to their wine which is showcased in their unique Wine Kollective building, Anton and Cecile also co-produce Santa Cecilia olive oil and capers, both of which confirm their entrepreneurial passions to create people-friendly tastes and flavours as a blend of quality and uniqueness.

The Esposts are particularly sensitive to overcommercialisation as it often dilutes identity. Anton mockingly suggests that second to winemaking, there would not be much else for him to do other than to sit down and pursue creative ways of consuming his product.

Santa Cecilia 46

poured p or tu g ue s e chou ri c o , b ro a d b e a n s and roa s te d ve get a b l e s t a r te r 1 chourico sausage cross cut into slices of 5 mm thickness 8 peeled halved baby onions 24 mini cherry tomatoes 8 peeled halved baby potatoes lemon peel from half a lemon cut into slivers 1 tin broad beans 1 tbsp chopped fresh coriander 1 tbsp olive tapenade 1/ tbsp fresh thyme 2 4 fresh bay leaves cut into slivers 1/ tbsp chopped fresh garlic 2 sea salt and ground black pepper to taste 100 ml olive oil 100 ml red wine 1 tbsp butter 1/ cup (80 g) mixed stoned olives 2

Method: In a baking tray heat butter and 50 ml olive oil. In a bowl add all ingredients except thyme, coriander, chourico, tapenade and olives. Transfer mix to baking tray and sprinkle with 50 ml olive oil and 50 ml red wine.

Place in 180 째C pre-heated oven and grill for 20 min. Remove, then add remainder of ingredients. Add 50 ml red wine, remix and return to oven for another 15 min at increased temperature of 220 째C. Remove, plate and garnish. Serves 4.

47

index index Allesverloren 44 Art Competition 7 Asia Minor 4 Athena 7 Bar Bar Black Sheep 38 Barley Salad, Aubergine, Courgette and Herbed 35 Barnard, Allan and Julien Debray 30 Barouni 13 Beans, Valley Pork and 43 Bester, Zakkie 40 Bible 4 Boscheuwel 5 Bottling (olives) 12 Breaking (olives) 12 Brendel, Rob and Carminda 28 Brink family 42 Bushell, Malcolm 32 Café Felix 34 Calamari, Fried Baby with Tapenade Tartar Sauce 31 Chicken, Stuffed Grilled Baby 41 Coratina 13 Costa Brothers 5 Crisp 28 Cutting (olives) 12 Cheese Cakes, Feta, Peppadew and Olive Savoury 25 Favolosa 13 Espost, Anton and Cecile 46 Fish Eagle River Lodge 24 Frantoio 13 Genoa 5 Goedgedacht 26 Grading (olives) 13 Greece 6 Greeks 4 Het Vlock Casteel 22 Inspecting (olives) 12 Jooste, Ainsa 38 Joubert, Mynhardt 36 Kalamata 13 Kasteelberg Country Inn & Bistro 30 Kebabs, Chicken Liver 45 Kloovenburg 20 Kruger, Coenie and Hurter, Johan 34 Lamb Pie, Swartland 39 Leccino 13

48

Malan, Danie and Family 44 Mama Cucina 36 Manzanilla 13 Map, Riebeek Valley 10 Mapstone, Steve and Kay 24 Meatballs, Neapolitan Pasta and 37 Mediterranean 4, 5, 6, 11, 17 Meredith, Mike and Juliana 18 Middle East 6 Mission 13 Mount of Olives 4 Olive Festival (Riebeek Valley) 7 Oive Rub and Paste 21 Olive Stock 19 Olive Soup, Creamy Asparagus Green 27 Olympics 4 Olympus 7 Persians 4 Pie, Grilled Vegetable 29 Poured 40 Plated 28 Poseidon 7 Produced 18 Pulpit Rock 42 Quran 4 Riebeeck, Jan van 5 Riebeeck Olive Boutique 18 Riebeek Cellars 40 Romans 4 Royal Hotel 30 Santa Cecilia 46 Shiraz & Arts Weekend 7 Soaking (olives) 12 Storing (olives) 12 Syrians 4 Tapenade, Home Stuyle 23 Tasting (olives) 13 Templeton, Peter, Annie, Rob 26 du Toit, Pieter and Annalene 20 Tortilla, Galican Potato and Pepper 33 Vegetable Starter, Poruguese Chourico, Broad Beans and Roasted 47 Vlok, Johan and Ansie 22 Waiting (olives) 12 Water Curing 12 Zeus 7

CONTACTS Pr od uc e d Fish Eagle River Lodge info@fisheagleriverlodge.co.za Goedgedacht goedgeda@iafrica.com Het Vlock Kasteel info@hetvlockcasteel.co.za Kloovenburg info@kloovenburg.com Riebeeck Olive Boutique olives@riebeeck-kasteel.co.za Poured Allesverloren info@allesverloren.co.za Pulpit Rock info@pulpitrock.co.za Riebeek Cellars info@riebeekcellars.co.za Santa Cecilia espost@telkomsa.net Plated Bar Bar Black Sheep bbbs@telkomsa.net Café Felix cafe-felix@intekom.co.za Crisp Fine Produce ainsa@crispfineproduce.co.za Kasteelberg Country Inn & Bistro info@kasteelberg.com Mama Cucina info@auntiepasti.co.za Royal Hotel info@royalinriebeek.com

This booklet has been researched, photographed, compiled, digested and published by Philicus Olivier and Chris Murphy. Layout and artwork by Orchard Design. Editing and proofreading by Ulla Schüler.

Illustrations by Louisa Gerryts. Printing by BusinessPrint.

Local seasonal and accessable ingredients were used. Main supplier Crisp Fine Produce. Meat from Brink family farm and Delico.

Feta cheese Heidi du Toit. Only olives and olive oils from the Riebeek Valley were used. Only local wines were used.

No part of this booklet may be reproduced in any form without written permission from the authors.

Picked, Pressed and Plated PO Box 297, Riebeek Kasteel 7307. philicus@telkomsa.net © Philicus Olivier and Chris Murphy

SANTAM

SWARTLAND WINE AND OLIVE ROUTE

The Santam Swartland Wine and Olive Route stretches from Berg River in the north to the Paardeberg in the south, encompassing Piketberg, Koringberg, Malmesbury and the Riebeek Valley. Conveniently situated close to Cape Town, the Swartland is an ideal destination for anyone who enjoys great food, quality wines and the relaxed pace of the countryside.

Wineries along the route range from wine companies and estates to private cellars and wine merchants. Each cellar presents a unique experience. Some boast beautiful, historic homesteads and others brand new, modern tasting rooms, whilst smaller wineries offer intimate wine tasting in rustic cellars or outside amongst the vineyards. Olives are an integral part of the agricultural products of the region and some wineries offer a variety of olive produce for sale.

Tel: +27 (0)22 487 1133 E-mail: swartlandinfo@westc.co.za Web: www.swartlandwineandolives.co.za

Santam Swartland Wine and Olive Route

The region has diverse microclimates and soil, all contributing to the uniqueness of the wines on offer. Old favourites like Shiraz, Chenin Blanc, Cabernet Sauvignon and Pinotage are still prominent, but blends made of RhĂ´ne cultivars like Viognier, Grenache Blanc, Marsanne, Rousanne, Grenache Noir, Mourvedre and Carignan are becoming increasingly popular.

The olive is the essence at the heart of Mediterranean and Riebeek Valley culinary usage – exquisite flesh for eating, oil dribbled exotically for salads and liberally sloshed for healthy cooking.