A carefully curated menu of quintessential Italian dishes will be available at the Terra del Capo Antipasti Bar – situated at the Anthonij Rupert estate in Franschhoek – this winter.
Signature favourites from previous menus include the crisp fried Calamari (with a zesty new Parsley and Lemon Pesto twist), and crunchy Whitebait with tangy Aioli. Regular guests will be thrilled to know that Chef HW Pieterse’s hearty, homemade Salsiccia sausages also make a comeback on the new menu, accompanied by ‘Cannellini Al Fiasco’ – a traditional Italian bean stew.
Chef HW and his team will continue to hero local ingredients during the winter months, with the introduction of a Baby Vegetable Crudité, using vegetables grown in the L’Ormarins gardens and served with garlicky anchoïade, and fresh Ceviche prepared from local Franschhoek Trout, dressed with honey, lime and ginger. While local produce remains the focus, some ingredients are uncompromisingly sourced from Italy for their superb quality: Genuine Italian artichokes, truffles and Taleggio cheese are amongst the exquisite imported produce this season.
The Italians call it “la dolce vita” – the sweet life.
More than just a saying, it’s a lifestyle which revolves around good food, good wine and great company. Speaking of savouring the sweet life, few things are more Italian than Sangiovese and lasagne. Although not strictly Antipasti, this dish pairs perfectly with the estate’s Terra del Capo Sangiovese, and Chef HW couldn’t resist adding it to the offering.
With this in mind, the culinary team at the Terra del Capo Antipasti Bar – situated at Anthonij Rupert Wyne near Franschhoek – have decided to pair these two Italian classics as part of their winter menu of quintessential Italian-inspired dishes.
Chef HW Pieterse evokes secret season indulgence with a carefully considered pairing of the estate’s Terra del Capo Sangiovese and an equally authentic and delicious mini lasagne on the current Antipasti menu. Tomato, as many foodies will know, is typically rather difficult to pair with wine. Enter Sangiovese, a classic and natural partner for slow-cooked, tomato-based dishes. The Terra del Capo Sangiovese’s ripe cherry, supple plum and layered spicy flavours effortlessly complement the homemade lasagne’s rich, meaty texture and intense tomato flavour.
The Terra del Capo Sangiovese 2014 is produced from fully ripe grapes, which were gently crushed, fermented and then matured in 500 litre French oak barrels for 12 months, with final bottle ageing for a further 10 months. The wine offers up bright cherry and blueberry aromas, spicy highlights and smooth vivacious fruitiness, skillfully balanced by a gentle hint of oak. Although complex, it is very approachable and lingers with a light cocoa finish. Available directly from the Terra del Capo Tasting Room at R85 per bottle.
The Terra del Capo Antipasti Bar is open from Tuesday to Sunday (lunches only) and, as the estate operates on a ‘By Appointment Only’ basis, pre-booking is essential. For reservations, please contact 021 874 9074 or email firstname.lastname@example.org.