Rhebokskloof is offering a fantastic new food and wine pairing in the Paarl winelands with our Winter Menu for 2022! We sat down with our Executive Chef, Belinda Ferus, to find out what her inspiration was for this year’s winter warming dishes to pair with our Rhebokskloof Wine Range. SEE FULL MENU.

“I wanted to bring back what for me are the Golden Oldies or Classic dishes typically served during the winters in the Cape Winelands.”

Belinda always creates a menu with the Rhebokskloof wines in mind. As a result, our dishes offer a gastronomical journey through the heart of the Paarl winelands. Let’s read more on her personal story behind this season’s menu.

“I wanted to bring back what for me are the Golden Oldies or Classic dishes served during winter here in the Cape Winelands. This season I was very much inspired by the food that was cooked in the kitchen of my childhood.”, says Belinda. She also knows the winelands can have a few really hot days in the month that climb up to 28 degrees Celsius. Therefore, she has also added more refreshing yet fulfilling dishes that can also pair well with our Rhebokskloof’s range of white wines!

“The Cape can literally have four seasons in one day!”, she says laughing.

Her love for soup and wine in the winter was the main inspiration for adding the Tuffo Caldo starter – meaning Thick Dips in Italian. The soups will also change weekly based on the chef’s decision to keeps things interesting!

This classic dish reminded her of the special ‘sop and dop’ (soup and wine) birthday party her parents gave her when she was younger. Her mother had paired three different soups with a red wine. “My personal favourite soups were the mushroom and cheese and a seafood soup with mussels! My father would go diving and bring home a fresh catch of mussels off the False Bay Coast for the family. This made it even more special.”, says Belinda thinking back fondly.

Our Winter 2022 has two new hearty and wholesome mains – the slow-cooked Pork Maiale Ubriac and the vegetarian friendly, Truffled Aubergine and Cauliflower. “This dish is just pure nostalgia. It brings back memories of my grandmother’s classic braised pork served with sweet potatoes.”, said Belinda. Her winter food and wine pairing suggestions for these are the Chenin Blanc with the truffle and a Shiraz with the pork.

“This winter I added an apple crostata to the dessert menu. Now, this dessert reminds me of my training days as a chef when I got to make my first ice cream!”, says Belinda. “My first ice cream was a marzipan, and it blew my mind. I was working under an Austrian pastry chef at the time who taught me how to make this dessert. It was at that moment that I decided then to also become a pastry chef and master desserts. Very few head chefs master both!”

Belinda Ferus’ extensive training and experience has taken her from the Cape Winelands to around the world. Her dishes always cleverly infuse her knowledge, skill and love of wine to bring you one of the best dining experiences at Rhebokskloof!

The Chef’s Recommendation from our Winter Menu’s Food and Wine Pairing

While we loved learning about Belinda’s personal inspiration for this year’s winter menu, we want to know what are her personal recommendations. Looking for the best winter food and wine pairing outside Cape Town this season? Here’s what Chef Belinda recommends:

Starter

Norwegian Salmon Salad

“The seafood dishes will always remind me of the fresh catches my father used to bring home.”, says Belinda. This Pan-seared Norwegian salmon is served on a salad of thinly sliced apple and cucumber with capers and rocket served with a creamy thick French dressing.  The mix of acidity and savoury opens the palette to an exciting array of flavours and is perfectly paired with the Rhebokskloof Chardonnay 2020.

Main

Beef Fillet

“Beef roast is a must in winter and offers a perfect pairing with that red wine!”, says Chef Belinda. The Beef fillet is pan-roasted in clarified butter and herbs, crispy potato fondant gratinated with Fior di Latte, confit of cauliflower florets and roasted garlic and served with a Rhebokskloof Pinotage jus. Come hungry for this dish, with its generous portion of beef medallions combined with a rich roast potato offering topped with cheese. Our executive chef suggests pairing this dish with a Rhebokskloof Shiraz 2019, Pinotage 2019 or The Rhebok 2018.

Dessert

Apple Crostata

“I love something exciting and sweet to end off a good meal and with the right wine too.”, says Belinda on her Apple Crostata dessert. The Apple Crostata is made up of caramelized apples baked in sweet pastry served with marzipan ice cream and roasted almonds. This stunning dessert has truly mastered the art of balance in one serving. The mix of sweet and sour, the soft and hard with cold and hot all come together to round off the perfect 3-course meal this winter. To finish this off, Belinda suggests a Rhebokskloof Chenin Blanc 2021!

We only hope Chef Belinda’s inspiration has become your inspiration to come and visit Rhebokskloof for one of the best Winter dining experiences this year.

Book your table today via Dineplan.