My hubby and I were invited to the French inspired feast created by Chef Craig Cormack at the pop up restaurant at Hartenberg. The atmosphere, wines, lunch and personalities of the winemakers and chef made for a memorable outing!

“Nestled north-west of Stellenbosch, the Bottelary Hills Wine Route reveals a somewhat ‘hidden world’ of quality wine to both discerning wine drinkers and those who appreciate Cape heritage. Steeped in history, this wine route is home to some of the oldest wine farms in the country and most of them 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 day began with a casual tasting of wines from the four cellars involved. Highlights were my first 2 2014 white wines from Kaapzicht, the Steytler Vision as well as both Chardonnay and Eleanor from Hartenberg with their Gravel Hill the wine of the day in these cold winter conditions.

The meal was enjoyed in their time-honoured cellar. Craigs four-course menu “which celebrates his love for classic French cooking, infused with a hearty twist”, shared the spotlight with royal cellar gems from leading estates jotted along this sub-route of the Stellenbosch American Express® Wine Routes, from Hartenberg, Mooiplaas, Kaapzicht and Goede Hoop.

“From his classic Waldorf with a Winelands spin to his Beef Bourguignon with Boland flair, Craig coaxed the senses all afternoon long”. , while the wine will do the talking during a relaxed pre-tasting before guests will be ushered downstairs for the languid lunch. 

More about the chef:

Craig Cormack has been in the restaurant industry for the past 24 years and has worked at most of the Cape’s top 5 star properties, heading places like Ellerman House and Cape Grace. He opened his own business with celebrity chef Bertus Basson in 2005, the business has expanded into Overture restaurant, The Goose Roasters, The Worsrol, Bertus Basson Signature Foods, Betsie Says wine label and Amoleh salt.