What is different about this function, however, is that a beautiful location was chosen, some interesting people were invited and music filled the air with nostalgia and fun. I bring you - The Table.
All images were taken by the talented Jonathan Burton.
Quick note from Roxanne I have placed all the affiliated links, URL addresses and various points of your interest as links on this post - any text highlighted in light blue highlights a link for you to read. Enjoy!
This is on the menu for celebrity pianist Christopher Duigan’s Pop-up evening called The Table for an unexpected, one-of-a-kind experience. On a chilly Tuesday evening, I walk into the unique and colourful home of Chris and his partner Barry Lovegrove, in anticipation of an evening whose central theme is the topical Banting | Tim Noakes diet, and to which a three-course meal will attempt to adhere. Equally important, however, the food will be paired with magnificent wines from Bouchard Finlayson, which is a boutique winery situated in the Hemel-en-Aarde Valley, near Hermanus in the Western Cape, and which is dedicated to the making of Pinot noir, Chardonnay and Sauvignon Blanc wines of outstanding quality. Peter Finlayson, the winemaker and main guest of the evening, is renowned as South Africa’s pioneer of the Pinot noir grape, and his viticultural practices are unique to the Cape as they are based on the Burgundian principle of high density plantings with 9000 vines planted per hectare, resulting in a portfolio of award-winning wines.
The wine is rich on the palate with a creamy elegance followed by hints of green apple and melon. Bouchard Finlayson’s lightly wooded Chardonnay is also on offer, which proves very popular. Paired with this are bite-size chunks of cheese stuffed with sundried tomato and pesto (Boerenkaas, 5 weeks old) from Just Cheese, which is owned by MJ Mook along with her husband Peter, and which is based in Greytown.
Maybe it is the wine…? No, I think it is Chris’s wonderful ability to set people at ease with his hosting expertise… Guests are chatting in the kitchen by the fire, introducing themselves to the chefs who are busily preparing the starter and the main course for the evening, mingling with other guests as they arrive, and there is a buzz that says we all know that something special is about to happen.
Promptly after the speeches, we are served our starter of Langoustine bisque (and uniquely no bread on the side) made by chef Jonty Nicolson from Nicolsons Country Cafe at Garlington in Hilton. The bisque is outstanding with well-balanced flavours; showcasing Jonty’s talent, and it is suitably paired with what is described as the ‘perfect aperitif’ – Bouchard Finlayson’s fabulous Sauvignon blanc that has crisp, clear green apple and fig flavours. (Incidentally, the three-course meal is served entirely on handcrafted porcelain from renowned ceramicist David Walters). While the exotic flavours of the Langoustine bisque and wine settle on our palates, Chris entertains us with his musical wizardry, playing the incredibly demanding ‘Chaconne’ by Handel with precision and the lightest touch.
"I have maintained that Pinot noir is like opera! When it is great it is pure seduction, almost hedonistic. There is no middle road."
The wine is poured just in time for our main meal, which is Duck done three ways by chef Kayla-Ann Osborn of Traffords in Pietermaritzburg. She is ably assisted by Jeane Morkel, Executive Chef at Selborne Hotel, Golf Estate and Spa. The three types of duck (grilled duck breast, duck liver pate and a cherry tobacco gel, and duck grillet) are beautifully presented and decorated with carrot brunnoise (tiny cubes cut by hand) and turnip microgreens, and drizzled with a cherry sauce, with steamed veggies on the side. The flavours and textures are immaculate, and the combination of the wine and duck is pure decadence. As we prepare for the final course (more delectable cheeses by MJ Mook of Just Cheese), our glasses are once again filled – to the guests’ delight – with one of Bouchard Finlayson’s most popular and well-known wines, Hannibal, a red blend of Sangiovese, Pinot noir, Nebbiolo, Mourvedre, Barbera and Shiraz. The wine pairs well with the cheeses – a 3-month-old Pepper Mix that is soft and spicy, and a 6-month-old Boerenkaas that is bursting with flavour.
For more details on any upcoming events, have a look at The Table's Facebook page, organised by the pianist himself, Christopher Duigan - click here to have a look.