Goatshed’s Favourites | Interview with Chef SJ Nel

Fairview — Tue, 10 Jul 2018 04:00:06 +0000

Over the years, the Goatshed has re-invented itself, with a new look and logo being rolled out in 2016. However, some things are too good to change, and that’s particularly true for our our Head Chef SJ Nel and our Goatshed pies. Ever since they came onto the menu, they’ve been a hit with our visitors. Available in a regularly updated assortment of flavours, including our all-time favourite chicken curry pie or lamb shank pie, the pasty bundles are a particularly fantastic treat during these cooler winter months. After all, we couldn’t think of a better winter activity than cozying up in the Goatshed – with underfloor heating and wonderful wines, a lunch at the Goatshed is definitely one to remember.

Recently, we sat down with our Goathsed Chef SJ Nel, the inventor of our beloved pies, to find out more about his love for food:

Tell us a bit about your background?
I have Northern Cape roots and was fortunate to gain experience in British, Swedish and a few South African kitchens.

What is your favourite dish to eat?
Cooking all day does not create cravings for anything fancy. A simple freshly baked roll with sausage, coleslaw, mustard and a beer is what I love. I guess that’s why I particularly love making a good pie too!

What is your favourite dish to make?
I am guilty of crowd pleasing and therefore our most popular dish at The Goatshed Restaurant is Braised Fairview Lamb.

What are the most interesting things happening in food right now?
Real top notch ingredients, being prepared simply, served informally, with amazing attitudes, leaving small footprints.

What is your food philosophy?
Getting your hands dirty to bring together flavourful ingredients, from sustainable sources, taking care of the environment while helping people.

What are your guilty pleasures?
Dry aged T-bone steak with a generous piece of fat, matured cheeses and red wine.

Most bizarre thing in your fridge right now?
My wife, Lisa, is keeping me healthy with a variety of nutritious smoothies so I will have to say some of those ingredients – like coconut water, cocoa nibs and organic granadilla pulp.

What is your favourite food memory?
“Potjiekos” with my father, mastermind snack platters with my mother, traditional “padkos” roadtripping with my three sisters and mushroom risotto for my one and only Lisa.

Two flavours that shouldn’t go together but do?
Goats’ milk and caramel.

Advice you wish you were given as a young chef?
Listen to all your mentors, good and bad, you will definitely learn something.

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Drie Papen Fontein Curry Evening | Goatshed Dinner #4

Fairview — Tue, 27 Mar 2018 13:27:23 +0000

Situated on the tiny, uninhabited Dassen Island, stands a lone red and white striped lighthouse, attracting only the icy Atlantic winds that sweep by into the hilly slopes of Darling. Brushing right past the grazing woolly merino sheep, who claimed this land as their first South African pastures, the wind collides with the three granitic mountain rocks which are silhouetted against the sky like the mitre’s of three popes. Introducing Drie Papen Fontein.

Revealed in 2016, Drie Papen Fontein has become a firm favourite of our Regional Revival Range. Its beautiful story is carefully depicted on the front label, illustrating the lighhouse, sheep and pope’s mitres. Drie Papen is also no doubt one of our most food friendly wines, and it is for this reason that we’re putting it front row and centre at our 4th Goatshed Dinner, coming up on the Friday, 13th July 2018: The Drie Papen Fontein Curry Evening.

In case you haven’t heard, this year we’ve decided to introduce a strong relationship between the food and wine pairings, by complementing the Goatshed dinners to our most food-focused wine range, titled the Regional Revival Range.

The Regional Revival Range consists of the following 6 wines:
1. Fairview Homtini
2. Fairview Nurok
3. Fairview Drie Papen Fontein
4. Fairview Caldera
5. Fairview Brut MCC
6. Fairview Extrano

With the Fairview Homtini and Nurok dinner’s behind us, this dinner places focus on the newest member of the range, Drie Papen Fontein. Drie Papen Fontein is made in a white Bordeaux blend style, primarily made of Sauvignon Blanc and Sémillon. It complements a wide variety of food, but we’ve decided to connect the story and pair it with Cape Malay style cuisine. We have no doubt the pairing will be welcome in the heart of winter, with warm, fiery food, plenty of wine, a cosy restaurant and most importantly, good company.

Here is a breakdown of the menu you can expect to enjoy on the evening:

First starter
Onion bhajis, spiced aubergine dip
Butternut samoosa, sweet chilli yogurt
Bobotie springroll, turmeric aioli
Mango atchar chicken Roti
Curried and pickled fish pots

Second starter
Cauliflower and potato Tarkari, lentil cake & fried paneer

Main course
Mutton curry with tomatoes, garlic and garam masala with Basmati rice, sambals & poppadum

Dessert
Saffron sabayon with roasted fruit, cardamom cake and toasted almonds

***

R325 per person
Wine Pairings included

Click below to purchase your tickets.

The post Drie Papen Fontein Curry Evening | Goatshed Dinner #4 appeared first on Fairview.

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Goatshed’s Favourites | Interview with Chef SJ Nel

Drie Papen Fontein Curry Evening | Goatshed Dinner #4