Weekend Argus (Saturday Edition)
Cheese conquers Cape chill
Survive winter Sundays with family, friends and the jazzy warmth of Delheim Estate’s fondue feasts, writes Bianca Coleman
WINTER has arrived, here and in Westeros and along with it the annual cheese fondue and jazz lunches at Delheim every Sunday from tomorrow until August 28.
These take place in the cosy tasting cellar with its low ceilings.
Resident chef Bruce von Pressentin swirls his cheese fondue to a Swiss recipe that oozes deliciousness and combines Emmental, Gruyère and white wine. It arrives at the table in a cast iron pot and is piping hot.
“When you spear a piece of bread and dip it into the pot of melted cheese, hold the fondue fork still for a moment to let the excess drip off. Use your dinner fork to slide the cheese-covered bread on to your plate, then to eat it.”
Piles of torn pieces of crusty bread and vegetable crudités are there for the dipping. Don’t ignore the lovely crispy crunchy cheesy crust that’s left at the bottom of the pot. Called “la religieuse”, ) it is considered a delicacy. And remember – if men drop their bread into the pot, they are responsible for buying the next round of drinks. Women, you have to kiss the man next to you, so plan your seating arrangements carefully.
“At Delheim we embrace the chill factor to the max this winter. When it is chilly outside we invite you to come and chill with us. These Sunday sessions are for friends and families who want to huddle around sizzling fondue pots for a taste of nostalgia and most importantly have a good time,” says Charlotte Terblanche, Delheim’s destination manager.
The price of R200 a person includes a steaming glass of Glühwein and all other starters, desserts and wines are extras. The live jazz is free. Fondues are served from 12.30pm. Call 021 888 4607 or email restaurant@delheim.com. Delheim Estate is in the Simonsberg sub-region of the Stellenbosch Wine Routes, on Knorhoek Road, off the R44.