Within Avondale Wine Estate, the synergy of two craftsmen Chef Dale and John Grieve resulted in the embodiment of a culinary journey that both respects and celebrates the bountiful goodness of nature from harvesting and cooking, to plating and clearing:
Situated in the beautiful Avondale Wine Estate, outside Paarl on the slopes of the Klein Drakenstein Mountains, FABER is on of Africa and South Africa’s leading restaurants.
A typical morning’s ritual involves harvesting what is ripe and ready to be pulled or picked from the farm’s abundant garden. Seasonality forms the foundation of the daily changing menu, depending on what the chefs harvest from the gardens and fields. “Even out waiters are known to pick lemons directly from the garden for use in refreshing fruit cordials, served as welcome drinks on hot days,” adds Chef Dale.
“Our cows are fed on a pasture ‘salad bar’ and are moved every afternoon at 2 pm to a new pasture. Pastures reach a nutrient high at this time of day,” continues Chef Dale. “This results in cows eating less but gaining more energy – all of which positively influences the quality and flavour of the meat.” Lesser-known cuts of an animal are given more flavour by using age-old preserving methods such as pickling and brining.
Regular practices include the use of biodynamic preparations to build the organic matter of the soil, seasonal crop rotation, companion planting and the use of cover crops to actively enrich the soil.
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