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Harald Bresselschmidt, luminous chef patron of Aubergine restaurant created a menu with Stellekaya winemaker Ntsiki Biyela to best reveal her wines.

Chef Bresselschmidt served Veal escalope with aubergine ravioli and parmesan together with the Stellekaya Hercules 2005, a Thai-style Ostrich fillet in a coconut curry sauce paired with Stellekaya Shiraz 2005 followed.

Slow-roasted Beef rib-eye with horseradish aroma paired with Stellekaya’s Cabernet 2004 while the roulade of Blesbok leg, marinated with juniper berry and served with cabbage sauté, was complemented by Stellekaya’s Orion 2003.

Stellekaya’s pinotage blend, Cape Cross 2004 was served with the coffee mousse with apricot strudel.

Veteran wine writer Wendy Toerien and’s Minette Ward joined Stellekaya winemaker Ntsiki Biyela, owners Dave and Jane Lello and general manager Lindie Smith were there. Eavesdrop of their lunch by clicking here.

Listen to the Podcast here.

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