AUBERGINE RESTAURANT 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.
Stellekaya’s pinotage blend, Cape Cross 2004 was served with the coffee mousse with apricot strudel.
Veteran wine writer Wendy Toerien and Wine.co.za’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.