Introducing Female Forward Feasts: An at Home Collaboration Celebrating Female Chefs

Words: Crush

Introducing Female Forward Feasts, an at-home collaboration celebrating female chefs and winemakers, happening every Thursday during Women’s month. During national lockdown these chefs met whilst donating soup or baking bread, cooking and volunteering at Ladles of Love, a soup kitchen that feeds communities in Cape Town.

Coming Together

Cape Town has a vibrant and diverse culinary scene, which all these women are proudly a part of. This women’s month they have collaborated to mark their diversity and offer patrons a variety of special experiences. On each Thursday during August, you can celebrate with them by enjoying the unique approach and concept of the different chefs and winemakers that all add to the culinary and vinous diversity that our city has to offer.

*Unfortunately due to the new alcohol ban, the wine can only be delivered after the ban has been lifted.


Christi from Tjing Tjing presents “Momiji & Mullineux for two”

Head Chef Christina Semczyszyn has put together an at-home kaiseki menu, that she is very excited to pair with Andrea Mullineux’s incredible wines. The winery was awarded Platter’s Winery of the Year an unprecedented four times, most recently in 2020. Andrea was named Wine Enthusiast’s 2016 International Winemaker of the Year and recently her Olerasay 2° received Neal Martin’s first 100 point score for a South African wine. Christina was a nominee for Eat Out’s Rising Star in 2019 and Tjing Tjing Momiji placed in the top 20 in Eat Out’s Restaurant awards in the same year.

“We are a female-led team, with women making up 75% of our kitchen squad and management team. During women’s month in August, we are excited to celebrate female hospitality together with other like-minded restaurants and some of South Africa’s best female winemakers.”

Both Andrea’s Old Vines White 2019 or Syrah 2017 wines and a Mullineux Straw Wine 2018 are available for additional purchase. Delivered after the ban has been lifted.

TJING TJING MOMIJI KAISEKI MENU

R695 for two, R395 to add a third person

MUKOZUKE
Sesame seared tuna, locally sourced sashimi with chive and ginger paste, futomaki, buchu pickled ginger, wasabi, kumquat ponzu

HASSUN
Rabbit kare pan, carrot chutney

TAKIAWASE
Seasonal veggies from our garden, prepared in a variety of different ways

YAKIMONO
Grilled Wagyu tongue, braised daikon flower, pickled waterblommetjies

GOHAN
Abraham onigirazu
Slow-cooked lamb rib, nettle and rice with house-made dashi

MIZUMONO
Milk bread pudding taiyaki, rum raisins, bay leaf custard

KITTO KATSU
Bergamot, almond, dark chocolate

Orders can be placed online via tjingtjing.co.za or via email |165 Longmarket Street | 021 422 4920/4374 | Instagram


Amy-Jo from Jason Bakery

Amy-Jo Windt has worked for Jason Bakery for just over two and a half years. She currently runs the pastry department and works with Jason on new menu items and recipe development. Jason Bakery has a strong female team, starting from Jason’s sister Brigitte to the many strong females that fill each section of the bakery.

Christa von La Chevallerie is one of the country’s leading female winemakers. She is the winemaker and producer from Huis Van Chevallerie, situated in the picturesque Riebeek Valley in the heart of the Swartland. Using predominantly the South African top cultivars, Chenin Blanc and Pinotage the Huis van Chevallerie also focuses on old vines from special sites around the Paardeberg and Kasteelberg Mountains.

Both bakery and winemaker believe in using only the best ingredients without any additives or preservatives.

Amy-Jo Represents Jason Bakery & Christa from Huis Van Chevallerie Wines
R675 Spanish Chicken Pie, Side Salad & Dessert for 4.
Nuwedam Chenin Blanc 2018 available for purchase separately. Delivered when the ban has been lifted.

Spanish Chicken Pie for 4
Free range chicken pie, flavoured with smoked paprika, red & yellow peppers, tomato, green olives & chorizo. The pie is made using our boiled pie dough. Paired with Nuwedam Chenin Blanc 2018 – 100% Paardeberg old vine Chenin Blanc.

Dessert:
Caramelized white chocolate Napoleon/ mille-feuille, made using our in-house made puff pastry, caramelized white chocolate custard and candied pecan nuts. Paired with Circa NV – a 100% Pinotage Brut Rose

Orders can be placed through their website jasonbakery.com via the FFF link, or sent via email | 83 Main Road, Green Point | 021 433 0538 | Instagram


Julia from Reverie Social Table

For almost 5 years, chef/owner Julia Hattingh has been hosting Reverie Social Table’s fabulous dinner parties! For a comforting winter indulgence, bring a little Reverie to your home! Julia will be preparing a weekly selection of soups with her Reverie bread, perfectly paired with wines by Jeanine Craven.

Jeanine and hubby Mick find beautiful pockets of vines to make their terroir and site specific wines. Stellenbosch in a bottle, elegant and natural.

Julia & Craven Wines
R180 for two

All Craven wines will be available for additional purchase. Delivered after the alcohol ban has been lifted.

Orders can be placed via the link: dineplan.com or via email | 226A Lower Main Road, Observatory | 079 060 6971 | Instagram


Sepial – Sepial’s Kitchen

To celebrate Women’s month, Sepial’s Kitchen & Saurwein Wines are presenting Korean style hansang (traditionally a one-person table setting with various small dishes) paired with the dry Chi Riesling 2019.

The winemaker, Jessica Saurwein, focuses on handcrafting her two favourite cultivars; Pinot Noir and Riesling, which happen to be the favourites of chef Sepial Shim and pair well with the flavour profile found in Korean dishes.

Sepial & Saurwein Wines
R480 for 2
Wine available for purchase separately. Delivered when the ban has been lifted. 

The menu will include a special whole baby daikon radish kimchi using organic radishes grown by Iming Lin of Meuse Farm in Hout Bay and sea lettuce in salt harvested by Hilda Adams, who is working on reviving public interest in indigenous South African ingredients.

  • Beautifully folded chicken & herb mandoo (dumplings) in chicken consommé. Miyeok (Korean seaweed) & cucumber salad dressed with roast chilli oil & soy sauce vinaigrette.
  • Root vegetable tempura served with homemade persimmon kombucha vinegar dipping.
  • Beef short ribs braised with mushrooms and kombu.
  • Steamed rice cake with lotus leaf tea.

Orders can be made through the website: sepialskitchen.com | A1 Salt Orchard, Briar Road, Salt River | 061 715 9371 | Instagram


Liezl & Lisa from Janse & Co

Lisa is Janse & Co’s sous chef, Liezl is the pastry chef. lisa had been a part of the Janse team for almost 15 months now. Liezl is Arno Janse’s partner & has been part of Janse & co since the start of the business.Janse & co’s menu is a reflection of Cape Town’s seasons driven by locally sourced ingredients. Together they worked on a unique 4 course menu for R385 per person including a non alcoholic aperitif.

Janse & Co, & Hazendal Wines
4 Course R385 per Person
Wine available for purchase separately. Delivered when the ban has been lifted. 

Their menu is paired with Hazendal Chardonnay 2017 & Pinot Noir 2017. The Hazendal vineyards are relatively small and give rise to premium quality, niche wines. Hazendal’s winemaker and viticulturist, Clarise Sciocatti-Langeveldt, believes that more work should happen in the vineyard than in the cellar. She deliberately does not overwork the wines in order to preserve the flavour and keep the wines as elegant as possible. During harvest, the grapes are cooled down, de-stemmed, crushed and then fermented. Oak contact is kept to a low- to medium-toast and is merely there to introduce freshness.

The menu will start off with a bread course:

  • Beetroot focaccia, camembert and golden beetroot whipped butter, & fish floss topped olive oil butter with Beetroot Kvass aperitif.
  • Potato Gnocchi, Wild Mushrooms, Truffle shavings, Waterblommetjies, Oxalis. Paired with Hazendal’s Chardonnay 2017.
  • Confit Duck leg, num num & persimmon glaze wrapped in savoy cabbage with Cape Malay Pickled artichokes. Paired with Hazendal Pinot Noir 2017.

Dessert:

Custard Apple, Almond, Pellargonium and White Chocolate Terrine. A fragrant and sweet combination of flavours.

Orders can be placed through their website: janseco.com – follow the “Janse at Home” or via email. 75 Kloof Street | 021 422 0384 | Instagram


Some more of the female winemakers and viticulturists we love and support:

Carla Pauw – Saltare
Catherine Marshall – Catherine Marshall Wines
Charla Haasbroek – Sijnn Wines
Corlea Fourie – Bosman Family Vineyards
Elizma Visser – Olifantsberg Family Vineyards
Elunda Basson – Steenberg Vineyards
Hendrien de Munck – HDM Maia & Longridge Wine Estate
Irene Waller – La Bri
Jane Ferreira-Eedes – Dainty Bess
Jocelyn Hogan – Hogan Wines
Jolandie Fouche – Kloovenburg Vineyards
Liezl Norval – Hughes Family Wines
Lucinda Heyns – Illimis Wines
Marelise Niemann – Momento Wines
Melissa Nelson – Genevieve
Nadia Barnard – Waterkloof Wines
Nadia Newton Johnson- Newton Johnson Family Vineyards
Nadia Sadie from David & Nadia wines
Natasha Williams – Bosman Family Wines
Ntsiki Biyela – Aslina Wines
Nuschka de Vos – Reyneke Wines
Riandri Visser – Cape Point Vineyards
Rianie Strydom – Strydom Wines
Ronell Wiid – Bartinney Wines
Salóme Buys-Vermeulen – Lozärn Wines
Samantha O’ Keefe – Lismore Estate Vineyards
Suzaan Alheit – Alheit Vineyards
Stephanie Wiid – Thistle & Weed
Trizanne Barnard – Trizanne Signature Wines
Virginia Povall – Botanica Wines
Zelda Fox – Charles Fox Cap Classique Wine Estate
Zelma Long – Vilafonté

Female Forward Feasts

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*