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Delheim goes Cape Malay in May

Re-connect with the alluring history of the Cape this winter by joining Delheim, the renowned Stellenbosch wine estate, for its special Cape Malay lunches in May. Known for its spice and warmth, the Cape Malay dishes will be the perfect foil for the cold winter days that lie ahead.

The exclusive Cape Malay menu will spice things up every Saturday in May: the 6th, 13th, 20th and 27th – and bookings are now open.

Delheim chef Bruce von Pressentin.
Delheim chef Bruce von Pressentin.

“Cape Malay cuisine is such an important part of the Western Cape culture,” says Delheim chef Bruce von Pressentin. “It reaches into a history that is tied to wonderfully descriptive language, and its traditions of food, conviviality and hospitality that have been passed down for many years are often overlooked. Without it, we would not have the vibrant and diverse food culture that we have. Our Cape Malay menu is a celebration of these aromatic, heart-warming dishes.”

The journey along this spice route begins with crispy samosas of beef and vegetable; moreish lamb half-moons, and sumptuous curried yellow tail or as it is more affectionately known in the Cape – piekelvis. No hearty, traditional meal of this kind is complete without warm bread of course, which will be served on the side with swirls of butter.

Chicken often features in Cape Malay dishes and does so in the mains. Fragrant butter chicken is accompanied by mini homemade rotis, spicy sambals and toasted coconut. But that is not all. There is a thick, curried lamb stew, or denningsvleis, with jasmine rice, pots of delicious beef biryani, and a rich, flavoursome potato and green bean stew – gestoofde aartappel en groenboontjie-bredie.

Delheim Goes Cape Malay in May LR (6)Then, dessert: a course that as any die-hard Cape Malay food-fan knows is what you always keep space for. Von Pressentin’s menu serves up koesüster pastries and boeber, a sweet milk and sago-type pudding, and concludes with a welbeloontjie or small reward – stick bread made over the coals and served with butter and homemade jam.

Delheim’s popular Garden Restaurant has also launched their new à la carte winter menu. For enthusiasts keen to try out the menu – served up with magnificent farm views seven days a week – the offerings are just as tantalising.

Sizzling newcomers on the winter menu include squid ink spaghetti served with sautéed prawns and tempura Patagonia squid, enhanced with ginger, spring onion, chilli, lime beurre blanc and kombu. There is also a sublime dish of sautéed venison loin rolled in special Delheim spice and served with chimichurri paint, chorizo, broccoli, crispy potato brunoise, purple carrots, pea microsponge and deep-fried kale with a drizzle of venison jus.

Delheim Goes Cape Malay in May LR (4)The desserts have not been left untouched either. Revel in an exquisite Valrhona black forest chocolate sphere that is filled with chocolate ganache cake, sour cherry and vanilla gel, and served with macerated cherries, almond crumble and vanilla cream. The stuff dessert dreams are made of!

Delheim Estate is located in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44.

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