By Lisa van Aswegen, Eat Out Assistant Editor

A recent visit to Bushmanskloof Wilderness Reserve & Retreat, deep in the Cederberg mountains turned into a gourmet getaway of epic proportions. This hidden lodge, about 3 hours’ drive from Cape Town, embodies luxury on all levels: from the 4 swimming pools, game drives and rock art walks for the energetically inclined to gourmet dinners, killer brunches and afternoon teas and an indulgent spa to ease away city stress (if everything else hadn’t managed to accomplish that yet!).

During the winter months Bushmanskloof are hosting winemakers from various wine farms over themed gourmet weekends. These are extravagant 5-course affairs, matching original dishes with different wines from the featured estate. One of my favourite estates, Rustenberg, was featured during my visit there. They produce wine under two labels: the exclusive Rustenberg range and the more accessible Brampton range. For these dinners the chef collaborates with the winemaker to discuss characteristics of the various wines to come up with some delectable set menus.

The Friday evening kicked off with a brief welcome and introduction to the estate and the menu for the evening. Saldanha Bay oysters served with a pickled ginger and peach sorbet were fresh, tangy and a perfect start to the meal, while the pan-seared Norwegian salmon with tagliatelle, strawberry salsa and rose water emulsion paired gently with the Brampton Rosé 2006.

Some personal favourites were the hot salad of confit quail, lentils and watercress served with Rustenberg Roussanne 2005 – a relatively unknown cultivar and the only one of its kind made in South Africa. The Friday dinner concluded with addictive straw wine-poached apricots with thyme shortbread and white chocolate and honey semi-freddo, accompanied appropriately with Rustenberg Straw Wine 2003.

The Saturday evening saw another brief introduction of the menu and wine list by chef and winemaker, before the eating began in earnest. The pan-grilled loin of springbok with parsnip rösti and a Shiraz and chocolate jus was meltingly delicious and stood up well to the Brampton Shiraz 2005. And the grand finale was a perfect pear Tarte Tatin served with gorgonzola ice cream and a black pepper tuille, rounded off with Rustenburg LBV Port 2001, an unusual and special treat.

The level of service and hospitality as well as the quality of the cuisine (and wines) on offer make these weekends a very special treat indeed. Just what the doctor ordered to keep city blues and jaded palates at bay.

The gourmet weekends scheduled for the rest of the winter months are:
1 – 3 June Rupert and Rothschild (Winemaker: Yvonne Schroder)
15 – 17 June Zorgvliet Wine Estate (Winemaker: Jean Hugo)
22 – 24 June Cheese and Wine Chef’s Speciality Weekend
20 – 22 July Having Fun with Chocolate Chef’s Speciality Weekend
27 – 29 July Darling Cellars (Winemaker: Abe Williams)
3 – 5 August Cederberg Wines (Winemaker: David Nieuwoudt)

Reservations
Bushmans Kloof Wilderness Reserve & Retreat
Call 021-685 2598
www.bushmanskloof.co.za or info@bushmanskloof.co.za