I had the pleasure of joining Horst Frehse at Horst’s Table of Friendship and his guests at Azure restaurant, The Twelve Apostles Hotel.  Executive Chef, Christo Pretorius introduced two mouth-watering Tasting Menus:  Taste of the Sea and Taste of the Earth.   The food was superb and perfectly paired with the wines.   Have a look at the dishes below:

Chef Pretorius taking the guest through the menu

Taste of the Sea

Salmon trout, prawn dhal, mushroom agnolotti

Reyneke Organic White 2013

& Avondale Camissa Rose 2013

Monkfish

Dill pancake, malay spiced butternut, caramelized garlic, mung beans, confit baby fennel, curried velouté

Nativo White 2013

Taste of the Earth

Potato gnocchi, roast corn veloeté, corn fricassee, asparagus, caramelized pearl onion

Reyneke Organic Red 2012

Crunchy Milk Chocolate Mousse

Green tea coral sponge, passion fruit ice cream, brown butter shortbread, toffee sauce

Heaven on Earth Organic Natural Sweet

Petit Fours

Tea & Coffee  

With Sommelier, Gregory Mutambe

For more info visit the site http://www.12apostleshotel.com/

Or follow on Twelve Apostles on twitter:

For a unique dining experience, book the Fynbos & Feast lunch – hike in nature & dine in luxury. #RCHexperiences http://t.co/BN4cUOhLPq

— 12 Apostles Hotel (@12_Apostles) October 30, 2014

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.