Members of press and a select few guests were treated to a delectable culinary masterclass courtesy of Springfontein Wine Estate and top Dutch chefs Edwin and Tom Vinke from 2-Michelin star restaurant De Kromme Watergang.
Edwin Vinke and his son (and wingman) Tom launched the re-opening of the fine dining pop-up restaurant at the picturesque Springfontein in Stanford along the Cape South Coast.
Established under its own W/O classification ‘Springfontein Rim’, Springfontein boasts an inherently unique coastal microclimate and terroir. Carefully managed vineyards planted on limestone soils allows winemaker and GM Tariro Masayiti to delivery quality wines consistently.
Springfontein also used the opportunity to reveal the maiden vintage of its Chenel variety wine. A wine grape that’s a South African-developed cross between Chenin Blanc and Ugni Blanc (also called Trebbiano) and developed by Prof. Chris Orffer. The 2020 vintage was a spectacular and refreshing expression.
This organic wine estate has been quietly asserting itself as a serious wine producer and role-player in the SA wine scene with a particular focus on Pinotage and Chenin Blanc. They’ve been a regular feature among the Novare SA Terroir Awards in recent years.
CEO and founder Dr Johst Weber conceptualised the fine-dining pop-up restaurant (open from 15 January – 27 March 2022). This exclusive collaboration called Wortelgat, explores the ways in which terroir-driven wines and food transcends cultures to pair and reveal what Mother Nature offers.
“Good wine and food is a most hospitable way of connecting with like-minded people. We love Edwin’s food and admire his down-to-earth culinary philosophy which matches with our winemaking principles,” Weber says.
Wine and food lovers can enjoy an 8 or 11-course menu entirely based on the wines of Springfontein, the strong values and beauty of the South African local products and the Dutch cuisine philosophy of Edwin and Tom Vinke.
Edwin and Tom take flavour to the next level. The father-son duo’s passion for cooking is palpable. Energetic and creative, Edwin’s knack for skilfully (and playfully) combining contemporary dishes with local flavours and ingredients has earned him two Michelin stars for his restaurant De Kromme Watergang in the Nederlands.
Vinke’s 11-course menu was a gastronomic masterclass of delectable, flavourful dishes, delivered with flair and precision, and perfectly paired to highlight the singularity of Springfontein’s terroir-driven wines.
With the opening of the restaurant, Springfontein is putting itself on the map as a food & wine destination to be taken seriously.
Dishes on the menu, for instance, included (among others) raw fish on limestones and oyster margarita, burned yellowtail, abalone, ponzu and furekake, Cape salmon sashimi, avocado, cucumber and sesame, expertly paired with the Terroir Selection Chenel 2020.
Another standout was Edwin’s chicken, crayfish and chermoula, tomato and zucchini, chicken butt, oyster and bisque dish serving, paired with Jil’s Dune Chenin Blanc 2016.
But editor’s pick goes to the Springbok chakalaka, kale and butternut stew, blueberry and timut pepper, paired with Johathan’s Ridge Pinotage 2017 – simply extraordinary!
Dr Johst Weber founded Springfontein Wine Estate in 1994 to create a “free-spirited place that involved family and friends around wine as a unifying product that offers a combination of nature and human craftsmanship”. Together with winemaker Tariro Masayiti, the mission is to best reflect Springfontein’s terroir on a unique parcel of limestone soil, located in Walker Bay, close to the ocean.
About Edwin & Tom Vinke
Edwin Vinke is the owner and executive chef of Dutch Restaurant De Kromme Watergang. According to Edwin, you have to cook with your heart and that is immediately visible both on the plate and in taste. In his kitchen, there is absolute silence during the service and the motto “taste, taste everything!” is very important.
The 25-year-old Tom Vinke started his career at the Hotel School Ter Groene Poorte in Bruges and then completed his education at the Hotel School Ter Duinen in Koksijde. After various work experiences at Dutch 2 Michelin star restaurant Parkheuvel, Spanish 3 star restaurant El Celler de Can Roca and at The Cliffhouse Hotel in Ardmore, Ireland where stayed for two years.
Since a few years Tom is running the kitchen with his father. “The collaboration with my father is unique. We can read and write together.” At De Kromme Watergang they always use fresh, honest products. Edwin always works with original, pure and seasonal products with authentic flavours. The absolute philosophy of Edwin and Tom is above all respecting nature and use the whole product.