Food and wine lovers can expect to have their taste-buds tantalised and culinary perceptions challenged when Camphors at Vergelegen, one of South Africaโ€™s most acclaimed restaurants, hosts three innovative winter and spring dining experiences.

Dry-aged duck, large and small beetroots

The locally-sourced, globally-influenced dinners (July, August and September) will maximize the extensive range of produce from the gardens and orchards, vineyards and pastures of the magnificent 317-year-old, 3000 hectare estate and some of its rigorously-selected local suppliers.

โ€œThe dinners will reflect the contemporary experimental work of the Camphors culinary team โ€“ what theyโ€™ve learned and what theyโ€™re working on, so that guests experience first-hand the development involved in achieving an exceptional dining experience,โ€ says Vergelegen Hospitality Manager Sharon Hosking.

Ages of sheep โ€“ hogget and gremolata

Executive chef Michael Cooke says: โ€œWe are fortunate to have a unique climate resulting in an abundance of natural produce, and are spoilt for choice with the geography of land and sea meeting on our doorstep.

Ages of sheep โ€“ mutton and maize

โ€œFor our first wine and food experience, we will scout our way through the Capeโ€™s bounty with a menu showcasing the effects of ageing on produce, and how this process evolves the flavour of the ingredients.โ€

Three ages of Boerenkaas: testing the maturation of cheese

This novel menu will include matured meats, pickled and fermented vegetables, dry-aged duck, mature cheeses and a dessert exploring over-ripe banana and caramelised chocolate.

Over-ripe banana

โ€œSome produce ages better than others, but the questions we asked ourselves were โ€˜What is the optimum length of time for a product to be matured? When is a raw product at its best before harvesting? Do baby fruits, vegetables and herbs pack more flavour than the older ones? And what is the effect that age has on a product?โ€™โ€ says Cooke.

โ€œWe decided to slow the process down, be patient, and wait in order to deliver a superior product that delivers on both flavour and texture as a result of time. We had to learn what we were looking for in a product and the right signs that it was ready. The goal for our themed dinners is for us to share what weโ€™ve learned and discovered.โ€

The famous Vergelegen wines have always been key to planning the Camphors menus, and guests can look forward to exploring some novel pairings.

Camphors sommelier Christo Deyzel says:ย  โ€œTo complement the theme of the first dinner โ€“ โ€˜Effects of ageingโ€™ โ€’ we believe itโ€™s important to emphasise that Vergelegen wines are only released when optimally ready for the market.

โ€œIt is through the effect of ageing and their maturation before release that we are able to deliver such unique wines. We are in a fortunate position to serve our wine in a relatively aged condition, with the potential to mature for many more years.โ€

The wines will only be unveiled at the dinner, but Deyzel says: โ€œGuests can look forward to some truly interesting and unusual pairings. Weโ€™re bending and breaking the rules in some instances to encourage a thought-provoking discussion about the age and style of wines, the effect of ageing on wine, and how this transfers into creating pairings that are out of the ordinary.โ€

The second gourmet dinner, on Friday 25 August, has the theme of โ€˜Route to plate โ€“ a journey of food.โ€™ It promises to โ€œuncover produce from our farm, to the fields and the Cape shoreline.โ€

The third and final gourmet dinner on 29 September is billed as โ€œThe storytellerโ€. Says Hosking: โ€œThis will be a unique journey of food that tells the story of our suppliers that we work with so closelyโ€“ the role they play in our story, how they came to be, and sharing their passion for what they do.โ€

The cost of each dinner is R765/person, including wine. Guests gather from 18h30 at Camphors. Bookings are essential and can be made on 021-8472131, or email camphors@vergelegen.co.za.