{"id":144699,"date":"2019-08-30T15:53:23","date_gmt":"2019-08-30T13:53:23","guid":{"rendered":"https:\/\/www.myza.co.za\/new-tokara-spring-menu-redefines-sa-cookery-inspired-by-natures-bounty\/"},"modified":"2019-08-30T15:53:23","modified_gmt":"2019-08-30T13:53:23","slug":"new-tokara-spring-menu-redefines-sa-cookery-inspired-by-natures-bounty","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/new-tokara-spring-menu-redefines-sa-cookery-inspired-by-natures-bounty\/","title":{"rendered":"New TOKARA spring menu redefines SA cookery inspired by nature\u2019s bounty"},"content":{"rendered":"

New TOKARA spring menu redefines SA cookery inspired by nature\u2019s bounty<\/a>: <\/p>\n

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Beetroot, springbok, nutmeg and sorrel<\/figcaption><\/figure>\n

New TOKARA spring menu redefines SA cookery inspired by nature\u2019s bounty<\/p>\n

TOKARA Restaurant Executive Chef, Carolize Coetzee, has turned her appetite for relaxed, playful dining up a notch with her new ingredient-driven spring menu, reinterpreting traditional South African cookery following a three-week stage at Cosme in New York, ranked 23rd in the world by the World\u2019s 50 Best Restaurants this year.<\/p>\n

The menu is interspersed with ingredients unique to the Simonsberg area of Stellenbosch, fresh produce growing in the Tokara Wine and Olive Estate\u2019s organic vegetable garden and playful flavour combinations.<\/p>\n

Fragrant Cape flavours such as nasturtium, kapokbos, renosterbos and sorrel are infused in classically prepared dishes alongside broad beans, asparagus and stone fruit, just some of the new season\u2019s bounty.<\/p>\n

Try the oyster and \u2018viskop\u2019 broth with Chinese cabbage, peach & caviar; or the spinach, renosterbos and cured egg yolk for starters. Let lightly smoked duck breast, parsnip, whisky and hazelnut shitake; or the beetroot, springbok with nutmeg & sorrel take a bow for mains. For a dessert with a twist, the Spanish almond cake with hibiscus and lemon posset, hibiscus meringue, almond streusel and Spanish nougat ice-cream is utter indulgence.<\/p>\n

Chef Carolize who worked alongside Chef Daniela Soto-Innes, the 2019 World\u2019s Best Female Chef, at Cosme was inspired by how Daniela manages to present traditional Mexican produce, heirloom recipes and ancient techniques in a refined and modern context.<\/p>\n

\u201cWe often tend to shy away from finding inspiration in revisiting our own culinary history and rather try to emulate what\u2019s going on elsewhere in the world. As Daniela and her mentor Enrique Olvera remained steadfast in their pursuit of the essence of Mexican cookery, I\u2019d like to remind our guests with each new menu of something they may have forgotten about our collective culinary memory.<\/p>\n

\u201cMy aim is for my food to have a real sense of place and that our guests should leave with an indelible impression of our restaurant at the foot of the Simonsberg Mountain. That impression should not only concern the food, wine, views and architecture, but the joy and enthusiasm of all the people cooking, serving and cleaning behind the scenes,\u201d says Chef Carolize.<\/p>\n

She was particularly inspired by the family-style kitchen culture at Cosme.<\/p>\n

\u201cChef Daniela has a real connection with her staff from diverse backgrounds and a multitude of different countries. The Cosme culture has changed the way in which I see the industry. You can create your own \u2018vibe\u2019 and culture within a kitchen with joy and respect right at the core,\u201d she explains.<\/p>\n

Cooking from a young age with their mothers, sisters and grandmothers, and a love for cooking family recipes passed down from one generation to another, is something both chefs have in common.<\/p>\n

Family recipes, heirloom ingredients and memories conjured up by food, are the heart of Chef Carolize\u2019s cooking. Through the lens of food memory, she takes diners on a memorable journey.<\/p>\n

Tokara Restaurant is a landmark culinary destination in the Stellenbosch Winelands framed by spectacular views and contemporary art. It enjoys pride of place on the crest of the Helshoogte Pass on the magnificent Tokara Wine and Olive Estate.<\/p>\n

Tokara Restaurant is open for lunch from Tuesday to Sunday (Monday to Sunday from 7 October) and for dinner from Tuesday to Saturday. Chef Carolize\u2019s signature six-course dinner menu runs from Wednesday, 4 September, with her new a la carte menu from Wednesday, 18 September.<\/p>\n

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