Newsletter Issue 1

February 2009

Dear: Client

Welcome to De Stijl

Welcome to our brand new De Stijl Gariep Hotel newsletter. It’s all go at the hotel now with the renovations almost complete, we are hoping that all our beds will be ready by March. Despite all the renovations we have had a wonderful start to the year with great plans for 2009 on the cards. Our newsletter is our ‘voice’ and our way of letting you know what is going on at the hotel and in the surrounding area. We welcome feedback and hope you enjoy getting our news.

Lots of wine and love…

Our first event for 2009 was a wine tasting by Anthony van Sckalkwyk from the Ken Forrester Vineyards in Stellenbosch! We started off with a good glass of Sauvignon Blanc overlooking the majestic Gariep Dam, and it only got better with great food and more wine. Our own Chef Cobus and Anthony paired the best food and wine to make a memorable evening. Our palates where tempted by wines from the highly rated statement wine, the Ken Forrester Chenin Blanc to the Ken Forrester Grenache wine. The Grenache wines are unique to its style and to the Ken Forrester range. This evening with extraordinary food and the taste of good wine will be matured and bottled for years in the vines of de Stijl.

Nestled in the valley below the Helderberg Mountains in Stellenbosch lies the 1689 vineyard, Scholtzenhof, home to the Forrester family. The first vineyards were planted in 1692 and the property is steeped in history. In 1994 the first wines were produced under the Ken Forrester label, and soon the award-winning wines were at the forefront of the Chenin Blanc revival. The grapes are sourced with great care from their very own vineyards. Ken and Teresa Forrester restored the original homestead, one of the few remaining examples of a classic seventeenth-century Cape farmhouse. Their philosophy is to create a range of handcrafted, individually made wines that suitably compliment a wide variety of food styles. These flagship wines from Ken Forrester have achieved iconic status worldwide.

Red hearts and roses

On the 14th February we donned our red hearts and roses and had 80 guests for dinner against a backdrop of the sun setting over the Gariep Dam, a perfect evening! The Menu was sumptious and very sexy to say the least with choices of lamb shank in red wine sauce, chicken fillets wrapped in bacon with a parmesan cream sauce or perfectly pan fried fillet with mushrooms and garlic butter. The piece de resistance had to be the chocolate crème brule or cheesecake with an ice-cream cigar over which we are sure many a vow was sealed with a kiss.

Whats happening in March
Food and wine weekend
27th – 29th March, leave the diet book at home and indulge in our food and wine weekend! On offer… food and wine pairing, boat trip with snacks, local produce tasting, 4-course dinners, brandy tasting, breakfasts, wine tasting, wine cruise and of course lots of good company and stylish accommodation! Other activities can be arranged. Costs are R1440 per person sharing and R500 for children under 12. Call us to make your reservation.

Things to do at Gariep

There is a host of activities to explore at Gariep, we recommend these for your next visit, ask at reception for a booking.
The Gariep Dam Wall makes a memorable outing, travel through 13km of passages inside the walls and learn about the dam and how it is the lifeblood of ourt region!
For the adventurous, book a sunset canoe trip down the Orange River, taking in the bird life and river sounds as you relax and commune with nature!
Get up close and personal with a tiger at John Varty’s tiger farm in Philippolis. It’s an experience you will never forget and is a once in a lifetime opportunity for overseas visitors.

Meet our team

In every newsletter we will be introducing you to the hard working team behind the scenes!   This issue we quiz Assistant Chef Cobus Weideman.

Cobus says his inspiration comes from 'people - those in the De Stijl kitchen are great' so it is no wonder desserts are his favourite food to prepare and oh..to eat too - he loves cheesecake! On a lazy Sunday afternoon he whips up a good pasta at home, if it is not his summer passion - a good old traditional braai. My philosophy on food? 'Fresh ingredients, presented and prepared to complement each other and most importantly - guests must enjoy every bite!' Cobus splashes out at Caou Baby Cucina at Monte Casino when in Joburg. His no go area , he openly admits to not being a children's food guru, more a fish finger and mash kinda guy, but don't worry he makes up for it with 'grown up' food!

That's all for February, we look forward to hearing from you soon or even better, seeing you!

Best wishes

Marcell

Contact us

Jana Griesel, manager on jana@destijl.co.za

Hanno Oosthuizen, head chef on eat@destijl.co.za

Marcell Mellet, owner on marcell@mellet.co.za