cheffy’s recipes: oil bread (fougasse à l’huile)


1kg flour

20g salt
1 and 1/2  sachet (15g) instant yeast

750ml luke warm water

Makes 2 baking trays, enough for 12 people


To make the dough for this bread, combine in a large bowl, adding the water last.

If you have an electric mixer, work it with the ‘hand’ (K-beater) attachment on a low speed for 20 minutes. This is the best and easiest method. You can work it with your hands, but I warn you that the dough is quite wet and sticky, and it will take quite a while and a lot of muscle power. Should you wish to, though, it’s also very rewarding to do it this way. Sit and watch television and work it with your hands for an hour or so, until the dough is smooth and elastic.

Generously spread olive oil on two baking trays with your hands. With your hands still oily, divide the dough in two and put each half in a baking tray. Leave it to relax at room temperature for 20 minutes.

Again with oiled hands, stretch the dough to fit the trays.
Top with anything you like – sliced onions, tomatoes, peppers, garlic, basil, olives, anchovies, rosemary … Leave to prove at room temperature for a further 45 minutes.

Bake in a preheated oven at 220°C for 20-25 minutes. 

Cape Point Vineyards chefs table

on arrival: cpv cape town 2018


noordhoek sauvignon blanc 2011 / 2017

atlantic oysters, kelp cured trout, roe, sea water & seaweed vinegar


sauvignon blanc reserve 2014/ 2017

asparagus & parmesan tart, poached quail egg, noisette butter hollandaise


isliedh 2013

the fallen apple, with quail confit & rosemary butter


isliedh 2017

red mullet taco, whipped miso, yuzu & truffle crème fraiche


semillon 2007

charred duck, kalamata tapenade, turnips clafouti, burnt orange


nlh 2011

gorgonzola brik, guava butter jam, bitter leaves


Friday 9th November 2018


R1,100 all in


Avondale chefs table: Friday 5th October


on arrival: blanc de noir mcc


blanc de noir mcc

onion blooms with salmon caviar, Jerusalem artichoke mousse, yuzu & truffle


anima chenin blanc 2015

seared scallops, fermented pineapple, lime & palm sugar, cinnamon oil


cyclus 2014

yellowfin tuna crudo, mild harissa, wild tender leaves, hot coconut oil


camissa 2017

flame seared peri-peri swordfish, cauliflower brandade, almond aioli


syrah 2009 and luna 2012

lamb “welly” with porcini duxelle, charred endives, port jus


armila mcc 2011

lime posset, brioche biscuit, bergamot tea sorbet



Wine Wednesday with MAN Family wines


on arrival: MAN MCC Brut


tuna sashimi, nori flake, oyster emulsion

MAN Warrelwind Sauvignon Blanc


grilled abalobi sustainable fish, harissa, herb salad, coconut oil

MAN Free-Run Steen Chenin Blanc

MAN Padstal Chardonnay


sirloin, mash beignet, tapenade, roasted jus

MAN Skaapveld Shiraz

MAN Ou Kalant Cabernet Sauvignon


goats cheese fritter, quince & rocket

MAN Bosstok Pinotage


When: Wed 30th May 2018 @ 6:30pm

R415 all in


Buy any 6 of the wines and get 15% off


Phone 021 7891390 to book or


Noordhoek Crush 2017

An event catering for all the family.

We are taking The Crush Wine Festival back to its origin for the third year running. The past two Noordhoek Crushes have been a huge success raising a substantial profit for charity. Each year we aim to bring the wine farms to you in a fun family focused wine festival.

Date: 29th April 2017
Time: 11 am – 5pm
Price: Entrance is free. For those who want to explore the wine stalls a R150 tasting passport can be purchased on (which includes a wine glass)

At The Noordhoek Crush you will have the opportunity to sip, swirl and buy over 100 wines from 20 wine farms as well as 3 craft gins from 333 Distillery.

The Noordhoek Crush breaks aristocratic expectactions where quaffing and spitting wine are encouraged and children are discouraged from attending. We not only welcome your children, but they will be entertained with various kids activities such as face painting & sand art as well as the permanent purpose built kiddie heaven play area.

Last year was awesome but this year we have made a few improvements to try and increase the level of awesomeness;

– Only pre-sold tickets will be available; Last year many travelled from far only to find the event was sold out. This year all tickets will be sold online prior to the event.
– We have made the tickets even more limited. Please buy your tickets early to avoid disappointment. Last year we were a sold out event at 1000 tickets sold. This year we will cut the ticket sales at 750. This means more space, more wine, less queues, more fun, less squish for everyone.
-We have more food stalls and a dedicated food and chill area. With all that wine we need to line your stomachs with an array gastronomic delights; pizzas, sushi, Quesadas. All the Noordhoek Farm Village restaurants wll be open for buisness as usual, as well as providing pop up stalls within the festival should you want to enjoy your lunch on the grass or in the food tent.
-More parking available; Not that we are encourging drink driving, but last year the normally ample parking at The Noordhoek Village was at maximum capacity so this year we have made friends with our neighbours who have lent us a field!

As always an off consumption liquor license is in place so wine can be bought at cellar door prices to consume on or off the premises. The Village Restaurants will be waiving their corkage fees to promote the purchasing and consuming of the wines on the day.

There will be a live band providing music through out the festival.

This event is being hosted by The Foodbarn, The Foodbarn Deli, Café Roux, The Toad In The Village, The Village Sushi and

The following farms have confirmed …

Journeys End
Painted Wolf
Aurelia and DeCider
333 Gin
Stark Conde
Waverley Hills
Fable Mountain Vineyards
Groote Post
Rickety Bridge
Domaine des Dieux
Nico Van Der Merwe