In June I read that Food blogger Anél Potgieter would be hosting a Spier Secret Dinner last night, so booked it straight away, not having attended one before. A low of the rugby result was soon forgotten, and we had a wonderful evening with non-stop heritage foods, Spier wines, and food conversation!

The table was laid for ten persons, eight of us having paid R400 each to attend. The other two seats were used interchangeably by Anél, her mother (right) and her mother-in-law Marié. Husband Rick looked after our beverage requirements, including water, Spier Creative Blocks 2, 3, 5, and Noble Late Harvest.

The table was laid with crockery from a set that is about 77 years old, and Anél added homely touches to the table, including a vase with pincushions, two holders with candles, a ‘Kook & Geniet‘ and Emsie Schoeman’s ‘Goeie Maniere & Etiket‘!  Jars of preserved fruit formed part of the table decor. The most special part was the photograph copies of the two grandmothers of Rick and Anél, which were placed alternatively at our place settings.

Anel writes a blog ‘Life is a Zoo Biscuit’, which is a cooking blog, sharing recipes of her favorite dishes. The name of her blog comes from her unsuccessful participation in Masterchef SA Season 1, which led her to overdosing on Zoo biscuits, until she decided to turn this around, and started her Blog. She has won the Eat Out Best Local Food Blog two years in a row, in 2013 and 2014. She writes for Rapport.

It was my fault that we landed in front of the TV for the second half of the World Cup Rugby match between South Africa and Japan, a most exciting match until the very last-minute, when we had to admit defeat. Wonderful aromas were coming from the kitchen. I sat next to Deon Oliver, whom I had met at the Paardevlei Farmers’ Market three weeks ago, and Tessa Booysen, whom I met for the first time last night, and with whom I gelled immediately, as she is a passionate restaurant eater too. Elmarie Rabie, Emren Marais, and Deon’s wife were other guests at the table.

Anél welcomed us, saying that we were the first group of ‘strangers’ which they had invited into their home and cooked for. As a couple she and Rick have embraced each other’s cultures, Anél having grown up in Port Elizabeth, while her mother came from the Free State. Rick grew up in Hout Bay, and his parents moved there from Ireland in the ‘Sixties. From the age of 7 Anél was allowed in her mother’s kitchen, was allowed to make what she wanted to, and to make a mess. The crockery she had used had been a gift which her mother had received 77 years ago. A bust of a San woman, which was part of the table decor, was made by a relative. Her dinner was a remembrance, in honour of friendship, and their forebears, apt with Heritage Day being five days away.

Anél brought an Irish baked beer bread to the table, with farm butter wrapped in wax paper.  Nanna Robertson’s (Rick’s paternal grandmother) Roasted tomato soup was poured at the table, into soup bowls containing crème fraiche, basil, and a slow roasted tomato. The soup bowl was a perfect match for the soup, the colors in the pattern inside it matching the soup colour! The Spier Creative Block 5, a Bordeaux blend, was paired with the starter.

Anél explained how much the Irish love salmon. Her Mrs Kennedy’s (Rick’s maternal grandmother) Irish avocado and salmon stack was fresh, the avocado benefiting from the fresh cream which Anél had added as a salad dressing. Spier Creative Block 2 2014 was paired with this dish, a Bordeaux blend of Sauvignon Blanc and Semillon.

The main course of Ouma Kleynhans (Anel’s maternal grandmother) se wildspastei met gestoofde perkes, sousboontjies, and gebakte aartappels evoked Sunday lunch memories amongst many of us.  The venison pie was
made with cloves and vinegar, fresh herbs not having been used in those days, and a very tasty pastry casing. Spier Creative Block 3 2012, a blend of Shiraz, Mourvèdre, and Viognier, was paired with this course.

The dessert was Ouma Potgieter (Anel’s mom) se Asynpoeding en tuisgemaakte vla, the custard made with eggs and flour. The typical South African vinegar pudding was made with ginger, vinegar, and spices. This was paired with Spier Noble Late Harvest Dancing in Other Words 2009.

The lovely evening went by very quickly, and Anél made coffee for those who wanted it, and then played three pieces on the piano for us. We were very impressed that her mother took an Uber to get back to her home. Our evening was made enjoyable by the informal and welcoming hosts Anél and Rick, and the passion for food which all of us had in common at the dinner table.

Anél Potgieter, Life is a Zoo Biscuit Blog.  www.lifeisazoobiscuit.com  Twitter: @Anelp

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Tel (021) 433-2100 Twitter:@WhaleCottage  Facebook:  click here