The living is tasty at Delheim Estate, the Stellenbosch stalwart in the foothills of the Simonsberg. Their Riverside Picnic season features summer-inspired fare celebrating Mother Nature in all her seasonal deliciousness.
The venue has set up the ultimate picnic in a beautiful setting at the edge of the Klip River with its abundant bird life.
Brimming with all things homemade and share-worthy, your basket of epicurean bliss costs R460 per couple. For starters, there’s a selection of cheeses, charcuterie, pickled pumpkin, biltong, crusty bread, and hummus. Then, tuck into the more substantial indulgences – a kidney bean and sweet corn salsa, two salads, one of watermelon, the other a chicken Caesar; a yummy roast beef bagel with all the trimmings and a decadent mini milk tart. A vegetarian option is also available.
Each basket comes with a bottle of zesty Delheim Sauvignon Blanc, the estate’s famous Pinotage Rosé, or a bottle of Delheim Cabernet Sauvignon/Shiraz – a firm favourite among red wine lovers.
Children’s baskets contain finger-licking goodies, such as chicken wing lollipops with baby potatoes and cucumber, juice as well as cheese and crackers. Each kiddies’ box comes with home-baked cookies, which they can immediately set about decorating too.
“Our historic farm offers a serene setting to coax the entire family to ditch their electronic devices and connect with nature instead,” says Delheim Destination Manager, Charlotte Terblanche. “Before settling down for a picnic, some of the grown-ups might want to saddle up for a session on our mountain bike trail. Then, after lawn games with the kids, conclude your picnic with some cloud-spotting and our cupcake and wine pairing. 
It’s pure winelands bliss and the reason we use the tagline, ‘Worth the Journey’ for Delheim,” says Terblanche.
Showstoppers include sautéed prawns with Delheim vine leaves
The venue’s Garden Restaurant is also in full summer swing. Its new menu eschews the elaborate and echoes the simple tastes and sublime flavours and textures unique to the season.
“I’m so over complicated dishes with 16 components on the plate… a clichéd artwork of smears and blobs,” declares Chef Bruce von Pressentin, who harvests most of his greens from their organic vegetable and herb garden. “At Delheim, we keep it simple, fresh and real with an earthy charm.”
“Our new summer menu is a fusion of simple, contemporary creations from across the world, where the quality of the ingredients is allowed to speak for itself. To me, plain fare that tastes great is a sign of a really good cook.”
Showstoppers on his summer menu include sautéed prawns with Delheim vine leaves, fresh tomato coulis and tempura basil leaves. Vegetarians will love the panko crumbed aubergine with forest phantom-ashed goat’s cheese and caponata, spruced up with a roasted garlic and tomato sauce, shaved parmesan and rocket pesto. Amongst the mains, meat aficionados will fancy the ostrich fillet with sweet potato puree, red cabbage kimchi and salted caramel toffee apple with a zesty apple cider jus.
Dessert temptations include a light litchi panna cotta with watermelon and chamomile consommé, festooned with a fennel seed tuille, fruit brunoise and rose petal reduction.
When and where: Till end April 2017, Delheim Estate, Stellenbosch
Pre-book: 021 888 4607, restaurant@delheim.com Blankets available: R100 deposit
Cost: Basket per couple R460, children’s basket R100
Open: Seven days a week
Share: Twitter @Delheim, Facebook,Instagram
WS
