We’ve invited celebrated chef Nic van Wyk, of Kokkedoor fame, and challenged him to showcase the Bosman family’s range of sustainably farmed produce. Currently at Haute Cabri re in Franschhoek, Nic started off many years ago at the La Colombe kitchen, but gained recognition for Terroir at Kleine Zalze and then several successful restaurants after that. Says Nic: “I have a penchant for peasant food, from Provence and North Africa to the Little Karoo, to which I enjoy bringing a modern sensibility. I look to the seasonal: freshly grown, just-harvested and local treasures for inspiration.”
They are committed to producing wines of excellence both in their provenance and in their process by sustainably growing the community and the environment, and this is no more evident than at Bosman Hermanus. A large portion of the farm is dedicated to farming several varieties of fynbos, including proteas and Leucadendron, but a concerted effort is being made to rehabilitate and conserve the uncultivated land on the farm, which is already bursting with a wide variety of often rare fynbos species.
Combining the excellence of Nic’s food, Bosman wines, locally sourced indigenous flowers inside with breath-taking views outside, must be a winning combination!
We’re setting a long table underneath the floral installation inside the Frame House that promises to be a spectacular assemblage of farm-sourced fynbos, foliage and exotic blooms, a feast for the senses and a balm for the soul.
While we can say the menu will feature the Bosman’s succulent Karoo lamb and free roaming venison, as well as loads of blueberries from their Wellington farm, we can’t give much more away except to mention that the 4 courses will each be paired with a Bosman wine, and we’ll welcome you with our own MCC Loose Cannon.
Children are welcome and will be given a special picnic hamper. A child minder will be on hand to entertain the children on the lawn under the pine tree.
Details to diarise:
Date: Sunday, 15 November
Place: The Frame House at Bosman Hermanus