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IOL News
5 days ago
- Entertainment
- IOL News
An unforgettable evening of gin, gourmet delights and great company at Juniper Moon Gin's Cape Town launch
The star of the night was, of course, Juniper Moon Gin. Image: Vuyile Madwantsi Cape Town winters have a way of pulling us indoors, with crisp air, gentle rains, and the allure of cosy nights spent with good food and even better company. On one of those cold, rainy evenings, I found myself invited to the exclusive launch of Juniper Moon Gin in the heart of the city. The promise? A night of indulgence perfectly paired with crafted cocktails and a curated menu from some of the best culinary minds in the business. Despite my less-than-cocktail-appropriate choice of attire - a cute black dress I've been over-wearing lately - I arrived at the event feeling just the right mix of excitement and nerves. Social events aren't my strong suit, but Lisa, my ever-reliable plus-one, held my hand through it all. On arrival, we were greeted by the warm hum of chatter and clinking glasses at a snug venue tucked away in the Gardens. The evening began with a welcome drink, a gin and tonic, naturally and an informal mingling session among Cape Town's socialites, gin enthusiasts, and foodies. As the night unfolded, we were ushered into an intimate dining area, where a long, elegantly set table awaited us. The gin that stole the show The star of the night was, of course, Juniper Moon Gin. The tasting experience was guided by MC Steyn Fullard, who walked us through the intricate notes and unique distillation process of this proudly South African spirit. The first sip was an experience in itself, smooth, balanced, and layered with citrusy bursts of lemon, orange, and grapefruit, rounded off with earthy coriander and spice. Fullard encouraged us to add a few drops of water to our gin, a subtle tweak that unlocked even more depth in its flavour profile. 'It's like wearing a delicate perfume,' he quipped, 'a light, beautiful blend that lingers just enough.' Here's what sets Juniper Moon Gin apart: its unique vapour extraction process. While traditional methods rely on maceration, where botanicals are steeped directly in alcohol, Juniper Moon Gin uses racks to suspend its nine botanicals above the alcohol, allowing the flavours to infuse gently via vapour. This results in a subtler, more refined gin. And while the exact recipe remains a closely guarded secret, we know there are seven indigenous South African ingredients, including a dried flower whose identity remains tantalisingly undisclosed. Former 'MasterChef Australia" finalist Ben Ungermann. Image: Vuyile Madwantsi A culinary adventure The evening's menu was a masterpiece in itself, crafted by a dream team: former "MasterChef Australia" finalist Ben Ungermann, master mixologist Sebastian Rodriguez, and local culinary legend Chef Harald Bresselschmidt of Aubergine. Each dish was paired with a signature Juniper Moon Gin cocktail, spotlighting the versatility and elegance of this spirit. Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Image: Vuyile Madwantsi One standout dish was Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Presented under a dramatic fynbos smoke dome, it sparked lively conversation at my table. For me, the dish was a hit-and-miss, while the presentation was theatrical and the flavours bold, raw meat just isn't my thing. However, it was a crowd favourite, judging by the empty plates swiftly whisked back to the kitchen. Crispy triple fried pap bar, artisan homemade aioli, black garlic gel, celery sheets with young celery heart, black caviar with a south african game meat jus. Image: Vuyile Madwantsi The second course, though, surprisingly stole my heart: fried gourmet pap topped with black caviar. Who knew a humble papa could be so decadent? Bresselschmidt's reimagining of South African staples continued with a beautifully tender springbok loin, though slightly undercooked lentils on the plate left me longing for the hearty lentil stews of my childhood. Springbok loin medallion, beluga lentils, sauce with winter savoury and forest mushroom, mulberry gel. Image: Vuyile Madwantsi Dessert was another daring experiment: biltong-infused ice cream. We were encouraged to keep an open mind, but for me, it didn't quite hit the mark. Still, it added a playful, surprising twist to the menu, an approach that perfectly mirrored the ethos of Juniper Moon Gin itself. Dessert was another daring experiment: biltong-infused ice cream. Image: Vuyile Madwantsi The beauty of the evening wasn't just in the food or the gin, it was in the connections. I struck up a conversation with Wessel Pieterse, a fellow Eastern Cape native, over the smoky aroma of the wildebeest tartare. The scent transported us both back to (ePhondweni )! The Eastern Cape bundu scent evoked a sense of nostalgia. As the courses rolled out and the gin cocktails flowed, the room grew warmer, louder, and more alive. Laughter filled the air, proof that Juniper Gin had done its job: bringing people together, one sip at a time. Juniper Moon Gin's launch wasn't just a celebration of a spirit, it was a celebration of South African ingenuity, flavours, and community. From its carefully sourced botanicals to its innovative distillation process, this gin is as much a story as it is a drink. And to the evening's gracious host, Cole Francis, kudos for crafting an experience that was equal parts intimate and unforgettable.
Telegraph
6 days ago
- Health
- Telegraph
Halloumi and aubergine burgers
These burgers are so good they'll impress even the non-veggies. Halloumi and aubergine are charred on the grill, for a great balance of textures. The toppings are extra-special smoky garlic and herb mayo, a fiery roasted chilli butter, and peppery rocket that brings a pop of freshness to every bite. You'll need a couple of handfuls of hickory wood chips for the barbecue (or an alternative of your choice). Requires steaming and cooling time. Overview Prep time 10 mins Cook time 1 hr 10 mins Serves 4 Ingredients For the chilli butter 3 long red chillies 100g butter, softened ½ tsp sweet smoked paprika 1 tbsp finely chopped parsley For the garlic mayo 1 large garlic bulb 1 tbsp extra-virgin olive oil 1 sprig of thyme, leaves picked 100ml mayonnaise juice of ½ lemon For the burgers 2 large aubergines 2 × 250g blocks of halloumi, each halved horizontally 4 burger buns 60g rocket Method Step For the chilli butter, place 3 long red chillies on a hot barbecue and cook for about 10 minutes, turning often, until blackened all over. Pop them into a bowl, cover with cling film and let them steam for a few minutes. Step For the mayo, cut the top off 1 large garlic bulb to expose the clove tips. Sit, cut-side up, in a small heavy-based frying pan, drizzle over 1 tbsp extra-virgin olive oil, season and sprinkle with 1 sprig of thyme (leaves picked). Step Scatter a large handful of wood chips on to the barbecue coals for extra smokiness. Place the frying pan on the barbecue over indirect heat. Put the lid on the barbecue and cook the garlic for about 45 minutes, or until it is soft. Step Meanwhile, peel, deseed and finely chop the steamed chillies. Place in a bowl with 100g softened butter, ½ tsp sweet smoked paprika and 1 tbsp finely chopped parsley. Mix well and season to taste. Step Remove the pan from the barbecue and transfer the garlic to a plate. Leave to cool. Once cooled, squeeze the soft garlic flesh out of the skins into a bowl and mash well with a fork. Add 100ml mayonnaise and juice of ½ lemon, season to taste and mix to combine. Step Halve 2 large aubergines lengthways and cut a 2cm thick steak from each half. Cook the aubergine and 2 × 250g blocks of halloumi (each halved horizontally) on the barbecue over a medium-high heat for about 3-4 minutes on each side, until nicely browned and tender. Turn and brush them with a little chilli butter as they cook, but allow the halloumi to caramelise before flipping it over.
