Cool, Curious Cuisine.
Pass the Salt with Cleo Vanessa | 01 March '26
Some things come together so naturally that you almost forget to be surprised by how well they work. I wouldn't say we were quite ready to host our first soirée (we had just recently revived two gardens and restored the old pool. Our on-site pottery had only been running for two months at the time) but one afternoon- we had finished a dip in the dam, and poured glasses of cold Chenin, and sat in our damp towels on the stoep, when Cleo whispered, "You are ready. Come, let's just f*#cking do it. Let's put a menu together to serve on your ceramics."
So we did. And it was bloody delightful.
We had the longest tablecloth the conservatory has seen yet, and a table laid with white linen, napkins embroidered with strange creatures, jugs filled with lacey flowers we had planted in spring last year, vases filled with dried poppy pods, paper doilies, antique glasses and ceramics made here on the farm.
Cleo hones into what she calls "adorable little moments" and curates unexpected pairings built to surprise and delight. Thought provoking textures. Colours of burgundy and yellow and green. Her food had guests leaning across the table and asking, "What was that?" and, "Can you pass me some more?". Her outfit changed four times, and my favourite had to be the pink and plum vintage silk ensamble.
Abingdon Wine Estate joined us to pour across each course, which turned a perfect lunch into a completely fabulous afternoon. Abingdon are the thought leaders of KZN wines. If you haven't tasted their vintages, you haven't tasted Natal.
On the menu was a four course lunch, plus a couple other things that arrived beforehand with organic MCC:
To begin Phyllo prawn things. A radish flight. An unknown bite that a mystery serving.
First Beetroot smoked trout with fennel, orange zest oil, and egg. Burgundy coloured, and a delight for the eyes.
Second Caramelised onion tarte tatin with a side salad and what Cleo calls 'dollops', which is exactly the right word for them.
Third Brioche with seared beef fillet, truffle mayo, and Parmesan shavings. A tomato made a late appearance and was entirely welcome.
To finish Date caramel, poached pear, and chai coconut cream.
Noone checked the time. And a little gathering formed on the deck overlooking the forest after sunset. We took glasses of red wine with us, and put on some Van Morrison while we watched the mist roll in and danced in the drizzle.
