TERROIR INTRODUCES A CHOICE OF 'WINTER PLATES' PAIRED WITH KLEINE ZALZE S AWARD-WINNING WINES

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1 April 2015 TERROIR INTRODUCES A CHOICE OF 'WINTER PLATES' PAIRED WITH KLEINE ZALZE S AWARD-WINNING WINES Chef Michael Broughton's trademark sauces have become the cornerstone of the award-winning chalkboard menu at this Stellenbosch restaurant, which has a brandnew offering for foodies in search of a sweet deal this winter. Terroir head Chef Michael Broughton's

2 Terroir recently celebrated its 10th anniversary with the launch of 'Terroir the Cookbook' (Struik Lifestyle), which depicts the synergy between the restaurant s deceptively simple food and the highly acclaimed wines of Kleine Zalze. Since opening in 2004, Terroir has achieved an Eat Out 'Top 10' restaurant award eight years out of 10 a remarkable achievement in the Cape, which is becoming increasingly recognised globally as a gourmet destination. Readers of Condé Nast Traveler US have just voted Cape Town to be the third best food city in the world. Broughton had Terroir's loyal, local customers in mind when he decided to introduce the new Winter Plates deal in addition to the a la carte menu. I want to portray warmth, comfort and generosity on the plate, while still offering value for money he explains. A choice of dry aged Angus sirloin or fresh fish will be complemented by a glass of Kleine Zalze Vineyard Selection wine. This being Terroir, the Winter Plates also come with inspired accompaniments characterized by a knack for razor-sharp seasoning and layers of intense flavour. Roast potatoes, twice-cooked fries or roasted root vegetables will go with the steak, while a crunchy winter salad or a ragout of tomatoes, white beans and mussels will pair well with the fish. Accompaniments will change throughout the season, depending on the produce.

3 The Winter Plate a hearty meal in itself, but it may just as easily form part of a two- or three-course meal simply by choosing extra courses from the a la carte menu. It really depends on the occasion or how hungry you are, suggests Broughton. Terroir's a la carte menu will be shorter and sharper this winter three starters, two mains (in addition to the Winter Plate options), two desserts and a cheese plate. 'A tight edit on the winter menu allows us to change it more often even daily depending on the best available produce, the weather and what we feel like cooking,' says Broughton. Satisfyingly wintry newcomers to the chalkboard menu will include a starter of braised chicken wings with corn, ginger, miso and boudin blanc; and a Vietnamesestyle pho, given the Terroir touch. I have always loved the combination of fresh egg noodles, crunchy greens and a punchy broth. A pho may be a humble dish, but the same fundamental cooking foundations I believe in still apply,' says Broughton. For dessert, a sophisticated but fun take on a classic Rum Baba is made with Cognac and served with marshmallow ice cream, chamomile jellies, and 'tie-dye' pineapple. A sweet ending of roast pear with hazelnut cannoli, chocolate sorbet and orange cream sounds equally tempting. Main courses will include a succulent springbok pie

4 with corn and curry butter; roast chicken with foie gras, truffle and mushroom; and lamb two ways with yoghurt cream, smoked paprika and mint oil. Whether a Winter Plate or a multi-course feast from the a la carte menu, the creation of every dish produced in Terroir s kitchen speaks of authenticity and provenance, and is a labour of love. The Winter Plates include a generous glass of award-winning Kleine Zalze Vineyard Selection wine (a choice of red or white), and costs R195 per person. It is available, together with the a la carte chalkboard menu, for lunch and dinner, from 1 May 2015 to 30 September 2015, Monday to Sunday (including Sunday lunch). Not available to tables or groups of 9 pax or more. To reserve a table, call or restaurant@kleinezalze.co.za Please note that Terroir will be closed from 29 June to 14 July 2015 for their annual winter break.

5 EAT AND STAY AT KLEINE ZALZE Take advantage of the very well priced Terroir Package and stay the night at the comfortable Kleine Zalze Lodge. With its stylishly decorated 47 rooms and suites, the Lodge enjoys breath-taking views of the Stellenbosch Mountains and are surrounded by 120 hectares of vineyards. This package starts from just R650 per person sharing per night and includes: 1 Night B&B Accommodation in a Standard Room A Winter Plate at Terroir Restaurant including a glass of Kleine Zalze wine A complimentary wine tasting at the Kleine Zalze Cellar Door A complimentary bottle of wine on arrival Available from 1 May 2015 to 30 September For booking enquiries at Kleine Zalze Lodge, call or accommodation@kleinezalze.co.za For press assistance contact Lise Manley of Manley Communications on 0861 MANLEY ( ) or to lise@publicity.co.za or Kobus Basson at Kleine Zalze on or to kbasson@kleinezalze.co.za ENDS/

LESSON PLAN Tourism / Catering Services

LESSON PLAN Tourism / Catering Services High School Level Area Authors Colegiul Economic Costin Kiritescu, Bucharest Intermediate Tourism / Catering Services Students: Silvia Constantin, Raluca Hacu, Ioana