Granny Mouse Country House & Spa which is situated on the KwaZulu Natal Midlands Meander, recently travelled to Cape Town to host a pairing evening at The Cape Town Club in Queen Victoria Road. The evening saw the Granny Mouse Chef’s and team pulling out all the stops to bring invited guests, that of the media and trade industry professionals, a truly magnificent 5 course feast paired with complimentary Louisvale wines. Chef Shaun Christian, Sous Chef Kirstie Cawcutt, Assistant General Manager Mouton du Toit and General Manager Sean Granger bought all the ingredients in Cape Town and it took three days to prep.
Simon Smith, the winemaker for Louisvale Wines, was also in attendance and gave a brief description on the wines served with each course. With flavours and hints of KZN - chilli, limes, citrus and much more the evening was full of surprises. The idea behind the event was to not only thank those from Cape Town who supported Granny Mouse Country House and Spa’s launch in March 2015 to Cape Town, but to also showcase a taste of Kwazulu Natal food.
Tom Yum Soup
Crunchy prawns, jellied tomato & coriander, chilli, lime & lemongrass, turned mushroom, crispy noodles
Unwooded Chardonnay 2014
Bursting with tropical & citrus flavours pineapple, mango, melon, sweet fruits crisp with lingering aftertaste
Surf & Turf
Oxtail stuffed calamari, risotto nero, mandarin beurre blanc, lemon pickled calamari salad, minute steak, tomato concasse, saffron & lime risotto stuffed calamari, oxtail rillette
Butterscotch, fresh citrus, mango, white peach gentle vanilla, light & crisp, lingering aftertaste
Leek filled ravioli, goats cheese mousse, Durban curry sauce curried lentil filled panzotti, julienne leeks, goats cheese cream, seafood & chevin filled tortellini, leek puree, Durban curry foam
Wooded Chardonnay 2013
White peach, melon, lemon, hazelnut, overlaying hints of oak & vanilla, well structured, full bodied, complex, long finish
Filet mignon, mushroom purée, parmesan c rumble, blackberry jus, micro green salad, beef carpaccio, pickled mushrooms, truffle oil, berry clafoutis, beef consommé
Black currants, plums, toasty oak, spiciness, liquorice, pepper elegant, intense, full bodied, firm but gentle tannins
Curried Savarin Bunny Chow
Coconut pannacotta, kiwi gel, spiced tropical fruit fillings
Methode Cap Classique Chardonnay Brut
Aromas of fruit & brioche, fine bubbles with a mousse lingering finish, of zesty lemons & green apples
The night not only included delicious cuisine that truly encompassed what the hotel has to offer, but also gave guests an introduction on Granny Mouse, its features, activities and why it should be considered as a destination for the Cape Town market.
“We decided to visit this beautiful City in order to introduce our Hotel to a market that may not have previously been aware of its existence. We have been around for more than 3 decades and over the years have worked on improving our customer service and offering to guests. We chose to incorporate food and wine pairing as part of our introduction, as this is one of the features that we pride ourselves on, and this is testament to us having won the Diners Club Wine List of the Year Diamond award for the sixth consecutive year,” said General Manager of Granny Mouse, Sean Granger.
Granny Mouse Country House & Spa has only recently welcomed the appointment of their new Executive Chef, Shaun Christian, into the kitchen.
|Executive Chef Shaun Christian|
The 43 year old Durbanite has been in the hospitality world since 1998 and has gained much experience internationally.
“I am highly motivated and energetic with a passion for food and the art of cookery. Communication, creativity, innovation and the ability to perform well under pressure are some of my personal strengths. I am a good team player, both able to lead, as well as learn from others,” he said.
Chef Shaun’s experience internationally saw him working in London as Head Chef for Cinnamon Cay Restaurant, Part-time Chef for Rhubarb Catering, Sous Chef for the The Lavender Restaurant and Bar as well as Chef de Partie for The Sun. He then returned to South Africa and took up a position in the Eastern Cape as Head Chef for Riverbend Country Lodge after which he joined the team at Hout Bay Manor Hotel in Cape Town as Executive Chef where he remained for a year before leaving for Durban’s Bean Bag Bohemia as Outside Catering manager.
The adventurous Chef Shaun then headed off to Kampala in Uganda, taking up a position as Executive Chef of a 5 star property – Wildplaces Africa’s Emin Pasha Hotel from 2006 until 2010. He then moved to Operations Manager at Wildplaces Africa’s Pineapple Bay on the Bulago Island in Mukono District, Uganda until January 2012. Then in May of the same year, Chef Shaun went back to work at Emin Pasha Hotel before taking up a position as a Consultant Chef for BB Consulting in Kampala, Uganda.
Once again, after a number of years, he decided to return home to South Africa after securing his position as Executive Chef for Granny Mouse Country House & Spa in the KZN Midlands.
With his wealth of knowledge and experience in the field, Granny Mouse Country House & Spa have definitely found a gem to add to their team of other gems.
Granny Mouse Country House & Spa