Sip n Savour

08/11/2024

Jakkalsvlei Wine and Food pairing The Frontier Restaurant im. Graaff-Reiner with CooKING with Chris

09/07/2024

It’s The Open Championship Month
To Celebrate we presenting an Open Champions Wines
Louis Oosthuizen’s Louis 57 Wines
Wines to be tasted and paired Include
The Nelmari Rose 2022
Signature Chenin Blanc 2022
Signature Sauvignon Blanc 2022
Open Champion Syrah 2018
Louis 57 Smooth Red 2021
King Louis Merlot 2020
When: Thursday 18 July 2024
Where: 24 Worraker St Newton Park
Time: 6:30pm
Cost:
SASS Members R250 pp
Non-Members R350 pp
Space is limited so book your place early
Contact Details:
Emma on 041 3630126 or
WhatsApp Chris on 0827772662

20/05/2024

20/05/2024

Last weeks SASS evening at Savour Cafe & Deli was a great success with The Goose Wines... food flavour boundaries were off the chart... Star of the evening was our Samp and Bean Risotto. Don't miss the next one or one of the theme evenings planned. Follow us on either profile to keep in touch

14/05/2024

When you have your own kitchen at Savour Cafe & Deli it makes the pairing of flavours so much easier... what an experience... Thursdays Food and Wine Pairing going to be epic AGAIN

09/05/2024

We took a sabatical whilst we renovated the kitchen at Savour Cafe & Deli but we back with our next Food and Wine Pairing taking place on Thursday 16 May 2024. The Goose Wines will be featured. Event details

Date: Thursday 16 May 2024
Time: 6:30pm
Venue: 24 Worraker Street Newton Park
Cost:
Members R250
Non Members R350
To Book:
Contact Emma on 041 363 0126
Or Chris on 0827772662

25/03/2024

We had a fantastic evening pairing Bruce Jack Wines Ghost In The Machine Range
5 delectable courses were served, perfectly paired by Pierre Burman with each wine
2022 Chenin Blanc - Yakitori Chicken Skewers Grilled over Coals
2021 Malbec Viognier - Pork Fillet Wellington with Spiced Pumpkin & Mushroom Duxelles
2021 Cabernet Franc - Layered Ratatouille with a Marmite and Basil Glaze
2021 Shiraz - Confit of Sirloin with Bone Marrow & Thyme
2022 Chardonnay - Dried Pear Cheesecake Bowls with a Cherry Jam Glaze