The Vine Bistro at Glenelly played host to a supergroup of Stellenbosch chefs for one unforgettable night. Here’s how it unfolded, course by course.
Image: Supplied
There are meals, and then there are experiences. Last year, Taste Stellenbosch gave us The Rockstars. This year, it was The Pop-Stars — and what a showdown it turned out to be.
Held at the breathtaking Glenelly Estate, the kickstarter dinner for the Taste Stellenbosch initiative was less a meal and more a culinary overture: a grand, opulent performance from a genuine “supergroup” of local chef talent. If last year set the bar, this year’s line-up didn’t just clear it — they vaulted over it with style, swagger and serious flavour.
Meet the band. Under the direction of Garth Bedford, the ensemble brought together Brendan Thorncroft (The Table at De Meye), Cornelle Minie (Middelvlei), Eric Bulpitt (Ernie Els Wines), Henry du Plessis (The Vine Bistro), Lucas Carstens (Cavali Restaurant), Michelle Theron (Vergenoegd Low) and Munetaka Kimura (The Kraal). They didn’t just cook — they composed.
Wines flowed courtesy of Glenelly, Le Grand Domaine, Stellenbosch Wine Routes and Vergenoegd Low, with the whole spectacle brought to life by Capitec, Stellenbosch Municipality and Visit Stellenbosch.
The opening act: A canapé cascade
Image: Supplied
The evening began with a dazzling run of canapés — a pre-show warm-up that set the tone early.
- Klein River Gruyère gougères — airy, perfect little cheese puffs
- Bruléed onion and Dalewood Huguenot tart — a sweet-savoury counterpoint
- Duck liver parfait on brioche — decadent and smooth
- Battered hake, with burnt lemon, tartare, malt vinegar and fries — a nostalgic seaside classic elevated to fine-dining glory, and the undisputed star of the opening set
- Savoury canelé with mushroom duxelles and tacos with baby gem, radish and crispy chickpeas — miniature masterpieces, each a complete world of flavour in one bite
The ensemble: Bread & starters
Just as the volume threatened to soften, the bread course and starters arrived — a powerful middle movement.
Mosbolletjies and slow-fermented sourdough, slathered in salted Dalewood butter, delivered pure comfort. But the accompaniments stole the scene: a smoked snoek pâté with pickled fennel and orange brought bright, zesty local flavour, while a mature cheddar and biltong whip landed punchy and umami-rich.
Salt-baked celeriac and Cape salmon ceviche kept things delicate — before the Dexter beef tartare hit like the movement’s crescendo. Served with crisp roosterkoek, smoked egg yolk cream and the aromatic hit of buchu oil, it was bold, textural, and impossible to stop eating.
The grand finale: Family-style mains
Image: Supplied
By the time mains landed — served family-style — any notion of restraint had been abandoned.
The 15-hour braised Karoo lamb shoulder was the monument of the night: so tender it fell apart at the mere suggestion of a fork, swimming in its own rich juices. Salmon trout and petit salé aux lentilles offered elegant, earthy contrast, but the vegetables were the quiet heroes — charred broccolini with romesco, coal-roasted heirloom beetroot with citrus and candied walnuts, and Table Anna potatoes so buttery and crisp they nearly outshone the lamb.
The encore: Dessert
Image: Supplied
After that much flavour, dessert felt almost impossible. And yet — one final, spectacular encore:
- Olive oil, almond and citrus cake — moist, fragrant, a light counterpoint to the richness before it
- Dark chocolate and preserved spekboom tart — salty brandy grapes and a cocoa nib tuile add real depth
- Peppermint crisp fudge, naartjie macaron and strawberry jelly tots — playful, nostalgic, and the perfect joyful close
The verdict
After a feast of this magnitude, words were hard to come by — physically and metaphorically defeated by the sheer abundance and quality on the table.
This wasn’t just a dinner. It was a declaration: Stellenbosch isn’t just a wine region — it’s a culinary capital with real depth of talent. If last year’s Rockstars were the warm-up act, this year’s Pop-Stars officially headlined the show.
Deepest thanks to the chefs, the wine partners, and the visionary backers — Capitec, Stellenbosch Municipality and Visit Stellenbosch — for making it happen. If Taste Stellenbosch is kicking off with brilliance like this, the future of food in the Cape looks very bright indeed.
We left The Vine Bistro not just full, but utterly awestruck.
Follow us on social media for more travel news, inspiration, and guides. You can also tag us to be featured.
Instagram | Facebook | Twitter | Spotify
ALSO READ:
