On Avondale Wine Estate in Paarl Mother Nature oversees how Faber-food pays tribute to all that is natural, showcasing what is in season. This bio-dynamic farm is run by owner-proprietor Johnathan Grieve, who matches the passion of fellow craftsman chef Dale Stevens at the helm in the kitchen. Dale’s impressive pedigree (working with George Jardine, Luke Dale Roberts and Eric Bulpitt) has found the platform that it deserves.

The ducks work in the vineyards feeding on snails, chickens produce eggs, and the vegetable garden yields the freshest organic produce to be transformed by ever-present Dale into a medley of memorable dishes. Only one vegetable supplier is needed to supplement nature’s bounty that is harvested after planting in sync with natural rhythms. His fuel-to-feast experiences see him taking guests into the garden, doing a ‘show-and-tell’, then taking them back into the restaurant for the freshest feast.

Choose from the á la carte or six-course tasting menu subtly crafted from premium ingredients. There will be stand-out dishes like confit and air-dried Avondale duck with carrot and orange,

and the fynbos-honeyed parsnips with raw radish, black pepper crumble and Buffalo mozzarella as starters. For mains consider his roasted blesbok loin with butter-poached turnips, wilted kale and roasted butternut purée. Although Dale claims to prefer savoury to sweet dishes, his Buffalo yoghurt and vanilla panna cotta with semi-dried citrus and honeycomb will make you beg for winter to last a little longer. “It’s humbling to be pushed out of your comfort zone.”

Perfectly paired with award-winning organic Avondale wines, you are sure to return, season after season, for more of Faber’s (meaning craftsman) fare.

“It’s simple – the ingredient is the super-star, I like to show off the ingredient.” Chef Dale Stevens


Address: Avondale Estate, Lustigan Road, Klein Drakenstein, Paarl, 7646

Phone: 021 202 1219

Website: www.avondalewine.co.za/faber