It's been a while since I visited one of my favourite spots in Durban - the elegant HIlton Hotel. First up was a tasting of Simonsvlei wines last week.
Once again the hotel's Polo Room looked splendid, rose arrangements on the table, efficient service and a nice buzz for this monthly gourmet evening.
Simonsvlei wines are very good value and some of the range starts in the lower R20s going up to the R50 or R60 mark, especially for their premier offerings.
Chef Warwick Thomas has really made a mark at the Hilton and his starter (roasted zucchini and salad with pine kernel and blue cheese tartlet) went well with the chenin blanc.
We then had kob with the 2004 pinotage while the 2003 cabernet make an excellent partner for the loin of Springbok, with beetroot, butternut fritter and potato. We also tried Simonsvlei's "Lifestyle" cab which comes at a lower price.
The next Hilton tasting is on May 31 when the wines of Neethlingshof will be on show. Book through Yasmin on 336 8100.
I returned to the Hilton again this week for one of the closing nights of the annual Prawn and Oyster Festival. This takes place in the impressive Rainbow Terrace and the final two nights are tonight and tomorrow.
All those wanting to splash out should take the time to try out some quality food. The buffet tables groan under the weight of the food which also includes linefish, stirfry, pasta and curries. And of course plenty of desserts.
- Another wine tasting took place at the Blue Zoo on Monday - but it very nearly didn't happen. Constantia Uitsig were supposed to come up to Durban but cancelled a few days before, leaving Lango Wine Club's John Goldreich in a bit of a tizz.
Luckily he managed to get hold of the Spier winemaker who luckily was passing through Durban on his way to a holiday in Mozambique.
As it happened it turned out well with the Spier merlot and pinotage among the pick of the evening, though I also liked the unwooded chardonnay.
But best of the night was probably the noble late harvest, all syrupy and sticky with lovely tastes of raisins and honey. Very good with the cheese platter.
The main course of lamb and rosemary was just right while the starter of smoked salmon with thinly sliced apples worked a treat.