{"id":88489,"date":"2022-01-27T06:56:13","date_gmt":"2022-01-27T06:56:13","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=88489"},"modified":"2022-01-27T08:04:35","modified_gmt":"2022-01-27T08:04:35","slug":"a-celebration-of-seasonality-at-good-to-gather","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/a-celebration-of-seasonality-at-good-to-gather\/","title":{"rendered":"A Celebration of Seasonality at Good to Gather"},"content":{"rendered":"

Good to Gather offers the best of South African seasonal produce, cooked impeccably and served in the dreamiest outdoor setting on Rozendal farm in Stellenbosch. It\u2019s seasonal dining at its finest, with emphasis on simple, balanced flavours that hero every part of the dish. The word \u2018wholesome\u2019 came to mind a few times \u2014 as I was walking through the veggie patch, buying vinegar from the on-site vinaigrier, and wrestling my mask from the farm pup. Jess and Luke, previously from The Table at De Meye<\/a>, have combined their experience and expertise to create a dining experience that both humbles and inspires.<\/p>\n

A Celebration of Local, Seasonal Produce<\/h3>\n

Along with a satisfied belly that usually precipitates a delicious afternoon nap, I left with the feeling that I\u2019d just attended a lesson on how to pay attention. Each element of the meal was purposeful and the seasonality of the produce jumped out at you. The starter of Black Krim heirloom tomatoes, roasted cherry tomatoes, stracciatella and mixed baby leaf salad served with fresh sourdough, olives, and basil aioli<\/strong> served to guide the taste buds to the vibrant, juicy (in season, obviously) heirloom tomatoes. It felt like every element of the meal was in service to the tomato and by the end of the dish, I felt like I was too.<\/p>\n

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Jess and Luke source all their fresh produce, fruits and vegetables from local farmers and producers in the area, along with growing some of their own on the farm. Walking up to the quaint bathroom, you\u2019ll see fountains of chard, purple kale and herbs, often being picked to garnish a dish being made, possibly for you. Good to Gather encompasses the \u2018farm to table\u2019 ethos. The produce and thus the farmers are placed front and centre, almost like artwork at an exhibition, inspiring a sense of awe and wonder from the diner. I felt both privileged and humbled to be there.<\/p>\n

A Conversation Starter<\/h3>\n

All the dishes are served on big plates in the middle of the table for you to help yourself throughout the meal. Some call it \u2018family style\u2019 dining, which makes sense, as it does lend an intimacy to the occasion, everyone shares the food and their experiences of the dish. It encourages conversation. I\u2019m one of those people who never orders the same dish as my date, because what if theirs is nicer? So this way of dining suits me \u2014 everyone shares and no one (me) gets food envy. One is also encouraged to take their time, eat slowly and savour every element on the plate. You\u2019re encouraged to interact <\/i>with the food, something we lose in traditional dining.<\/p>\n

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If the starter was a celebration of seasonal produce, the main meal celebrated texture and balance, alongside seasonality. Braised grass-fed beef flat rib was served with smacked cucumbers, with sumac onions and smoked aubergine; french green beans in a romesco sauce and a red slaw of cabbage and beetroot.<\/strong> I loved how the meat dish didn\u2019t immediately take centre stage. Rather, the rich and exquisitely tender meat was matched by its tart and tangy accompaniments. My personal favourite were the green beans \u2014 perfectly cooked (still crunchy) and slathered in a rich, deeply savoury romesco sauce. I had to do everything I could to not lick the plate (I may have a little, sorry-not-sorry\u00a0 to my fellow diners). I was satisfied, but not full \u2014 the mark of a perfectly balanced meal.<\/p>\n

All of the dishes are bright, full of flavour and incredibly moreish, probably due to the addition of Rozendal Vinegar<\/a>. The restaurant runs out of Rozendal Vinegar\u2019s tasting room and it\u2019s definitely apparent in many of the dishes. A lot of the rich and savoury elements come from the addition of Rozendal\u2019s unique botanical vinegars, adding a robustness to the meal.<\/p><\/blockquote>\n

The dessert of buttermilk panna cotta with nectarine and lemon verbena sorbet<\/strong> was sublime. Apparently Jess is known for her panna cotta \u2014 I didn\u2019t know this before I went and I\u2019m happy that I was so pleasantly surprised. It was light and summery sweet with a delicious streak of citrus from the lemon verbena. I could have eaten two, or three\u2026 just because.<\/p>\n

Food is Joy<\/h3>\n
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There is no rush at Good to Gather. When you go, block off your whole day, switch off your phone and simply enjoy the food. I think we eat too quickly in general \u2014 we don\u2019t pay attention. At Good to Gather, it\u2019s impossible not<\/i> to pay attention, even when it’s something as simple as a bowl of mixed olives, or a dish of cultured butter. It\u2019s food that reminds us to love food and the pleasure of eating, it\u2019s food that inspires joy.<\/span><\/p>\n

Book for Good to Gather via Dineplan<\/a><\/p>\n

Instagram\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Good to Gather offers the best of South African seasonal produce, cooked impeccably and served in the dreamiest outdoor setting on Rozendal farm in Stellenbosch. It\u2019s seasonal dining at its finest, with emphasis on simple, balanced flavours that hero every part of the dish. The word \u2018wholesome\u2019 came to mind a few times \u2014 as I was walking through the veggie patch, buying vinegar from the on-site vinaigrier, and wrestling my mask from the farm pup. Jess and Luke, previously […]<\/p>\n","protected":false},"author":6745,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-88489","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/88489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/6745"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=88489"}],"version-history":[{"count":12,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/88489\/revisions"}],"predecessor-version":[{"id":114246,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/88489\/revisions\/114246"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=88489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=88489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=88489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}