Rainbow Nation Goulash
Lucky Strike
Pinotage is best matched with local hospitality and a lot of luck, writes Jeanri-Tine van Zyl.
Student town Stellenbosch is renowned for its coffee culture. On every corner you find carrot cake and cappuccino specials. It also has a pumping social scene, with "enlightened" students who thrive on discovering new places and fear missing out on anything "hip". For both these cultures, the revamped Lucky Store, in suburb Idas Valley, will present something to talk about.
Previously run and owned by Judy Badenhorst, mother of high profile winemaker Adi, the restaurant has recently been appropriated by Warren Carstens and has undergone some changes to incorporate a wider variety of clientele. Says Carstens, "There are so many foreigners travelling up and down this road; we want to give them something authentic - we know that is what they want, mos".
Very authentic. Bobotie, stews, pick-your-own-fish braais, chip rolls, chops and wors - traditional cuisine is very much the game here, with changes including a big area outside with tables arranged around a boma. Since they know South Africans like their "vuurtjie". At the open piece of land at the back they plan to run a fleamarket every week. In Warren's words: "You can already check the vibe."
Chef Avril Petersen - "the vetkoek queen" - will be seeing to the more kitchen-centered dishes. Self-schooled in cooking, Petersen admits that her strong point is "confectionery, whether it be pastries or cakes". Ensuring that the coff ee-bunch will be well looked after.
Final touches to the Lucky Store are still being made and when I arrive for the food and wine match, Petersen, in true chef form, moans under her breath about the building. It's just an act, though, since everyone is welcome in the kitchen, where there are no lazy hands. Petersen's sister, Sarah, chats away in the kitchen. They grew up in Idas Valley, and Sarah recalls the Lucky Store in the early years. "We sommer called it Uncle Sam's shop. Shame, he died two months ago, it would've been nice to show him this place now," she smiles proudly.
To match with the Swartland Winery Pinotage 2008, rated 4 Stars in this month's category tasting (see pg.78), Avril has prepared a goulash, "as colourful as Africa". With true local flavours Mrs. Balls Chutney, some Pinotage and a whole lot of SA hospitality.
Rainbow Nation Goulash
Serves 6
100ml oil
1kg beef cubes
2 onions, cut into rings
6 spring onions, cut into rings
1 red pepper, cut into strips
1 green pepper, cut into strips
1 yellow pepper, cut into strips
250g button mushrooms,
cut in slices
1 cup beef stock
500 ml Pinotage, heated
2 (65g) tins tomato paste
60ml Mrs Balls Chutney
2 bay leaves
2ml dried rosemary leaves
Salt & pepper
TO PREPARE
Heat half of the oil in a pan and fry the
beef cubes bit by bit until browned. Keep
aside. Heat the rest of the oil in a large
pan and sauté the onions, leeks and
peppers until soft. Add the mushrooms
and sauté until golden brown. Add the
beef cubes to the vegetable mixture.
Dissolve the beef stock cubes in the
heated Pinotage and add tomato paste,
chutney and bay leaves.
Add to the vegetable mixture.
Flavour with rosemary, bay leaves, pepper and salt.
Lower the heat and simmer slowly until the cubes have
softened and a thick sauce has formed.
Serve with rice.
