Twelve Apostles Hotel and Spa
NEW FACES AND FOOD
The Twelve Apostles Hotel and Spa has a fresh breeze blowing through its hallways. New general manager Horst Frehse, previously at Grande Roche, Singita and Asara hotel respectively, brings his old-style charm to food and wine gatherings, while Henrico Grobbelaar is the new executive chef. In 2009, Grobbelaar was The Sunday Times Chef of the Year and S. Pellegrino’s Young Chef of the Year. Grobbelaar had good training catering to the edible needs of luxury hotel guests after feeding FIFA VIPs during the World Cup. Teamed with Luvo Ntezo, the hotel’s sommelier since 2005, they form a formidable duo. We caught up with the pair:
HENRICO GROBBELAAR:
Where does your interest in food stem from?
When I was a student, studying engineering, I walked past a restaurant and saw the chef, dressed in a chef’s uniform and wearing clogs, preparing meatballs. I was fascinated and watched him for almost an hour. This encouraged me and I started experimenting at home. I eventually left my career in engineering and started off peeling vegetables for three years at the Erinvale Golf Estate in Somerset West, under the leadership of Australian chef Michael Bridgeman. I then trained with Garth Stroebel and Paul Hartmann at their new Culinary Academy. .
If you could only serve one dish from your menu, what would it be and why?
I am proud of my scallops as they surprise each and every one who orders them. This meal is well balanced in flavour and presentation.
LUVO NTEZO:
What’s the secret to the perfect food and wine pairing?
You must love wine first. Use the wine as a missing link into the dish. Don’t bring a wine that has the same characteristics as the dish. Remember that there is no rule for red wine with red meat – it’s about what appeals to your palate. When you combine food and wine they trigger each other to create what I call a third flavour, something you couldn’t get without the pairing. When the marriage works, it is just fireworks!
Victoria Road, Cape Town; tel 021 437 9000
