As Autumn begins to settle in at the Cape, FABER Restaurant on Avondale Wine Estate welcomes in the season with extra enthusiasm with the news that Chef Dale Stevens is to take up the reins in the kitchen.
Born and raised in Mossel Bay under the strong guidance of his maternal grandmother who always ensured that her guests left her home with a smile and a belly full of food! After matriculating, Dale studied at The Culinary Academy in Paarl and was fortunate to experience his practical placement with legendary chef George Jardine at Jordan Restaurant where he also worked and gained invaluable experience for four years after graduating.
Says Dale, “My biggest mentor is George Jardine, as I spent so many hours alongside him as a young and inexperienced chef. I take my hat off to Luke Dale Roberts, as he has managed to place South Africa on the international map. I have been following the opening of Noma 2.0 very closely. Rene Redzepi is really one of the most inspirational chefs of our time and I would love to one day dine in his restaurant and experience his food. Since I started working in the kitchen, I have developed a great fascination with Japan and the country has become my dream culinary destination. I am attracted to the culture, the food, the discipline, their craftsmanship and the Japanese way of life”.
Easter delights such as lamb, pickled fish and hot-cross buns can be expected for this family style sharing lunch prepared by Chef Dale and his team. An Easter egg hunt with the added entertainment of watching Avondale’s famous Pekin Ducks eagerly at work cleaning up the vines of snails all makes for a fun-filled and memorable day out.
The FABER Easter Sunday lunch feast is priced at R485 per adult for an Easter 4-course sharing menu and R150 per child for an Easter 2-course menu inclusive of the eggciting egg hunt.
FABER restaurant is situated on the scenic Avondale wine estate near Paarl in the Western Cape Winelands. The restaurant is open for lunch from Wednesday through to Sunday between Noon and 14h30 and for dinner from Thursday through to Saturday.
Advance bookings recommended. Call (27) (21) 202 1219 or email email@example.com.