If you have not visited Topiary Wine Estate in Franschhoek yet, you are definitely missing out on one of the most beautiful, exquisite gems that the Franschhoek Valley has to offer.
We recently spent a weekend at one of their cozy cottages, where were we able to explore the beautiful town of Franschhoek with its quaint little coffee shops, rustic buildings and vibrant Saturday morning market. Over our glorious two-day stay, we were also able to experience all that Topiary Wine Estate has to offer, including the delightful food at the restaurant on the premises, Hari Kitchen.
On both days of our stay, we were expertly looked after by Hari Kitchen’s chef and qualified sommelier, Munashe Kwaramba – Nash for short. On Friday afternoon he prepared an amazing lunch of confit pork belly with masala corn. The following day he treated us to a magical three-course custom lunch. To crown it all, each dish was delectably coupled with a chilled glass of Topiary Wine’s 2017 Chardonnay.
We just had to know more about this talented chef, so we did a quick Q and A with him.
Have you always wanted to be a chef?
Growing up, I was always around the kitchen with my grandmother, and I enjoyed learning and cooking alongside her. She shared her invaluable knowledge with me about true, African food and she was indeed my greatest inspiration.
For as long as I can remember, l have always wanted to be a chef, but my journey to getting here first took me into the engineering field, then I became a sommelier, and then eventually, a chef.
Tell us about your culinary journey.
I have been a sommelier for about a decade now, and over the years, been in that industry presented me with opportunities to rub shoulders with some of the finest South African chefs on the food scene. I started out with a food truck at the Franschhoek village market in Franschhoek, and this eventually opened up the opportunity for me to establish Hari Kitchen restaurant at Topiary Wine Estate.
And how about your journey to becoming a sommelier?
Wine found me. In 2014, l got a vacation job at Grande Provance and I completely fell in love with this classy beverage – its origins, history, tasting notes, etc.
I quickly enrolled for a course at the Cape Wine Academy then WSET and I am now a certified level 3 and SASA sommelier.
Since then, at the age of 23, I was a group sommelier in Franschhoek by 2019. I have also been a consecutive judge on the Rose Rocks panel for the past 5 years.
How would you describe your style of cooking?
I would say my cooking style is best described as Afro-Fusion cuisine. “Afro” in that I make use of classic, quality African ingredients while celebrating their heritage respectively. “Fusion” in that while cooking, I make use of different methods, techniques as well as equipment in order to create that special, unique experience.
How long have you been at Topiary Wines?
l have been at Topiary Wines since summer 2020, but l have had a great relationship with the owner and a renowned Burgundy wine-maker, Philippe Collin, for years.
Do you offer unique dishes?
Yes, I offer unique customized dishes to Hari Restaurant guests according to their preference of ingredients.
What is your favourite dish to create?
Definitely the braised guinea fowl. Delicious and tender, not only does it connect me to my childhood and heritage, but it gives me a chance to share a true sense of farm to table.
Tell us a bit more about your custom lunches and dinners.
We offer custom lunches or dinners on request. This can come from our daily patrons or in-house guests. We pride ourselves in creating unique, memorable moments on occasions such as anniversaries, weddings, farewells, etc.
What sort of ambience can guests expect when they dine here?
Casual, relaxed, personal. It’s a ‘Feel of home, far from home’ experience where we share in great food, with great people.
Tell us about the wine pairing you offer.
We have the ‘Gourmet Sommelier Food and Wine Pairing’ – this is where I personally conduct the pairing as Sommelier and Chef, and share with the patrons the insights that inspired the pairing.
And for those who enjoy chocolate, there is also a ‘Chocolate and Wine’ pairing experience as well.
Do you cater for private special events?
Yes we cater for all events, according to Covid protocols.
And lastly: where do you see yourself in five years?
That’s a good one, but really, five years from now, I still see myself working on the growth of Hari Kitchen, servicing my guests, and focussing on delivering the best dishes we have to offer. We don’t intend on becoming too big, as we do enjoy the smaller, more intimate and personal way of operating.
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Visiting Topiary Wine Estate is a unique, yet magical experience all on its own. Fresh air, greenery, beautiful views, delicious food, and crisp wines – what more could you ask for?
To experience Hari Kitchen’s amazing dishes and atmosphere, make a reservation at info@harikitchen.co.za or call +27 73 114 3237 | +27 21 867 0258
