Wine and food in harmony
Growing up in Cape Town’s northern suburbs, Michélle Theron always had a strong desire to cook for others as she believes food unites people from all walks of life and cultures.
After matriculating in 1999, she studied at Boland College Stellenbosch, where she completed her industry training and was offered a permanent position at De Volkskombuis in Stellenbosch in 2002, which ignited her passion for South African cuisine.
Two years later she got a job at Cape Grace, Cape Town. In 2007 she joined Hetta van Deventer Terblanche at Laborie in Paarl before moving to La Motte in 2010. During her time at La Motte, Michelle travelled extensively and had the chance to work at several Michelin-starred restaurants across Europe.
Her journey at Hazendal started in April 2018.
Why is it important to have wine knowledge?
It’s imperative to have well-balanced food and wine experiences. You must understand wine, from sugar levels to acidity and fullness, to put together food flavours and textures that complement the wine.
How has learning about wine impacted your dishes?
The more you learn about wine and food pairing, and understand the many complex components that bring all the senses to life, the more exciting it gets. Learning about wine really takes the dining experience to another level and creates discussion points.
At Hazendal, we’re constantly doing new things. We recently launched our vodka spirit aperitifs which are a new sensory experience. It’s also been so inspiring and rewarding to collaborate with winemaker Neil Strydom to create tasting experiences that are informative, fun and sometimes mind-blowing.
What wine and food pairing do you recommend WineLand readers try at Hazendal in March?
The Hazendal Syrah accompanied by lightly smoked salt-cured duck breast, nori-rolled mushroom barley and kombu dashi glaze. This dish forms part of our sensory experience on the estate, an interactive food and wine pairing and bespoke experience that awakens all senses and tastes.
Why is this the perfect pairing?
The smoky, cigar box undertones of the wine on the nose, with a hint of white pepper and white truffle, along with spices, red fruit and silky tannins on the palate, bring out the earthiness of the mushroom barley and the sea saltiness of the nori and kombu elements used in this dish. The smokiness of the duck is perfectly balanced with the spicy fruit of this elegant wine. This wine really pops with umami flavours.
How do a chef and a winemaker work together?
In my experience, I prefer the winemaker to select the wines, after which we taste and discuss them so I can build a dish that truly complements the wine.
What impact have you had on the wine industry?
I wouldn’t say I’ve had a personal impact on the wine industry but rather it has impacted me in a big way, especially in the way I cook and curate my food and wine experiences.
How do you see the future of the wine industry in South Africa?
Climate change, I believe, will have a significant impact on farming practices. There’s a strong trend towards more easy-drinking, lighter-style wines, such as less wooded Chardonnays, less full-bodied Cabernets and diverse, fresher-style wines.
What is the secret to being a great chef?
Stay humble, find your passion and what makes you truly excited in the industry, and follow it wholeheartedly. Everything you do should be authentically you. Don’t be scared to follow your own path!
