Carolize Coetzee was born in Vryburg, but her parents moved to Kimberley when she was four. When she was nine, the family finally settled in Humansdorp where she finished her schooling. It was also where she discovered her calling.
Food was at the heart of every celebration in Carolize’s family. Inspired by her grandmother’s exceptional baking skills and cherished moments they shared in the kitchen, Carolize’s love of baking blossomed in her early teens. This soon expanded to include all forms of cooking, setting the stage for her future career as a chef.
Initially unfamiliar with the world of wine, her curiosity grew when she was exposed to winemakers and the job they do at the estates where she worked. This exposure sparked a growing interest in winemaking and she gradually developed relationships with key figures in the wine industry.
In 2009, Carolize began her culinary studies at Hurst Campus, then located on Backsberg. She interned at Delaire Graff Estate under chef Christiaan Campbell later in 2019 before doing stints at Majeka House under chef Tanya Kruger, Haute Cabrière under chef Ryan Shell and Cavalli where she worked with chef Henrico Grobelaar. She was appointed head chef at Cuvée at Simonsig Wines in 2015 and ran the Bodega Restaurant at Dornier from 2016-2018 before joining Tokara Restaurant as head chef in 2018.
Why is it important for a chef to have wine knowledge?
Wine knowledge is essential because it helps you understand and appreciate the culinary arts. The knowledge you gain empowers you, allowing for personal and professional development. It influences your cooking decisions and techniques, ultimately improving the overall quality of your culinary creations.
How has learning about wine impacted your dishes?
Learning about wine has significantly impacted my dishes by pushing me to be more creative. The wide variety of wines available challenges me to explore new flavour combinations and cooking techniques.
What wine and food pairing do you suggest WineLand readers try in August?
Springbok loin with Tokara Reserve Collection Syrah 2021.
Why makes it the perfect pairing?
Syrah traditionally pairs well with venison, but winemaker Stuart Botha’s elegant use of oak elevates the experience. The wine’s peppery characteristics complement the gamey flavour of the springbok perfectly, while the soft, velvety tannins don’t detract from the meat’s flavour.
How do a chef and winemaker work together?
When chefs and winemakers collaborate, they combine two distinct and deeply personal passions. While initially different, the magic happens after the wine is made, when they sit around a table and create an alchemy that transcends individual expertise.
What impact have you had on the wine industry?
I think chefs, as a collective, make an impact on the wine industry by continuously creating new ways to enjoy food and wine together.
How do you see the future of the wine industry in South Africa?
Numerous variables could have a wide-ranging impact on the South African wine industry. Climate change, younger generations not partaking as much in a drinking culture, and glass and electricity shortages, to name a few things, have all resulted in larger or smaller harvests. In South Africa, however, we have a culture of adaptability. We can already see changes in farming practices and experimentation with various cultivars and packaging options. As long as we maintain this outlook, I’m confident the wine industry will thrive.
What is the secret to being a great chef?
There’s not one specific secret. You can’t go wrong if you’re authentic in what you do and keep growing and learning.
