The best barbecue experience in South Africa?

I HAD THE PRIVILEGE of assessing the Adara Palmiet Valley Boutique Hotel, for sustainable tourism. It is situated on Sonstraal Road in the Klein Drakenstein region of Paarl.

I booked in on a Sunday afternoon prior to the assessment the next day.

The Hotel, situated on a working fruit and wine farm, welcomes guests with a beautiful garden and luscious green lawns, embraced by the Cape Dutch style restaurant and guest accommodation buildings. The restaurant is housed in the original Jacaranda Manor House, dated 1754.

I enjoyed a rejuvenating late afternoon swim and arrived at the restaurant for dinner at around 19h00. The very friendly hostess informed me that the restaurant serves a traditional braai (barbecue) on Sunday evenings.

My experience of a braai, growing up in Paarl, was totally put to shame by what was on offer. We enjoyed pork, chicken, beef steak, lamb chops or fish done as a choice on its own... served with a salad or two and "braaibroodjies" (a fire-toasted sandwich containing cheese, tomato and onion).

I took a seat at my table with a view of the braai master, Cullen. The first serving was a basket of home-made bread with farm butter and a lovely creamy pâté.

This was the start of a culinary experience that I will remember for the rest of my life. The breadbasket was followed by 5 tapas of totally difference and exemplary flavours. My favourite was the beef carpaccio that triggered taste buds that I was not aware of!

On to the "main course": sirloin and venison (Kudu) medallions with a mushroom sauce and a choice cut of lamb loin meat with a delicious red wine sauce. This was perfectly done, medium rare as requested. The taste of the boerewors (sausage) left me confused: confused in the sense that I had never tasted sausage as good as this, ever!

The choice of fresh salads and vegetables was more than enough, taking into consideration what else was on offer.

At this stage I became a bit overwhelmed by the experience and the quality of all the dishes... and dessert was yet to come. I discussed my newly found adventure with the braai master. He informed me of the bonsai prawn skewer and cob fish still to be enjoyed toward the end of my journey.

Dessert was served and I could only choose one of the three... the iced amarula zabaglione. This rounded off the best braai experience that I have had the privilege to experience.

Contact me at mark@markvaneyssen.co.za if you have experienced something similar or possibly better... Visit www.adara-palmiet-valley.co.za for the Sunday braai menu and full-service offering, including 5 Star accommodation.