Shanel Gildenhuys is the chef at Cuvee at Simonsig Wine Estate in Stellenbosch. She chats to Malu Lambert about her new menu, her granny’s cooking methods, and when she first realised she wanted to be a chef.

Tell me about your winter menu. What makes it nostalgic?
The ingredients and cooking methods we’ve used to create the menu are inspired by everyone’s favourite granny. We focus on simple flavours and slow-roasting methods with just a hint of modern flair in the presentation.

What is the process behind designing a menu?
I work with our consultant chef, Jacques Erasmus, and we design the menu around available produce.

The food at Cuvee is designed to enhance the flavours of the Simonsig wine range, so the menu focuses on food-and-wine pairing.

What is your favourite dish on the new menu?
I love the slow-roasted lamb shoulder with lamb jus and green fig preserve. The dish reminds me of my gran.

Just like she did, I roast the shoulder with bay leaves, cloves and coriander and a rich stock-based sauce, which she was famous for.

Did you always want to be a chef?
I first realised I wanted to be a chef when I helped a friend make a baked cheesecake. It fascinated me that I could create something so delicious with so few ingredients.

Win a lunch at Cuvee restaurant!