From February until the end of April, Cuvée restaurant at Simonsig Estate will be featuring dishes inspired by the perfectly pink Simonsig Kaapse Vonkel Brut Rosé. Each week, Cuvée’s head chef, Shanel Gildenhuys, will unveil a new creation to complement the South African Pinotage-driven Cap Classique.

Guests can look forward to delights such as ostrich carpaccio topped with fresh cherries drizzled with a red-wine glaze, and black pepper seared tuna with star anise roasted plums, drenched in a lemon-and-walnut butter. Desserts including macerated red berries with orange sorbet are also designed to complement the refreshing taste of the bubbly. With all these deliciously tempting combinations, Shanel is definitely one talented chef. We chatted with her to find out more about her cooking style.

What is your favourite dish to cook?
When I cook for myself, I like to keep it simple, fresh and straightforward. On our current menu, my favourite dish is the crusted pork fillet.

What are your favourite ingredients to work with?
Any fresh produce. There is so much flavour involved and I enjoy working with the various tastes, smells and textures.

Which kitchen tool couldn’t you live without?
My one-and-only Wüsthof chef’s knife.

What is your favourite kitchen appliance?
Funky coloured KitchenAid blenders.

What are your tips for cooking the perfect meal?
Be daring, let the ingredients inspire you, have a glass of wine close by and enjoy every moment.

Shanel’s sumptuous Rosé dishes will be available for lunch and dinner. Choose from a two- or three-course set menu, which range in price from R160 to R190 per head and include a complimentary flute of Simonsig Kaapse Vonkel Brut Rosé. Want to try one of Shanel’s dishes at home? Click here for the recipe for her beef fillet with wild mushrooms and red-wine butter sauce, or here for her buttermilk blancmange.