Gadgets aren’t really my thing – except for my prized truffle shaver, of course – but lately I have my heart set on a girolle. It all started with a plate of cheese at Rust en Vrede in Stellenbosch.

Beautiful white rosettes of cheese that looked like frilly carnation flowers were served with candied walnut cream and a truffle dressing. They were produced using a girolle, which produces ultra-thin shavings and brings out the flavour and aroma of the cheese. It was made for use on a specific cheese, the Tête de Moine, which is a firm, milky Swiss cow’s milk cheese with an incredibly sharp almondy, spicy flavour. A big, bold glass of red is a match made in heaven.

I really love a good cheese: at The Tasting Room at Le Quartier Français in Franschhoek I revelled in slices of local Dalewood Fromage Huguenot cheddar with a delicious glass of sweet white port. And I confess, I devoured every drop of the fig reduction, too.

Happy eating!

?Abigail

P.S. After many  months eating around the country, last week we celebrated the 20 nominees, an exciting list of the 20 restaurants that are in line to be one of the ten best chefs in the land. Have a look and predict the winners.