• By Jenny Handley

    To launch their 2012 Gewürztraminer, The Beautiful Lady, Nederburg hosted a nose-to-tail lunch prepared by Pete Goffe-Wood of Kitchen Cowboys in what they term the “Salt Riviera”. Fellow gourmets and connoisseurs agreed that the concept of nose-to-tail dining is sensible rather than trendy. Using all parts of the animal pays respect to the animal.

    "Provenance and sustainability have rightfully become important issues in the food world. With ‘nose-to-tail eating’ not only are we taking advantage of tastier and cheaper secondary cuts but you can show your ingredients no more respect than by devouring them entirely," says Pete.

    The gourmet adventure began with a sauté of veal sweetbreads gently disguised with pancetta and capers (surprisingly my favourite dish of the day). The delicious jellied ham and parsley terrine in no way played second fiddle, with beef short ribs and then roast pork belly placating those who were not keen on offal. The grand finale of the savoury courses was the braised pork cheeks bourguignon – twice-cooked cheeks shredded, crumbed and fried. Each course, including the dessert (strawberries of a thousand leaves) was perfectly married with one of the superlative wines in the Heritage Heroes range, introduced by captivating Nederburg wine master, Romanian Razvan Macici.