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Three Ways with Pears

Our March 2012 Small Spaces issue 'Three Ways with' shoot included a delectable spread of seasonal ingredients and an idyllic, farm-style location. Pears were the fruit of choice for the recipes, which featured an explosion of tastes in the three separate dishes. House and Leisure Food Editor Raphaella Frame selected pears as they are seasonal and bring a distinct flavour to any dish. And the aromas that we whiffed from the kitchen were testimony that we had an exciting shoot ahead of us! We shot on location at The Table at De Meye, a lovely, quaint, converted farm-house eatery in the Stellenbosch wine region, owned and run by chef Camilla Comins and her husband, food photographer, Russel Wasserfall. They are joined by Camilla's brother, Jason Comins, who also has an integral hand in cooking and creating the unique dishes at the restaurant. Located alongside De Meye Wine Estate, the scenery of the surrounds greatly enhance the look and feel of the place. Camilla, Russel and Jason have a very unique approach to food and enjoy 'simply, country food' and each week they create a different, exciting set menu, making use of delicious seasonal ingredients that are locally sourced. This means that you'll never eat the same meal twice when visiting the Table at De Meye, and can look forward to an original masterpiece each time you dine with them. Brilliant photographer Simon Scarboro took the photos of the food and location and did a great job capturing the laid-back, organic essence of the location. On the menu we had five dishes of which three were selected to be in featured in the magazine. The entire spread included the following scrumptious combinations:

  • Pear chutney with a pork and chicken liver terrine
  • Rustic pear cake with ginger cream
  • Honey and port roasted pears
  • Pear tarte tatin with Huguenot cheese and baby salad leaves
  • Pears caramelised in red wine butter served on bruschetta with coppa ham from the local Artisan Charcuterie, the Black Pig
The final selection included the mouth-watering pear tarte tatin, red-wine caramelised pears on bruschetta and rustic pear cake, which we were lucky enough to steal a bite of when all the photographs had been taken. We were even treated to a slice of Camilla's famous lemon poppyseed cake, served with berry flavoured sorbet, a lovely sugar boost to keep us going all afternoon! The decor remained simple in keeping with the food, and the team played around with different cutlery, table settings and ingredients to create a distinct farmhouse feel. Complemented perfectly by the array of dishes emerging from Jason and Camilla's kitchen, the end result is an ultimate display of palatable organic foods. Turn to page 92 of our March Small Spaces issue - on shelf now - to see the delicious end result. Text: Kim Grové