The way to his heart this Father’s Day is through his stomach


SUNDAY, June 20 is Father’s Day. I think they come in all shapes and sizes, colours and flavours, and I do roll my eyes at the marketing and advertising that urges us to get Dad braai utensils and brandy. Just the other day, a large retail chain was involved in a Twitter furore because it had babies’ hairbrushes, not only gendered in pink and blue for essentially the same item, but at vastly different prices.

The retailer said sorry blah blah, but then pointed out lots of things are gendered, like deodourant, which made me go “hmmm” and stroke my chin thoughtfully. Where is the line? I also get annoyed with clothing. Why do T-shirts have to be for men or women? Can’t we just have T-shirts? Or just clothes for that matter. I love my black sequinned zip-up jacket designed by Craig Port, a bargain on sale at YDE, which I was told I shouldn’t have because he makes men’s stuff. Puh-lease. It looks great on me, and super hot on a certain man I know, and I had to fight to get it back.

There are plenty of women, myself included, who’d be delighted with braai stuff and bourbon as a gift but I’m not going to argue with all these celebratory Father’s Day foodie offers, because we can all share fabulous meals. These are the press releases I’ve selected for you.

  • The Mount Nelson’s chefs have Father’s Day covered with an enticing selection of dishes and drinks to celebrate in style all weekend. 

A special Father’s Day afternoon tea will be served over the weekend with delicious additional treats – over and above the usual traditional feast – such as biltong cheese croquettes, bobotie tartlets and southern fried chicken sliders, as well as a gift of a miniature bottle of Hennessy paired with homemade chocolate truffles with tantalising flavours such as orange bonbon; dark chocolate, peach and hazelnut; and chilli chocolate fudge. 

The Father’s Day weekend lunch and dinner menus include inviting dishes such as pepper cured beef, home smoked snoek terrine, mussels in garlic and beer and beef sirloin with oxtail croquettes; and for dessert, an irresistible hazelnut and chocolate tart with milk stout ice-cream.

In Planet Bar, next to the roaring fire, enjoy three original sliders served with perfectly paired beer tasters – beef and mature cheddar burger served with CBC Pilsner; Southern fried chicken with spiced aioli served with CBC Pale Ale, and pulled lamb with tzatziki and babaganoush served CBC Lager.

To find out more about these delicious offerings or to make a booking, contact restaurant reservations on 021 483 1000 or email: [email protected]

  • Nederburg’s The Manor restaurant in Paarl will be welcoming dads and their loved ones with an array of delicious wines and eats. Add a fireplace and a touch of history to the mix, and just like that, you have all you need for a memorable day out in the gorgeous Cape winelands.

There’s a great selection of breakfast options for the early birds, from classic Eggs Benedict and a chef’s choice with popular farmhouse classics, to shakshuka with naan and fresh coriander, and French toast served with crème fraîche, berry compote, preserved fig and crispy bacon, or opt for a healthier option like muesli, yoghurt and fresh winter fruits. Service begins at 9.30am.

Lunch is served between 12pm and 4pm and comprises a feast-to-the-table shared menu, suitable for groups of four to 20. Offered at R185 per person for two mains and two sides as well as dessert, one could add an extra side dish at R30 per person.

Mains comprise full-flavoured, robust winter dishes including oven-roasted oxtail with garlic mashed potatoes, and Thai green chicken and prawn curry with poppadoms and salsa. The selection of side dishes are smoked potato purée, cinnamon and honey-glazed pumpkin wedges, spiced rice, baby beets and orange gremolata and salad greens with vinaigrette. Dessert is a surprise sweet treat.

The Manor will also be serving all dishes featured on its winter à la carte menu. This option is recommended for groups of less than four guests, although also available to larger groups.  There will be a wide selection of Nederburg wines, offered by the glass and by the bottle.

Or opt for the Vintage Vault tasting, at R155 per head (waived when you purchase wine in excess of R400), which showcases five exceptional vintages (2007, 2009, 2010, 2011 and 2014) of Nederburg Ingenuity Italian Red, a novel blend of Sangiovese, Barbera and Nebbiolo.

Booking is required. Contact The Manor at Nederburg on 021 862 3104 or [email protected] to make a reservation and when doing so, please confirm any allergies and dietary requirements.

  • Celebrate Father’s Day with beer and braai at The Table Bay’s Three Forks. Executive sous chef Wesli Jacobs has curated a meal which will bring joy to your dad’s belly, while showcasing the small batch beers from Starke Breweries in Contermanskloof.  The three-course meal will be served at your table.

Starters are three bean salad with sweetened chili and coriander, classic potato salad with spring onion, jalapeno and sliced egg, shaved cabbage, fennel and carrot coleslaw, biltong pate and smoked snoek pâté with homemade breads, garlic and herb French loaf cooked over the coals.

Mains are grilled lamb chops with salsa verde, salt and pepper beef steaks, green peppercorn mushroom sauce, lemon and herb chicken wings served with grilled seasonal vegetable skewers, sweet chili glaze, roasted sweet potato and feta, grilled mealies with a coriander butter and smoked cinnamon butternut. Desserts are milk tart, chocolate cherry brownie, granadilla and lemon meringue tartlets.

The time is 1pm, the cost is R550 per adult, R275 for children under 10. Bookings can be made on 021 406 5988 or [email protected]

  • Indulge the whole family on Father’s Day with a rich and hearty Roodeberg slow cooked lamb shank ragu accompanied by this trusty South African red that gets better with age just like your dad.

Opulent and meaty, this recipe is Roodeberg’s take on the traditional Italian slow cooked meat sauce enjoyed with pasta.

The full flavour of the lamb shank is intensified when braised slowly in Roodeberg wine, leaving it tender enough to shred into a nourishing, winter warming pasta sauce. 

Nothing says “thanks dad” like reminiscing over a glass or two of Roodeberg while tucking into tasty winter comfort food.

Roodeberg Classic Red 2019 is a fine match for this slow cooked lamb ragu. The wine erupts in your glass with aromatic layers of red and dark fruit, cassis and hints of sweet spice and dark chocolate. The palate is elegant and well-rounded with nuances of cedar oak and dark plums, supported by elegant silky tannins that linger long after the last sip.



1 kg lamb shanks or boneless lamb shoulder or leg cut into large cubes

60 ml seasoned flour 

olive oil  

125g streaky bacon, diced

1 onion, chopped  

1 stalk of celery, diced

1 large carrot, diced   

125 ml Roodeberg red wine

15 ml beef stock concentrate  


3 garlic cloves

1 can chopped tomatoes 

 2 bay leaves

To serve: Pappardelle (cooked when ready to serve and tossed in olive oil) and fresh basil leaves


Dust lamb shanks with seasoned flour. Heat oil in a large oven proof dish and brown the meat on all sides. Set lamb aside. In the same dish, sauté the bacon first, then add the onion, celery and carrot and simmer until glossy. 

Add the wine, stock concentrate, chopped tomatoes, rosemary, garlic and bay leaves. Simmer for 2 minutes. Add lamb back into the pot. Spoon the mixture over the lamb shanks. Cover and roast at 160°C for ± 3 hours. 

Use two forks to pull the meat away from the bone and combine well with the mixture in the pot. Remove bones. Simmer on the stove for a few minutes and season to taste. 

Serve on pappardelle and finish off with fresh basil leaves and pecorino shavings.

  • Grace Stevens – TV chef, cookbook author and mom of four – is heading for her 19th Father’s Day and is here to share her top tips to making this Father’s Day unforgettable. 

“Part of what makes Father’s Day so special is the excitement that builds up in my household. I treasure how my kids and I secretly whisper about our plans to make his favourite gooey chocolate brownies or deliberate over what to get him as we wander through the grocery store,” she says. “Most of all, I love how excited my husband gets knowing that everyone just wants to spend the day with him. Planning ahead and dropping hints creates a wonderful suspense and excitement that makes for the best dad’s day.” 

Have An Adventure 

An experience shared is treasured longer than any fancy gift. All fathers are different so put some thought into what would make your dads day. A family weekend away for the adventurous dad, tickets to the game for the sporty dad, his favourite lunch for the foodie dad or a day spent playing video games for the gamer dad, are all great ideas.

Make Him A Special Card

A handwritten card is heartfelt, genuine, and truly timeless. “I remember making my dad a card every year that looked like a shirt and tie, and wrapping up lots of biltong to give him. If your dad has a classic dad joke he is known for, or a picture you know means a lot to him, add that in the card. It’s the personal moments that make the best cards,” says Grace.

Make Food A Family Affair 

Trying to keep quiet in the kitchen while making her husband his favourite homemade rusks, when they all know that he is pretending to sleep, is a tradition in Grace’s home. “We love taking lots of family photos of the process and every year over our freshly baked rusks and steaming hot coffee my family looks back to see how we have all grown and how dad has changed. Chocolate and biltong are always right up there with rusks and nothing beats a great chocolate cake to commemorate and celebrate. 

“Dads themselves are the greatest gift to our lives. Although it would be impossible to express how grateful we are to them in one day, making their favourite foods and giving cards and hugs goes a long way. After all, spending time with our dads this Father’s Day and letting them know how much they are loved is the greatest gift of all.”  

For delicious tried and true family recipes and online tutorials, shop and live classes, click here or follow Grace_stevenschef on social media.

Last but not least, here’s a recipe from The South African Mushroom Farmers’ Association.


Served with KWV 10 Year Old Brandy & Cold Brew Cocktail

Serves 4-6


8 XL free-range eggs

125ml milk or cream

Salt and pepper, to taste

200g baby spinach, stems removed 

2 Tbsp olive oil

250g portabellini or button mushrooms, sliced 

100g fresh baby fennel, sliced 

1 bunch spring onions, sliced and divided in 2 

100g smoked salmon

60g soft goat’s cheese / soft cheese of choice 

To serve: Fresh dill & lemon wedges 


Preheat the oven to 200 °C.

Place baby spinach in a colander and pour over a kettle of boiling water to quickly blanch the spinach. Squeeze out all the excess water and roughly chop. 

Heat olive oil in a cast iron pan. Fry mushrooms until they release their liquid and begin to brown. Add the baby fennel and half the spring onions. Cook until just tender. 

Add the spinach to the pan and mix. Season. 

Whisk together the eggs and milk. Season well with salt and pepper. 

Turn the heat down to medium low and pour the egg mixture over the vegetables. Distribute things nice and evenly. 

While the mixture is cooking arrange the smoked salmon and cheese on top of the egg mixture. 

Once the frittata starts appearing cooked around the edges transfer it to the oven. 

Bake for 15-20 minutes or until the eggs are set and the frittata has slightly puffed up. 

Scatter with the remaining spring onions and some fresh dill and serve.


Makes 1 cocktail 


50ml cold brew coffee

50ml KWV 10 year Brandy

50ml full cream milk

25ml simple syrup

3-4 coffee beans, for garnish 


In a shaker filled with ice combine the cold brew, brandy, milk and simple syrup. Shake well. Strain into a coupe style glass and garnish with 3-4 floated coffee beans.

You might also like
Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments