DORNIER BODEGA APPOINTS NEW CHEF DE CUISINE – NEIL NORMAN

SINCE opening the doors to Dornier Bodega Restaurant in 2007, this winelands eatery has become one of Stellenbosch’s most popular culinary destinations. Their signature ‘farm cuisine’ has become a hit with both local and international visitors to the Dornier Wine Estate – a custom which looks set to continue with the appointment of their new Chef de Cuisine – Neil Norman.

While many of the restaurant’s winning culinary ideas will continue, Chef Neil Norman looks forward to putting his own stamp on the restaurant’s renowned ‘farm cuisine’.

Neil describes his views on food and cooking as traditional and believes that to create spectacular food, one should stick to the basics – using only the best ingredients, taking no short cuts and lastly cooking each and every dish with only the finest preparation methods and techniques. ‘When I am not cooking in the restaurant you can find me cooking at home. There is nothing better than enjoying good food and good wine with good company’ says Neil.

At Dornier Bodega, Neil will get to indulge in his love of good wine and food. ‘Neil’s passion for wine combined with his love of food means that he is an ideal and logical fit for us at Dornier’ says Raphael Dornier, Managing Partner of Dornier Wines. ‘After all we are in the business of wine first and foremost and Dornier Bodega is the perfect medium for us to showcase our wines.’

Chef Neil Norman brings with him a wealth of experience having held the position of Executive Chef with the Devine Inspiration Group, which has restaurants such as Paranga, Kove and Bungalow in its illustrious portfolio. Prior to this Neil was head chef at the renowned V&A Waterfront Restaurant – Belthezar.

Here Neil honed his extensive wine knowledge with the help of the restaurant’s award-winning wine list, and he spent many hours in the butchery under the expert guidance of master Swiss butcher Rudolf Gautschis. The start of his love affair with meat and meat preparation started far earlier though, at a very tender age when he would join his father on hunting trips. Neil’s passion for food and cooking ultimately lead to him completing his chef training at the Zevenwacht Chef School in 2001.

About his appointment at Dornier Bodega, Neil comments ‘I am looking forward to working with winemaker, JC Steyn and ensuring that all the dishes we produce in the kitchen are complemented by at least one or more of the outstanding range of Dornier Wines. I want visitors to the Estate and Restaurant to experience the best we have to offer – from the wine to the food to the magnificent scenery and the warm hospitality.’

Diners can look forward to dishes such as Roast lamb shoulder, served on grilled seasonal vegetables, topped with a veal jus-le, French style potato gnocchi, tossed in a Gorgonzola & Salmon sauce and Grilled Kudu Medallions, served on beetroot Carpaccio, topped with micro leaves and warm berries.

About Dornier Bodega Restaurant
Bodega – which means ‘cellar’ in Spanish – is open seven days a week for lunch (12h00 – 17h00), and for dinner (18h00 – 21h30) on Thursdays, Fridays and Saturdays. Please book your table to avoid disappointment. The Wine Tasting Lounge and Sales area is open daily from 10h00 – 17h00.

For more information and reservations call Bodega on (27) (21) 880 0557 or book online at www.dornier.co.za/bodega/book.php or follow the Dornier Wines Blog at http://dornierwines.blogspot.com/

Source: Manley Communications

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