This quick and easy melon caprese salad adds an extra kick with some delicious Galbani fresh mozzarella pieces! Check out how to make this dish here:

INGREDIENTS
100 g green exotic tomatoes
1 spanspek, peeled and seeded
1 ball Galbani fresh mozzarella
Handful basil
¼ cup olive oil

METHOD
1. Thinly slice the tomatoes, spanspek and mozzarella.
2. Arrange tomatoes, spanspek and mozzarella on a platter.
3. Scatter with basil, drizzle with olive oil and season.

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Over at Haute Cabrière, it is all about celebrating seasonal, locally sourced and organically farmed food through their menu of classic dishes – with a modern twist, of course. For Chef Westley, it’s a no-brainer, having grown up on his grandparents’ farm. From there, he followed his dream of studying to become a chef. Now, he finds himself cooking alongside Nic van Wyk at the iconic Haute Cabrière Restaurant & Terrace.

By Jana du Plessis & Roxy Greeff

To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard’s Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.

But for now, take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

Videography: Imaad Griffiths/HSMimages
Photography: Juliette Bisset

The post Behind the scenes at Haute Cabrière with chef Westley Muller appeared first on MyKitchen.

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