Father’s Day falls on Sunday, 21 June, which means the annual scramble is approaching. What do you get the dad who insists he wants nothing, already owns six braai tongs and has a drawer full of “World’s Best Dad” mugs he did not ask for?
This year, perhaps it is something beautifully plated, shared slowly, and enjoyed with a view with absolutely no expectation that Dad must stand over the fire while everyone else calls it a celebration.
For Cape Town families, there are two excellent routes to a Father’s Day win. First, cook him something properly impressive at home, or take him somewhere that has already thought through the food, wine and atmosphere on your behalf.
For the dad who appreciates culinary effort
If Dad is the sort who enjoys good food, talks about “layers of flavour” with a straight face, or has strong opinions about the difference between lunch and a proper lunch, chef Neil Jewell has a Father’s Day-worthy dish that should earn you serious points.
Neil, executive chef of Jewell’s Restaurant at Spice Route Destination in Paarl, has spent more than three decades in hospitality, with a cooking style founded in classic combinations, using seasonal produce to create dishes that allow the hero ingredient to shine. He is also well known for his charcuterie work, which makes his recipe for home-smoked hake, steamed aubergine and Italian crisp feel entirely on brand.
It is not a slapdash Father’s Day fry-up. It is a plate with a little theatre. Think smoky fish, soft aubergine, a charred cabbage wrap and a crisp, salty, crunchy dressing. In other words, something Dad might politely call “very nice” before going back for more.
Neil Jewell’s home-smoked hake, steamed aubergine and Italian crisp
Smoked hake
Allow approximately 80g of fish per person as a starter.
Ingredients
- Fresh hake portions
Method
- 1. Place the water and salt in a pot and bring to the boil to make a brine.
Steamed aubergine
Method
- 1. Steam the whole aubergine, skin on, for approximately 16 minutes, depending on its size.
Italian crisp dressing
Italian crisp dressing
- 1½ cups olive oil blend
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Method
- 1. Add the shallots to the cold oil and slowly bring up to a medium heat. Cook until lightly golden, then remove, strain and place on a paper towel.
To serve
- 1. Place a portion of fish in a pan and warm it under the grill.
Or, let someone else do the cooking
If you want to spoil Dad with a leisurely Winelands lunch, Jewell’s Restaurant at Spice Route offers, honest food, thoughtful wines and the kind of setting that invites you to stay a little longer. Don’t forget to make that booking!!
For the dad who prefers to wander, taste and decide as he goes
For the more spontaneous Father’s Day crowd, Spice Route has much to offer. It brings together a collection of tasting rooms, restaurants, artisan producers and small retail experiences in one scenic destination, making it easy to turn a visit into an entire afternoon without over-engineering the itinerary. Families can explore tastings across Spice Route Wines, Jewell’s Charcuterie, CBC premium beer, Wilderer Spirits and The Chocolate Room, or opt for a Spice Route Passport, which allows visitors to choose four tasting experiences from across the destination. Walk-ins are welcome for the Passport offering, while reservations are required for groups of 10 or more.
Whether Father’s Day this year means preparing a chef-inspired dish at home, settling in for lunch at Jewell’s, or letting the afternoon unfold across Spice Route’s tastings and artisan stops, the best part is to not overcomplicate it.
Feed Dad well. Give him time. Avoid the novelty aisle. That should do nicely.
