Klink Awards: Joubert-Tradauw Alfresco Deli

It’s time for the third ‘Klink’ Wine Tourism Awards – the Awards where you decide who walks away with the ultimate accolade and where you, simply by voting, for your favourite winery or destination in one or all of our 16 shortlisted categories, you will automatically be entered into our weekly draws to win unforgettable wine experiences – a meal at a wine farm restaurant, a night at a wine farm guesthouse, a special wine pairing tasting experience, or, of course, the fruits of the vine itself.

Joubert-Tradauw Alfresco Deli has been nominated for The Delicious Deli category for Best Deli and Farm Shop on a Wine Estate for the 2014 Klink Awards, we are one of only five finalists in this category!

About the category: Best Deli on a Wine Farm
These days, cellar-door delis sell all manner of goodies: estate olives and olive oils, artisanal breads, cheeses and charcuterie, boutique chocolates and nougat, organic vegetables, farm honey, jams, pickles and picnic baskets. This award recognises the top cellar-door deli, one that tempts wine tourists with an authentic range of traditional and contemporary Winelands produce grown on the farm or sourced locally from artisanal producers.

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How you can Win:
Grab your friends, snap a picture during your winelands adventures and tag it with #KlinkAwards on Instagram, Twitter or our Facebook wall and you’ll be entered to win incredible prizes.

About Alfresco Deli:
To add to the wine experience, Joubert-Tradauw Wingerde en Kelder boasts the much-loved Alfresco Deli, which specialises in Klein Karoo tapas.

Once a humble, tin-roofed dwelling, the Deli has been transformed into a Mediterranean-style farm kitchen with rustic décor and an inside fireplace. Guests can dine outdoors, weather permitting, in true al fresco style under the vine-covered veranda (“afdak”), overlooking the farm, the majestic Tradouw Valley and the Langeberge.

The R62 Alfresco Deli is renowned for its platters, which include Klein Karoo tapas comprising fruits from the farms such as fresh figs, nectarines, Kakamas peaches, plums and pears served with cranberries, nuts, sunflower seeds and mint; rosemary and lemon chicken with a hint of soy; a small bobotie with onion relish, stewed fruit and almonds; patat with honey and cinnamon & orange zest; beetroot with feta and herbs; tzatsiki with pumpkin seeds and peppadews; home-baked breads stuffed with olives and nutty seed loaves browned with molasses. Home-made offerings include tapenade, onion relish, balsamic reduction, fig paté, pesto, fragrant apricot jam and tomato chilli jam.

Authentic Klein Karoo foods like ostrich with a cranberry onion relish and camembert; jerseyfillet or a burger on ciabbata with brinjals and buttenut shavings, dutch cheese and a home-made tomato sauce.

The to-die-for French chocolate cake is served with a luscious green fig AND a delicate lemon- meringue cheese cake with a cranberry compote.

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