A pioneering alliance has been established by Stellenbosch’s finest chefs with the aim of fostering next-level creativity and collaboration.
Spearheaded by Shaun Scrooby of VUUR Restaurant and Bertus Basson, a household name in South African foodie circles, the Onderstok food creative furthermore seeks to nurture talent and push the boundaries of culinary innovation.
The choice of the Onderstok name intentionally strengthened the association between food and Stellenbosch’s reputation for fine wine, said Basson.
The concept evolved over a year, from discussions between Basson and Stellenbosch Wine Routes Manager, Elmarie Rabe. The aim was to find ways through respective organisations to continue raising the bar on the Stellenbosch offering.
“Onderstok is Afrikaans for rootstock – the mostly subterranean part of a vine on to which grape varieties are grafted. As with food, a good result requires a good foundation and Onderstok will be our seedbed,” noted Basson.
He added…
