Meletso was fortunate enough to spend #drinkwineday at TuttiFrutti Pop Up hosted by Weekend Eatery and wine pairing with KWV wines (yes they don’t only make brandy) at African Beet Emporium situated at the new hipster spot 012 Central in Pretoria CBD.


We were seated at a banquet table with about 28 other guests. These pop ups are very intimate and tickets sell out fast. The decor was a mix of simplistic and tropical decor to compliment the fruity theme of this pop up.


Alex from KWV wines described each wine and why it was paired with the particular dish.


The welcome drink was Laborie MCC Brut Sparking Wine paired with granadilla pulp and raspberries.


1st Course

Trout & Beetroot Gravlax
Served with a zesty crème fraiche, sweet figs, and roasted caper berries. Finished off with an orange reduction. Paired with KWV Classic Shiraz Rosé which complimented the trout perfectly with its pink salmon colour and raspberry, floral and strawberry aromas.



In between courses we played a quiz which consisted of foodie and KWV wine questions. This was really entertaining and filled up the time while waiting for the next course. The winner walked away with wine from KWV,.

IMG_5261The 2nd Course

Harvest table with slow roasted beef brisket & 10 hour roasted pork shoulder and sweet peaches. The pork was my favourite dish of the day. As you can see in my pictures our table was covered with an array of all the different elements of this course. It was served with a raw purple cabbage & roasted nut slaw with watercress, buttered sweet potato & roasted grapes, sliced grilled chili pineapple & fresh watermelon, and freshly baked loafs of bread and salted butter.
A selection of sauces was served on the side,  which included sweet mustard, salsa verde, and sweet berry vinaigrette which was paired with Roodeberg Bordeaux with complimented all the flavours of this lovely meal, with aromatic layers of plum, cherry and tobacco with undertones of fresh strawberry on the nose.


3rd and final Course:

70% Dark chocolate Mousse & sweet Parmesan custard mille feuille, finished off with a KWV pinotage & black cherry syrup and a baby toffee apple paired with KWV 10yr Brandy. Which was voted as the Best Brandy and Cognac Producer in the World at the 2015 International Spirit Challenge (ISC) function.

The baby toffee apples were a talking point at the table and tasted delicious. The Parmesan custard rounded off this dish perfectly as it wasn’t to sweet.IMG_5282


IMG_5285IMG_5288An awesome afternoon was had with new and friendly faces. Laid back hospitality and delicious food paired with impeccable wine. Can’t wait for the next pop up.


Make sure you follow Weekend Eatery on Facebook to find out when the next pop up is.


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