Sip, savour and stir: master mixologist Sebastian Rodriguez shakes up Juniper Moon's gin-pairing event
'I'm looking forward to seeing everyone's reaction to the drinks and how they pair with the food,' he said.
Master mixologist Sebastian Rodriguez promises attendees at the Juniper Moon exclusive gin-pairing experience in Cape Town 'a journey of flavour through simplicity.'
At the event, which will be held at Auslese by Aubergine in Cape Town on Thursday night, Rodriguez will create delicious gin creations to pair with cuisines cooked up by former Masterchef Australia runner-up Ben Ungermann and the restaurant's chef, Harald Bresselschmidt.
The mixologist believes that the popular alcoholic beverage pairs well with food because of how well-rounded the gin is.
'Richer and more decadent foods pair better with this gin, as the Juniper Moon notes help neutralise the fat but also bring out the flavour of the dish.'
He added that 'something light and fresh' can also be enjoyed together with the Juniper Moon Gin.
'It is a very easy drinking gin, so it will blend very nicely with something lighter.'
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Daily Maverick
27-06-2025
- Daily Maverick
After dark in the Stellenbosch restaurant the world is noticing
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And here comes the food, to paraphrase what she said earlier at VUUR about the wine. Duck and citrus. That's a marriage made to last. Duck l'orange is not a classic for nothing. This is the 'snack' course: duck liver (and poultry liver is also a perfect match for citrus) is prepared with yuzu, an Asian citrus fruit that looks like a lemon but — like a lemon — is too sour to enjoy as it is. Even more so than lemon. They look like chocolate truffles on tiny round biscuits. Dark and intense, a luxurious pâté that sings to the Boland night. Alongside, a crunchy pretzel-like biscuit concoction seemingly from the cuisine of another planet. It looks like a lot of trouble for a bit of fun. Tastes nice, very crunchy. Pairing the wines is sommelier George Young, a bodybuilder with an apparent shyness that seems at odds with his physique. 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Maybe this was from that salmon that eyed me at Wild Peacock Fine Foods earlier. This is what I wrote down: 'Salt, sugar, herbs and lemon powder. Horseradish panna cotta with curry leaf extraction gel. Finished with trout roe. Carrot and tamarind broth infused with smoked kombu oil to finish dish.' The menu calls it 'Freshness: salmon gravlax, horseradish, curry extraction, tamarind broth.' I loved every morsel and was intrigued by the savoury panna cotta. Fresh it is, it sings of it, revels in it. But there is a question… Is it unreasonable to ask, given the stated commitment to quality local produce, whether it has to be Scottish salmon? Would a play on local salmon trout (yes, I know it's not salmon as such though it is in the same family) not be worth exploring? And a bolder choice? Dare one suggest this would bring the menu price down too, while making it more 'of Stellenbosch'? 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The sweetbreads are surrounded by a generous pool of smoked cream, perhaps sensible as a counterpoint to the dark richness of the focal point. A red wine, Rainbow's End Cabernet Franc, is meant to be paired with this, according to the menu, but George brings us the fabulous Raats Family cabernet franc 2021. I see online that it retails for R800; excuse me while I grab the sal volatile and get up from the floor. Next: 'Culture: cold-fired sea bass, dhania, cashew and coconut curry.' A Catherine Marshall riesling, vintage 2024, accompanies this delightful dish. It's fruity, honeyed and citrusy, an ingenious match for that pool of saffron-hued sauce on my plate alongside the moist, soft fish. The fish is Moroccan sea bass. I was too tired to ask why, but if a fish can please a palate at this stage, who's complaining? It was fired in the Diablo oven, we're told. The fish was sublime, wherever it came from. A dhania relish. Apricot emulsion. 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IOL News
04-06-2025
- IOL News
Experience a weekend of music, theatre and dance in Durban
Sjava will be performing live at Chris Saunders Park on Sunday, June 8. This weekend in Durban promises a delightful blend of music, theatre, and intellectual challenge as various events unfold across the city, catering to diverse interests and age groups. Sjava in the Park Spend a picturesque afternoon in the park grooving to multi-award-winning singer and rapper, Sjava. Joined by local artists, Sjava promises to deliver a captivating performance, making for a perfect afternoon filled with great music. Where: Chris Saunders Park, Centenary Boulevard, Umhlanga. When: Sunday, June 8, from noon. Sugar Man - A Tribute to Rodriguez Barry Thomson & The Reals pay tribute to American musician, Sixto Rodriguez. Their live performance features all his well-remembered songs such as "I Wonder", "Establishment Blues" and "Sugar Man" among others. Where: The Rhumbelow Theatre, Cunningham Road. When: Saturday, June 7, at 7.30pm and Sunday, June 8, at 2pm. 031 Festival The third annual family-friendly 031 Theatre Festival will allow theatre lovers a special sneak preview of some of the productions heading off to the National Arts Festival to represent Durban. It features productions like "I Can Buy Myself Flowers", "Becoming Benno" and Aaron McIlroy's "ADHD". Where: Seabrooke's Theatre at DHS. When: Friday, June 6, to Sunday, June 8. Our Halls of Fame A ballet show celebrating the best of choreography, featuring students ranging from 3 to 25 years old. Where: Playhouse Drama Theatre, Durban Central. When: Saturday, June 7, at 1.30pm and 4pm. Mensa Membership Test Are you curious to find out exactly how bright you really are? Then take the Mensa test and join the society of high IQ individuals upon proving yourself. The test is conducted by a registered psychologist and takes about two hours. Candidates must be 16 years or older. Contact for more information. When: Saturday, June 7, at 9.45am.
IOL News
30-05-2025
- IOL News
An unforgettable evening of gin, gourmet delights and great company at Juniper Moon Gin's Cape Town launch
The star of the night was, of course, Juniper Moon Gin. Image: Vuyile Madwantsi Cape Town winters have a way of pulling us indoors, with crisp air, gentle rains, and the allure of cosy nights spent with good food and even better company. On one of those cold, rainy evenings, I found myself invited to the exclusive launch of Juniper Moon Gin in the heart of the city. The promise? A night of indulgence perfectly paired with crafted cocktails and a curated menu from some of the best culinary minds in the business. Despite my less-than-cocktail-appropriate choice of attire - a cute black dress I've been over-wearing lately - I arrived at the event feeling just the right mix of excitement and nerves. Social events aren't my strong suit, but Lisa, my ever-reliable plus-one, held my hand through it all. On arrival, we were greeted by the warm hum of chatter and clinking glasses at a snug venue tucked away in the Gardens. The evening began with a welcome drink, a gin and tonic, naturally and an informal mingling session among Cape Town's socialites, gin enthusiasts, and foodies. As the night unfolded, we were ushered into an intimate dining area, where a long, elegantly set table awaited us. The gin that stole the show The star of the night was, of course, Juniper Moon Gin. The tasting experience was guided by MC Steyn Fullard, who walked us through the intricate notes and unique distillation process of this proudly South African spirit. The first sip was an experience in itself, smooth, balanced, and layered with citrusy bursts of lemon, orange, and grapefruit, rounded off with earthy coriander and spice. Fullard encouraged us to add a few drops of water to our gin, a subtle tweak that unlocked even more depth in its flavour profile. 'It's like wearing a delicate perfume,' he quipped, 'a light, beautiful blend that lingers just enough.' Here's what sets Juniper Moon Gin apart: its unique vapour extraction process. While traditional methods rely on maceration, where botanicals are steeped directly in alcohol, Juniper Moon Gin uses racks to suspend its nine botanicals above the alcohol, allowing the flavours to infuse gently via vapour. This results in a subtler, more refined gin. And while the exact recipe remains a closely guarded secret, we know there are seven indigenous South African ingredients, including a dried flower whose identity remains tantalisingly undisclosed. Former 'MasterChef Australia" finalist Ben Ungermann. Image: Vuyile Madwantsi A culinary adventure The evening's menu was a masterpiece in itself, crafted by a dream team: former "MasterChef Australia" finalist Ben Ungermann, master mixologist Sebastian Rodriguez, and local culinary legend Chef Harald Bresselschmidt of Aubergine. Each dish was paired with a signature Juniper Moon Gin cocktail, spotlighting the versatility and elegance of this spirit. Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Image: Vuyile Madwantsi One standout dish was Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Presented under a dramatic fynbos smoke dome, it sparked lively conversation at my table. For me, the dish was a hit-and-miss, while the presentation was theatrical and the flavours bold, raw meat just isn't my thing. However, it was a crowd favourite, judging by the empty plates swiftly whisked back to the kitchen. Crispy triple fried pap bar, artisan homemade aioli, black garlic gel, celery sheets with young celery heart, black caviar with a south african game meat jus. Image: Vuyile Madwantsi The second course, though, surprisingly stole my heart: fried gourmet pap topped with black caviar. Who knew a humble papa could be so decadent? Bresselschmidt's reimagining of South African staples continued with a beautifully tender springbok loin, though slightly undercooked lentils on the plate left me longing for the hearty lentil stews of my childhood. Springbok loin medallion, beluga lentils, sauce with winter savoury and forest mushroom, mulberry gel. Image: Vuyile Madwantsi Dessert was another daring experiment: biltong-infused ice cream. We were encouraged to keep an open mind, but for me, it didn't quite hit the mark. Still, it added a playful, surprising twist to the menu, an approach that perfectly mirrored the ethos of Juniper Moon Gin itself. Dessert was another daring experiment: biltong-infused ice cream. Image: Vuyile Madwantsi The beauty of the evening wasn't just in the food or the gin, it was in the connections. I struck up a conversation with Wessel Pieterse, a fellow Eastern Cape native, over the smoky aroma of the wildebeest tartare. The scent transported us both back to (ePhondweni )! The Eastern Cape bundu scent evoked a sense of nostalgia. As the courses rolled out and the gin cocktails flowed, the room grew warmer, louder, and more alive. Laughter filled the air, proof that Juniper Gin had done its job: bringing people together, one sip at a time. Juniper Moon Gin's launch wasn't just a celebration of a spirit, it was a celebration of South African ingenuity, flavours, and community. From its carefully sourced botanicals to its innovative distillation process, this gin is as much a story as it is a drink. And to the evening's gracious host, Cole Francis, kudos for crafting an experience that was equal parts intimate and unforgettable.
