waste expect the unique, and a charcuterie
board that is self-crafted. David spends four
to five months making his own bresaola, and
gives time and attention to preserving and
fermenting. He builds each dish around the
products in season and is constantly changing
dishes, notching up almost 200 new dishes in
one and a half years.
#I keep the essence,% says David. #I don&t
want to change too often but need to avoid
a comfort zone. I like to support and showcase
local suppliers, putting their names on the
menu. I also like to support local business
like a small husband-and-wife team, and of
course, support ABALOBI, an app that helps
local chefs source fresh seafood from local
fishermen.
The dish that best signifies David&s
philosophy and showcases his passion for
meat, is his beef sirloin pastrami and pretzel.
It&s served with a horseradish catalan, spiced
onion relish, charred spring onion salsa and
a home-made, soft pretzel, a sure stalwart.
You&ll see it artfully sketched on the menu.
But everything is carefully crafted, and
represents how the team do their best to make
unique products, and dishes that will make you
return. #Here we tell the culture of this place,
a working farm with a rusted roof. We offer
access, you can look and touch.%
There is attention to small detail, but the
emphasis is on getting the big things right.
The dishes might come swiftly from the
kitchen, but great care is taken with eachof them. Eat with your eyes first and feast on
perfect, contemporary presentation, then take
time to enjoy the aromas, and the abundant
tastes and servings. ■
Map reference F2 see inside back coverChefs Warehouse at Maison
021 876 2116, http://www.maisonestate.co.za
Open for lunch and dinner, closed Tuesdays.ABOVE: The deli and shop are overflowing with mouth-watering products, kitchen equipment and beautiful books
for collectors. RIGHT: Chef David Schneider and ICA student Saskia Eeck ready to fillet a sustainable fish to make
a spectacular dish. BOTTOM LEFT: In winter, take a seat close to the fire. BOTTOM RIGHT: The vineyards and the
cuisine show a sense of place.
Scan here for a Q&A
with David Schneider
and more of his
delicous recipes