The art of food has always captivated Tayla Kymdell. At 22, she’s the youngest person in South Africa to be honoured as a rising star in the wine industry.
Passionate about how flavours are able to integrate and create an explosion of theatre on the palate, former Gillitts girl Tayla believes there’s no better way to learn the art of flavour in food than through its best compliment … wine.
Now, along with 29 other young professionals – many of whom have grown up in the wine industry or come from families who’ve been winemakers for hundreds of years), she’s been recognised by WineLand Magazine as a mover and shaker in their 30 Under 30 themed issue.
‘My passion for the wine industry grows all the time – as I continue to learn and discover new fields. What attracts me the most is the physicality of it all! It’s not as easy and glamorous as the movies make it out to be. It stands by the saying of ‘blood, sweat and tears’, and I have experienced this already by only doing two harvests so far.
‘But the pain is so worth it when it comes to the tastings which lead up to the bottling process. This is when you finally comprehend the sheer beauty of the product and the complexity and intricacy of the whole process and how everything falls into place.’
Tayla shares her springtime recipes, paired with some of her favourite quaffers.
Asparagus, mushroom, sundried tomato and goat cheese galette
WINE Diemersdal Sauvignon Blanc
To contrast the earthy notes from the mushrooms and the cream and the body of the goat’s cheese, while complimenting the acidity of the tomatoes and asparagus, a citrus-driven Sauvignon Blanc or Sauvignon Blanc and Semillon blend is ideal. Diemersdal Sauvignon Blanc is driven with notes of grapefruit, lime and gooseberries while retaining a crisp and rounded body.
Other wine recommendations: Nitida Coronata Integration Sauvignon, Semillon blend (2018 vintage)
You’ll need: 2 tbsp. unsalted butter; 2 pinches fresh or dried thyme; 200g asparagus stalks, cut to 5cm pieces; punnet of brown or Portobello mushrooms; 150g sundried tomato pieces; 1 pack of frozen puff pastry; 100g goat cheese; 2 tbsp. cream; 3 tbsp. water; salt and pepper for seasoning
To make: Preheat oven to 180°C. Melt the butter in the pan over medium-high heat. Add ¾ thyme sprigs and asparagus stalks and cook for about three minutes, until asparagus stalks are bright green. Add the sundried tomatoes and sauté for an additional minute. Add the water and let cook away entirely. Add the mushrooms and cook until soft. Season with salt and pepper.
Let pastry thaw prior to cooking. Line baking tray with parchment paper and lightly oil the baking surface. Roll out pastry to 30cm diameter circle, prick base lightly with a fork. Crumble half the goats cheese on the base while leaving 5cm open on the edges. Top the cheese with the vegetable mix and finish with the remainder of the goats cheese and thyme on top. Fold the edges of the pastry over the edges of the vegetable fillings and pinch the pastry together gently to keep its shape while baking. Brush the folded edges of the folded pastry with the cream. Bake for 30 minutes, until the pastry is nicely golden.
Lamb chops with couscous and rocket salad
WINE Kaapzicht Skuinsberg Cinsaut 2020
Guided with flavours of naturally dried strawberries and fresh blackberries, Kaapzicht Skuinsberg Cinsaut is the perfect accompaniment to the gamey and rich flavours of lamb chops, cutting through that fattiness. The finish of the wine, with flavours of black currants and a delicate salinity and acidity, drive home the final flavour compliment to the spicy rocket and red wine reduction. The flavours of the food and wine will layer together to create complex compliments and build a full-bodied profile on the palate.
You’ll need: 4 lamb chops; 1 large lemon; dried rosemary; 1 cup uncooked couscous; 200g fresh rocket; 100g feta cheese; 150g fresh strawberries; ¼ cup pumpkin seeds; salt and pepper for seasoning
Red wine reduction: 1 cup red wine; ¼ cup sugar; 1/3 cup water, pinch of salt; 1 tbsp. balsamic vinegar
To make: Pre-heat oven to 180°C for lamb chops or cook over a fire. Season the lamb with olive oil, the juice of half a lemon, salt, pepper and leave to marinate for at least an hour. Cook the couscous in 1 ¼ cups boiling water, and a pinch of salt and pepper to flavour while cooking. Chop the strawberries into small pieces and coat in the juice of half a lemon and set aside until salad assembly.
To make the red wine reduction: pour all the ingredients into a small saucepan over a medium-high, stirring well to allow for the sugar to dissolve. Reduce to medium heat and let simmer until well reduced by half, stirring continuously. Turn heat down to low and allow to reduce by another half until a syrup-like consistency.
Toast the pumpkin seeds in a teaspoon of canola or sunflower oil. Season lightly with salt.
Lamb chops in the oven: place the chops in a baking pan and cover with aluminium foil. Cook in the oven for 20 minutes with the foil on. Remove foil after 20 minutes; increase the oven to the grill setting and cook for a further 8 minutes, flipping the chops halfway until the fat is well rendered off. Remove from the oven and let rest until after the salad is assembled and plated.
Prepare the salad in a large bowl by combining the couscous with crumbled feta, rocket and strawberries. Season the salad lightly with salt and pepper and give it a thorough toss through to combine. Plate the salad by dishing into individual dishes, garnish with the toasted pumpkin seeds and drizzle a tablespoon of the red wine reduction on top. Plate the chops and enjoy!
Pan-seared apricots, ginger biscuit and walnut crumble with vanilla ice cream
WINE Leopard’s Leap Chenin blanc 2021
Leopard’s Leap 2021 Chenin Blanc is a medium bodied wine that serves well with many meals due to its layered palate. The zesty lemon and lime flavours compliment and cut through the sweet and aromatic lavender and honey syrup that forms in the pan with the apricots. It holds strong flavours of tart peaches that will provide the contrast to the caramelised apricots and will boost the freshness of the dessert that will give the dish its full kick of spring essence.
You’ll need: 10 apricots, halved and pitted; ½ cup honey; 2 ½ tbsp. fresh lemon juice; ¼ tsp. dried lavender flowers; vanilla ice cream
For the crumble: 1/3 cup sugar; 1 tsp. ground ginger; 1 tsp. ground cinnamon; 100g unsalted butter; 1/3 cup chopped walnuts; 5 medium ginger biscuits; crushed; 1/3 cup flour; 1 tsp. vanilla essence
To make: Pre-heat oven to 180°C. Combine the crushed biscuits, flour, ¼ cup of the extra vanilla sugar and spices in a medium bowl; rub in the butter, then stir in the walnuts. Press into a well-greased oven tray until about 2cm thick. Bake for 30 to 40 minutes until the crumble is golden brown. In a non-stick pan on a high heat, add the honey, lemon juice and lavender together and bring to a boil. Let it reduce for about 1 minute.
Arrange the apricot halves in the same pan, with the flat side faced down. Allow to cook on a high heat for 2 minutes, flip and then cook for another minute until the fruit has softened.
Plate up by first layering the walnut crumble, topped with the apricot halves and serve with ice cream.
