“I hope I am a comfort to them. I try to be! But I also hope I bring comfort and pleasure to the people who visit us at Nederburg and eat the food I prepare.”

Trained as a chef in his native Harare, he loves being in Paarl, where his new position allows him to grow the freshest ingredients for the table. “We have basil, oregano, sage, lemon thyme, chilli, lettuce, beautiful brinjals and butternut, and you should just see our tomatoes!”

His favourite style of cooking is Mediterranean and he is inspired by many regions of French cuisine but he admits that he has also lost his heart to quite a few Cape Malay dishes like bobotie, sosaties and samoosas, since making the move to South Africa in 2007. “Back in Zimbabwe, I was very lucky to train under a visiting Japanese master chef. He exposed me to a whole new palette of pan-Asian tastes. Encountering the Cape expression of Asian flavours was the next step for me.”

In Zimbabwe he cooked for dignitaries and travellers. In South Africa, Edmore has worked in Jozi, PE and along the Eastern Cape coastline but he enjoys living in the heart of the country. “Being close to what you grow makes a big difference!”

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He recently introduced a duo of lamb dish to The Red Table menu, featuring lamb rump and braised shoulder, served in a rosemary-infused red wine sauce. His secret ingredient is cumin. “It gives a richer and more layered flavour.”

Although it is hard for him to choose, the wine he likes best is Nederburg’s The Beautiful Lady Gewűrztraminer. “It’s aromatic and elegant and reminds me of the rose garden here, with a touch of Turkish delight and even litchi, now that I think of it. It has a whisper of sweetness that makes it very food-versatile, especially with some of the spicier flavours.”

Edmore is part of the Dish Food & Social team who has operated The Red Table since its inception, and works closely with principal, Andrea Foulkes.

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The Red Table’s à la carte menu features food for everyone, with prices for starters starting at R45, light meals at R55, mains at R85 and desserts at R50 a dish.  Kids are also catered for.

Vegetarians and those with special dietary needs can be accommodated.

Daily chef’s specials and regularly-changing set seasonal menus are also offered at very reasonable prices.

A wide selection of Nederburg wines is offered by the glass, and the entire range is available by the bottle.

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Trading hours

Mondays:                                Closed

Tuesdays to Sundays: Lunch served from 11:00

The Red Table is available for special evening bookings by prior arrangement.

Contact details

Tel:                  021 877 5155

E-mail:             theredtable@nederburg.co.za

Address:          Nederburg Wines, Sonstraal Road, Dal Josafat, Paarl, Western Cape

Visit www.nederburg.co.za for more on the brand, or send an e-mail to nedwines@distell.co.za.

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