You start salivating when reading a menu that boasts the likes of a seafood bisque, beef fillet medallions and a lava pot with a Lindt ball in the centre – and that’s according to industry experts who awarded Port Elizabeth guesthouse Hacklewood Hill Country House not one, but two awards.
It was given a platinum award at the Diners Club International Wine List Awards and an American Express fine dining award.
Hacklewood Hill Country House also received a Trip Advisor Certificate of Excellence and was crowned regional guesthouse winner in the Eastern Cape Lilizela Awards – all within a two-week period.
Management of the five-star Victorian guesthouse in Walmer’s Prospect Road this week said their success lay in their firm belief in providing guests with tailor-made services.
“The things we always stick on our menu are our beef fillet medallion, seafood bisque and our lava pot with a Lindt ball in the centre – those are very special and liked by our guests. Sometimes they come specially for the beef dish,” general manager Linda Israel said.
“Our best thing is actually giving guests a service that they don’t get anywhere else, so we concentrate on the guests’ needs, and combine that with our excellent food and wines.
“The [key] thing is to make the guests feel as though they are in their own home but have the luxury and comfort of someone doing everything for them.”
Due to the eight-bedroom guesthouse’s intimacy, chefs are afforded time to ensure dedication goes into to each meal. The restaurant accommodates about 20 guests and is not limited only to those staying at the establishment.
“I enjoy making all my dishes, as long as I get to make something that looks and tastes beautiful, but I mostly enjoy the art of pastry,” newly appointed head chef Natasha Smith said.
Hacklewood Hill Country House kitchen staff have also been trained in wine pairing so they can assist guests with choices of wine that best compliment the food.
The guesthouse is part of the Port Elizabeth Hotel Group, which is responsible for the guesthouse’s wine selection.
The wine is stored in a wine cellar underneath the guesthouse and its wide selection earned the historical house recognition in the Diners Club International Wine List Awards.
“There are certain criteria that you have to meet in order to win the award – especially platinum – such as [having] certain vintages, boutique wines, international wines and so on,” sales executive Tracey Rivington said.
To further inform guests about wine and food pairing, the restaurant holds regular wine pairings that are open to the public. Moreover, the Hacklewood Hill website has a 19-page document with information on wine jargon, wine tasting tips for dummies, available wines, wine and food pairing recommendations, and more.
The family home-turned guesthouse was built in 1898 and belonged to a family who has since moved to Australia.
It has been operating as a guesthouse since 1997 and while times have changed, the house’s Victorian setup, its leafy country feel, vintage and antique decor are what keep it distinctly unique.
It was that uniqueness that led to the Trip Advisor Certificate of Excellence inspired by guests’ positive reviews.
Aesthetics aside, it is the service that attracted a provincial Lilizela Tourism Award for best five-star guesthouse for the second consecutive year.
“For the Lilizela award, [the tourism department] sent a secret diner without the guesthouse’s knowledge. So we don’t know who they sent or when they came,” Rivington said.
Hacklewood Hill Country House will represent the Eastern Cape at the national Lilizela Tourism Awards in November.
RECIPE
BILTONG CRUSTED RACK OF LAMB WITH PARMESAN CREME
Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients
4 x 200g French-trimmed rack of lamb
Olive oil for frying
Coriander biltong spice:
100ml brown sugar
30ml coarse salt
125ml crushed coriander seeds
1 tablespoon cracked black pepper
1 tablespoon paprika or chilli flakes.
Parmesan creme:
80ml cream
3 tablespoons grated Parmesan cheese
Salt and pepper to taste
Method
Pre-heat oven to 200°C.
Coat the racks of lamb with a thick crust of the spice mix.
Sear the lamb in a thick-based pan in olive oil until golden brown.
Place on oven tray and roast in oven for seven to 10 minutes.
Slowly heat the cream in a saucepan, add the grated parmesan and let thicken. Season to taste.
Serve your biltong crusted rack of lamb with parmesan creme and your favourite vegetables.