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Where taste meets flavour

Where taste meets flavour

Good food and wine – a perfect combination for the palate
Good food and wine – a perfect combination for the palate


You’re welcome to challenge my recommendations and choose a crisp white wine with the richest of red meats… if that’s what you prefer. That’s the beauty of wine; it means different things to different people, and that individuality is what we love about the world of wine.

When I was asked to join Lilayi Lodge in Lusaka as sommelier I was delighted. Having spent a lot of time in Zambia with my family I had seen the palate of Lusaka residents, as well as visiting tourists, become increasingly sophisticated. I wanted to be a part of that change.

Since Lilayi reopened in June last year, we’ve been able to stock a wide selection of wines for our cellar. With visiting vintners for our monthly wine tasting dinners and by spending some time in the Cape, we have sourced high quality suppliers at reasonable prices. We aim to offer something for all tastes.

I believe my primary role is to be able to provide a range of wines to suit both our guests’ tastes as well as their wallets. You don’t have to spend a fortune to enjoy excellence. We hope this is evident not only with our wines, but also in our African-fusion menu.

Our wines range from K95 per bottle to K2,000 and come from all over the world. When our chef creates his menus each month (although the favourites reappear periodically) he takes care to ensure that the flavours are not only fresh from our farm, but also have a couple of different wines that will complement the dishes.

For example, the fruitiness of Simonsig Chenin Blanc 2013 creates a perfect accompaniment for seared duck breast with Asian pear and blue cheese pickled salad. One of our most popular is the Rustenberg Sauvignon Blanc 2013 - the flintiness of this white cuts through the cream cheese and peach delightfully.

For red wine enthusiasts the Muratie Melcks Cabernet Sauvignon/Shiraz works well with the gamey flavour of eland, while the complexity of the heavier Thelema Mountain blend provides the perfect balance to the flavours of our signature beef Wellington.

Related reading:
Ben Japp - bringing good wine to Lusaka (Issue 16, March 2014)

Read more articles from this issue:
Main menu (Issue 16, March 2014)
Full contents listing
Birds & Birding

Read more about the region in our destination guide:
Lusaka Destination Guide
Lusaka News