Head Chef Carolize Coetzee

Carolize was born in Vryburg, a large agricultural town situated in the North West Province of South Africa. She grew up in Kimberley and Humansdorp where as a child she envisioned pursuing a career as an Air Hostess, a Veterinary Doctor and a Physiotherapist. But it was the close relationship Carolize had with her grandmother that swayed her interests towards food as she spent her growing years learning the great secrets of her grandmother’s cooking. Carolize went on to formally qualify at The Hurst Campus and rapidly rose to the position of Head Chef having worked at several prestigious restaurants in Cape Town.

For the last 30 days Head Chef Carolize has tirelessly devoted her time and energy towards an entire reworking of the A la Carte menu at Bodega Restaurant which sees its official release on 8 December 2016.
In keeping with Bodega’s mantra of locally sourced seasonal produce, Carolize has created a menu where ingredients reflect honest, fresh simplicity with her technique delivering delectable complexity of flavours.
Head Chef Carolize’s Papaya, Prawn & Avocado Salad perfectly displays this focus whilst pairing seamlessly with Dornier Donatus White – Dornier’s premium Chenin Blanc / Semillon blend (recently nominated for 5 stars by John Platter).

The Papaya & Avocado are beautifully supported by the rich tropical fruit flavours present in the Chenin Blanc whilst being enhanced by the zesty lime flavours of the Semillon component in the blend. The Honey Soy Dressing & Sesame Seeds stand rich and sweet next to the subtle integration of French Oak making this an essential food and wine pairing experience to be enjoyed at Dornier Bodega Restaurant.

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