Featuring: AgterOS Restaurant Stanford
Today we turn the page to something a little more refined — yet no less soulful — with a dish that brings the wild sea and the cultivated vineyard together in a single, elegant bite.
For Day 5 of 7 Ways with Syrah, we’re thrilled to share Chef Janine van der Nest’s Yellowtail & Corn Soufflé, straight from the kitchen of AgterOS Restaurant in Stanford. A dish layered with delicate technique and coastal character — and one that finds its perfect partner in a glass of First Sighting Syrah
This isn’t your average seafood bake. With a sweet earthiness from the corn béchamel and a smoky depth from the braaied yellowtail (or even snoek), this soufflé rises light but leaves a lasting impression. And when paired with the bold, savoury, and slightly peppery notes of First Sighting Syrah, the whole experience becomes something quietly unforgettable.
Why First Sighting Syrah?
Just like this dish, First Sighting Syrah is rooted in the wild Cape Agulhas coast — fresh, vibrant, and full of character. Its juicy red fruit, subtle spice, and touch of coastal salinity make it an ideal match for the smoky richness of braaied yellowtail and the gentle sweetness of the corn soufflé.
It’s a pairing where nothing overwhelms — only enhances. The wine brings lift and brightness, while the dish offers comfort and depth. Together, they tell a delicious story of land and sea, of flavour and place.
Whether served as a light winter lunch or a show-stopping starter, this combination is as approachable as it is memorable — and unmistakably Agulhas.
Come back tomorrow for Day 6 of 7 Ways with Syrah — we’re heading to the kitchen at Milk on the Beach in Onrusrivier, Hermanus, where a seriously indulgent mushroom sauce is on the menu. Perfect for pairing with Syrah.
