Eleanor Coetzee Finds Her Rhythm As She Blends Fine Dining Craft With The Essence Of South African Terroir
Eleanor Coetzee grew up in Hartenbos, a peaceful seaside town in the Western Cape. Her love for food began early – long before she considered making it her career.
She had her first taste of fine dining in 2003 at Le Quartier Français, where she witnessed for the first time the skill and discipline involved in the culinary arts. Four years later, she left for the United Kingdom to hone her skills and learn from some of the finest kitchens in the world.
With time, fine dining became her favourite means of expressing creativity and emotion through structure and balance. It was in these early years working with Relais Châteaux that she learned perfection often consists of small details: a cut, a balanced sauce, or a well-set plate. She began to see food as a story told through flavour, able to bring back memories and meaning.
In 2016, she joined Creation Wines in the Hemel-en-Aarde Valley, drawn to a place where the land and kitchen work in close collaboration. The daily life of the vineyard, gardens, and people inspired her in a way that felt real and lively. In 2021, she was appointed as executive chef.
You work closely with Carolyn Martin. How has that collaboration influenced the evolution of your kitchen and your approach to pairing food with wine?
Working with Carolyn is always inspiring. Her wine expertise helps us maximise the potential of our ideas in the kitchen. Together, we focus on the balance, texture, and story of each dish, not just to impress but to make a real difference for our guests. We both value terroir, so every meal at Creation reflects a true sense of place.
How do you approach creating pairings rooted in terroir?
We use fresh, seasonal ingredients from Hemel-en-Aarde, so the region’s character comes through in every dish. Our menus change with the seasons and are carefully crafted to complement our wines. We source ingredients sustainably and highlight local vegetables and produce. Food and wine come together to create simple, honest flavours.
Can you share a signature wine-and-food pairings that best captures your culinary philosophy and the spirit of Creation Wines?
One of my favourite pairings is Creation Pinot Noir with cured freshwater trout, citrus, and foraged fynbos. Trout is a freshwater fish, not seafood, but when it’s cured and combined with citrus and fynbos, its delicate, mineral notes match the wine’s fresh, earthy qualities. This pairing showcases our use of local ingredients, highlighting the unique character of Hemel-en-Aarde in both the food and wine.
You often speak about engaging all the senses in the dining experience. How do you bring that philosophy to life through your menus and pairings?
At Creation, we want our food to stimulate contemplation and emotion, not just the taste buds. We focus on colour, smell, texture, and even the sounds and energy in the room to make each meal memorable. We put care into how we plate dishes, balance flavours, and change our menu with the seasons. The outcome is fine dining that’s both enjoyable and meaningful.
How does wine help guests connect with South African cuisine?
Wine has a way of telling a story. It allows you to taste the land, the weather, the history, and the culture. We use wine to help guests connect with local herbs, grains, and vegetables they might not try otherwise. For us, wine is like a second sauce, adding something special to each dish and sparking curiosity. When we pair food and wine thoughtfully, our guests are more immersed in South African cuisine and culture. We want to show what makes this place unique, while always keeping sustainability in mind.
What do you hope visitors take away?
I hope visitors leave feeling nurtured by nature, flavour, and people. I want them to feel inspired, energised, and truly connected to this remarkable place. We want every guest, especially those visiting Creation for the first time, to feel welcome and discover something new, taking with them lasting taste memories.
What is the secret to being a great chef?
Being a great chef requires humility, discipline, and heart. Learning never stops. Real leadership is about respect, not ego, and you should care for your ingredients and your team. Cook to nourish, serve, and uplift, always honouring the land, the people, and the joy in every dish.