Restaurant: maze (and the One and Only Cape Town)\r\nSoaring floor-to-ceiling windows of the One and Only Cape Town\u2019s lobby atrium offer guests breathtaking views of the city\u2019s emblematic Table Mountain. Envisioned by owner Sol Kerzner to be a \u201ctropical resort within a city,\u201d the One and Only offers 131 tastefully appointed rooms and Island Suites arranged around a beautiful black-bottomed infinity pool and spa. Lagoons, canals, palm trees and protea complement the exotic feel of this luxury resort, which is just steps away from the Victoria and Albert Waterfront. This urban chic hotel is home to the only two restaurants on the African Continent run by celebrity chefs: Nobu and Gordon Ramsay\u2019s maze.\r\n\r\nExecutive Chef Gordon Ramsay designed maze\u2019s menu to showcase locally sourced and seasonal South African ingredients for an international clientele. Standout main plates include Kudu fillet, Karoo lamb and Cape Rock lobster. Maze\u2019s centerpiece three-story Wine Loft features 700 labels in a stunning display of over 5,000 bottles. This \u201cvertical cellar\u201d houses the most impressive collection of South African wines on the Continent. Many important producers are represented including Beyerskloof, Tokara and DeMorgenzon. Beverage director Kent Scheermeyer is proud to offer a vertical of Kanonkop Paul Sauer Estate Red dating back to 1984. Among a noteworthy array of large-format bottles is an Imperial of elegant, fruitdriven Warwick 2005 Trilogy. Klein Constania\u2019s 2005 Vin de Constance, redolent of peach nectar and golden currant s, is a wonderful way to finish your meal.\r\nRecipe: Pan Fried Quail with Peach Chutney and Sweet and Sour Peaches\r\nThis sumptuous\u00a0dish is both elegant and lively on the palate.\r\n\r\nFor the peach chutney:\r\n2 1\u20442 pounds diced peaches\r\n6 ounces diced tomatoes,\r\ndrained\r\n1\u20444 pound golden raisins\r\n2 cups white wine vinegar\r\n3 pinches saffron\r\n1 teaspoon cayenne pepper\r\n2 teaspoons ground nutmeg\r\n1 teaspoon cinnamon\r\n2 ounces ginger, grated\r\n1\u20442 teaspoon salt\r\nJuice and zest of 3 oranges\r\n1 large apple, g rated\r\n1 pound sugar\r\n1\u20442 pound onion, chopped\r\n\r\nFor the sweet and sour peaches:\r\n2 peaches\r\n1 cup sugar\r\n1 cup white wine vinegar\r\nFor the quail:\r\n4 quail\r\n2 sticks butter\r\n4 tablespoons olive oil\r\n\r\nFor the chutney, combine all ingredients except peaches. Cook to a syrup, then add peaches. Cook over low heat, stirring frequently, until jam consistency is reached. This may take several hours, and may be prepared in advance. For the sweet and sour peaches, slice peaches thinly on a mandolin. Heat sugar and vinegar until dissolved. Leave to cool, then dip each peach slice into syrup. For the quail, separate breasts and legs, keeping the skin intact. Place legs skin-side down in a hot pan with olive, then fry until golden. Add 1\u20442 the butter, turn, and saute until golden. Drain on paper towels. Pan fry the breasts skin-side-down in a warm pan until golden. Add remaining butter and turn, taking care not to overcook the breast. Drain on paper towels.\r\n\r\nTo plate: Place two quail breasts and two legs on each warm plate, with a tablespoon of chutney alongside\r\neach. Arrange slices of peach on the quail. Sprinkle with sea salt and serve. Makes four servings.\r\n\r\nWine Recommendation:\r\nThe Quail with Peach Chutney pairs beautifully with a black fruit-, tart cherry- and anise flavored Boekenhoutskloof 2005 Syrah, or Kanonkop 2003 Paul Sauer, with its top notes of chocolate and roasted coffee, balanced by well-rounded dark stone fruits.