I count myself rather lucky to have been invited to this fabulous event arranged by Annette Kesler and Chania Morrit Smith from Showcook last week. Our lunch was cooked by four phenomenal local chefs at the jaw-droppingly beautiful Overture Restaurant on Hidden Valley Wine farm. Five delectable courses paired with lovely wines and sparkling company made this a very memorable occasion.
Rudi Liebenberg from the Mount Nelson made the starter of baby beetroot & spiced cured salmon which has to be one of the prettiest and most colourful plates of food I have ever seen. Paired with Plaisir de Merle Sauvignon Blanc.
John Jackson who represents The Royal Portfolio flew all the way from the Royal Malewane bringing along his own home grown New Zealand spinach to make a soup with Parmesan tuille and crisp Parma ham. This spicy dish went so well with the Neetlingshof Gewurztraminer.
Luke Dale-Roberts from The Test Kitchen & Pot Luck Club prepared his crisp fried pork belly and sous vide fillet, pan seared scallops with a garlic and toasted ginger puree. This course was enjoyed with two wines: Lamond Sugarbush and the Allesverloren Tinta Barocca.
Bertus Basson from Overture whipped up the cheese course of Huegenot Cheddar, mulled apple and apple sorbet served with Allesverloren Fine Old Vintage port style wine. He also took care of the dessert of apricot souffle and salted almond ice cream, paired with Uitkyk 10 year old estate Brandy Grand Reserve.
This is what it all looked like.
Overture is at Hidden Valley Wines, Annandale Road, Stellenbosch
For reservations call 021 880 2721 or email email@example.com