|Soon after arriving at the picturesque, Overture restaurant at Hidden Valley Wines wines on a perfect Cape “Boland” spring afternoon for a Showcook.com production, it became apparent that during the lunch “Créme de la crème” would mean; the very best chefs, the very best wines and the very best food.
During the lunch, held on September 4, we celebrated the day with the Cape Legends
and the South African Pork Producer’s Organisation as the four chefs extraordinaire took centre stage and prepared 5 unforgettable wines paired dishes.
Chef Rudi Liebenberg:
Executive Chef of the Mount Nelson, Cape Town and part of the Orient-Express Group worldwide.
Made a dish of baby beetroot & spiced cured salmon which he paired with a 2012 Plaisir de Merle
Chef John Jackson:
Representing the Royal Portfolio Collection. Three of the most luxurious lodges in South Africaeach set in an exquisite location; Royal Malewane & Africa House in the Greater Kruger Park, Birkenhead House & Birkenhead Villa in Hermanus and La Residence in Franschhoek, where John prepared lunch.
Paired his dish of New Zeeland Spinach and Gruyére soup with crisp Parma ham and Parmesan tuille with a Neetlingshof
Chef Luke Dale-Roberts:
From The Test Kitchen and The Pot Luck Club, to be found at The Old Biscuit Mill, Woodstock, Cape Town.
His pairing was between a selection of Lomond
Sugerbush and Lomond Snowbush or a Allesverloren
Tinta Barocca with a dish of crisp fried pork belly and sous vide fillet, pan seared scallops with garlic and toasted ginger purée, served with a bourbon velouté.
Chef Bertus Basson:
Overture Restaurant perched above Hidden Valley in the Stellenbosch region.
His first pairing was a dish of Hugenot Chedder, mulled apple, apple sorbet with a Allesverloren Fine Old Vintage.
Secondly he paired a Uitkyk
10 year old Estate Brandy Grand Reserve with a apricot soufflé and salted almond ice cream.