Du Toitskloof quietly confident ahead of annual cook-off against Muratie Wines

Thursday, 11 September, 2014
Du Toitskloof
Still reeling after last year’s losing of the Du Toitskloof-Muratie Inter-Terroir Cook-off, the team from Du Toitskloof Wines is determined to bounce back when the two forces meet for this year’s event, which takes place next week.
“We have two factors in our favour,” says Shawn Thomson, cellarmaster of Du Toitskloof and team captain. “Firstly, there is the home ground advantage as this year’s event is held at our cellar. Secondly, we have a bit of wounded pride to contend with. Myself and the team have not forgotten last year’s loss at Muratie and are determined to make amends. We owe it to our supporters, our colleagues and to ourselves.”

This year’s Du Toitskloof-Muratie Terroir Cook-off will further the angle of terroir. Both teams will have to prepare dishes using certified Karoo lamb which is donated for the event by Karoo Meat of Origin, South Africa’s first certified meat classification. The mark “Karoo Meat of Origin” guarantees authenticity of the lambs’ place of origin and ensures the meat portrays the unique flavour of animals fed on indigenous Karoo shrub and grass.

“It is a real privilege to work with this product,” says Thomson. “Authentic Karoo lamb has a taste and texture like no other. Not only is it a joy to prepare, but is a delicious partner to Du Toitskloof wines, especially Cabernet Sauvignon and Shiraz.”

The teams from Du Toitskloof and Muratie will each have to prepare two dishes over open coals. One is a large whole joint, such as a leg or shoulder, cooked in a pot. The other meat must be braaiied over the coals.

Dishes will be judged by various media representatives.

According to Bernard Kotze, head-coach of the Du Toitskloof team, this year’s title can be taken by anyone as the playing fields are level. “Both teams have one certified Karoo lamb to work with, the same wood and the same braai-area,” he says. “Only the meat will be judged – no side-shows such as beautifully arranged morsels of veggies or towers of truffle-infused mash. So it really is down to the team who understands their product the best, controls the fire and keeps calm under pressure.”

Kotze says he saw to it that his team trained hard for the event, putting in extra hours during the off-season.

“Until the announcement of this year’s theme, we had to be prepared to cook anything,” he says. “We put in a lot of kitchen-training over stews and bakes, as well as taxing hours next to the fire braaiing and cooking anything from mullet and crayfish to tripe potjies, whole braaiied sirloin and copious amounts of sausage. My team has never been better prepared. I am not going to throw fat into the fire by making a prediction, but we can feel it. This is our year.”