Chris Erasmus chats about what inspired his menu at the Taste of Cape Town
During a quick break at the extremely popular Pierneef a La Motte stand at the festival, the surprisingly relaxed Executive Chef outlined his selection of dishes:
Cape bokkom salad, dried apricots, almonds and wild garlic dressing
Chris Erasmus explained the interesting combination of the above flavours as a play on the traditional South African favourite snoek and apricot jam dish. Erasmus noted that the South African pallet favours the combination of either sweet and salt or sweet and sour tastes.
Lacquered pickled, smoked lamb’s rib, pickled tongue, dried pear dumplings and verjuice poached pear
Erasmus detailed this dish as a very old traditional recipe of which there are only traces of people still preparing it. The dish is similar to the Namibian Kliprib where two heated rocks are placed above and below the lamb rib to facilitate the cooking thereof.
Milk tart milkshake
Erasmus’s description of this dish was simply that it was a fun twist to a traditional recipe.
On his inspiration for the above dishes (and his menu at the restaurant) Erasmus said that he chooses to focus on simpler food which is organic, seasonal and a step back to more traditional European cuisine. Erasmus cited the 1658 book “The sensible cook” as part of the inspiration for his style of cooking. Erasmus also deems new vintages of La Motte wines as the key ingredient to his culinary creations.
This article was first published on WINE.CO.ZA, please click here to see the original article.
I was fortunate enough to attend the Taste of Cape Town festival this weekend and as always it was quite the treat.
I took the guided sensory tour through the Johnnie Walker Whisky Theatre where I learnt that whisky tasting is much the same as wine tasting (except you need to be careful when sniffing the whisky so as not to inhale).
I was also able to taste the newly released Bernini Blush before getting down to the serious business of food and wine tasting.
My first stop on the gastronomic route was at Pierneef a La Motte’s stand where I tried both the Cape Bokkom Salad and the Smoked Lamb’s Rib which I paired with the La Motte Cabernet Sauvignon 2008.
Next followed the Mustard marinated Beef Fillet at Planet Restaurant which was paired with Hermanuspietersfontein’s Klein Bartho 2007 Bordeaux Blend.
Savour Restaurant’s stand followed where I tried both the Norwegian Salmon and Slow-roasted Springbok Loin. I paired the salmon dish with Pieter Falke’s Blanc de Noir and the springbok with the newly released Mont Rochelle Shiraz 2006.
I then went on to try some more exotic dishes from Taj Cape Town (Spicy Chicken Fingers), Simply Asia (Duck Spring Rolls) and Wang Thai (Butternut Chicken). I paired the lot with De Wetshof’s Finesse / Lesca Chardonnay 2009.
All in all it was a wonderful experience which I would most definitely recommend you visit next year.
This article was first published as a blog post on WINE.CO.ZA, please click here to see the original article.
Posted in Festivals, Food, Wine
Tagged Bernini Blush, De Wetshof, Hermanuspietersfontein, Johnnie Walker Whisky, La Motte, Mont Rochelle, Taj Cape Town, Taste of Cape Town, Wang Thai