Chopsticks and notebook at the ready
Boekenhoutskloof, maker of Wolftrap wines, and Vinimark were the sponsors of the
competition and the winner gets a year's supply for their restaurant
Chef Peter Goffe-Wood, one of the Judges, talks to
Michael Oliver
Pete and Chef
Arnold Tanzer, another one of the judges
Mark Kent of Boekenhoutskloof and Vinimark,
producer of the Wolftrap wines, chats to Chef Luke Dale Roberts
JP Rousseau tells us about the Steakhouse
Championship and how they nominated the restaurants. They received an incredible 21,600
nominations from the public on Facebook for their favourite steakhouses
nationwide.
The first course ready on the pass, of Chalmar Rib
eye Scottati awaiting its XO dressing, and smoked pine nuts
The platter of bread and olives, roasted garlic
and red pepper pesto
Inge Hoffmann of Boekenhoutskloof
Jan Laubscher of Winetimes.co
JP Rousseau
Mark Kent
The very exciting menu prepared by Luke Dale
Roberts and Pot Luck Club’s Chef Wesley Randle
Pot Luck Club Restaurant chef Wesley Randle
Luke Dale Roberts, Executive chef/owner of The Test Kitchen
and the Pot Luck Club
Chef and Judge Pete Goffe-Wood
Luke making magic in the kitchen
Wolftrap wines, about to be poured
And the top three candidates get their
awards. Steve Maresch of The Local Grill
in Parktown North Johannesburg
Martin Lombard of Little Havana in Umhlanga Rocks, Natal
and Giorgio Nava of Carne Restaurant Cape Town
The tender seared Chalmar rib eye scottati dressed
with Luke's version of XO sauce. XO is a restaurant
sauce in China the OX referring the the cognac added but this is Luke’s own
variation. He includes walnuts, port and
brandy, we found a hint of cayenne and something
sweet and caramelized. Absolutely
delicious and one to try to recreate at home.
We ate ‘tapas style’ at each table. This is the
serving for three people of BBQ Chalmar brisket Ropa Viega (Cuban shredded
beef) with home pickled jalapeno chillies. Not at all hot, but full of Central
American flavours of lime, avocado, cumin, smoked peppers and green coriander
melded with soft long slow cooked brisket and served on a paper thin tortilla.
Bowls of extra brisket were provided... in case we
ran out!
Chalmar Rib eye Robatayaki,( Japanese literally
means fireside cooking or cooked over coals) with smoked bone marrow and crispy
deep fried Jerusalem artichokes and cauliflower served with a Moroccan rub.
Utterly delicious and very rich.
Amongst some stunning dishes, this one was the
favourite on our table and we would not let them remove the sauce and called for more bread to soak it up. Smoked Chalmar beef fillet served in a
truffle and black pepper cafe au lait sauce. Redolent with truffle, rich creamy
caramel coffee mocca flavours But apparently it contains no cream, coffee or
chocolate – it is Luke's secret sauce. It really highlighted the tender beef
flavours
One of the three accompanying dishes of Pot Luck
wedges – spicy potatoes with mayonnaise
and chives
JP Rousseau in conversation with Mark Kent
The final meat dish was Chalmar beef fillet with
old fashioned béarnaise topped with bone marrow. The béarnaise was light and
frothy and gently tasted of fresh tarragon, as it should
Dessert was a small square of quince and almond
tart with malted popcorn and icecream. Full of different nutty textures and
rich fruit
Luke and Wesley tell us about the meal and the
sauces
Journalist Bianca Coleman enjoying her Wolftrap
red wine and the conversation
And the winner is...
The Local
Grill in Parktown North Johannesburg
Steve Maresch and Inge Hoffmann with his Award
All the judges with the winner
The winner The local Grill, flanked by the runners
up, Little Havana and Carne
© John & Lynne Ford, Adamastor & Bacchus 2013
No comments:
Post a Comment