Wednesday, May 08, 2013

The Wolftrap Steakhouse Championships Awards at the Pot Luck Club and the winner is....

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
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

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