Can
you cook a good Paella? What would you put in it? Once a year Muratie and Du
Toitskloof have a cook off competition and we are delighted to be invited to
help judge. This year it was Du Toitskloof's turn to host the challenge. It was
not the usual lamb challenge (although it did make a small appearance) but
Paella. We hear that a lot of research goes into these challenges and certainly
the paellas produced were very different. And of course it is chance to drink
lovely wines from both farms. They lay on transport for us from Cape Town
The rather macabre floating trophy, a mounted wildebeest skull and horns
Muratie's table with lots of the correct Paella
ingredients and their famed huge brie topped with strawberries which goes on
the braai, melts and we all dip in with good bread as the starter. And yes
those are lamb ribs going in the paella. Bones and all!
The cook off is held on the lawn in front of the
winery and Melissa's. It is always a good place to stop off on your way home
A lovely sunny day always helps
It's called looking the part. Broadcaster Jon
Meinking in his Spanish uniform, beret and Spanish flag got us into the mood.
Olé!
"Voguing"
The essential base to any paella is the Sofrito:
onions, garlic, peppers and tomatoes cooked in olive oil
Journalist and author Myrna Robbins watches while
Kim Melck adds the chorizo sausage and gives the final stir before letting it
cook, very correct. This is how to achieve a crust on the bottom
Time to sit down and chat to Pete Goffe Wood, head
judge. Tutt! someone smoking at a wine event, not done
Rice is done, now time to add the rest of the
ingredients. Du Toitskloof topped with beautiful king prawns and lemon
Bernard Kotze, Marketing manager of Du Toitskloof, reminded us this was the 5th
year of the cook off
Bernard Kotze with the chefs: Kim Melck of Muratie and Muller Coetzee tell us what's in their Paellas
Du Toitskloof then told us about theirs
Head Judge Chef Pete Goffe Wood
Kim looking happy and a little roasted from the
fire
Red plate was Du Toitskloof, black plate Muratie.
Backed by some good wines to drink with the dishes. For Lynne the Muratie had
the best flavour and it had a good crust, but the prawns were not good and lamb
bones a bit sharp. The crayfish and the prawns on the mostly seafood paella
from Du Toitskloof were excellent, but she didn't enjoy the sweet and sour
onion taste. In the end, it came down to which one she wanted more of
Señor Jon Meinking
Du Toitskloof Chairman Johan de Wet and Cellarmaster Shawn Thomson
Kim with the rather grisly trophy, ready to hand
it over to the winners
Who were Du Toitskloof, by just one vote... So a
very fair and even competition
The competitors! The next challenge in 2017 will
be held at Muratie
Time for a little dessert. The éclairs were
superb, melt in the mouth choux pastry. The very crisp and very sweet
koeksisters were demolished
Tiny lemon meringue tarts, perfectly balanced
lemon curd, soft marshmallow meringue and buttery flaky pastry. The chef who
made these is talented
© John & Lynne
Ford, Adamastor & Bacchus 2016
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