Overview of Showcook’s Crème de la Crème Event

Tags

Allesverloren, Annette Kesler, Bertus Basson, Cape Legends, Cape Town, Chania Morrit-Smith, Chefs, Dinning Out, Franschoek, Hidden Valley, in association with World Leisure Holidays, John Jackson, La Residence, La Vie de Luc, Le Touessrok and Air Mauritius, Lomond, Long Beach, Luke Dale-Roberts, Mount Nelson, Neethlingshof, Overture Restaurant, Restaurants, Royal Malewani, Rudi Liebenberg, Showcook, Sugar Beach, the Malewani Royal Portfolio, The Pot Luck Club, The Test Kitchen, Uwe Koetter Jewellers, vonGEUSAU Chocolates, Western Cape Pork Producers

Annette Kesler and Chania Morritt-Smith of Showcook.com are both dedicated and keenly focused on promoting South Africa’s Great Chefs, Good food & products, the hospitality, culinary, and travel industry.

At their recent Crème de la Crème event held at Overture Restaurant on the Hidden Valley wine estate, Showcook showcased four exceptional chefs; Rudi Liebenberg, from The Mount Nelson, John Jackson, representing the Royal Malewani and the Royal Portfolio Collection, Luke Dale-Roberts of The Test Kitchen and The Pot Luck Club, and Bertus Basson, entrepreneur and patron of Overture restaurant.

Above Photograph, left to right Chef Rudi Liebenberg- The Mount Nelson. Chef John Jackson The Royal Malewani & Royal Portfolio. Chef Luke Dale- Roberts, The Test Kitchen. Chef Bertus Basson, patron to Overture Restaurant.

These four well known and respected Chefs are without a doubt passionate about good food, and good produce, preferably organic, seasonal and sustainably produced. They are wonderful mentors who constantly give back to the industry they love so very much.

The venue for the event, Overture Restaurant, was graciously hosted for the day by David Hidden; winemaker, entrepreneur and owner of the Hidden Valley wine estate and restaurant. The day was perfect and the surrounding vistas magnetically beautiful.

A five course collaborative menu was planned, each chef preparing one of the featured dishes on the menu with the exception of the cheese and dessert, the latter both relegated to one of the chefs. Each dish was suitably paired with the chef’s wine of choice, each selected from a different wine estate; namely Plaisir de Merle, Neethlingshof, Lomond, Allesverloren, and Uitkyk.

The Menu

Reading through the five course menu it was clear that the guests would be thoroughly indulged and pampered, and they were. The chefs’ dishes were well thought through, skilfully prepared, a wine perfectly matched to each course, and each dish beautifully presented.

The Food

Starter Soup & Main Course

Paired with these wines

The starter– prepared by Chef Rudi Liebenberg:

Baby beetroot & spiced cured salmon: The starter looked like a plate of beautiful bright jewels and tasted as good as it looked. The wine paired with this course was Plaisir de Merle Sauvignon Blanc.

The soup- prepared by Chef John Jackson:

Royal Malewane grown New Zealand Spinach and Gruyere with crisp Parma ham and parmesan tuille: paired with Neethlingshof Gewürztraminer which matched the bright and peppery flavour of the soup superbly; quite delicious, beautifully presented.

Main course – prepared by Chef Luke Dale-Roberts:

Crisp fried Pork Belly and Sous vide Fillet, pan seared scallop with garlic and roasted ginger puree served with a bourbon velouté: paired with a choice of the following wines: Lomond Sugarbush, Lomond Snowbush or Allesverloren Tinta Barocca. The pork was unctuous and melt-in-your-mouth tender.

Cheese course – prepared by Chef Bertus Basson:

Huguenot Cheddar, mulled apple, and apple sorbet: an interesting soupçon of flavours, paired with a lovely Allesverloren Fine Old Vintage.

Dessert – prepared by Chef Bertus Basson:

Apricot Soufflé served with salted almond ice cream: paired with Uitkyk 10 year old Estate Brandy Grand Reserve, a perfect choice and a nice balance to the sweetness of the soufflé.

Wine, Water, & Food

All the beautiful wines which we sampled and enjoyed with our meals were sponsored by Cape Legends; all the wonderful water by La Vie de Luc and the meat by the Western Cape Pork Producers.

Gifts too

Apart from the good food and wine, the guest also received gifts of chocolate from vonGEUSAU and a bottle of Neethlingshof Maria Noble Late Harvest Weisser Riesling, the latter sponsored by Cape Legends,a lovely and appreciated treat.

And Amazing Prizes

But that’s not all; between courses and the delightful and informative speeches delivered by Annette Kesler of Showcook.com and Garth Stroebel of SA Chefs Academy, there were amazing sponsored prizes to be won; and who would not be wonderfully pleased to receive the following prizes:

Tea for Two at the Mount Nelson –sponsor, The Mount Nelson,  winner Penny Haw Business Day. A beautiful pair of earrings, sponsor Uwe Koetter Jewellers, winner Barbara Lenhard of Opulent Living.  An overnight stay for two at ‘La Residence’ in Franschoek, sponsor- The Royal Malewani & The Royal Portfolio, winner Tessa Purdon, Media 24, and the grand prize a trip for two to Mauritius,  sponsor – Long Beach, Sugar Beach, Le Touessrok and Air Mauritius, in association with World Leisure Holidays, – winner Chef Bertus Basson.

Conclusion

The Crème de la Crème event was well supported by people interested and dedicated toward promoting South Africa’s food, produce & products, hospitality, leisure and travel industry. It goes without saying; this was another successful event from the Showcook.com team.