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Cape Cuisine - The Restaurant
31 March 2004 by WOSA / DKC
Modern Cape global brasserie
One of the highlights co-inciding with Cape
Wine 2004, also open to the local public, is Celebration of Cape
Cuisine at the Castle of Good Hope. Twenty top Cape chefs, such
as Peter Goffe-Wood, Margot Janse and Eric Bingo will each prepare
a sample-size signature dish, accompanied by a local wine. Tickets
to the event, on the night of April 1, entitles visitors to indulge
in all 20 combinations. Booking for Cape Wine 2004, entitling
visitors to attend for two days, at R200 a head and for Celebration
of Cape Cuisine at R300, can be made on line at www.capewine2004.co.za
The Institute of Culinary Arts (ICA) was
established as a professional and well-rounded training facility
for those entering the world of fine cuisine, where the aim is
to train and inspire culinary arts graduates, professional chefs
and amateur cooks. Setting the standards for the culinary industry
through holistic and classical training, providing a platform
for entrepreneurial development. To find out more about the ICA,
please visit www.icachef.co.za
THE RESTAURANT
At his stylish two-level eatery in buzzy Green
Point, talented chef Graeme Shapiro constantly reinvents the menu
to feature diverse influences absorbed on his global travels.
Exotic Pacific Rim flavours mingle while touching Cape bases.
'The restaurant industry in the Cape has grown in leaps and bounds
over the past seven years - it's both the talents of our local
chefs and the broadening of the palates of our local diners which
has increased this momentum. The demand for a variety of top quality
ingredients is being delivered, allowing restaurants to produce
trend setting, cutting edge fare under our African skies. We are
self-styling, creative chefs, ushering in the future of a new
generation of our own Cape cookery.'
Spicy seared scallops on brioche toast topped
with smoked garlic mayonnaise
>>SERVES 6
400g scallops (weighed without shell)
oil for coating
2 tablespoons hot Spanish paprika (or substitute Cajun spice mix)
1 tablespoon salt
6 slices brioche toast (or melba toast or crispbread)
2 tablespoons salmon roe
watercress sprigs and cracked black pepper for garnishing
Smoked garlic mayonnaise
peeled cloves from 2 heads of garlic
1½ cups homemade or good quality store-bought mayonnaise
(or hollandaise sauce)
First make the smoked garlic mayonnaise: blanch
the garlic in three changes of boiling water for 5 minutes each
time. Drain and dry. Place on a muslin cloth in a smoker and smoke
in light smoke for about 5 minutes until tender. Mash the garlic
and mix into the mayonnaise. This can be stored in the fridge.
Coat the scallops with oil. Mix together the salt and paprika.
Sear the scallops in a hot non-stick pan for about 15 second on
each side. Dust with the paprika and salt mix.
To assemble
Place the toast (or crispbread) on plates
with scallops on top. Finish with a dollop of mayonnaise (or warm
hollandaise), a teaspoon of salmon roe and finally a watercress
sprig. Garnish the plate with cracked black pepper.
Wine note
Jack & Knox Winecraft's The Frostline
Riesling 2003 is sourced from high-altitude vineyards in the Swartberg
mountains. The vines, subject to extreme weather conditions, produce
exceptional berries: 'Off-dry with lots of fruit and a silky mouthfeel,
this is a great food wine fitting in with recent food trends,'
says Graeme Shapiro, who selected this full-bodied example from
only a handful of wines made locally from this often overlooked
cultivar, Cape riesling.
Other suggestions: Theuniskraal Riesling 2003, Boschendal Riesling
2003.
The Restaurant, 51a Somerset Road, Green Point
Tel: +27 (0) 21 419-2921
Email: thechef@telkomsa.net
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