February 2009 wine&dine
Those who joined us for the launch of our
experience kzn wine&dine food-and-wine pairing held at moyo, uShaka Pier
on Thursday 26 February were treated to wonderful experience and a perfectly
paired menu! For those of you who missed it, see the menu below...
Starters
Crumbed seafood mussels with a zesty
lemon marmalade
Cold sweet chilli roasted sirloin rolls with julienne of cucumber pickled
ginger and yoghurt
African baguettes with rocket, red onion reduction, tomato cocas, feta
and roasted gooseberries
- paired with The Stables Wine Estate umKhosi (KZN Sauvignon Blanc)
Main courses
Lamb tagine with fig and apricot compote served with glazed butternut
and couscous
Springbok medallion with sherry cream, coriander mash and red wine jus
A spicy and zesty aroma affair of calamari, mussels and kingklip
breyani
- paired with The
Stables Wine Estate Time Is Now World Champions
Desserts
Banana and chilli chocolate samoosas
with a coconut and mint dip
Phylo baked port poached baby pears with a roasted pecan nut and butter,
port velvete
- paired with The
Stables Wine Estate Drakensberg Tawny
Head chef David Bryan has been making waves at the uShaka beachfront
venue since it opened, after moving there from the Hilton hotel in
Johannesburg. “I am so fired up for this,” said Bryan. “I had a blast
using the wines and matching them up to the dishes”.
“We used the umKhosi (KZN Sauvignon Blanc) for some of the starters.
“For the mussel starter we cooked the mussels then removed them from the
pan and added the umKhosi ,which we then reduced down and incorporated
that into our thick zesty sauce.”
“The umKhosi has this amazing gooseberries flavour, which tied in
brilliantly with our African baguettes with roasted gooseberries,” he
added.
“For the mains the Time Is Now - being a nice rich wine – was
great to work with. We chose nice strong flavours to accompany it such
as the springbok medallions, lamb tagine with fig and apricot and the
seafood breyani.”
“We
played around with the Tawny in the desserts and came out with some nice
sweet chocolate flavours. Here we decided on going with the port poached
pears, and then used a port reduction with chocolate and pecan nuts, and
a banana chilli chocolate samoosa.”
