April wine&dine
Guests at the second
experience kzn wine&dine gourmet evening presented by The Stables Wine
Estate and the Independent On Saturday at Harvey’s restaurant on
Wednesday, 29 April can expect a cutting edge food and wine pairing by
the trend-setting chef Andrew Draper.
The rebirth of Harvey’s situated opposite Mitchell Park pleased all
Durban socialites after Draper’s initial Harvey’s restaurant closed its
doors in 2004. The eclectic and contemporary interior of the terrace
restaurant has been welcoming eager diners since recently opening its
doors.
Draper has put together a six course treat
for lovers of fine dining for the next experience kzn wine&dine
gathering.
“My
take on wine pairing is to let the food dance with the wine,” said
Draper. “Sometimes the food is the lead with the wine providing a
graceful partner, and sometimes the wine is the star with the food
providing a background for her to shine!”
Harvey’s allows for a unique
dining experience, as each menu choice is plated in quarters allowing
guests to share and sample each others choice from the menu. “All great
shows need a variety of performance, some a bit cheeky, some sweet, some
dramatic,” said Draper. “It’s these subtle performances that put on a
great food and wine pairing.”
As the star of the
experience kzn wine&dine menu the peppered fillet provides a hearty
meaty flavour that compliments the headiness of Stables Wine Estate’s
Roan Red. “We make a rich mash made with cream, and then add a rich
porcini puree, cooked with onions and rosemary, and fold it into the
mash for extra richness,” explains Draper. “We then add truffle oil at
the last moment to create that earthy mossy flavour and smell that works
so well with this Merlot wine and some bright green chive oil, to
lighten it and spice to compliment the blend.”
Draper enhanced the rich
coffee and coca flavours in the Stables Wine Estate Roan Red by infusing
these flavours into the sauce. “First we infused these flavours into the
beef stock, and after clarifying and reducing the stock over two days
repeatedly to get an intense beef stock, we beat in equal parts butter
to give a well rounded butterscotch flavour,” said Draper.
The experience kzn wine&dine
association will meet bi-monthly, harnessing the skills of top chefs at
some of the regions finest restaurants. Places are limited, so to secure
your seats please book directly with Harvey’s restaurant on (031) 312
5706. The six course dinner costs R350 per person, inclusive of wines.
For more about the association and to get notifications of future food
and wine gourmet evenings, please contact Christelle at christelle@stableswine.co.za
Wine
tasting menu for the Stables Wine Estate experience kzn wine&dine
19 May 2009, Harvey’s restaurant
Smoked Marlin Terrine, with rich Anchovy
Butter,
with an Apple and Wasabi Mousse, topped with Wasabi Caviar
Stables Sauvignon Blanc 2008
Assiette
of Prawns
Prawn and Leek Terrine with Saffron Jelly, crisp Tart of Smoked
Norwegian Salmon poached Prawns with Hollandaise, Prawn Tempura with
Paprika and Shrimp Butter
Stables Blanc de Blanc 2008
Chilled Fruit Coulis, topped with Papaya
Mousse,
and Sechuan Pepper encrusted Lobster Medallions
Stables, Zambezi Pink
Apple
Sorbet
Fillet, served on an Truffle and Porcini
Mash,
Napped with a Coffee and Cocoa enriched Butter and Beef Jus
Stables Roan Red 2006
Baked
Stilton Cheesecake with Confiture of Malay Seasonned Fruit,
with Amaretto Dusting.
Stables, Drakensberg Tawny Port
