A delectable winter treat

Cooked in Africa Films produced a series called Seasons at Terroir, which was recently broadcast on the channel.

Cooked in Africa Films produced a series called Seasons at Terroir, which was recently broadcast on the channel.

Published Jul 10, 2014

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Cape Town - The last time I went to a media lunch and menu tasting at Terroir at Kleine Zalze I ended up on National Geographic. As one does.

Cooked in Africa Films produced a series called Seasons at Terroir, which was recently broadcast on the channel, providing an in-depth look at what goes on behind the scenes at this award-winning restaurant.

At its helm is chef Michael Broughton, who is without a doubt one of my food heroes.

Beside his delicious, creative cooking skills Broughton always amazes me by appearing calm, cool and collected.

Returning for another go-round this year, from the winter menu we started with pears sous-vide in chenin blanc with juniper and cloves served with Parmesan panna cotta, mushroom duxelle and balsamic dressing, as well as Gorgonzola and pear mille-feuille with ricotta and lavender puree, finished with grated halva. It sounds complicated but it’s well worth it and everything works in harmony.

Everybody raved about the kingklip in bouillabaisse with squid, mussels, smoked white bean puree, and garnished with truffle, sesame and chorizo oils, and cannellini beans. The meat course was braised lamb with almond dukkah, basil gnocchi, parmesan froth, confit tomatoes and baby basil.

Usually I can do without dessert, but the pineapple tarte tartin with caramel rum sauce, coconut powder and banana and lime ice cream just disappeared off my plate.

To reserve a table at Terroir, call 021 880 8167 or e-mail [email protected]. Kleine Zalze estate is on Strand Road, Stellenbosch. - Weekend Argus

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