While new foodie fashions are always favoured, there’s much to recommend the restaurants and chefs that have been around for decades. Young can be yummy, but it’s not the only food show in town. And the obsession with youth is blinding us to epicurean icons and their long serving restaurants at the other end of the alimentary age spectrum. The bitter truth is that while we weren’t watching, many of South Africa’s iconic gastronomic gems have quietly closed. And with them have gone so many of our most precious munchable memories. It is impossible to calculate how many engagement rings…
TO DRINK: Graham Beck Brut NV. The MCC’s bottle-aged characteristics of yeastiness and fresh bread and biscuits match well with homebaked breads.spring onions, halved.
These chargrilled beef and white bean toasts pairs well with Avontuur Estate Cabernet Franc 2008. It picks up on the earthiness of the beans and doesn’t overwhelm the beef fillet although the inherent minerality in the wine just loves the cracked black pepper.
TO DRINK: Solms-Delta Vastrap 2011. This delicate white blend with its lemon and lime flavours combines well with a light summery dish.
Crispy duck breasts on minted vermicelli noodles are deliciously rich and tender. The refreshing flavours of the noodles keep the duck from becoming too overwhelming, which makes this dish filling but not too heavy. Perfect for a delicious lunch.
Chocolate, nut and orange brownies are gooey, dark and delicious. Orange and chocolate are an amazing combination: rich and decadent meets sweet and fruity. These treats are to…