Lorna Maseko Lukhele’s cooking events typically are cooking classes featuring a professional chef teaching how to replicate his signature dishes. The winter edition on the other hand is a sit down, and be served dinner. Apparently people don’t like cooking in winter.
The venue was dramatically donned in a black and gold colour scheme. The flashily lit up City of Gold was the majestic backdrop. The ex-prima ballerina Lorna was stylishly dressed in cobalt blue and black. She definitely looked like an étoile for the night’s theatrical food and entertainment evening in “5 Acts”. The evening’s cuisine was prepared by Michelin Star chef Carlos Gaytan who cooks in a French style, but is influenced by his Mexican roots.
Maybe you mean: 'home-9' or 'news-gallery-post-based3' or 'twitter-feed5' or 'facebook-feed7' or 'instagram-gallery'
The star guest appearance was Wine Maker Johan Jordan from Spier wine estate who supplied most of the evening’s wine.
Act 1: Starter
Butternut squash soup with fennel and pomegranate seeds paired with Spier Chenin blanc.
The fruitiness of the Chenin and the spiciness of the soup paired well. This curtain raiser would have been your regular butternut soup had it not been for the elaborate presentation and the “homemade rice crispy crouton”.
Act 2: Scene 1: Ceviche with apple foam and Chardonnay Pinot noir Rose
Yellow tail ceviche (raw fish marinated in citrus acid). The apple foam wasn’t the rabid dog saliva. This was creamier and had a strong green apple flavor – balanced wine, balanced food but together- not so en Pointe.
Act 3: Yucatan style Fish with Sauvignon Blanc Semillon blend
Can you spell yum? Yucatan is a tropical region in Mexico where their food is prepared with spices and other antibacterial elements like habanero peppers. This prevents the food from spoiling quickly. Habanero Beurre blanc was spot on and the side of pickled grape added a sugary acidity that complimented the fish superbly. The chosen wine was created for this fish dish. Well choreographed, well synchronized and well executed indeed.
Course4: Oaxan Mole (Pronounced mow lay)
We nostalgically jetéd over to Carlos’ mother’s kitchen and he made pork belly mole (pictured above) just the way she does. Mole is a Mexican sauce prepared differently in different regions. Carlos made a Negro Mole which is spicy and dark in colour because of the chocolate infusion. The Spier Chenin blanc appeared again in this act
Act 4: Grilled Ostrich and Goats cheese fondue
This was paired with a Rhone style blend Creative block 3. The blend is made of Shiraz, Mouvedre and Viognier. This was a sound duet with the ostrich and cheese sauce.
Act 5: The quick cake Grande Finale paired with pinot noir Chardonnay
Surprisingly this microwave baked cake was of a light and fluffy consistency – somewhat a charisma devoid solo. One of the ladies declared that this dessert did not nourish her mentally instead it nourished her physical health. We all felt that it was a slimmer’s summer type dessert.
Overall the evening was pleasant, and the food tasty, albeit I was not bowled over by any of the flavours. There were two white wines, a rosé and only one red wine. In winter, seriously?
Although personally I don’t mind cooking in winter, I don’t want to leave hungry after a 5 course meal. I have been to several five course tasting events where I was begging for mercy by course 3. Portion size is a very delicate balancing act that should be gotten just right; otherwise please supply artisanal gap fillers.
Have a look at some of the tweets from the event:
— Jonathan (@JonoBKirk) July 25, 2015
— Thato Tholo (@thatotholo) July 25, 2015
— True Love Magazine (@TrueLoveMag) July 24, 2015
— Lorna Lukhele (@Lorns_Maseko) June 23, 2015