Since 2011, I have been the sole author of the blog, Mzansi Style Cuisine. It has been my dream to get different voices to join me in sharing Southern African food stories. Therefore, I have been on the lookout for young people with a similar passion for traditional food, indigenous ingredients & dishes and food in general. So far I have recruited two keen individuals, and they’ll be joining me in sharing our food stories.
To start off, I present Andie, a 23 year old food enthusiast from the King Williams Town in the Eastern Cape. She just completed her diploma in Consumer Science: Food & Nutrition at the Cape Peninsula University of Technology (CPUT). Andie is currently working as a Product Development Intern at a reputable manufacturing company in Cape Town. She plans on continuing with her studies part time while getting industry experience at the same time. For some time now, I have been taking her as my +1 to some foodie events, restaurants etc. One of those events being the Cape Town Art Fair, this is her first post……
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So it was another weekend of Culinary Art at the Cape Town Art Fair, as South Africa’s finest Chefs whipped up their finest dishes, and Exhibitors showcased their beautiful art. This was held at The Lookout in V&A Waterfront on the 25-27 of October 2013. The art was exquisite. I’m one of those people who cannot interpret nor analyse a portrait or a painting, but I sure do appreciate beautiful art.
However, the main focus was on the Culinary Art. Four top Chefs from Cape Town created gastronomic art, showing off their creative skills by preparing food that was appealing to the eye, and absolutely divine to the palate. The Chefs featured included Malika van Reenen from the Signal Restaurant at the Cape Grace; HarpreetKaur from the Bombay Brasserie at The Taj; Jason Franco from Camissa at The Table Bay and Scot Kirton from La Colombe at Constantia Uitsig. We were there on the 27th, on a Sunday, and we got to watch Jason Franco preparing and styling his dishes.
Chef Jason and his team prepared three dishes; a starter, the main course and dessert. The starter included Rooibos Smoked Franschhoek Trout served with Radish, Lettuce, Caviar and Alfalfa
The meticulously plated main course consisted of Karan Beef fillet with a bone marrow crust, Exotic Mushrooms and Dauphinoise were served.
All this was followed by a Blueberry Cheesecake with candied Lemon, now this was beautiful to look at and simply divine. I’m not a huge fan of cheesecake, but this, I could not resist. If every cheesecake I have ever come across tasted like that, I’m telling you, it would be my favourite thing to eat.
The day was beautiful, Sundays are always mellow, and the Art Fair was the cherry on top. Plus, all the dishes we got to sample at the Art Fair will be served at the newly opened Camissa Restaurant at The Table Bay.
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