It’s that time of year again, when the chefs from the best restaurants in Cape Town gather at the Green Point Cricket Club and prepare their signature dishes for us to revel in. It’s the one show where any Joe Soap can taste some of the finest food from the most revered chefs without spending an arm and a leg. Well, in theory anyway, as I have spent a pretty penny over the last few years because I needed to taste everything.
Upon arrival, one purchases a ticket and
the first booklet of crowns, the festival currency. One then has the almost impossible task of choosing which dishes to try. I have, of course, perused the menu and have decided that the following are a must this year:
- Asian-style beef capriccio, pickled shitake mushrooms, sesame crema, avo and nori puffs – La Colombe (Scot Kirton)
- Cauliflower custards, popcorn powder, popped wild rice, truffle caviar, sweet corn veloute – Makaron at Majeka House (Tanja Kruger)
- Paneer Koliwada (cottage cheese fritters) with tamarind chutney – Bombay Brasserie at The Taj (Shyam Longani)
- Rare roast fillet, cauliflower puree, peas and truffle jus – Bistro1682 (Brad Ball)
- Penne Gambereti (baby prawns served in Italian oilve oil, fresh tomato, cream, garlic and chilli – iL Leone (Daniel Toledo)