Taste of Joburg 2011: Africa A La Carte
The Taste of Joburg 2011 was an overall success for Lonrho Hotels. Good food, great turn out and best of all recorgnition for our chefs.
The choice of our theme “Africa A La Carte” comes about through our principle hotels in Mozambique, the DRC and Zimbabwe.
We took the local cultures and typical dishes and presented in a modern way with an added twist.
Mediterranean vegetable tatin and aubergine caviar with Mozambican prawn.
Our starter was from Mozambique with the large prawns and a Mediterranean influences.
Trilogy of chicken and bean cassolette. Chicken liver confit jamboneau and beef and chicken sausage in a french-style bean stew with Maha raki (potato) cream.
The main course was brought to you from the DRC, with chicken, local flavours and spices. The country was colonised by Belgium, a country with a strong and rich culinary history.
Molecular baobab, date and lemon parfait, with Saothome chocolate and macadamia nut and praline tuile.
The dessert came from Zimbabwe where we have used the Baobab tree,and although not a national emblem, it is the tree of life. It was a monumental challenge to extract the flavour and turn it into something different.
All three elements were unusual and that is what the Taste of Joburg is all about, bringing something different to the table.
Ready, Steady, Cook!
Our three head chefs Lawrence Cathrine from Hotel Cardoso (Maputo, Mozambique), Phillip Turnbull from Grand Karavia (Lumbumbashi, DRC) and Gregory Gautier from Leopard Rock (Mutare, Zimbabwe) took part in the "Ready, Steady, Cook" live cook off. All three chefs did exceptionally well in their challenge
The turn out at La Bonne Table was outstanding and we look forward to next year's edition.