Culinary highlights with Blues Food and Wine Pairings
5 Nov 2010
Really good food, like a good lover, leaves happy memories to look back on in days when one is not feeling that, um, fufilled. One of my favourite food memories belongs to an amazing chicken burger I had in a pub in Scotland when I was 17. Why it was so memorable I can't really recall, but eight years later I still count that chicken burger as one of my culinary highlights. Last night's Food and Wine Pairing at Blues Restaurant and Bar in Camps Bay is going into the happy food memory banks; perhaps not to be remembered in eight years time, but at least putting a smile on my face today as I recall that delicous three-course meal.
A surprising burst of contradictory flavours
The wine paired that evening was the prestigious Glen Carlou. We started off with the Sauvignon Blanc, which was served with an interesting appetiser consisting of a blue cheese-stuffed lichi wrapped in ostrich carpaccio; a surprising burst of contradictory flavours that somehow complemented each other. I was happy in the knowledge, after trying this, that we would be in good hands for the rest of the meal. Those capable hands belonged to flamboyant head chef of Blues, Morne Botha.
Who needs silly slivers?
Next up was the starter, which was hand-sliced smoked salmon, served with cream cheese, caper berries, salmon roe and wild rocket. That starter equalled perfection. And, as chef Morne so passionately explained, who needs silly slivers of smoked salmon to be served (try saying that a couple of times after a few glasses of Chardonnay) when you can rather indulge in a thicker, bite-sized portion that really allows you to taste the salmon? All smoked salmon should be served like this, nuff said. The starter was served with the oaky Chardonnay that complemented the smokiness of the salmon, and was incrediby moreish.
Happy carnivores
As main course, there was a choice between ostrich fillet or brinjal steaks. Seems like most attending were happy carnivores and made the wise decision of choosing the ostrich (not that the dukkah-crusted brinjal was anything to sneeze at, I'm sure), but that creamy polenta topped with a lightly garlic caressed spinach and peppers, served with perfectly cooked ostrich in a puddle of Glen Carlou Syrah wine coulis, made me feel all warm and fuzzy inside and has got my mouth watering as I think about it now. (And, good news, it is going to be introduced onto the Blues menu.) The main course was served with the rich Grand Classique.
Inspired flavours
Lastly, the Glen Carlou dessert wine, The Weldor, was served with a pineapple tarte tatin flavoured with a touch of chilli and black pepper, and served with a ginger beer sorbet. The Weldor was a tad too sweet for my taste and, when combined with the rich-and-sweet tarte tatin, it was bit too intense. But, luckily, the ginger beer sorbet (an inspired flavour) saved the dessert from becoming too sickly sweet and, as a massive fan of ginger, it's something I hope to try again.
Thursday night's Food and Wine pairing was the last night of the Blues three-month campaign. Hopefully Blues will be around for at least another 23 years and continue these pairings, as they are a truly sumptuous food experience.
Blues Restaurant and Bar
The Promenade, Victoria Road, Camps Bay
Contact: +27 (0)21 438 2040
az.oc.seulb@mg
www.blues.co.za
