St Moritz Gourmet Festival to get a taste of Africa

Due to the SA Gourmet Festival's strong links and relationships with premium food events around the globe, South Africa will be one of only nine countries represented at this prestigious event. Leading the South African team is Executive Chef at Mont Rochelle Hotel & Mountain Vineyards, Ryan Smith, assisted by Sous Chef of Mange Tout – the elegant fine-dining restaurant of Mont Rochelle Hotel - Joslin Hawker.

The 2008 St Moritz Gourmet Festival – themed ‘The Original' – will celebrate its 15th anniversary, whilst the SA Gourmet Festival is now in its 12th successful year. To mark the occasion, only the very finest chefs from around the world – including Germany's 3 Michelin-star Chef, Dieter Müller – have been invited to join resident chefs of the deluxe and first-class hotels of St. Moritz in 6-days dedicated to celebrating gastronomy.

"It is a huge honour to be chosen to partake in the St. Moritz Gourmet Festival and to represent the African continent. I'm probably the youngest and least known of all the participating guest chefs but I'll be cooking with, and learning from, the chefs whose books I buy!" enthuses Smith.

With more than 4,000 of the world's most discerning food enthusiasts arriving for the festival, both Smith and Hawker certainly have their work cut out for them.

What's on the menu...

Getting festivities off to a good start at the opening party on 28 January will be the legendary ‘Grand Gourmet Cocktail', where Smith's canapé - a flavour-sensation of exotic scallop, sweet potato, passion fruit and vanilla – is sure to get the culinary thumbs-up.

For the ‘Gourmet Diners Dégustation', which will be served each night at the Badrutts Palace Hotel, Smith has designed two outstanding set menus: a six- or seven-course option. For something a little out of the ordinary, guests can try Smith's African Spiced Tuna with Avocado Panna Cotta, Coriander Oil and Confit Orange. Whilst his Pan-fried Franschhoek Trout with Chive Blini, Trout Gnocchi, Meringue and Chichory-Champange Coulis and his Cape Crayfish Tail with Orange Reduction, Lobster Jelly, Green Pea Mousse and Mint Oil is designed for seafood-enthusiasts, Smith's Ostrich Carpaccio with Beetroot Textures, Micro Greens and Parmesan Shavings will delight any meat lover. For the sweet tooth, his Franschhoek Gorgonzola with Poached Pear and Sabayon and his Passion Fruit Soufflé with Passion Fruit Ice-Cream, Tart and Hot-Shot are expected to go down a treat!

Towards the middle of the festival, guests will be afforded the opportunity to experience Smith and Hawker cooking live in action at the all-famous ‘Kitchen Party' where the team will prepare canapés of Tiger Prawn and Parma Ham Spring Rolls with Basil. Held at the Badrutts Palace Hotel, this celebrated event sees guests armed with an apron and cutlery sampling directly from the chefs' sizzling pans!

Rounding up proceedings in the most spectacular style is the ‘Grand Gourmet Finale'. Situated in a VIP Tent on the frozen lake of St Moritz, this finale will see Smith together with other famous guest chefs preparing one dish that showcases their personal style. It's an evening dedicated to the sublime...

For more information on the St Moritz Gourmet Festival and the SA Gourmet Festival, visit www.gourmetsa.com or http://www.stmoritz-gourmetfestival.ch/