Salts from around the world meet Fleur du Cap wines in Pretoria Unique salt and wine pairing dinner
Date: Saturday, 10 September 2011
Come and enjoy the best of the Stellenbosch Winelands right on your doorstep when salt aficionado Chef Craig Cormack hosts a unique salt and Fleur du Cap wine pairing dinner in Pretoria on Saturday, 10 September 2011.
Known for his exceptional winelands food and wine dinners with salts from around the world held in Die Bergkelder, the famous “cellar in the mountain” and home to Fleur du Cap wines in Stellenbosch, Craig is flying up specially to create an inspirational three course menu for this singular salt and wine pairing experience in association with the Department of Consumer Science at the University of Pretoria.
Chef Craig Cormack
Currently chef patron at Sofia’s restaurant in Somerset West, Craig is passionate about sourcing and experimenting with different types of salt and boasts an impressive collection of rare salts from around the globe. He has been pairing wine and salt for the last 4½ years.
“As far as I know, I am the first in South Africa and the world to pair different salts with food and wine by designing dishes not only to achieve a particular flavour, but more importantly as the perfect taste partner for an individual wine,” says Craig about this challenging task of allowing the salt to complement rather than dominate Fleur du Cap’s elegant range of wines.
Inspired by nature, Fleur du Cap wines lend themselves ideally to Craig’s pairings. Salt, considered by alchemists as nature’s 5th element, is an ancient natural product and an essential ingredient in food.
Shaped by the generosity of the Cape Floral Kingdom where all the grapes for these wines are grown, Fleur du Cap’s Bergkelder Selection is superbly balanced wines expressing their true varietal character. The salts Craig has selected for his debut Pretoria dinner include fine grained, mineral rich South African Khoisan sea salt; unrefined Oryx desert salt from the Kalahari and Portuguese salt.
The 3-course Fleur du Cap Wine and Salt pairing dinner costs R180 per person including the salt tasting, food and wines and begins at 18h30 for 19h00 at Eat @ UP in the Old Agriculture Building at the University of Pretoria. For bookings, email jolandie.vanrooyen@up.ac.za or call Yolandie van Rooyen on Tel: 012- 4202976 or Lisanne Cilliers on Tel: 072 997 7936.
3-Course Menu:
Cured Trout Sandwich, Baby Greens & Waterblommetjies; paired with Fleur du Cap Bergkelder Selection Sauvignon Blanc and Khoisan sea salt
Braised Irish Corned Beef, Choucroute, Dauphine Potatoes and Beef Broth; paired with Fleur du Cap Bergkelder Selection Cabernet Sauvignon and Oryx pan salt
Chocolate Tart with Lemongrass Ice Cream; paired with Fleur du Cap Noble Late Harvest and Portuguese salt
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