Chef’s table at [Spasie] with Chef Stephen Fraser from Lanzerac Hotel & Spa-14/08/2015

[spasie]
[Spasie]
This edition of the Chef’s Table at [Spasie] was once again an array of delectable food and a very special pairing of Pinotage through the Ages,we were really in a one big surprise…but let me not get ahead of myself 😉

Canapés-Duck Liver Parfait & Mushroom sandwhich with Herb bouquet
Canapés-Duck Liver Parfait & Mushroom sandwhich with Herb bouquet
Canapés-Squid Ink profiterole with smoked Salmon butter & Horseradish cream and Caviar
Canapés-Squid Ink profiterole with smoked Salmon butter & Horseradish cream and Caviar

Canapés was a trio of beautifully presented bite size morsels, each one better than the last. From the Maple Pork Belly,to the Squid in Profiteroles,and the dainty parceled Duck Liver Parfait,nothing disappointed.

Canapés-Maple Pork Belly,Thai spiced Pea mousse,crisp Apple & Celeriac Salad
Canapés-Maple Pork Belly,Thai spiced Pea mousse,crisp Apple & Celeriac Salad
BLANC DE BLANC-BRUT MCC-typical fresh citrus and lime flavours on the nose supported by a biscuit, yeasty undercurrent on the palate
BLANC DE BLANC-BRUT MCC-typical fresh citrus and lime flavours on the nose supported by a biscuit, yeasty undercurrent on the palate
Chef's Table
Chef’s Table

Then we are onto our 1st course Pan-fried Canadian Scallop paired with the Lanzerac Premium Pinotage 1992,for a 23-year-old wine the wine was very smooth drinking. The tasting notes as per the winemaker “The Lanzerac Pinotage 1992 hue can be described as terracotta. On the nose typical varietal aromas such as plums and red fruit are still evident. Mature tannins with a velvet density and surprising freshness rounds off the palate”.The scallop was cooked to perfection,its was so fresh it smacks of the sea. The crispy biltong just added another dimension and lifted the dish,small things like this makes for genius pairings…

1st Course-Pan Fried Canadian Scallop,caramelized spiced Corn,warm Radish Salad,crispy Biltong and Fennel cream
1st Course-Pan Fried Canadian Scallop,caramelized spiced Corn,warm Radish Salad,crispy Biltong and Fennel cream

Staying at the seaside for our second course we had the 2013 Lanzerac Premium Pinotage 2013 vintage,paired with the Seabass. This is a bit of a surprise pairing as I didn’t initially think this would be a good pairing,but I was pleasantly surprised the Seabass and all the added elements worked perfectly with the wine. Well done Team Lanzerac.

2nd Course-Rosemary cured Seabass,blackened cauliflower,collection of Beets,smokey Aubergine and Goats Cheese
2nd Course-Rosemary cured Seabass,blackened cauliflower,collection of Beets,smokey Aubergine and Goats Cheese

We then were treated to a palette cleanser,the chef’s take on gin and tonic,liquid nitrogen and all.

Palette Cleanser-Chef Stephen's take on Gin and tonic,minus the Gin.
Palette Cleanser-Chef Stephen’s take on Gin and tonic,minus the Gin.

Before the meat lovers felt neglected,Chef Stephen,made sure they got their fill,with the Shitake crusted Springbok Loin and braised leg-wrapped in Phyllo,an interesting take on the good old moreish pie. This was paired with a wine from their Flagship wine range, Lanzerac Pionier Pinotage 2012,one which Adinda Booysen,marketing manager at Lanzerac was very proud of.

3rd Course-Shitake crusted Sprinbok Loin,braised leg wrapped in Phyllo with a stone Fruit centre,Butternut Bruleé,Bok Choy in Rooibos & Grapefruit Butter
3rd Course-Shitake crusted Sprinbok Loin,braised leg wrapped in Phyllo with a stone Fruit centre,Butternut Bruleé,Bok Choy in Rooibos & Grapefruit Butter
Chef's Table
Chef’s Table

Last up was dessert, Poached Pear Mousse,accompanied by many parts which made up the symphony in your mouth…and the Lanzerac Premium Pinotage 2009 was the perfect partner for to complete this little dance.

4th Course,Poached Pear Mousse,with white Chocolate Aero,nyangbo Chocolate Pops,orange Caviar and Tonka Ice Cream
4th Course,Poached Pear Mousse,with white Chocolate Aero,Nyangbo Chocolate Pops,orange Caviar and Tonka Ice Cream

Then the surprise of the evening they just so happened to have some Lanzerac Pinotage 1968 in the cellar and we would be lucky enough to get a taste of this very “matured” wine.

Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Chef Stephen at work
Chef Stephen at work

What an amazing experience it was,not only to take this journey into Pinotage but also to sample the excellent food Chef Stephen creates,we definitely need to visit Lanzerac Wine Estate,Hotel & Spa soon,hope you all will do so too.

Adinda Booysen-Marketing Manager
Adinda Booysen-Marketing Manager

For more info on Lanzerac please visit their site, I do know they have amazing Winter Specials on offer.

If you want to see more pics of our amazing time please visit our FACEBOOK PAGE.

Thank you again Spasie,can’t wait for the next one.

Lanzerac's Bevvy of Beauties
Lanzerac’s Bevvy of Beauties

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