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| Oh just hanging in the kitchen, you know, as one does. |
I love food, I get food. What I don't get are 'foodies' - people who live for food. They watch all the Masterchef episodes. They buy all the cool Yuppie Chef utensils. They use words like gastronomy and whisk. For me food has always been about nutrition. Everything I eat is optimal for my health. Don't get me wrong - I eat well and I like the taste of food - but I also eat cans of chickpeas for convenience.
You can only imagine what a treat it must have been for me to receive an invite to sit at a chef's table at The Fig Tree restaurant in Simbithi eco-estate by invite of executive chef Gerard van Staden. It really was. I have always heard people talking about food as though it were a theatre piece, with every course a different act. The peas and the carrots all actors and the kitchen directors all working tirelessly behind the scenes. Well...
I get it now. I have tasted fine cuisine and hot-damn it really is an experience. I feel like I have been at a theatre. Last nights five-course meal was one of the most amazing food experiences I have ever had. From the bubbles we received on entrance to the designer at the end of the night. I am a foodie convert.
Let me share with you this wonderful menu:
To start:
Langoustine Ravioli with peas, butternut and sauce American with lemon foam paired with Buitenverwachting Blanc de Noir.
(I would have happily eaten just this all night, the wine was beautiful.)
Entrée:
Phyllo, chicken and Mediterranean vegetables with tomato vinaigrette succotash of barley paired with Du Toitskloof Chenin Blanc.
(For me this was the weakest dish - still very tasty though.)
Slow roast belly pork with jalapeño salsa and apple tart au tan with creamed mashed potato paired with Hartenberg Cab Shiraz.
(This was the most amazing meal I think I have ever eaten, the wine was delicious.)
That's me giggling in the background.
Dessert:
Chocolate grenoblois chocolate brownie, praline and caramalised hazelnuts with hot caramel sauce paired with Pegasus Cinault.
(Something heavenly happened when I tasted the orange rind.)
Designer:
Deep fried brie with katalfi
Wild berry coulis and honeyed nuts paired with Zondernaam Tokara red.
(The brie was ripe...)
The Food at The Fig Tree reminded me about going on a date with my crush. I sat there not being able to say anything because I was so overwhelmed, so I just giggled a lot and drank. In the end I had to leave and go home alone. I plan to continue this affair though!
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| The Fig Tree at night. |
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