Bubbly and braai – a successful culinary innovation!

Monday, 7 January, 2013
Hippo communications
A new Culinary Innovation at Bosman’s Restaurant at the Grande Roche Hotel in Paarl proved to be a huge success and has definitely set a new trend in food and wine pairings.
The unusual combination of matching some of our Methode Champenoise wines with a braai allowed chef Roland Gargolosich to explore delicious and tantalizing pairings that produced a gourmet dinner of satisfying proportions. With our South African tradition of the braai and the excellent MCC wines being produced locally the evening showed that bubblies can be enjoyed informally and formally!

On a perfect evening, with the sun setting over the mountains, guests tasted a variety of Cap Classique wines from Bon Courage, Laborie, Plaisir de Merle, Saltare and Silverthorn and then settled around the pool to enjoy the chefs culinary magic.

Radio personality Keri Miller added to the liveliness of the evening when she poured bottles of bubbly into the classic “champagne” fountain without a drop being wasted!

Quaffing rosé bubblies and the classic Chardonnay/Pinot Noir blends guests were high in praise for the tantalizing combinations that came from the fires.

Roland and colleague Christoph Cevschan deftly cooked Mediteranean prawn skewers and salmon trout in papillote for hot starters, while fresh oysters and classic shrimp cocktail were a cold addition to the exotic mix. Wing rib and rib eye steaks were grilled to perfection for a hearty main course and the accompaniments of a range of unusual salads and hot side dishes made for a deliciously different selection of tastes.

To end the evening on a high note braai grilled bananas were matched with coconut ice cream and pineapple salsa, berry gelée slathered with almond custard, crème Chantilly and topped with biscotti.

An annual event? Most definitely; and one that will become a tradition at this historic destination.