The culinary feast will commence with a starter of smoked Yellowtail served on an atchar pickled cabbage salad and complemented by walnut raita and coriander oil created by Pete Goffe-Wood, Chef par excellence and Culinary Consultant.
For the main course, George Jardine – the celebrated Chef of Jordan and Jardine Restaurants in Stellenbosch – will prepare braised Karoo lamb shoulder and roasted lamb rump on a cauliflower purée and served with wilted kale. This will be accompanied by roasted potatoes and a variety of vegetables.
The cheese course is expected to complement the wonderful red wines on the tables at the dinner. Agri-Expo has supplied the 2017 Dairy Product of the Year and Qualité winner cheese for the evening, namely the Woolworths Mature Gouda – 10 months matured cheese by Parmalat South Africa.
As a sweet end to the meal, CTICC executive chef Roberto de Carvalho, has decided on white and gilded dark chocolate panna cotta served with a glazed strawberry mousse and gold leaf bomb, with a lemon meringue tartlet.
Pete Goffe-Wood is well-known to many television viewers as one of the famous chefs of the Master Chef Series in South Africa. He completed his classical training at the Beverley Hills Hotel in Umhlanga Rocks, after which he returned to London for nine years, working under top chefs in some of the West End’s most prestigious restaurants. On his return to South Africa, he started his own consultancy and had a hand in the development of some of the top Cape Town restaurants over more than two decades. He has cooked for South African embassies and other clients all over the world and has also featured in a number of local and international television programmes.
George Jardine was born in Edinburgh, Scotland, into a family of chefs. Having trained under Michelin-starred chef Jean Christophe Novelli in London, George moved to Cape Town in 1997 to open Novelli restaurant at The Cellars Hohenhort Hotel, before travelling the world to open and work in award-winning restaurants in Indonesia, Malaysia and Sydney. He returned to South Africa in 2006 to open Jardine Restaurant, named in Eat Out’s top ten for six consecutive years, and listed in the World’s 100 Best Restaurants in 2008 and 2009. George was also named the Eat Out South African Chef of the Year in 2007. George moved to Jordan winery to open the Jordan Restaurant in 2009 and recently added Jardine Restaurant in Stellenbosch to his list of highly acclaimed restaurants.
Roberto de Carvalho, Executive chef at the CTICC, has more than 20 years’ experience in the culinary industry. He was born in Johannesburg and worked in numerous five-star establishments before joining the CTICC this year. He was Resort Executive Chef at the One & Only Hotel in Cape Town for three years and before that served as Executive Head Chef at the Twelve Apostles Hotel for more than eight years. Prior to joining the One & Only Hotel, Roberto ran his own eatery, Roberto’s Signature Restaurant, in Long Street Cape Town.
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