One of the highlights co-inciding with Cape Wine 2004, also open to the local public, is Celebration of Cape Cuisine at the Castle of Good Hope. Twenty top Cape chefs, such as Peter Goffe-Wood, Margot Janse and Eric Bingo will each prepare a sample-size signature dish, accompanied by a local wine. Tickets to the event, on the night of April 1, entitles visitors to indulge in all 20 combinations. Booking for Cape Wine 2004, entitling visitors to attend for two days, at R200 a head and for Celebration of Cape Cuisine at R300, can be made on line at www.capewine2004.co.za The Institute of Culinary Arts (ICA) was established as a professional and well-rounded training facility for those entering the world of fine cuisine, where the aim is to train and inspire culinary arts graduates, professional chefs and amateur cooks. Setting the standards for the culinary industry through holistic and classical training, providing a platform for entrepreneurial development. To find out more about the ICA, please visit www.icachef.co.za THE RESTAURANTAt his stylish two-level eatery in buzzy Green Point, talented chef Graeme Shapiro constantly reinvents the menu to feature diverse influences absorbed on his global travels. Exotic Pacific Rim flavours mingle while touching Cape bases. ‘The restaurant industry in the Cape has grown in leaps and bounds over the past seven years – it’s both the talents of our local chefs and the broadening of the palates of our local diners which has increased this momentum. The demand for a variety of top quality ingredients is being delivered, allowing restaurants to produce trend setting, cutting edge fare under our African skies. We are self-styling, creative chefs, ushering in the future of a new generation of our own Cape cookery…’ Spicy seared scallops on brioche toast topped with smoked garlic mayonnaise SERVES 6 400g scallops (weighed without shell) oil for coating 2 tablespoons hot Spanish paprika (or substitute Cajun spice mix) 1 tablespoon salt 6 slices brioche toast (or melba toast or crispbread) 2 tablespoons salmon roe watercress sprigs and cracked black pepper for garnishing Smoked garlic mayonnaise peeled cloves from 2 heads of garlic 1½ cups homemade or good quality store-bought mayonnaise (or hollandaise sauce) First make the smoked garlic mayonnaise: blanch the garlic in three changes of boiling water for 5 minutes each time. Drain and dry. Place on a muslin cloth in a smoker and smoke in light smoke for about 5 minutes until tender. Mash the garlic and mix into the mayonnaise. This can be stored in the fridge. Coat the scallops with oil. Mix together the salt and paprika. Sear the scallops in a hot non-stick pan for about 15 second on each side. Dust with the paprika and salt mix. To assemble Place the toast (or crispbread) on plates with scallops on top. Finish with a dollop of mayonnaise (or warm hollandaise), a teaspoon of salmon roe and finally a watercress sprig. Garnish the plate with cracked black pepper. Wine note Jack & Knox Winecraft’s The Frostline Riesling 2003 is sourced from high-altitude vineyards in the Swartberg mountains. The vines, subject to extreme weather conditions, produce exceptional berries: ‘Off-dry with lots of fruit and a silky mouthfeel, this is a great food wine fitting in with recent food trends,’ says Graeme Shapiro, who selected this full-bodied example from only a handful of wines made locally from this often overlooked cultivar, Cape riesling. Other suggestions: Theuniskraal Riesling 2003, Boschendal Riesling 2003. The Restaurant, 51a Somerset Road, Green Point Tel: +27 (0) 21 419-2921 Email: thechef@telkomsa.net