Unique salt and wine pairing dinner - Wednesday, 15 May 2013
Come and enjoy the best of the Stellenbosch Winelands right on your doorstep when salt aficionado Chef Craig Cormack hosts a unique salt and Fleur du Cap wine pairing dinner in Pretoria on Wednesday, 15 May 2013.
Known for his exceptional winelands food and wine dinners with salts from around the world held in Die Bergkelder, the famous “cellar in the mountain” and home to Fleur du Cap wines in Stellenbosch, Craig is flying up specially to create an inspirational three course menu for this singular salt and wine pairing experience in association with the Department of Consumer Science at the University of Pretoria.
Currently chef patron at Sofia’s restaurant in Somerset West, Craig is passionate about sourcing and experimenting with different types of salt and boasts an impressive collection of rare salts from around the globe. He has been pairing wine and salt for more than five years.
“One of the challenges when pairing salt and wine is to create food that will enhance the wine without dominating it. The natural process of making Fleur du Cap Unfiltered wines works particularly well with unrefined, artisanal salts, reverting back to nature in both the food and the wine,” says Craig.
Inspired by nature, Fleur du Cap wines lend themselves ideally to Craig’s pairings. Salt, considered by alchemists as nature’s 5th element, is an ancient natural product and an essential ingredient in food.
Shaped by the generosity of the Cape Floral Kingdom where all the grapes for these wines are grown, Fleur du Cap are superbly balanced wines expressing their true varietal character.
The 3-course Fleur du Cap Wine and Salt pairing dinner costs R200 per person including the salt tasting, food and wines and begins at 18h30 for 19h00 at Eat @ UP in the Old Agriculture Building at the University of Pretoria.
For bookings, contact Anastasiya Meyer on 072 786 3018 or email her at anasmeyer@gmail.com Alternatively, contact Jessica McKenzie on 076 720 2500 or e-mail her at jessicamck03@yahoo.com
3-Course Menu:
Salted pork belly, pickled cucumber and pickled vegetables paired with Fleur du Cap Merlot
Roasted chicken baked in Khoisan salt – paired with Fleur du Cap Chardonnay
Pot ash cake, spicy syrup and vanilla ice cream paired with Fleur du Cap Noble Late Harvest
