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Fleur du Cap challenges restaurateurs to exciting wine and salt cook-offs
Winemaker Pieter Badenhorst and the Fleur du Cap on-con sales team challenged restaurateurs around the country to a unique wine and salt pairing cook-off with superb Fleur du Cap Unfiltered wines and salts from around the world, courtesy of Salt Aficionado Craig Cormack.
Turning up the heat under Chef Craig’s watchful eye at the SA Chefs Academy in Cape Town, the International Hotel School in Durban and the Angela Day Kitchen in Johannesburg, the competitive cook-offs culminated in a sensational four course meal paired to perfection with the Fleur du Cap Unfiltered wines. Inspired by nature, Fleur du Cap wines lend themselves ideally to Craig’s exotic pairings, using unusual and ancient salts from mineral rich Khoisan sea salt to volcanic salts from remote corners of the earth to bring out the best in these exceptional wines.
“One of the challenges when pairing salt and wine is to create dishes that will enhance the wine without dominating it as salt can be a powerful ingredient. 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 wines,” says Pieter, winemaker of Fleur du Cap white wines.
Top Caption: Pieter Badenhorst (Fleur du Cap winemaker) and Salt Aficionado Craig Cormack
