Olympic menu and Springbok blazer at Chefs of Distinction Olympic menu and Springbok blazer at Chefs of Distinction @sa_chefs

Culinary Team South Africa – The Springbok chefs of the culinary world – introduced the three-course menu that they will be presenting at the IKA Culinary Olympics in Erfurt, Germany, in 2016, at a Chefs of Distinction dinner at Southern Sun Montecasino’s Punchinello’s Restaurant on 27 October.

This dinner represents the first and one of the only times that the public will have had the opportunity to experience the menu that the team will present at the Olympics.
Heinz Brunner | Team Manager of Culinary Team South Africa.

Chefs of Distinction is a monthly dinner which brings a celebrity guest chef to Punchinello’s, and this month featured a pairing of Morgenster Wine & Olive Estate’s exceptional wines and olive oils with the Team’s Olympic-quality food.

Pic 1 - Culinary Team SA starter

The IKA Culinary Olympics, the oldest and most prestigious global culinary competition, will take place from 22 to 25 October 2016. A total of 32 countries will have six hours to prepare their three-course menus to serve 110 people under the scrutiny of thousands of spectators and international judges from around the world. The Chefs of Distinction dinner was a full practice for the Team, who are honing the menu to perfection in preparation for the Olympics next year.

Culinary Team South Africa is managed by Chef Heinz Brunner and represents some of the crème de la crème of South African chefs, namely:
Henrico Grobelaar, Southern Sun Waterfront
Dion Vengatass, Belmond Mount Nelson Hotel
Blake Anderson, 3SIXTY and Billy G, Montecasino
Jerome Norton, Four Seasons, The Westcliff Hotel
Kirstin Hellemann, Belmond Mount Nelson Hotel
Minette Smith, HTA School of Culinary Art
Arno Ralph, Lindt & Sprungli SA

Advisors to the Team include Chef Garth Shnier, Executive Chef of Sandton Sun, Sandton Convention Centre and InterContinental Johannesburg Sandton and member of the World Association of Chefs Societies Culinary Guidelines Committee (advisor on competition rules, guidelines and cold kitchen); Chef David Higgs, Executive Chef, The Saxon (hot kitchen advisor); and Martin Kobald, Owner, ChefMLK School of Cooking (international trends and judging).

The menu consists of a starter of Cape Lobster ‘Malay’ – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce, which was paired with Morgenster NU sauvignon blanc 2015 for the Chefs of Distinction dinner; Springbok ‘Masakhane’ – pan roasted loin of springbok, rolled veal sweetbreads, red cabbage and cider puree, savoy cabbage and Boulangére potato, paired with Morgenster Lourens River Valley 2011; and white chocolate and coconut mousse, rose gel, coconut sorbet and pulled sugar, paired with Morgenster Italian Collection Nabucco 2011.

Pic 2 - Culinary Team SA main course

Adding an extra special green and gold touch to the event was the handover of a Springbok blazer to Morgenster’s CEO, Judi Dyer, who won Best Junior Chef in the World: World Culinary Olympics, Frankfurt, Germany in 1984.

Dyer’s illustrious career has seen her working in corporate dining and canteen operations, both on the culinary and managerial side; managing restaurants and hospitality services at world-renowned wine farms; completing the University of Stellenbosch Graduate School of Business (Bellville) Management Development Programme, Anglo American Corporation, with honours; completing the University of Cape Town Graduate School of Business and Adelaide University (Australia) Associate in Management in Wine Business Management (2005) and Post Graduate Diploma in Wine business Management (2006); including thoroughbred horses in her portfolio as MD at Zandvliet Estate; and joining Morgenster, where she is continuing to foster her interest in everything relating to food and wine, further her peculiar fascination with penguins, and complete the thesis required for her Masters in Wine Business Administration, all the while placing Morgenster Wine Estate on the international map as a must-visit hospitality venue.

Pic 3 - Culinary Team SA dessert

“The evening at Punchinello’s, partnering Morgenster wines to the 2016 Culinary Olympic team’s menu, was a great honour and a fabulous event; being awarded the Green and Gold was of course the proverbial cherry on the top. With the wisdom that 31 years brings, it was an even more significant moment for me. Surrounded by my family, Dr Billy Gallagher and Heinz Brunner (both members of the National Team in 1984) was extremely special. Based on last night’s performance, and given the fact that they still have a year to practice, I am confident that the 2016 Team South Africa will excel!” comments Dyer.

Team South Africa will be participating in the IKA Culinary Olympics under the auspices of the South African Chefs Association. Their participation has been made possible through the generous sponsorship of headline sponsor LSC/Imperial, along with accommodation partner the City Lodge Hotel Group and partners Turn ‘n Slice and N1 Restaurant Suppliers.

Visit www.saca.co.za.

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