Seasoned chef
Martin Kobald brings you a feast of the senses with an array of exquisite
nibbles, perfectly paired with the elegant J.C. Le Roux Méthode Cap Classique
at this year’s Taste of Joburg, held from 24 – 27 September 2015.
Austrian born
Kobald, Honorary President of the South African Chefs Association, will present
four bespoke pairings that will each bring out the unique flavour profile of
J.C. Le Roux La Vallée, La Vallée Rosé, Brut and the signature Cap Classique,
Scintilla 2008.
Boasting creamy
buttery tones, the palate pleasing demi-sec La Vallée will be paired with a
Thai inspired chicken salad in a crisp wonton cup. A pairing the chef thoughtfully selected to
enhance the irresistible flavours of lemongrass, coconut and coriander. For the
blushing La Vallée Rosé with its hint of sweetness, Kobald created a local favourite
of Cape Malay beef curry bunny chow
topped with fruity mango chutney. “As the curry spices tantalise
your taste buds, the mango chutney and fruit tones of La Vallée Rosé leave a
sensation of sweetness in your mouth resulting in the perfect bite!” he enthuses.
Not to be missed is
the delicate terrine of smoked line
fish with green asparagus and remoulade that melds seamlessly with the Brut’s
crisp and refreshing Pinot noir. J.C. Le Roux’s signature Cap Classique,
Scintilla 2008, has been expertly paired with delectable whole-wheat ravioli filled with wild
mushroom and cheese, with grilled courgette and artichoke. Each J.C. Le
Roux Cap Classique is crafted in the time-honoured French tradition whereby the
delicate bubbles are created and captured in every bottle during a process of
secondary fermentation. South African bubblies made in this way are known as
Méthode Cap Classique, as only the French version may be called champagne.
No stranger to the international culinary field, Kobald is
currently the Global Chairman for the World Chefs Without Boarders, as well as
the figurehead for his own personal brand, ChefMLK. He recently received
international accreditation from City & Guilds in London to train inspiring
cooks to become professional chefs, with the first intake of students for the eight
month Certificate Course starting in March 2015 and again in July 2015.
Part of his busy
schedule is his role as convener of the Bidvest World Chefs Tour Against Hunger
which, together with over 260 chefs from 45 countries, raised over R8 million
in aid of feeding over 5 000 children daily for up to five years. Fans of
foodie television will also recognise him from kykNET’s Bring & Braai and
Chopped SA on DSTV.
The annual Taste of
Joburg at the Monte Casino Outdoor Event Area offers food lovers absolute
gourmet pleasure, representing the best of South African producers. Tickets are
available from R80, visit www.tasteofjoburg.com or itickets.com.
For more information visit
www.jcleroux.co.za and www.facebook.com/HouseofJCLeRoux. Be part of the
conversation and follow @JCLeRoux on Twitter and @HOUSEOFJCLEROUX on Instagram.
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