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Ten of Gauteng’s top chefs will be challenged with preparing a different cut of an Nguni carcass, making use of the entire animal, nose to tail style. The chefs taking part are Adele Stiehler-van der Westhuizen (Prue Leith); Adrian Vigus-Brown (Melrose Arch Hotel); James Diack (Coobs); James Khoza (Sandton Convention Centre); Kalpesh Hansjee (Michelangelo); Klaus Beckmann (La Luna); Matthew Foxon (54 on Bath); Rocco Verster (Emoyeni); Shanei Dinna (Hyatt Regency) and Shane Smit (Jamie’s Italian).

 

The animal has been sourced from Victoria Dzowa who farms indigenous Nguni cattle near Magaliesburg. Nguni cattle are registered by Slow Food as an Ark of Taste breed, one which is threatened by industrialisation and is of particular cultural importance in South Africa.

 

The Serengeti Eat-In – which runs from 10am until 5pm – takes place at the Serengeti Golf & Wildlife Estate and includes an Earth Market where 40 Slow Food producers will be present to showcase and sell their produce. There’s everything from organic veggies and charcuterie to chicken and egg suppliers. Nguni artwork, hides and clothing will also be on sale. There will also be live music in an event for the whole family.

 

Tickets are R335 and include five randomly selected coupons, each for a different plate of Nguni beef as well as one ticket for a secondary (offal) cut. You will also receive full membership to Slow Food for a year. (If you are already a member the cost is R295). Children pay R75 which comprises an Nguni beef burger, hand cut fries and a juice. There will be a full cash bar featuring Vrede en Lust wines and craft beer.

 

At the end of the chefs’ cook-off, diners will be asked to vote for the dish they enjoyed most by awarding their favourite chef a gold ticket. (All chefs took part in a blind draw, prior to the event, to select the meat they will be preparing as well as choosing organic produce from Slow Food’s Soweto 10 000 Food Gardens project).

 

Tickets can be booked on https://www.quicket.co.za/events/27041-serengeti-eat-in/

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