GEORGE JARDINE
AT JARDINE

Have an aperitif at the bar before heading up the stairs to the minimalist, chic restaurant, dressed in chocolate brown with crisp white linen.

Jardine Restaurant in bustling Bree Street, Cape Town, is the home of one of South Africa's fine chefs, Scottish George Jardine, born in Edinburgh. Recently, George was awarded the Eat Out Chef of the Year as well as the Diners Club Top 10 Special Occasion restaurant. 

Straight forward, down to earth, totally impatient with any culinary hyperbole, there is a sophistication as well as an intellectual approach to his cooking that belies the outward simplicity of the man. George does not decorate, there are no frills, nothing is superfluous, the dish speaks for itself and it does so deliciously. 

His talent and skills were honed in some of London's finest kitchens such as Novelli and at South Africa's Cellars Hohenort where he remained as Executive Chef for five years. Travelling in Indonesia, Malaysia and Australia developed his style and knowledge still further and when he returned to Cape Town George was able to realise his ambition and, without fuss or fanfare, open Jardine. Today one of the Cape's top restaurants.  

Where do you think we are food wise in 2007?

From my experience in South Africa the appreciation of fine food has developed in the last few years. People are concerned more and more with the quality of products and produce. The food revolution is starting and picking up momentum.

The South African table, what is the direction you wish to take?

My direction is to pursue quality with ingredients, preparation, training and service to maintain the momentum of change.

 A riveting style of cooking, grounded in the techniques of a French classic kitchen, combined with a contemporary approach.

Variation of Ripe Summer Tomato teams with Stellenzicht Semillon Reserve 2003. There are four components to this dish adding varying degrees of texture, richness and flavor. 

The Semillon offers the complexity, structure and balance needed to complement these four flavours; the richly flavoured tomato tart, kebabs of grilled tomatoes with chèvre and a gazpacho, perfect with this serious full bodied white wine. Subtle pale gold with delicate floral tones, the wine has honey and peach flavours and a taste that lingers on.

Are you a purist or are you pretty flexible in your approach to cooking?

I am a flexible purist! I like to introduce new modern techniques and  different ingredients as long as there is reason for it.

Who would be the person you would most like to cook for?

Anybody who shows interest and excitement at what I am doing!

Tender Seared Chalmar Ribeye with baked prune and potato galette, onion and bacon jus and roasted poached pears. Rich food with big flavours coming from the bacon, beef and a little sweetness from the prune. The jus is a reduction of beef de-glazed with some of the wine. Deep flavours matched by full bodied Stellenzicht Rhapsody.

Stellenzicht Rhapsody 2002 is a wine distinguished by its intense, ruby hue yet it has a distinct, youthful purple tinge.  A bouquet that is rich and complex. Full-bodied with ripe fruit flavours and a polish with fruit and wood seamlessly integrated. A wine that is ready to enjoy now and will age elegantly in the next five to eight years. 

If you had an unlimited source of ingredients, what would be your idea of the ultimate dish?

When you have an unlimited source of ingredients and access to the freshest product simplicity is key, the wonders of natural flavours can be shown off by little preparation and human interference. So I would have lots of ultimate dishes.

What is your most memorable dish?

My most memorable dish would be the crayfish risotto, it has been with me for years and grown as I have.

The open kitchen at bustling Jardine where George adds the finishing touches to star dishes, each arranged on plates chosen to complement. Pale aqua, clear blown glass, shinning ebony and deep white oriental bowls for his stunning soups, which are just the perfect texture and consistency!  

Do you believe in the healing power of food? 

Food has the power to heal as much as the brain has the power to heal. You have to trust nature, things are growing for a reason and not all of them are for sustenance. I would say food has the power to keep you healthy if you eat well, have a balanced diet, you will have less need to heal.

What is your idea of comfort food?

Lasagna!

Which chefs do you admire?

I admire any chef who is willing to give his all to the cause, who takes the time to understand and develop the industry, loves food and good products.

What three ingredients would you take with you to the ends of the earth?

I would travel to the ends of the earth with a pig, a large bag of potatoes and some rosemary. The only problem is that if it is a long journey the pig would be too much of a friend at the end to eat and we would both end up eating rosemary potatoes!

Pot roasted Lamb Rack with white bean, truffle custard and roasted eggplant. The lamb is roasted with rosemary and garlic, these aromatic flavors blend well with the white bean and truffle custard adding richness to the dish. These smooth, harmonious tastes and textures complement the spicy back pallet of the Stellenzicht Syrah 2000 adding extra dimension to the dish. 

Full bodied Stellenzicht Syrah 2000, a Cape Shiraz that sets a new bench mark, restrained but promising great things to come, a wine to mature. Deep red with a slight purple rim, Syrah has a bouquet of ripe plums with a touch of mocha and chocolate with a spicy finish.

A fitting finale to a splendid dinner, George Jardine's delicate Mille Feuille of organic raspberries and Valhrona chocolate.

 Have a cup of full bodied frothy espresso while joining the late night throng at Jardine overlooking Bree Street in Cape Town's CBD, an area that comes alive when night falls.   

JARDINE
For restaurant reservations call 021-424-5640

www.jardineonbree.co.za

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Photography by Franz Lauinger