FLAVOURS OF TERROIR

Michael Broughton sets a fine table at Terroir on the exquisite estate Kleine Zalze, Stellenbosch.

A Tale of Three Chefs... 

Good Taste Magazine and Showcook.com invite you to enjoy a glorious win at Terroir! See the August issue of Good Taste for details and how you can enter. At Terroir you will enjoy Lomond wines, a wine that exemplifies harmonious balance and take home a gift pack of this splendid wine in addition you will receive a special hamper of Australia's Gloria Jean’s Coffees and accessories. 

Culinary insights with Michael Broughton!

Were do you think we are food wise in 2007? 

I think SA chefs are aware of what is happening globally but are still a bit behind. There is still too much bad food being passed as good. Too much emphasis on what food looks like and not enough on what it tastes like and settling for second rate produce.

We are getting to grips with ingredients these days though, which help us to construct new dishes and hopefully enable us to catch up to the rest of the world. The cost of the raw ingredients these days is also alarming. We need more organic and consistent suppliers to restaurants as well as more consistency from growers. If we get this part right, we can really get to grips with “fresh produce” and improve our repertoire.

"The crisp and lively Lomond Sugarbush Sauvignon Blanc 2005 contrasts well," explains Michael, "with the subtle Goat's Cheese on Fresh Figs, a seasonal delicacy, finished with a soupçon of Balsamic and Port reduction."

 

Lomond Pincushion Sauvignon Blanc 2005, powerfully flavoured and full-bodied, a very elegant wine, perfect partner for the delicious Langoustine Risotto with delicate creamy pea and truffle purée.

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

It would be a 'ragout' of Langoustines and Crayfish with Truffle Veloute (sauce made from truffles, chicken stock, foie gras, dash of cream and sharpened with lemon and Madiera). I would gently pan fry the fish in Langoustine butter (made from the langoustine heads), present them on a plate drizzled with the shellfish butter, Nantua sauce (made from the crayfish heads), Truffle Veloute and garnished with fresh Macaroni, Peit Pois and shavings of fresh White Truffle (and perhaps a few baby leeks too)!

Lomond Conebush Syrah 2005, a lovely all-rounder wine from the southern tip of Africa, a fitting match to Michael Broughton's premier dish Sous Vide Lamb, which he is very proud of.

Spiced, vacuum packed and immersed in water for 18 hours at a constant 62ºC, this results in lamb that is as velvety as butter served with a basil butter with sundried tomatoes, placed on a base of aubergine, spiced with the famous Moroccan unique blend of spices, Ras El Hanout and a sweet onion puree.

 

Linger on the terrace with a richly delicious chocolate sundae layered with silky coffee ice cream and a soupçon of melting white chocolate. Finish with a steaming espresso or enjoy a piping hot capuccino dusted with  cocoa.

Do you believe in the healing power of food? 

Yes, I am a believer in the healing power of food. Food can calm the senses, feed  the senses, arouse the senses, clean the palate, cleanse the body, fill the belly! It really is limitless in its ability to address the body on a cellular level. Well prepared food, made with love and care, has been scientifically proven to be healing to the body.

What is your idea of comfort food? 

My idea of comfort food is a 'one pot wonder' cooked and eaten at home in winter with my wife and two children. I braise the lamb, Jane peels and chops tons of vegetables (organic where possible), my daughter Sarah (now almost 4yrs old) peels the garlic expertly and my son Elijah just loves being with us at the stove (oh no, not another chef!!). Everything is put into the Le Creuset (great investment) with stock, herbs and homemade tomato concasse (which we make in bucket loads and freeze for use in many dishes we love), and left to gently braise in the oven for an hour or two, this is splashed onto some pasta and enjoyed with a glass of red wine… now what more can be more satisfying than that?

Showcook introduces Gloria Jean's Coffees

Celebrated in Australia, gorgeous Gloria Jean’s Coffees have arrived in South Africa and are a proud part of the Rainforest Alliance, which support best farming practices and shares goals in conserving ecosystems. 

Enjoy and taste their superb blends and flavoured coffees, sipping them in the most relaxed surroundings in delightful coffee shops in Gauteng and soon to be enjoyed around the South Africa. These coffees are the ultimate taste experiences described as winey, earthy, sweet, nutty, smoky or spicy.

A choice of coffees, beans and grounds that range from straight or single varieties to full bodied and complex blends. For that gorgeous cup of coffee, aromatic and rich with deep flavour choose Gloria Jean's Coffees and wake up to the aroma of real coffee. Read the in-depth story of Gloria Jean's Coffees on Showcook.