Food, glorious food and much, much more at Delicious Festival

sushiInternational chefs release their mouth-watering menus

It’s every foodie’s dream to have a chef from a trendy European restaurant whip up a culinary masterpiece just for them and be able to browse through an eclectic artisan food market – which is exactly what awaits visitors to South Africa’s first Delicious Festival, taking place at the Blue Hills Equestrian Estate in Kyalami on 5 and 6 October 2013.

While celebrating South Africa’s finest culinary offerings, the event also features a strong cosmopolitan flavour: UK celebrity chefs Aldo Zilli, Ed Baines and Michelin-starred John Burton Race will offer Gauteng food aficionados the chance to savour their exclusive signature dishes at pop-up restaurants, paired with South African wines and French champagne. (see notes to Editor for full menus)

Baines is the chef and co-owner of Randall & Aubin, the most happening champagne and oyster bar in London’s Soho district. The mouth-watering mains he will be preparing include rotolo of wild mushrooms filled with ricotta cheese, spinach, tomato and parmesan, as well as roasted shell-on crayfish with garlic cream, pommes pont neuf, wilted greens and a béarnaise sauce.

Zilli is chef consilere at San Carlo Cicchetti Restaurant, an upmarket Italian restaurant in Manchester and London’s Piccadilly. A familiar face on our television screens, he specialises in Italian, vegetarian and seafood cuisine. Zilli is presenting a delectable menu including pesce spada al salmoriglio (fresh kingklip, grilled Sicilian style) and tagliata di struzzo al rosemarino (ostrich fillet wrapped in rosemary and garlic).

Singapore-born Race is the chef at the John Burton Race Experience Restaurant at the Landmark Hotel in London, which proudly sports two coveted Michelin stars – his second restaurant to have earned this prestigious honour. Among the dishes he will be cooking is pan-fried fillet of farmed fresh kabeljou, topped with tempura prawns, as well as herb-crusted rack of lamb with soft lemon thyme polenta.

The chefs’ varied menus will be complemented by local wines such as Meerlust, Glen Carlou, Rustenburg, Haute Cabriere, Altydgedacht, Hartenberg, Kleine Zalze and La Motte, as well as Champagne Charles de Cazacnove.

Festival-goers can also shop for scrumptious goodies at the artisan food market, which boasts over 70 stalls. They can then settle down with a picnic basket on the lawns of the picturesque estate, far from the hustle and bustle of the city, while being entertained by British acid jazz outfit Jamiroquai and a host of South African artists including Prime Circle, Khuli Chana, Lira, Danny K, MiCasa, BlackByrd and Household Funk.

This eclectic market will take visitors on a culinary adventure from Asia to Europe, from Africa to the Americas, with organic food a starring feature on the menu. Be amazed by the artistry of a classically-trained French pastry chef, enjoy high-quality Israeli and Greek street food, indulge in Belgian chocolates, sample healthy chickpea fudge and spice up your day with Mexican tacos and Mozambican peri-peri prawns.

The DStv Celebrity Chef Freestyle Cook-off will add a fun, interactive dimension to this food-lovers’ fiesta. Coco Reinharz, who was once a guest judge on MasterChef SA 2012 will man a cooking station flanked by screens projecting the audience’s real-time SMS suggestions on what ingredients to use and how to cook them, in order to bring a recipe to life.

The festival’s official beer partner, Castle Milk Stout, will be creating rich moments to be savoured, offering festival-goers the opportunity to be hosted by a chef who will guide them through a three-course beer and food pairing experience. The wonderfully complex flavours in the stout make it the perfect drink to unlock a wealth of flavours in various foods.
There will also be the opportunity to experience the limited-edition chocolate Castle Milk Stout, brewed exclusively for the festival, whilst taking in the smooth sounds of the unplugged artists’ performances.

Ocean Basket will host Sushi World Cup 2013 winner Pepi Anevski and local champ Sam Moima during the two-day festival, to showcase the seafood restaurant’s new sushi menu. Sushi will be presented in Ocean Basket’s first ever “sushi pop-up bar”. Festival-goers can watch Anevski and Moima at work while delighting in one of South Africa’s favourite foods. Perfect for picnic hampers or as an afternoon snack, the sushi fare is sure to be a festival favourite.

Lovers of out-of-this-world gastronomic experiences are urged to come and enjoy the ‘feastivities’  at one of the three international pop-up restaurants overlooking the grounds – Zilli’s San Carlo Cicchetti, Baines’ Randall & Aubin or Race’s The John Burton Race Experience – to be transported on a multiple-course odyssey through exquisite flavours, textures and combinations.

All the ingredients are sourced from Checkers, including their restaurant-quality extra-matured Steakhouse Classic Steaks, a wide range of award-winning cheeses and wines from the Checkers Wine Route.

At Checkers, they believe that there’s more to cheese than just normal cheddar. That’s why they make sure their Cheese World is always fully stocked with a wide range of award-winning international and local cheeses to choose from. They will be offering visitors the opportunity to taste and buy some of the delicious fine cheeses they have selected for the festival.

Good food, fine wine, smooth music and the great outdoors – who could ask for more?

Presented by DStv in association with Checkers, Ocean Basket, Castle Milk Stout, the Sunday Times and Sowetan, this premier international food and music festival is set to tantalise the tastebuds of anyone with a passion for flavoursome new lifestyle experiences.

For more culinary insights into whipping up a good dish, tune into Celebrity chef Siba Mtongana’s production of Siba’s Table. This is her first series for Food Network, the 24/7 food entertainment channel on DStv channel 175 which will premiere on Monday, 23 September 2013. The series will air throughout Africa, Europe, Middle East and the UK.

But what if you’re looking for something with a little more competitive edge? Then tune into the new season of Come Dine with Me SA on BBC Entertainment, DStv channel 120 Monday 30 September at 20:00 to catch the popular primetime cookery show in which amateur chefs attempt to wow each other with their culinary and hospitality skills in order to win a cash prize.

Delicious is open on Saturday, 5 October and Sunday, 6 October 2013 from 12 noon. General admission costs R380 per day, with children under 12 paying R100 and free entry for tots under three.

VIP Hospitality Experience reservations for lunch and/or dinner at the pop-up restaurants can be made at a cost of R1 850 per head, which includes VIP parking with concierge care, access to the VIP lounge, a welcome drink, a three-course meal in one of the three international restaurants of your choice, a bottle of wine and coffee.

General admission and VIP tickets are available through Computicket.

Online links:
Facebook: Delicious Festival SA
Twitter:      @DeliciousFestSA.

Hashtag: #DStvFood/ #DStvMusic

Delicious in a dash

• 2 days
• 5 chefs
• 8 marquees
• 3 pop-up restaurants
• 1 pop-up sushi bar
• 1 artisan food market
• 1 children’s zone
• 1 international headline music act
• 7 South African bands

Chef: Aldo Zilli

Restaurant Name: San Carlo Cicchetti

Starters and Pasta

Baskets of Italian breads, marinated olives, and balsamic dip

Taglierino di antipasti misti
An Italian antipasto board for two, including Italian cured meats of Salami, Mortadella and Parma ham amongst fresh buffalo mozzarella and grilled young vegetables in a fresh mint dressing


Paccheri allo scoglio
Thick pasta tubes settled in a rich tomato sauce of crunchy seafood delicacies, finished with the aroma of fresh basil


Spaghettini Primavera (V)
Thin spaghetti tossed with crunchy courgettes, marinated aubergine and creamy goat’s cheese


Pesce Spada al salmoriglio
Fresh Kingklip grilled Sicillian style, enhanced by the richness of caponata with capers


Tagliata di struzzo al rosemarino
Ostrich fillet wrapped in rosemary and garlic, seared and served with rosemary-scented new potatoes, fresh rocket and Parmesan


Risotto e tartufo e funghi locali (V)
A rich creamy risotto of local mushrooms, lifted with the scent of black truffles


Torta al Limoncello e basilico. Sorbetto di Prosecco
Limoncello and fresh basil tart served with prosecco sorbet


Affogato al Café
Decadent Italian vanilla ice cream drenched in espresso and grappa


Tiramisu al fragola
Classic Italian trifle with fresh strawberries and oozey chocolate sauce


A selection of local cheeses served with preserves and crackers

Champagne Charles de Cazacnove
Altydgedacht Sauvignon Blanc
Haute Cabriere Chardonnay Pinot Noir
Glen Carlou Grand Classique

Chef: Ed Baines

Restaurant Name: Randall & Aubin

Amuse Bouche

Seared scallop wrapped in Parma ham au croute with Bagna Cauda sauce


Chargrilled tuna served with young vegetables, feta cheese and hen’s egg
Finished with green olives and a fine herb dressing


Rare roasted fillet of beef with honey beets, minted turnips and roasted garlic. Served with fresh rocket and Parmesan cream


Frito misto of crunchy vegetables and a creamy aioli (V)


Rotolo of wild mushrooms filled with ricotta cheese,  Spinach, tomato and parmesan with juicy olives complete the dish

Herb roasted rump of lamb with celeriac and potato dauphinoise, truffle cauliflower cheese and a rich thyme gravy


Roasted shell on crayfish with garlic cream, pommes pont neuf, wilted greens and a béarnaise sauce


Bread and butter pudding with rhubarb compote and vanilla bean ice cream


Chocolate and coffee Eaton mess with caramel sauce


A selection of local cheeses served with preserves and crackers

Champagne Charles de Cazacnove
Hartenberg Chardonnay
Kleine Zalze Shiraz Viognier
La Motte Millennium

Chef: John Burton Race

Restaurant Name: John Burton Race Experience


Confit of Scottish salmon with poached rhubarb and a tomato and basil consomme


Carpaccio of Springbok loin presented on a bed of celeriac, served with a sweet pomegranate dressing, fresh rocket and shavings of aged parmesan


Pan fried fillet of farmed fresh Kabeljou topped with  tempura prawns in Japanese seven salt, glazed pak choy and shitake mushrooms in chicken jus


Herb crusted rack of lamb, soft lemon thyme polenta, baby spinach, pancetta and tomato jus


Truffle scented macaroni, wild mushroom fricassee and roasted onion puree (V)


‘Jaffa Cake’ of  dark chocolate mousse, orange jelly, genoise sponge and orange ice cream


Vodka poached wild strawberries, lemon posset, strawberry sorbet and candied lemon


A selection of local cheeses served with preserves and crackers

Champagne Charles de Cazacnove
Meerlust Chardonnay
Glen Carlou Pinot noir
Rustenburg John X Merriman

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