Quite simply great food

2010-10-30 10:27

Michael Broughton, one of the Cape’s popular chefs, will be ­strutting his stuff at Summer Place when the Stellenbosch Wine Route comes to Joburg. Broughton is the owner of Terroir on the Kleine Zalze estate.

Spiritually focused, socially ­conscious and environmentally concerned, he is not only interesting and good-looking, but he can cook as well.

The other chefs, who all have different food and wine-pairing briefs, are the cream of what ­eating in Stellenbosch can offer – Bertus Basson of Overture, Daniel Vercuiel of Volkskombuis, George Jardine at Jordan Wine Estate, and Grégory Czarnecki of Waterkloof.

Broughton, whose brief is to match a dish with the big red blends of Stellenbosch, will be ­presenting sous vide (slow ­vacuum-cooked) fillet with porcini dust, on a bed of Boulangere potatoes, with a veal jus and pea and truffle foam.

Sounds superb, no?

Broughton has a fine reputation in Gauteng where he cooked for many years before ­yielding to the siren charms of the Cape ­winelands.

Though highly skilled at all things cuisine, he is probably best known as a ­formidable ­saucier.

His passion for cooking was fired up as a young man when he read the books of famed three Michelin star chef Nico Ladenis.

He ­also pays tribute to Franck Dangereux (The Foodbarn, Noordhoek) as someone who showed him that food could “not only be good, but great”.

He is by nature very intense, but says that he is “not difficult, just exacting – of myself and anyone who works with me”.

“Food is entering a phase of ­extreme ­simplicity.

Diners are ­becoming concerned with where food comes from; what goes into the things we are eating. We now want ingredients to be seasonal, pure and clean.

No garnish of a lettuce leaf here, a piece of watercress there – the colour of the food is the only garnish we need.

“Think of all the green stuff you now buy that is invariably turfed out. Now we can prepare it as one of the dishes – much healthier.”

Broughton lives in Somerset West with his wife Jane and kids Sarah (7) and Elijah (5.)

Sarah is precociously fond of ­asparagus and truffles.

Watch this space!

»? Stellenbosch at Summer Place is hosted by Sanlam Private Investments and a selection of the company’s corporate art collection will be on display along with food and wine of the region.

 The event takes place on November 10 at Summer Place in Hyde Park.

Tickets cost R395

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