Johannesburg - Africa’s culinary bounty offers exceptionally creative, award-winning dishes. Add to this the African Pride Melrose Arch Hotel, who's Executive Chef Hanroe Erasmus has won the coveted Best Dish award at the Taste of Joburg, for the second year running. This year Erasmus and his team needed to beat off impressive competition from 13 other chefs, including the likes of The Grazing Room’s Marthinus Ferreira and Coco Reinharz of Sel et Poivre.Erasmus’ winning dish comprised Rooibos-smoked springbok loin, risotto-style truffle samp, pea shoots, port jus and garlic foam. “I really enjoyed the challenge of taking a number of simple, local ingredients to a whole new level, and it fits in well with the luxurious African theme of the hotel,” he said.Having overseen five distinct food outlets in the African Pride Melrose Arch Hotel for the past three years, Erasmus has an invaluable understanding of what 5-star really means, a skill that was readily apparent in his team’s performance at the 7th edition of the event.The award rounds off a phenomenal September for Erasmus who was earlier in the month elected as a Director of the South African Chef’s Association as well as being named as part of the National Braai team that’ll compete in the US at the end of October. “All of this creates a bigger platform for us to reinforce African Pride Melrose Arch Hotel and March Restaurant as one of the country’s leading hotels and restaurants.”African Pride Melrose Arch Hotel GM Jean-Claude McMenamin says he is incredibly proud of the team but expected nothing less.“Over the past few years we’ve seen our kitchens produce truly top-notch food and it’s always fantastic to see that recognised at such a high level.”African Pride Hotels Group Marketing Manager Nicholas Barenblatt believes the award reaffirms what the African Pride Hotels brand is all about.“This is an extremely important award for us to win as great food is a cornerstone of the African Pride Hotels experience. “This dish took several proudly African ingredients like Rooibos, Springbok and Samp and turned them into a meal that is world-class in quality. I can’t wait to see what the team comes up with next year!”
