THE death of John Winterton, chef extraordinaire, nearly 14 years ago, was a sad loss for Maritzburg foodies, some of whom had been to Winterton’s lessons for more than 12 years.
Who can forget his bearded face or his Forty Clove Garlic Chicken, Chicken Livers Portuguese, White Chocolate Mousse, Cola Brisket, Garlic and Roquefort Soufflé, Chocolate Bread and Butter Pudding or his secret Cheesecake, the list of glorious fare goes on and on.
Memorable times indeed.
I was given a gift of a recipe book, by Cameron Mackenzie of Parklane Spar. To my delight, I discovered that it was produced by Winterton’s partner, Mary, and has many of his recipes in it and informative comment about matters culinary.
For any of Winterton’s long-time pupils, this would be a great memento and for new cook, a great addition to the book rack.
Perhaps Parklane Spar could stock the book, as it stocks most of the ingredients required for Winterton’s recipes.
Should we perhaps get together for a remembrance dinner and cook up a storm …
MICHELE DE SOUZA