The more than 700 guests attending the Veritas Awards Dinner at the CTICC on Saturday 6 October will be enjoying a gastronomic feast of note. A trio of celebrated South African chefs have created an amazing four-course menu accompanied by a selection of Veritas Double Gold and Gold medal winning wines and brandies, as well as one of the SA award-winning Qualité cheeses of the year.
The culinary feast will commence with a starter celebrating seafood that will include cold and hot smoked Salmon, a Salmon gravlax sushi roll, Squid ink panko prawn and a Bacalhau fritter with pickled ginger, crème fraiche, yuzu dressing and Parmesan crisp – created by Roberto de Carvalho, Executive Chef at the CTICC.
For the main course, Craig Cormack, chef par excellence and Culinary Consultant will prepare slow braised Brisket on denningvleis purée, complemented by gooseberry and apricot atjar served with tender stem broccoli, turmeric aransinni and natural jus.
The cheese course will complement the wonderful red wines on the tables at the dinner. Agri-Expo has supplied a Qualité winner cheese for the evening, namely the Parmalat 18 Months Matured Cheddar.
As a sweet end to the meal, Rudi Liebenberg, celebrated Executive Chef of the Belmond Mount Nelson Hotel, will entice the taste buds with his vanilla and white chocolate crunch and raspberry mousse, chocolate crème, raspberry pâté de fruit, macerated raspberry and lime salsa with a vanilla bean ice-cream.
Roberto de Carvalho, Executive chef at the CTICC, has more than 20 years’ experience in the culinary industry. He was born in Johannesburg and worked at numerous five star establishments before joining the CTICC this year. He was Resort Executive Chef at the One & Only Hotel in Cape Town for three years and before that served as Executive Head Chef at the Twelve Apostles Hotel for more than eight years. Prior to joining the One & Only Hotel, Roberto ran his own eatery, Roberto’s Signature Restaurant, in Long Street Cape Town.
Craig Cormack has been in the hospitality industry for 30 years, 18 which in five star hotels where he headed them up for eight years. He has owned his own business for the past 11 years and is one of South Africa’s leading chefs having cooked for many of the international movie stars visiting South Africa and for local celebrities, He appeared on many of the television networks as guest chef. Craig concentrates on food and wine pairing for wine farms and their launches, consultancies, private home-dining and product endorsement. His intense fascination with salt has grown over the past eight years and he travels both national and internationally doing dinners paired with salt and wine, giving talks and hands-on classes on salt.
Rudi Liebenberg has been the Executive Chef of the Belmond Mount Nelson Hotel in Cape Town since 2009. He has more than 26 years of hospitality experience, covering multiple areas within the industry. These include large five star hotels and small boutique establishments, large and exclusive catering events, large banquets, corporate catering and exclusive dining rooms and fine dining restaurants. He has been nominated on numerous occasions as one of the best restaurant chefs and received the South African Chefs’ Association President’s award for his contribution to the industry in 2008. He was a member of the SA Culinary National Team at the Culinary Olympics in Erfurt, Germany, on two occasions.
Stay connected with the Veritas Awards on social media
Google+ Veritas Awards
Join the conversation using #Veritas
Contact Bennie Howard
Mobile 082 551 5545